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.

Upcoming BAKE! Classes

May

23

2024

Rockin' Rye Bread

1:00 pm
To
5:00 pm EDT

It's no secret we love rye around here! In this hands-on class, we'll teach you to make three varieties of rye bread that Zingerman’s Bakehouse is famous for: our Onion Rye and Pumpernickel, as well as Vorterkaker, a Norwegian 100% rye. Each bread has its own unique personality that you’re sure to love. Our Onion Rye is brimming with flavor thanks to fresh, caramelized onions and lots of poppy seeds baked inside and on top. Our old-world-style Pumpernickel bread is dark, moist, and also full of flavor. Both these ryes are made with the same detailed process and organic rye sour as its cousin, our famous Jewish Rye bread. And Vorterkaker? You’ve never baked a bread like this before. It’s a traditional rye baked into a flat disc and flavored with fennel and anise seeds.

All of the rockin’ rye varieties we’ll make in class are moist and full of flavor, thanks in no small part to our organic rye sour starter. We also use what we call “old” in our recipe. It’s simply rye bread from a previous day mixed with water to make a mush. It adds to the texture of the bread and spiritually connects today to yesterday, recognizing the circularity of our lives. We use more rye flour and less yeast than other bakeries, bake our loaves on a stone hearth, and mist the crust with water right out of the oven. That quick steam makes the thin crust shiny and crispy

No matter which rye bread you like best, your sandwiches will be sending you thank-you notes!

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

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

Virtual (2-day): On Day 1, we'll meet for an hour to mix our rye sour, before fermenting it overnight, and answer any questions you may have. On Day 2 we'll mix our doughs and then shape, proof, and bake all 3 rye breads.

In-Person Class
$135.00
7 spots left

May

23

2024

Dinner Series: More Cheese Please!

5:30 pm
To
9:30 pm EDT

Is “More Cheese Please!” a ready refrain of yours when getting fired up to bake? Do sweet and savory baked treats oozing with cheesy deliciousness trigger feelings of euphoria, make you happy, lighten your mood as only cheese can do? (Recent scientific research has found that cheese does indeed have the power to make us feel good!) If so, then this hands-on class is for you! 

We’ll teach you how to make three tasty recipes where cheese reigns supreme: Cheesy Pepper Crackers to pair with your favorite cheese and charcuterie board; the Bakehouse’s Cornish-style Cheese and Caramelized Onion Pasty with a flaky all-butter crust for a handy supper; and for dessert or afternoon tea, a rich Raspberry Ricotta Cake. Along the way you’ll learn a variety of techniques and get plenty of hands-on practice mixing, rolling, and baking up your cheesy creations.

You’ll leave the BAKE! class with our recipes, the knowledge to recreate them at home, and dinner for four, including 3 dozen crackers, 4 pasties, and a 9-inch cake.  

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

In-Person Class
$135.00
4 spots left

May

24

2024

Baking Pies a Plenty

1:00 pm
To
5:00 pm EDT

Every baker should know how to make a pie crust. You never stood on a chair to help Grandma bake a pie? You don’t get many second chances in life, but here’s your opportunity to learn how she did it.

In this hands-on class, we’ll deliver the techniques of how to make a pie crust the Zingerman's Bakehouse way—creating a flaky crust with butter, and another crust using lard and butter (no shortening allowed!). We'll teach you how to make the dough by hand and successfully roll it out, show you what "par-baking" and "blind-baking" a crust means, and also how to crimp the edges to make your pies look beautiful. Pie flavors for this class vary by season (April-Sept: Blueberry and Lemon Chess; Oct-Mar: Apple and Pecan). Roll up your sleeves and join in the fun so you can tell all your friends you learned how to make a pie crust.

For some history on the American pie classics, apple and pecan, head to our blog and read: "Baking Apple Pies A Plenty for the Holidays" and "The All-American Pecan Pie."

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

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

What our guests have to say about this class:

I thought I knew plenty about pie crust and was hoping for more confidence and consistency. I learned more than I could've ever imagined. Encouraging, no-judgment environment, knowledgable teachers, great value. —Josh B.

I am so much more confident and I can't wait to try these crusts at home. First time in 100 years that I made a crust that fit the pan, was delicious, and didn't come from a box. —Lee Anne S.

Have long feared the pie, even though I made okay ones. Techniques=confidence=more pies. My friends will thank you. —Susan L.

In-Person Class
$135.00
4 spots left

May

26

2024

Getting Eggy With It Breakfast Class

8:00 am
To
12:00 pm EDT

In this hands-on class, we’ll teach you the techniques of how to make two brunch classics: Quiche and Strata​​​​​. (No need to reserve them for mornings though, they’re delicious at any time of the day!) 

For the quiche, we’ll start by making a flaky, all-butter pie crust: teach you how to make the dough by hand and successfully roll it out, show you what ‘blind baking’ a crust means, and also how to crimp the edges to make your quiche look beautiful. Then we’ll make a rich custard filling of eggs, milk, cheese, and bacon and bake it for a delicious dish your family will ask you to make again and again.

For the strata, we'll teach you how to make a back-pocket meal that's easy to pull together, but impressive enough for guests. Plus, it's make-ahead friendly, so it's just right for a mostly hands-off dinner or brunch when you have time to prep in advance. We’ll be making our strata with meat and veggies and so much cheese! It will be divine.

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

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

Include

In-Person Class
$135.00
4 spots left

May

26

2024

Citrus Smackdown: Lemon vs Lime

1:30 pm
To
5:30 pm EDT

In this corner, we have Lemon Merenga Tart! Her sweet-tart, lemon curd filling is nestled into a crisp, pâte sucrée tart shell and topped with toasted meringue. She packs a fresh burst of lemon that’s sure to get your taste buds dancing.

And in this corner, we have Key Lime Pie! Her sweet-tart, lime-laden creamy filling made with a bit of sour cream and Florida Key Lime juice is tucked in a buttery graham cracker crust. Get ready for a sassy slice of sweet and tart that will make summer days even sunnier.

Which fresh-squeezed, sweet-tart dessert will win the smackdown?! Only you can decide in this hands-on class—you’ll make them both and choose the ultimate citrus champion for yourself.

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

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

In-Person Class
$135.00
2 spots left