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

26

2022

Two Jewish Jewels

12:00 pm
To
4:00 pm EDT

Join us for this hands-on class, as we make two of our favorite Jewish jewels in the Bakehouse's crown. 

First, a loaf rooted in age-old Jewish tradition and laden with symbolism: Challah, a soft bread enriched with eggs, oil, and honey that was first made by Ashkenazi Jews in 15th-century Central Europe. We'll teach you to make your own rich challah dough from scratch and then how to shape your loaf into a traditional six-stranded braid. The braiding of challah was originally an adaptation from a local Teutonic solstice bread and its strands—resembling arms intertwined—came to symbolize love as well as truth, peace, creation, freedom, harmony, family connection, unity, and justice.

The next Jewish jewel we'll make is one of the Bakehouse's best-selling Jewish pastries: Rugelach (Yiddish for "little twists"). These royally delicious cookies are made with a crispy, flaky, cream cheese pastry, sprinkled in cinnamon sugar, and rolled around a sweet filling. Together, we'll make the Bakehouse's cream cheese pastry from scratch, roll it around our favorite walnut and currant filling and then bake our rugelach to crispy, flaky, perfection. 

If you've not yet tried one of these traditional Jewish jewels, now is the time.

You'll leave the BAKE! class with our recipes, the knowledge to create them at home, and the challah and rugelach you made in class.

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

For more challah history, head to our blog and read: "Hurray for Holiday Challah!"

In-Person Class
$135.00
1 spot left

May

26

2022

Intro to Baking with Alternative Flours Demo

6:00 pm
To
8:30 pm EDT

Join us in this virtual demo*as we explore alternative flours with Karen Shepard. She’ll give us an introduction to the amazing range of commonly used flours, starches, and leaveners. We’ll learn about everything from almond and brown rice to quinoa and teff flours (and beyond!), including what to look for and how to use them. 

Sit back and watch Karen make three recipes: a tender, buttery Almond Pound Cake, Chocolate Chip Buckwheat Cookies with crispy edges and soft centers, and Chocolate Cupcakes with Chocolate Frosting. Yes, these treats are gluten-free, so they’ll no doubt be a hit with those with gluten restrictions; these flavorful baked goods are so good though, they can stand on their own. So we expect they’ll make it into your regular rotation of go-to baked goods regardless of any dietary needs, all thanks to the flavor-packed power of alternative flours.

More about Karen Shepard

Karen has been baking since she was a child, learning traditional methods from her grandmother who lived with her when she was growing up. More than a decade ago, Karen began working with Ethel’s Baking Company, a woman-founded, gluten-free baking company that has since gone nationwide. Karen was a part-owner at Ethel’s, wearing many different hats, but her favorite work was in new product development—she’s always enjoyed testing new baking methods and ingredients. After leaving Ethel’s, she began experimenting with alternative flours to create (or recreate!) recipes she longed for. All her recipes are delicious, full-flavored, all-natural, and free of any gums or binders that are often found in alternative flour baking. Our Managing Partner Amy Emberling is a fan; after trying one of Karen’s cakes, she said, “It was simply delicious. Sometimes alternatives are acceptable stand-ins for the real thing. This cake was the real thing.”

Karen has been with Zingerman’s for 5 years now, at Zingerman’s Candy Manufactory, and previously Mail Order. Now, she’s looking forward to combining her love of Zingerman’s with her passion for great baking with a new series of classes here at BAKE! featuring alternative flours.

*Please note that this is not a virtual hands-on class but a demonstration held over Zoom.

Participants will receive the recipes about a week before the event, and a recording of the demo a day or two after the event.

Virtual Class
$25.00
99 spots left

May

27

2022

Dinner Series: Italian 2.0

12:00 pm
To
4:00 pm EDT

Who doesn’t love pasta night?! In this hands-on class, you’ll make egg fettuccine, along with a creamy, cheesy alfredo sauce, all from scratch. Then we'll bake grissini (crispy breadsticks) to go alongside it. Something sweet to round it out? We’ll bake up some crispy chocolate biscotti to enjoy with your after-dinner coffee.

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.

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 highly recommended.

What our guests have to say about this class:

All the food is fabulous and the instructors were so helpful. — Nick P.

Can't wait to try everything I learned at home. —Heidi S.

Making homemade pasta was a lot easier than I ever imagined. —Tina W.

In-Person Class
$135.00
4 spots left

May

27

2022

Sweet & Savory Galettes

1:00 pm
To
5:00 pm EDT

A galette is a fancy French word for a free-form pie. It sounds and looks impressive, but in this hands-on class, we’ll teach you to master this rustic but elegant pastry. First, we’ll start with an important building block: mixing, rolling, and shaping a basic all-butter pie dough. Then we’ll use that dough to create small, individual savory galettes filled with herbed goat cheese (from Zingerman’s Creamery) and sliced tomatoes. Then we’ll make a gorgeous, large, sweet galette —with almond frangipane and seasonal fruit (apple in March-June, peach in July-Aug). These are the recipes to roll out at your next dinner party.

You’ll leave the BAKE! class with our recipes, the knowledge to recreate them at home, and the small savory galettes and large sweet galette you made in class.

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

What our guests have to say about this class:

One of the best parts about this class is that we made an easy, useful pie dough—something that I'd readily try on a moment's notice. It's nice not to be afraid of pie dough anymore. —Kathleen C.

This was one of the most fun things I've ever done. I thoroughly enjoyed every moment of learning in a relaxed and comfortable environment. I'm going to be making galettes for everything now. —Bolanle A.

I think I'll be making savory galettes for dinner every other week now. —Emily P.

Include

Virtual Class
$85.00
15 spots left

May

28

2022

Cinn-ful Cinnamon Rolls

8:00 am
To
12:00 pm EDT

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.

Include

In-Person Class
$135.00
1 spot left