Blog

  • Gumption & Grilled Cheese: The Saga of Sourdough

    Better Than San Francisco?

    Now, I suppose I can start back at the beginning of the story. We have been baking Sourdough bread since we opened the Bakehouse, back in 1992. But, back then, we called it “San Francisco Sourdough,” in honor of the well known naturally leavened bread tradition out in California. Fitting, right?

    As the Bakehouse started to grow in popularity and recognition (both locally and nationally), we had our first run in with the law. A lawyer for a San Francisco company contacted us to state their opposition to us using that name. Mind you, this was almost a decade after we started baking it. Rather than mucking through any legal complications, we decided to change the name. Zingerman’s Founder Paul Saginaw only half seriously suggested to the lawyer that we’d call it “Better than San Francisco Sourdough”. Remarkably the lawyer and the company he represented were fine with that.

    Read on »
  • Local Favorite, Local Flavor: MI Chestnut Baguettes

    Here at Zingerman’s Bakehouse, we have taken the phrase “eating local” to heart with the dawn of our Michigan Chestnut Baguette (among other things). The history of chestnuts at the Bakehouse goes back nearly 50 years. Bakehouse Co-Founder, Frank Carollo, has been eating chestnuts for many years. It was a common food at the holiday table for Frank as he was growing up in an Italian-American family.

    But, let’s start at the beginning of the journey- of how Frank’s history with chestnuts, his passion for local food and the exploration of Hungarian food culture led to the birth of the Chestnut Baguette.

    Read on »
  • The Gateway Bread: Rustic Italian

    Growing up in Ann Arbor, I have always had really great bread right at my fingertips. Well, at least by the time I started eating bread (and having bread preferences), it has always been a short drive away at the Bakehouse.

    In fact, some of my earliest memories are of my mom, with me in tow, stopping in at Zingerman’s Delicatessen to pick up a loaf of bread. Of course then I was not nearly as adventurous, so I rarely tried the loaves of Rye and Pumpernickel and, yes, even Sourdough my mom bought.

    Read on »
  • A Crazy Love: Cranberry Pecan Bread

    If there is one thing that makes my mouth water, stomach grumble and gets me thinking of the holidays… It is our Cranberry Pecan bread.

    Yes, seriously. I am a crazed, obsessed lover of cranberry pecan bread. And I know I am not alone. This bread is an absolute favorite of long-time Zingerman’s customers, as well as the ones who have had the opportunity to try this incredible loaf at one of the three points throughout the year we bake it.

    Read on »
  • Patti's Pastries (now say that 10x fast)

    It’s not every day you have a pastry named after you. And it is definitely not everyday you have TWO pastries named after you. Unless you work at Zingerman’s Bakehouse.

    Read on »
  • Paesano: Our Holey-est Bread

    If there is one thing I have learned here in the ZCoB (Zingerman’s Community of Businesses), it is not to judge a food by its cover (or, in this case, a bread by its crust). Raise your hand if you’re with me on this, but I am typically drawn to something that is familiar to me in some way, especially when it comes to selecting a bread.

    Maybe it’s the shape, maybe it’s the color. Maybe I just recognize the name. Sometimes it is even a distant memory of my mother buying that loaf when I was grocery shopping with her as a little girl. Regardless, I am definitely guilty of judging bread by its cover.

    Read on »
  • Not Your Average Squishy Sweet Raisin Bread

    Zingerman's Bakehouse Pecan Raisin Bread

    Our Pecan Raisin bread is definitely not your average squishy sweet raisin bread. The New York Times agrees, stating that ours “redefines the category.” We begin with our naturally leavened bread dough that has a touch of sour flavor. Then each loaf is packed with a half pound of red flame raisins and toasty pecans! (pictured below) To say it is a little bit of bread holding the pecans and raisins together wouldn’t be too far off base. From the outside you can little bumps and tiny cracks from those ingredients peeking out on the crust. When you slice into a loaf, you can clearly see it’s packed with flavor. The process of making and baking a batch takes about 17 hours from start to finish! You really can taste the difference.

    Read on »
  • Filippo Drago. And that's all.

    Earlier this week, we had the honor of hosting some amazing guests here at Zingerman’s Bakehouse. The guest list included our friends from Gustiamo in New York, sellers of fine Italian foods, Beatrice and Danielle. They have visited Zingerman’s before, but this time they brought with them Renato Flaborea, a famous baker from Venice, and Filippo Drago, a miller from Sicily.

    Read on »
  • Relentless

    “We, Zingerman’s Bakehouse, are passionately committed to the relentless pursuit of being the best bakery we can imagine.”

    Read on »
  • Hummingbird Cake- More fruit than flour!

    The Hummingbird Cake debuted at Zingerman’s in 2003, as we expanded our menu of historic American favorites for the opening of Zingerman’s Roadhouse. Since then, it quickly grew to become one of our most popular cake flavors and hasn't looked back. Despite its popularity, the story behind this sweet Southern cake and its unusual name is still mysterious to most.

    Read on »