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Ann Arbor Hands on Teaching Bakery We do all the measuring and cleanup you learn and have fun Learn Zingermans best loved recipes great for bakers of all skill levels leave with knowledge and inspiration small classes of 12 or fewer students go home with all the food you make in class

Zingerman's Baking and Cooking Classes

October
25
2017
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 hand-made 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" cake you decorated in class, fondant to use later and great coupons.
$125.00
7 spots left
Name of the student who will be attending this class
(optional) Email address for class reminders
October
26
2017
10:00 am
to
2:00 pm
Brownies are easy even without a box mix, but you really can taste the difference when you make them with great ingredients. We’ll make four different varieties including our very own magic brownie (called one of the top 20 recipes of all time by Midwest Living Magazine), a fudgy brownie, buenos aires brownies with dulce de leche caramel and pecan blondies. After tasting all of these brownies you’ll leave feeling magical.

You'll leave BAKE! with our recipes,  the knowledge to recreate them at home, four pans of brownies you made in class and great coupons.
$125.00
6 spots left
Name of the student who will be attending this class
(optional) Email address for class reminders
October
26
2017
6:00 pm
to
8:30 pm

Writer and world traveler Robyn Eckhardt brings Turkey to BAKE!

Robyn Eckhardt writes on food and travel in Asia, Europe and Turkey for The New York Times, Saveur, Wall Street Journal, SBS Feast and other publications. She was the founding Food Editor at Time Out Kuala Lumpur and wrote a column on street food for Wall Street Journal Asia. Robyn has written food guides to Malaysia, Singapore and Vietnam for Lonely Planet and contributed essays to The Oxford Companion to Sugar and Sweets. Robyn often collaborates with her partner, IACP award-winning food and travel photographer David Hagerman; together they publish the award-winning food blog EatingAsia, which has been cited for excellence by the New York Times, Travel+Leisure, CNN and The Splendid Table.

Robyn’s first cookbook Istanbul and Beyond — stories, photographs and over 120 recipes from Turkey’s cultural capital and its far eastern reaches — will be published by Rux Martin Books/Houghton Mifflin Harcourt in October 2017. Publisher’s Weekly has named Istanbul and Beyond one of Fall 2017’s Top Ten Cookbooks. After twenty years in Asia (China, Thailand, Vietnam and twelve years in Malaysia) Robyn recently moved to Piemonte, Italy. When not on assignment she offers food writing and photography workshops in Asia, Turkey and Italy, as well as bespoke culinary and photography excursions in off-the-beaten-track Turkey.

In this very special class Robyn will cook some of her favorite recipes from her new book while you sit back, watch, learn and enjoy. She'll make corn flour cheese fondue, tomato pomegranate salad, fingerprint flatbread, meatballs with pumpkin and spice butter and syrup soaked hazelnut cake. We'll end class with samples of each dish.You'll also go home with your very own copy of Istanbul and Beyond, included in your class price. It's going to be a tasty adventure!

You'll leave BAKE! with a signed book, the recipes taught in class, happy taste buds and great coupons.

A free book signing will also take place one hour before each class.

$75.00
16 spots left
Name of the student who will be attending this class
(optional) Email address for class reminders
October
27
2017
12:00 pm
to
2:30 pm

Writer and world traveler Robyn Eckhardt brings Turkey to BAKE!

Robyn Eckhardt writes on food and travel in Asia, Europe and Turkey for The New York Times, Saveur, Wall Street Journal, SBS Feast and other publications. She was the founding Food Editor at Time Out Kuala Lumpur and wrote a column on street food for Wall Street Journal Asia. Robyn has written food guides to Malaysia, Singapore and Vietnam for Lonely Planet and contributed essays to The Oxford Companion to Sugar and Sweets. Robyn often collaborates with her partner, IACP award-winning food and travel photographer David Hagerman; together they publish the award-winning food blog EatingAsia, which has been cited for excellence by the New York Times, Travel+Leisure, CNN and The Splendid Table.

Robyn’s first cookbook Istanbul and Beyond — stories, photographs and over 120 recipes from Turkey’s cultural capital and its far eastern reaches — will be published by Rux Martin Books/Houghton Mifflin Harcourt in October 2017. Publisher’s Weekly has named Istanbul and Beyond one of Fall 2017’s Top Ten Cookbooks. After twenty years in Asia (China, Thailand, Vietnam and twelve years in Malaysia) Robyn recently moved to Piemonte, Italy. When not on assignment she offers food writing and photography workshops in Asia, Turkey and Italy, as well as bespoke culinary and photography excursions in off-the-beaten-track Turkey.

In this very special class Robyn will cook some of her favorite recipes from her new book while you sit back, watch, learn and enjoy. She'll make corn flour cheese fondue, tomato pomegranate salad, fingerprint flatbread, meatballs with pumpkin and spice butter and syrup soaked hazelnut cake. We'll end class with samples of each dish.You'll also go home with your very own copy of Istanbul and Beyond, included in your class price. It's going to be a tasty adventure!

You'll leave BAKE! with a signed book, the recipes taught in class, happy taste buds and great coupons.

A free book signing will also take place one hour before each class.

$75.00
12 spots left
Name of the student who will be attending this class
(optional) Email address for class reminders
October
27
2017
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 size 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.
$75.00
1 spot left
Name of the student who will be attending this class
(optional) Email address for class reminders
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