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 cooking classes both in our teaching kitchens and online for virtual classes. We also offer the ability to customize your experience with private classes, both in-person or virtual.

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. Our baking and cooking classes will leave you with that same joy, the food you made, and the inspiration and skills to continue your baking journey.

Our in-person classes (except for family classes & kids camps) are designed for adults aged 17 and up. Virtual classes (except for virtual kids classes) are designed for adults as well, however, households are welcome to participate together, so kids can join in the fun, too.

We want to encourage a love of cooking and baking early, so we also offer a variety of classes designed for kids that include multi-day camps for kids and teens, and more. Head to the kids’ classes and private classes pages for more information.

In-Person Classes Have Returned!

We're working on making them easier to find on the site. In the meantime, here's the current line-up of in-person offerings:


Tuesday, 6/22, 5 pm - 9 pm: Berry Delicious Fruit Pies (Sold Out)
Saturday, 6/26, 9 am - 1 pm: Sweet and Savory Galettes (Sold Out)
Tuesday, 6/29, 5pm - 9 pm: Ooh La La Croissants (Sold Out)


Tuesday, 7/6, 6 pm - 9 pm: Fresh Fruit Tarts (Sold Out)
Friday, 7/9, 12 pm - 4:30 pm: German Breads (Sold Out)
Saturday, 7/10, 9 am - 11:30 am: Scones, 2 Ways (Sold Out)
Saturday, 7/10, 9 am - 1 pm: Berry Delicious Fruit Pies (Sold Out)

Tuesday, 7/13, 6 pm - 9 pm: Soft Pretzels (Sold Out)
Tuesday, 7/20, 5 pm - 9 pm: Baking with Tahini
Friday, 7/23, 12 pm - 4 pm: Pizza: The Other American Pie (Sold Out)
Saturday, 7/24, 8 am - 12 pm: Zingerman's Deli Pot Pies
Tuesday, 7/27, 5 pm - 9 pm: Detroit Classics (Sold Out)
Wednesday, 7/28, 6 pm - 9 pm: Noodling About Strudelling (Sold Out)
Friday, 7/30, 12 pm - 4:30 pm: Rockin' Rye Bread
Saturday, 7/31, 3 pm - 6 pm: Soft Pretzels (Sold Out)


Saturday, 8/7, 9 am - 11:30 am: Scones, 2 Ways
Saturday, 8/7, 2 pm - 4:30 pm: Scones, 2 More Ways
Tuesday, 8/10, 6 pm - 9 pm: Noodling About Strudelling
Saturday, 8/14, 8 am - 12:30 pm: Better Bagels!
Tuesday, 8/17, 5 pm - 9 pm: Cream Pies
Saturday, 8/21, 9 am - 1 pm: Pick Me Up! Tiramisu
Saturday, 8/21, 2 pm - 6 pm: Baking Pies a Plenty
Tuesday, 8/24, 5 pm - 9 pm: Zingerman's Classics
Friday, 8/27, 12 pm - 4 pm: Fabulous French Baguettes

Upcoming BAKE! Classes




Ooh La La Croissants: French Pastry Class

12:00 pm
3:30 pm EDT

This class is being offered virtually and in-person. 

Join us for one of our most popular hands-on baking classes! In this hands-on class*, we'll teach you how to make traditional French croissants the Zingerman's Bakehouse way. There are very few places in the world outside of France where you can get a truly great, flaky, buttery croissant—Zingerman’s Bakehouse is certainly one of those places. We pride ourselves on their rich flavor, tender honeycombed interior, and crispy exterior that shatters a little when you bite into it. It’s mostly about taking the time to do it right and not using fake ingredients or pre-made frozen doughs. And we think it’s well worth the time and effort to do so. Like we say, you really can taste the difference. 

This class is a great choice for any beginning or advanced baker looking to build up their baking skills and recipe box. We'll teach you the key techniques for working with a yeasted dough, creating a butter-laminated dough (layering the dough with butter and folding it over), filling the croissants, proofing them properly to achieve the right texture inside, and finally, baking them to a rich golden brown. When you smell the sweet aroma and taste the buttery flavor of your croissants fresh from the oven, you'll be so happy that you made the investment in making them from scratch.

We'll make our butter croissant recipe from start to finish, giving you the option, as well, to fill your croissants with both our rich almond frangipane spread (we'll give you the recipe for that, too) and bars of intense dark chocolate imported to us in Ann Arbor from renowned French chocolatier Michel Cluizel, before baking them all to perfection. There are few more sublime things in our book than enjoying a freshly-baked croissant that is still a little warm. We can’t wait for you to try it. It’s going to be life-changing. And we know where you can get a good cup of coffee to go with it, for the full effect.

For some storied history on the French croissant, head to our blog and read, "From Kipferl to Croissant: A Brief History." 

You'll leave the BAKE! class with our recipes, the knowledge to recreate them at home, and the croissants you made in class.

We'll end the in-person class with a tasting of warm croissants and you'll go home with croissant dough to bake later and some great coupons.

(You may want to bring a cooler and ice pack to class with you for storing your bake-at-home croissant dough on the ride home if you are traveling more than an hour to attend. That way it will stay chilled and not begin to rise on your trip home.)

* Please note, the virtual class takes place over two consecutive days. On Day One we will make our yeasted, butter-laminated croissant dough, before refrigerating it overnight; and go over filling options, including how to make our almond frangipane.  On Day Two we will roll, fill, and shape our croissants, followed by some downtime for proofing; and then bake them.

* The in-person class takes place over one day for four hours.


It's always good to learn as much as possible about what we eat, and homemade will taste better than store-bought. This is a great skill set to add. —Keith P.

Thee taste of homemade croissants in class emphasized the value of making them myself. —Amy A.

It was a lot of fun and very easy to follow for a beginner with zero baking experience. —Bob P.


Virtual Class
2 spots left




Scones, 2 Ways

6:00 pm
8:30 pm EDT

This class is being offered virtually AND in-person. 

A great class for beginning bakers. In this hands-on class, we'll teach you the keys to making flaky and tender scones, including how to properly cut the butter into the flour; the results might even convert any scone skeptics in your life into scone lovers.

Together, we’ll make two varieties of Zingerman's Bakehouse scones—a dozen each!

Ginger Scones
Unapologetically laden with butter and cream, these scones get their brilliant burst of ginger flavor from sweet and spicy crystallized ginger.

Cheddar Herb Scones
These tender, flaky, savory scones are made with aged cheddar cheese and a flavorful burst of fresh rosemary.

We’ll also give you other add-in ingredient options (chocolate, blueberry) and suggestions for what works best for ingredient substitutes.

Scones are simple to make and really delicious fresh out of your oven at home, so these recipes will surely become some of your favorites to reach for!

You'll leave the BAKE! class with our recipes, the knowledge to recreate them at home, and the two dozen scones you made in class.

We'll end the in-person class with a scone tasting and you'll go home with some great coupons.


Virtual Class
12 spots left




Virtual Demo! Rancho Gordo Beans with Chef Taffy Elrod

6:00 pm
8:00 pm EDT

this class is being offered virtually

You probably already know we have a thing for grains so it might not be much of a stretch to learn that we love legumes, too—especially those from Rancho Gordo, a California-based agricultural growers network specializing in indigenous, New World heritage, and heirloom beans.

Chef Taffy Elrod recently partnered with Steve Sando, Rancho Gordo founder, to share a collection of special bean recipes for an e-booklet created for Rancho Gordo newsletter subscribers. (Hook yourself up with their newsletter here.) We’re delighted that Taffy will be sharing 2 of those recipes with us in this virtual demo*.

First, Taffy will make an Ayocote Morado Antipasto that draws on her love of bold Italian flavors and highlights the firm, meaty texture of Ayocote Morado beans. Next, she'll demonstrate her recipe for Black Caviar Lentil and Potatoes with Crème Fraîche, a fun plant-based play on caviar and potatoes that’s delicious both hot and cold.

This demo will be recorded and sent out after class; feel free to sit back, relax and enjoy the show!

Taffy Elrod is a professional chef, cooking instructor, recipe developer, food writer, and former restaurant owner with a passion for making good food accessible to everyone. Born into a family of artists and cooks in Ann Arbor, Michigan, she learned early on that food is a powerful medium for creation and change. After cooking and teaching in New York City for 15 years, Taffy moved upstate to New York's Hudson Valley, where she opened a restaurant with her husband (now closed), and is currently teaching virtually, writing, and developing recipes.

*Please note that this is not a virtual hands-on class but a demonstration held over Zoom—this means that you’ll be watching as the guest chef prepares dishes. Unlike our hands-on classes, this is not an interactive experience, and thus, we do not encourage attempting to bake or cook along with the program. Recipes will be sent in an email with your class confirmation.

Virtual Class
114 spots left




Virtual Home Milling Session

6:00 pm
8:00 pm EDT

Calling all milling-curious home bakers. We're (virtually!) firing up our Mockmill tabletop stone mill, so you can see it live in action. Hazim is part of our team of millers at Zingerman's Bakehouse and he will show you how to use and clean the mill, as well as share some helpful tips he's learned along the way. It will be like an interactive owner's manual that is sure to give you the info you need to get started milling at home. This will be an intimate and casual class with plenty of time to ask one-on-one questions.

This class is a great virtual introduction to how home mills work and how one can fit into your lifestyle. 

No mill required! This virtual class can help you decide if a mill makes sense for you. 

Virtual Class
13 spots left




Mini Mambo Italiano: Italian Breads

8:00 pm
9:00 pm EDT

This class is being offered virtually. 

Join us for this mini version of our popular hands-on baking class, "Mambo Italiano: Italian Breads." We'll take you on a brief bread-making journey through part of Italy, as we teach you how to make fresh-baked Italian bread from scratch the Zingerman's Bakehouse way. 

Let's meet the Bakehouse Italian breads you'll be making:

Focaccia—A tender flatbread topped with Parmigiano-Reggiano® cheese. It's a great bread to enjoy as an appetizer, to serve with spreads, or to make a sandwich with. Wait until you experience focaccia warm and fresh from your own oven. You might want to double the recipe at home to account for the imminent snack attack that's coming to a kitchen near you.

Sicilian Sesame Semolina—Our homage to Sicilily and a Bakehouse favorite since we opened, this bread is made from nearly 100% durum wheat (the same used to make pasta) in its two different forms—both the coarser ground semolina and the more finely ground durum. The entire loaf is then rolled in unhulled sesame seeds before baking. The natural oil in all those seeds that cover the dough gets slowly roasted in the oven, contributing an intense flavor and aroma, not to mention a lovely little crunch. And that’s just the crust! Inside there’s a firm, rich, and almost cake-like crumb with a golden yellow hue. This bread is fantastic toasted or grilled and pairs beautifully with garlic butter, pesto, olive tapenade, or a sprinkle of good parmesan. For more on why we're so taken with this exceptional Italian bread, head to our blog and read: "Sara's Sweet on Sicilian Sesame Semolina."

In this two-day class*, we'll walk you through the Bakehouse's recipes for Focaccia and Sicilian Sesame Semolina, covering all the essential techniques. On Day One, we'll meet briefly to discuss what in the world a poolish is and why you need it to make these Italian breads, before we mix it up and let it ferment overnight. On Day Two, we'll make our bread dough, and go over the techniques of handling yeasted doughs, proper kneading, shaping and proofing your loaves, and finding out when your loaves are ready to bake, and more. You'll get plenty of hands-on practice, leaving you with the skills to bake these Italian breads at home anytime you want.

You'll leave the BAKE! class with our recipes, the knowledge to recreate them at home, and the Focaccia and Sicillian Sesame Semolina you made in class. 

* Please note, this virtual class takes place over two consecutive days. On Day One, we’ll meet briefly to mix our poolish and answer any questions you might have. On Day Two, we will be mixing, shaping, proofing, and baking our two Italian breads.


What our guests have to say about this class:

I was looking for bread baking tips and ended up learning tons. I've always been a big fan of baking and this class has inspired me to try baking different types of bread. —Zixuan W.

Fantastic class with just the right mix of art and science. —Bridget W.


Virtual Class
12 spots left