Zingerman's Baking and Cooking Classes in Ann Arbor

BAKE! is Zingerman's hands-on teaching bakery in Ann Arbor, MI, tucked between Zingerman's Bakehouse and Zingerman's Creamery.

We offer dozens of different bread, pastry, and cake hands-on baking classes and sometimes cooking classes in our teaching kitchens. All of us at Zingerman's Bakehouse know the joy and excitement of baking something really good and sharing it with friends when it's hot out of the oven. You'll leave our baking and cooking classes with that same joy, the food you made in class and the inspiration and skills to bake at home!

Our classes (except for family classes & kids camps) are designed for adults 17 & up.

Upcoming BAKE! Classes

November

20

2019

Sumptuous Soups 2.0

10:00 am
To
2:00 pm

Learn to make a few of our best selling Zingerman’s Bakehouse soups! We serve up a couple of soups hot for lunch each day with a slice of bread. Now you can stir up some flavor in a BAKE! Class and make these recipes—classic Creamy Tomato thickened with a roux, and Turkey Urfa Chili! We’ll also demonstrate the beloved 5 O’clock Cheddar Ale soup. You'll learn valuable cooking skills that are the building blocks of making great soups at home. These recipes are sure to be added to the family's mealtime most wanted list.

What our guests have to say about this class:

Great class! Great instructors! Truly amazing soups and everything was incredibly organized and easy. I plan on making all of these soups. And also making my own stock.  Instructors were fun and enthusiastic. — Sherry M.

I don't know how to cook, but with the help and encouragement of our instructors, I will make these soups at home now. —Judy N.

Already have an extensive soup repertoire, but still learned a lot today. Especially happy about the emphasis on basic techniques, such as knife skills and making roux. —Barbara K.

$110.00
2 spots left

November

21

2019

Fondant Fondamentals

5:30 pm
To
9:30 pm

Ever wonder how those smooth fancy fondant-covered cakes are made? What exactly IS fondant anyway? In this class, we take you through the steps of making your own fondant that actually tastes good. That’s right, fresh handmade fondant from scratch! We'll show you the basic techniques for coloring, shaping, and cutting out fondant. Then you'll split, fill, cover, and decorate your own cake to take home. The next time there’s a birthday in your house, you’ll know how to make a cake that will leave everyone asking, “How did you DO that?!” 

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, a 6-inch cake you decorated in class, fondant to use later, and great coupons.

What our guests have to say about this class:

A perfect balance between instruction and practice. —Carolina T.

$110.00
7 spots left

November

22

2019

Celebrate Chocolate

1:00 pm
To
5:00 pm

Calling all chocolate lovers! Let's bake some of our favorite treats that will satisfy your need for a chocolate fix: Hot Cocoa bundt cake, Chocolate Challah bread, and chocolate ganache-filled s’more tart. This class teaches a variety of vital baking techniques and versatile components, too! 

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, a small Hot Cocoa cake, a loaf of Chocolate Challah, a 9-inch s'more tart, and great coupons.

What our guests have to say about this class:

This was an ambitious class! We accomplished a great deal without feeling rushed or pressured to finish—the class moved along at a comfortable pace. My knowledge of baking methods and techniques continues to grow and I continue to be amazed by the level of instruction. —Dara K.

Chocolate challah has changed my life! —Candy S.

I knew absolutely nothing about baking before coming to this class and was quite nervous about being thrown into it, but the instructor did a wonderful job demonstrating everything in a totally understandable way. I feel far more confident! —William J.

$130.00
2 spots left

January

3

2020

Noodling about Strudelling

1:00 pm
To
4:00 pm

Remember when you were little and the gym teacher pulled out a compact plastic bundle and magically unfurled it into a huge parachute that the whole class could fit under? Well, you’ll have that experience all over again when we take a grapefruit-sized piece of strudel dough and stretch it out to cover a 24 sq. ft. table. Then we’ll make sweet and savory fillings to finish it off. This is just about the most fun you can have making food.  

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, two strudel you made in class, strudel dough to bake at home, and great coupons.

What our guests have to say about this class:

My strudel before was a disaster! Now I have confidence I can make it at home. —Chrissy

It was a fun class, taught by excellent instructors. They showed us that making a great strudel is not as hard as I thought. —Mike C.

I came hoping it would help me feel empowered to do more at home and I feel like it has done just that. So thank you so much!!! —Karissa M.

$75.00
6 spots left

January

3

2020

Bring on the Brioche

1:00 pm
To
5:00 pm

Brioche is one of the most satisfyingly rich breads in the world. And while it might seem a little trendy (brioche burger buns are popping up on many restaurant menus), the funny thing is, brioche is on record as being made over 600 years ago. It is believed to have originated with the Normans. Many years later came the famous Marie Antoinette quote “S’ils n’ont plus de pain, qu’ils mangent de la brioche,” commonly translated as “If they have no bread, let them eat cake.”

In case you’ve never had the pleasure of a soft, buttery slice of brioche, we’ll gladly fill you in. It’s really a small step away from being a pastry (hence the translation from “brioche” to “cake” in Miss Antoinette’s quote). It has a golden color and rich, soft texture from all the eggs and butter added to the flour, yeast, and salt. It’s great on its own, of course, but it makes rich bread pudding and French toast, and takes sandwiches and burgers to another level.

In this BAKE! class, the scent of butter will fill the room when you learn how to make brioche dough, shape it, and bake it to perfection. You'll get plenty of hands-on practice in class with mixing, kneading, and proofing yeasted doughs—and you’ll be amazed by just how much butter you knead into the dough!

Brioche is one of the most satisfyingly rich breads in the world. The scent of butter will fill the room when you learn how to make brioche dough, shape it and bake it to perfection. We’ll show you how versatile this dough is by making classic brioche buns; a traditional round tête shape, chocolate-filled brioche roll; a savory brioche roll filled with sausage; and a sweet loaf called Craquelin, the national bread of Belgium! You’ll get plenty of hands-on practice in class with mixing, kneading and proofing yeasted doughs.

If you need more inspiration, you can find brioche at the Bakehouse in a couple of different forms. Frank and Amy, Bakehouse managing partners, tried bostock well over a decade ago and were still thinking about it, so we just had to start making this pastry creation and sharing them with you. Every day, our bakers begin with a thick slice of our buttery brioche bread, brush it with orange-flavored simple syrup, spread it with almond frangipane, sprinkle it with toasted almonds and bake it. It’s a breakfast pastry totally worth getting out of bed for (but it’s good for dessert too!). We also make small brioche rolls (with or without a sprinkling of sea salt on top) that make an irresistible addition to any dinner spread.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, two loaves, eight rolls, dough to bake later, and great coupons.

What our guests have to say about this class:

It's a super approachable teaching method—not intimidating at all and so informative! —Melanie

It was a very fun class, challenging but instructors were very encouraging with technique and methods. They gave great advice on alternative toppings and ingredients because of allergies. —Elizabeth H.

So much fun—energetic, enthusiastic instructors that keep it simple and practical—builds your confidence that you can do this at home. I can't wait to get started making my own brioch buns for some amazing black bean burgers. —Diane S.

$130.00
3 spots left