Zingerman's Baking and Cooking Classes in Ann Arbor

A great class for beginning bakers. Learn the keys to flaky and tender scones, such as how to properly cut the butter into the flour. You’ll make three varieties of Bakehouse buttery scones—sweet crystallized ginger, savory cheddar herb, and flavorful orange and date scones, made with freshly milled hard red spring and soft white wheat.  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 BAKE! with our recipes, the knowledge to recreate them at home, three dozen scones you made in class, and great coupons.

What our guests have to say about this class:

I will be making scones in my home baking, I didn't realize that they could taste so GOOD! Thank you! —Kristen S.

The amount of scientific knowledge about baking was fascinating. —Joshua A.

I actually thought it was going to be more difficult, but I had no problem following along. And the scones are delicious! Taking this class made me feel much more confident to be able to make these at home and I am a very amateur baker. —Sarah B.

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.

This sophisticated French cake is thin layers of almond sponge cake brushed with espresso simple syrup and layered with rich chocolate ganache and espresso buttercream. For all its elegance and beauty, the Opera cake is surprisingly simple to make (we won’t tell if you don’t!), once you master its individual elements. It’s all about the almond and coffee flavors!

In this hands-on class, we’ll teach you how to make all of the components to this exquisite cake and several valuable baking techniques along the way: almond sponge cake, espresso simple syrup, chocolate ganache, and espresso buttercream. These are wonderful base pastry recipes that can be used in many other applications as well, so they'll be great to add to your repertoire!

You'll leave the BAKE! class with our recipes, the knowledge and techniques to recreate them at home, and the Opera Torte 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.

Virtual: You'll need a stand mixer with paddle and whisk attachments to make the Opera Torte. Also, our almond sponge cake recipe cannot be made without almond paste, an essential ingredient that provides the main structure of the cake. A simple sponge cake, however, can be substituted if you would like to make one ahead of time. We'll be baking the almond sponge cake in a 12- by 18-inch baking sheet and the cake layers will be about 1/4-inch thick.

Would you like a slice of history with your cake? Here’s what we learned about the Opera cake from Janine Marsh at The Good Life France: “The creation of the cake goes back to 1955 when great French pastry chef Cyriaque Gavillon worked at the legendary Dalloyau shop in Paris. Dalloyau have been trading since 1682 and were suppliers to the court of Versailles. It was the perfect match when Cyriaque, a genius with patisserie and an artist who created the most amazing cakes and sugar decorations, and Dalloyau got together.  When inventing the Opera cake he wanted to make something that in taking one bite, would give a taste of the whole cake. He worked on layers and tastes and came up with a wonderfully sophisticated cake. His wife told him it reminded her of the Paris Opera House, Palais Garnier. It was a name that stuck, the Opera cake was born.”

Let's make dinner together! We’ll bake our way through some classic American favorites sure to bring a little comfort to your table. First, we'll make our slightly sweet and tender Bakehouse White Bread that will be perfect for grilled cheese. Next, we'll make our Bakehouse Creamy Tomato Soup. Then for dessert, we'll make Pecan Diamonds with a tender shortbread crust and a chewy and crunchy caramel pecan topping. We'll end the class with everyone making their own grilled cheese sandwich for sampling with the soup! 

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

Hop on over for some sensational springtime baking. In this hands-on class, we'll start with every bunny’s favorite cake—carrot, of course! We’ll make Carrot Cupcakes from scratch that are loaded with freshly grated carrots (for incredible moistness and a fresh sweetness), toasted walnuts, and aromatic spices. They’re delicious on their own, but we’ll take them over the top with a generous amount of irresistible cream cheese frosting. 

Next, we’ll make soft, yeasted Hot Cross Buns made with oatmeal, raisins, currants, and candied orange peel, all topped with an icing cross. It’s a good thing we’re making a dozen of these traditional Easter treats, because it’s hard to eat just one!

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

In-Person: We'll end class with a tasting and you'll also leave with some great coupons.

For some storied history of hot cross buns, head to our blog and read: "Hot Cross Buns: The Easter Treat with a Big Story."