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

August

5

2021

Pizza: The Other American Pie

6:00 pm
To
9:30 pm EDT

this class is being offered virtually and in-person.

Ah, the pizza pie! It's a cornerstone of the American diet, and yet so few folks actually make pizza at home! In this hands-on class*, we'll teach you how easy and fun it can be to make New York-style and Chicago-style pizzas from scratch, with a variety of cheeses, including Parmigiano Reggiano®, and toppings. We'll also share our recipe for Pizza Bianca, a flavorful Italian bread, topped with olive oil, salt, and Parmesan cheese, that is a great accompaniment to any dinner. The next time you reach for the phone to order pizza delivery, you'll remember it's fun and a lot more flavorful to make it yourself.

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

For the in-person class, we'll fire up our wood-fired oven to BAKE! our New York-style pizzas and give you plenty of pizza samples to taste. You'll also go home with some great coupons.

* Please note, the virtual class takes place over two consecutive days. On Day One, we'll make our New York-style pizza dough, which needs to rest overnight; make our Chicago-style pizzas to completion; and mix our poolish for our Pizza Bianca. On Day Two, we'll make up our Pizza Bianca dough; make our New York-style pizza sauce; then shape, top, and bake our New York-style pizzas. We'll also bake our Pizza Bianca.

* The in-person class takes place over one day for 4 hours. 

What our guests have to say about this class:

I'm going to make pizza at home. I've taken 4 classes and this feels the most applicable to everyday life. — Kelsey C.

I learned a lot about the structure, ingredients, and baking of a variety of pizzas. —Pat M.

Include

Virtual Class
$85.00
6 spots left

August

8

2021

Coffee Cake Craft

9:00 am
To
1:00 pm EDT

this class is being offered virtually and in-person. 

Making a coffee cake is worth it for the smell alone! In this hands-on class, you'll craft three different coffee cakes so good you’ll be baking them for years to come—including the Bakehouse's popular Hot Cocoa coffee cake, Blueberry Buckle, and Salted Pecan Praline Banana Bread.  You'll have your household jumping out of bed in the morning for your fresh baked creation!

You'll leave the bake class with our recipes, the knowledge to recreate them at home, and the Hot Cocoa coffee cake, Blueberry Buckle, and Salted Pecan Praline Banana Bread you made in class.

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

* Please note, for the virtual class, having a stand mixer with a paddle attachment will be helpful but it's not required.

Include

Virtual Class
$75.00
5 spots left

August

11

2021

German Breads

4:00 pm
To
5:30 pm EDT

this class is being offered virtually and in-person.

While working with Eli and Tino of Dresdner Backhaus, a famous bakery in Dresden, Germany, we exchanged recipes and experience freely. Join us for this hands-on class* as we make three of the breads our German friends taught us: the Bakehouse's Dinkelbrot, a spelt, rye, and sunflower seed loaf; Wurzelbrot, a rye and wheat baguette; and Vinschgauer, a savory, seasoned mountain roll that's delicious with ham and cheese. You'll get plenty of hands-on practice mixing, shaping, and proofing a variety of yeasted bread doughs, and then bake them to perfection.

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

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

* Please note, the virtual class takes place over two consecutive days. On Day One, we'll meet to mix our rye sour, make our soakers, and mix our poolish, before letting them sit overnight. On Day Two, we'll be mixing, shaping, proofing, and baking our German Breads. To make the Wurzelbrot, you'll need a stand mixer with a hook attachment. 

 

* The in-person class takes place over one day for 4.5 hours.

 

What our guests have to say about this class:

Very thorough presentation. One of the best BAKE! classes I've taken. Taking home rye starter is a big plus! —Helen P.

Include

Virtual Class
$85.00
10 spots left

August

12

2021

Ooh La La Croissants: French Pastry Class

12:00 pm
To
3:30 pm EDT

This class is being offered virtually and in-person. 

Join us for one of our most popular hands-on baking classes! In this hands-on class*, we'll teach you how to make traditional French croissants the Zingerman's Bakehouse way. There are very few places in the world outside of France where you can get a truly great, flaky, buttery croissant—Zingerman’s Bakehouse is certainly one of those places. We pride ourselves on their rich flavor, tender honeycombed interior, and crispy exterior that shatters a little when you bite into it. It’s mostly about taking the time to do it right and not using fake ingredients or pre-made frozen doughs. And we think it’s well worth the time and effort to do so. Like we say, you really can taste the difference. 

This class is a great choice for any beginning or advanced baker looking to build up their baking skills and recipe box. We'll teach you the key techniques for working with a yeasted dough, creating a butter-laminated dough (layering the dough with butter and folding it over), filling the croissants, proofing them properly to achieve the right texture inside, and finally, baking them to a rich golden brown. When you smell the sweet aroma and taste the buttery flavor of your croissants fresh from the oven, you'll be so happy that you made the investment in making them from scratch.

We'll make our butter croissant recipe from start to finish, giving you the option, as well, to fill your croissants with both our rich almond frangipane spread (we'll give you the recipe for that, too) and bars of intense dark chocolate imported to us in Ann Arbor from renowned French chocolatier Michel Cluizel, before baking them all to perfection. There are few more sublime things in our book than enjoying a freshly-baked croissant that is still a little warm. We can’t wait for you to try it. It’s going to be life-changing. And we know where you can get a good cup of coffee to go with it, for the full effect.

For some storied history on the French croissant, head to our blog and read, "From Kipferl to Croissant: A Brief History." 

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

We'll end the in-person class with a tasting of warm croissants and you'll go home with croissant dough to bake later and some great coupons.

(You may want to bring a cooler and ice pack to class with you for storing your bake-at-home croissant dough on the ride home if you are traveling more than an hour to attend. That way it will stay chilled and not begin to rise on your trip home.)

* Please note, the virtual class takes place over two consecutive days. On Day One we will make our yeasted, butter-laminated croissant dough, before refrigerating it overnight; and go over filling options, including how to make our almond frangipane.  On Day Two we will roll, fill, and shape our croissants, followed by some downtime for proofing; and then bake them.

* The in-person class takes place over one day for four hours.

WHAT OUR GUESTS HAVE TO SAY ABOUT THE CLASS:

It's always good to learn as much as possible about what we eat, and homemade will taste better than store-bought. This is a great skill set to add. —Keith P.

Thee taste of homemade croissants in class emphasized the value of making them myself. —Amy A.

It was a lot of fun and very easy to follow for a beginner with zero baking experience. —Bob P.

Include

Virtual Class
$85.00
9 spots left

August

13

2021

Virtual Mini Pie BAKE!-cation

12:00 pm
To
6:00 pm EDT

This class is being offered virtually. 

Join us for this two-day, virtual pie BAKE!-cation® (in mini form)! Over the course of the two days, we'll make four of our favorites: a Pancetta and Vegetable Bean Pie with a hot water crust and Patti Pockets (on day one), and Mississippi Mud Pie and our spinach and artichoke calzones (on day two).

We'll get our hands on a lot of different pie doughs, practice rolling and shaping, make an array of fillings, and even tackle some knife skills. It'll be a Festival of Pies all in your home kitchen! 

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

* Please note that this class takes place over two days. To make the meringue for the Mississippi Mud Pie, a stand mixer with whip attachment or a handheld mixer will be helpful. 

Include

Virtual Class
$150.00
9 spots left