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

January

8

2020

Coffee Cake Craft 2.0

5:30 pm
To
9:30 pm

The secret is out! Learn the recipe for Zingerman's signature sour cream coffee cake with ribbons of cinnamon brown sugar and toasted walnuts. It’s a Bakehouse classic that graces the cover of our cookbook (find it at most Zingerman's locations and wherever you buy books), not to mention coffee cakes are our most popular Mail Order gift.

In class, you’ll also make a couple of other cakes near and dear to us, the lovely olive oil and citrus cake and rich almond pound cake. These are sure to be treasured recipes in your house for years to come! 

You'll leave BAKE! with Zingerman's Bakehouse coffee cake recipes, the knowledge to recreate them at home, three coffee cakes, and great coupons.

What our guests have to say about this class:

The quality of instruction is unsurpassed. This class taught us how to make the three most amazing cakes. I am very pleased to have these recipes and the knowledge to prepare them. Zingerman's is in the inspiration business—BAKE! classes never disappoint! —Dara K.

Family and friends think I'm a professional baker thanks to Zingerman's. —Randy T.

It is so fun, you learn a ton about the "whys" of baking (why certain ingredients, why a certain order, etc.), a ton of helpful tips & tricks, and sampling to boot! I have the urge to be more and more creative at home, trying things I never have before. —Lisa D.

$130.00
11 spots left

January

9

2020

More Really Good Multigrain Breads

10:00 am
To
2:00 pm

Our BAKE! principal, Sara, is really passionate about baking bread and is always on a mission to create even more really great tasting whole grain breads for our repertoire and yours. In this class, you’ll bake a multigrain boule made with whole wheat, farina and oats, a quinoa-and-flax-seed sandwich loaf, and kamut-and-fig bread. It will great hands-on practice with bread techniques including creating a "soaker" with your grains and working with yeasted doughs. Not to mention the satisfaction of making your own healthy loaves with great texture and full flavor. Eat well and feel well!

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, 6 loaves of bread and great coupons.

What our guests have to say about this class:

Great value considering the expertise and food you come home with at the end of the class. Teaching was also very supportive. I'm not afraid to make my own bread anymore. —Darren M.

This class was a great balance of instruction/demonstration with hands-on learning. Very relaxed learning environment mixed with heavy-hitting technical information. —Haley R.

I learned so much and I don't fear making breads now! Each bread was so unique. —Joyce S.

$130.00
6 spots left

January

9

2020

Mini Mambo Italiano: Italian Breads

5:30 pm
To
9:30 pm

During this mini version of our popular Mambo Italiano: Italian Breads hands-on baking class, we’ll take you on a brief bread-making journey through part of Italy. You’ll experience fresh baked Italian bread made from scratch including Zingerman's Bakehouse recipes for Focaccia and Sicilian Sesame Semolina. Go home with four loaves in all! And they taste even better when you've made them yourself!

Let's meet the Italian loaves of bread:

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. 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 —Meet the bread you didn’t even know you needed in your life. Its claim to flavor fame is something to see, and taste of course. The entire loaf is 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 made with golden semolina flour yielding a beautiful yellow interior. The same flour is often used to make pasta.

Our Sicilian Sesame Semolina bread begs to be toasted, griddled, or broiled to turn the flavor dial up even higher. It loves to be paired with garlic butter, pesto, olive tapenade, or a sprinkle of good parmesan. Trust us, fellow bread lover, you want to give Sicilian Sesame Semolina a whirl.

Our Mini Mambo Italiano: Italian Bread class is an action-packed four hours of Italian bread baking guided by our experienced baking instructors. You'll cover all the essential techniques, including finding out what in the world a poolish is and why you need it to make these loaves of bread, how to handle yeasted doughs, proper kneading, shaping your loaves, finding out when your loaves are ready to bake, and more. You'll get plenty of hands-on practice.

After our baking experts demonstrate how to successfully execute these recipes before your very eyes, you'll try your hand at making them yourself. And our classes are small, 12 or fewer students, so our instructors can answer your individual questions. After practicing in that rich learning environment, you'll have the skills to bake these Italian breads at home any time you want. It could satisfy your cravings for both a fresh warm loaf of Italian bread and an Italian holiday at the same time.

You'll leave BAKE! with Zingerman's Bakehouse Italian bread recipes, the knowledge to recreate them at home, two rounds of Focaccia, two loaves of Sesame Semolina, dough to make more Sesame Semolina bread at home later, and great coupons. 

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.

$110.00
9 spots left

January

10

2020

Esterházy Torta: Walnut Cream Coffeehouse Cake

1:00 pm
To
5:00 pm

In the late 1800s Hungary enjoyed a coffeehouse culture of delicious fancy tortes and great coffee. Philosophers, artists, musicians and politicians gathered in coffeehouses to share ideas and camaraderie while eating cake! We’ll teach you to make one of the classics.

Together, we'll make Esterházy Torta, an elegant dessert that could end up being your hallmark. It’s made up of thin, soft layers of toasted walnut cake, filled with a luscious Swiss vanilla and toasted walnut buttercream, and topped with a white and dark chocolate poured fondant glaze in a distinctive design resembling the traditional French Napoleon pastry. It’s a classic sold at all traditional Hungarian bakeries. Join us for some Hungarian flavor!

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, one Esterházy Torta, and great coupons.

$110.00
7 spots left

January

15

2020

Everyone Loves Cupcakes

6:00 pm
To
9:00 pm

If you know Zingerman's, you know we love finding out where our food came from. The story behind where it got its name, for instance, is often a forgotten tale. Did you know cupcakes have a history? These precious little pastries date back to a published recipe in 1796 calling for a light cake batter to be baked into small cups. Often times small clay pottery or ceramic ramekins were used, as the metal muffin tins and paper liners we use today were not yet available. Later recipes called for measuring all the ingredients in even cups to make cup cakes. Also known as 1234 cakes or quarter cakes, the cake recipe was comprised of 1 cup of butter, 2 cups of sugar, 3 cups of flour, and 4 eggs. A baker would call this a cup cake, whereas, for a pound cake the ingredients were weighed. Fascinating right?! (Can you tell that we really love this stuff?!)

And who doesn't love a cupcake?! It seems everyone does, probably because they're like a party in the palm of your hand. They can be passed around at parties, no knife required. Plus, one cupcake is the perfect gift to lift someone's spirits. The English refer to them as fairy cakes. Pretty accurate and sweet, we think, and we love having fun with our food. And we know how people somehow get really excited at the sight of miniature food.

Join in our little cupcake making party where you'll learn from the baking pros and go home with our Zingerman's Bakehouse cake, buttercream, and fondant recipes. Together we'll do a little baking and a lot of decorating, as you create your own tasty and cute-as-a-button cakes. First, you'll bake our moist and scrumptious recipe for vanilla buttermilk cake. Next, we'll demonstrate how we make our fluffy vanilla Swiss buttercream with a whipped egg white and sugar meringue. Then, we'll show you different ways to use both vanilla Swiss buttercream and chocolate buttercream for piping on top to cover your freshly baked cupcakes.

And the fun really starts when you use our made-from-scratch fondant (ours is really delicious—we promise!) to decorate what you've made. This fondant tastes like sweet vanilla, melts in your mouth, and opens up a world of decorating possibilities. You'll have plenty of time to let the creativity flow onto your cupcakes as you create your own designs and make your own shapes. We think you'll be eager to show off your cake art to your friends, family, or coworkers when you're done with class. Watch as everyone gobbles them up like kids in a candy store or a cupcake shop as it were. Like all our cakes at Zingerman's Bakehouse, we believe in cupcakes that taste as good as they look. So be sure to enjoy your cakes responsibly, at room temperature for maximum flavor and ideal texture.

You'll leave BAKE! with Zingerman's Bakehouse cake, buttercream, and fondant recipes; the knowledge to recreate them at home; one dozen cupcakes you made in class; and great coupons.

What our guests have to say about this class:

I usually prefer to cook, but baking was so much fun. —Casey S.

Lots to learn for experienced or inexperienced attendees. —Lynn L.

This class validated some things I'm doing correctly and taught me new skills. —Robyn S.

$100.00
11 spots left