Zingerman's Baking and Cooking Classes in Ann Arbor

Join us for one of our most popular hands-on classes! Your family and house guests won't soon forget waking up to the aroma of butter, cinnamon, and brown sugar from freshly baked sweet rolls. Learn how it's done! In this hands-on class, we'll teach you the basic techniques of creating a sweet dough. You'll get plenty of hands-on practice in class with mixing, kneading, hand-shaping, and proofing yeasted doughs. We'll also show you how versatile our sweet dough is in a selection of recipes both sweet and savory. 

You'll leave the BAKE! class with our recipes, the knowledge to recreate them at home, and all the sweet dough baked goods you made in class. 

In-Person: We'll end class with a tasting of what we made and you'll leave with sweet dough to bake at home later as well as some great coupons. If you're traveling more than an hour to attend, you may want to bring a cooler and ice pack to class with you for storing your bake-at-home sweet dough on the ride home.

Virtual (2-day): On Day 1, we'll make our sweet dough, before refrigerating it overnight. On Day 2, we'll teach you to make and bake three delicious treats both sweet and savory.

What our guests have to say about this class:

I've been baking for years and have worked in a bakery—I just love learning new tricks I might not know. —Barb S.

The cinnamon rolls were as light as pillows and the taste was pure heaven. —Joyce S.

Such a nice experience! I don't have much baking experience and I loved every minute of it! —Jolie S.

This was my best class yet, out of probably a dozen. I love the versatility of what I can do with the dough. —Beth S.

You can make your own fresh pasta at home! We’ll teach you how to make Egg Pasta Dough and turn it into noodles, as well as how to make and fill ravioli. We'll also demonstrate a simple Marinara Sauce and send you home with a batch to top all the pasta you make in class. These recipes and techniques can be the inspiration for all the pasta creations you can dream up at home.

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

In-Person:  We'll end class with a pasta tasting and you'll go home with some great coupons.

Virtual: To make the best pasta, having a hand-cranked pasta machine or the appropriate attachments for a stand mixer will be extremely helpful and is highly recommended.

What our guests have to say about this class:

It was nice to see just how easy it can be to make pasta. —Andy G.

I'll certainly be making pasta at home now. Needed to take this class so I knew what pasta dough should feel and look like. — Helen P.

Informative, hands-on, just really fun! I can't wait to do this with my grandkids! My favorite class to date! —Claudia D.

Authentic—love the history and background presented
Thorough—ingredients and methods well-taught
Variety—different ways to prepare and customize
I am going to pull out my long-dormant pasta machine and have a pasta party. —Leigh H.

Our Guinness Beef Stew is so rich and flavorful that Bakehouse Managing Partner Amy Emberling says, “I’ve since stopped making my family’s stew recipe.” Beware this might happen to you, too! In this hands-on class, we'll make the stew and also a batch of soft and tasty Scottish Baps—dreamy little dinner rolls—to sop up the stewy sauce. Need a little something for dessert? Let’s make Classic Shortbread Cookies.

You'll leave the BAKE! class with our recipes, the knowledge to recreate them at home, and dinner for four!

In-Person: We'll end class with a tasting of what we made and you'll go home with some great coupons.

What our guests have to say about this class:

It was a fun and friendly environment and the instructions were easy to understand. I think this has jumpstarted my desire to explore new recipes. —David J.

This is my favorite class I've taken—I see myself making all of these items over and over again. —Jeanne B.

We all know that whole grains can be good for us, but that’s not the only reason to eat them. With the right recipes and techniques, they can taste great, too. In this hands-on class we’ll teach you to make Bakehouse Country Wheat bread, a Whole-Grain Raisin Bread, and a masterful Multi-Grain bread. This class will change how you think of whole-grain bread. 

You'll leave the BAKE! class with our recipes, the knowledge to recreate them at home, the loaves of bread you made in class, and some great coupons.

In-Person: We'll end the class with a bread tasting and you'll also go home with some great coupons.

For some background on the Bakehouse's journey into freshly milled whole grain flours, head to our blog and read: "Whole Grains and Hope" and "7 Reasons to Fall for Freshly Milled Flour"

What our guests have to say about this class:

Such a fun and pressure-free environment to learn how to make some complicated recipes. This class demystified bread and made it more approachable for at-home baking. —Ally Y.

I want to turn this into my hobby. I found it very relaxing and there is bread at the end of it all! —Panduranga R.

These were slightly complicated breads and all directions and demonstrations were exceptionally clear. —Anon

Learn the secrets to traditional Bavarian (German-style) soft pretzels made with lard and dipped in lye. We will teach you how to form the crossed pretzel shape and tell you the story of why a monk decided to have this food be “in prayer.” You'll also shape the soft pretzel stick, or baguette, we make at the Bakehouse. These simple but tasty rolls are sure to become a family favorite. We'll also answer the “burning” question, “Are these dipped in the same lye used to make soap?”

You'll leave the BAKE! class with our recipe, the knowledge to recreate it at home, all the soft pretzels you made in class, and some great coupons.

This class was formerly known as "Bavarian Baguettes: a.k.a. German Pretzels"

What our guests have to say about this class:

These classes are the ultimate experience! I have told so many people about it that I hope they don't take a spot before I get mine. I can't wait to make these at home! (I will not tell anyone how easy it is.) —Donna M.

I'm not afraid to try pretzels with lye now that I know the proper methods. —Dan S.

I loved the easy-going nature of the class environment and I learned a whole lot! I feel that this recipe isn't overwhelming and I'm excited to give it a shot at home! —Spencer W.