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 sometimes cooking classes in our teaching kitchens. 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. You'll leave our baking and cooking classes with that same joy, the food you made in class and the inspiration and skills to bake at home!

Our classes (except for family classes & kids camps) are designed for adults 17 & up.

Upcoming BAKE! Classes

October

20

2019

Rural to Urban: Local Grains and Baking with June Russell

2:00 pm
To
3:30 pm

From rural farms to urban markets, June Russell returns to Zingerman’s Bakehouse (where she once spent some time at the bench, alongside Frank and Amy and first gained a glimpse into the miracle that is bread) to share the story of GrowNYC Grains.

GrowNYC’s Greenmarket operates the largest network of farmers markets in the country. Working with over 240 producers who come from six surrounding states to sell directly to consumers in New York City, Greenmarket’s twofold mission is to support regional agriculture and provide access to local fresh food to all New Yorkers.

In 2007, the way in which Greenmarket bakers participated in this mission was a simmering issue, and GrowNYC wanted to revisit its policy regarding bakers, who have always been an integral part of any market. Whether it’s cider donuts and muffins from an orchard bakery or a whole grain loaf and baguette from an artisan bakery, bread and grain products are an important part of our diet. In fact, historically, grain and flour were at the foundation of any local food system.

But in 2007, was there such a thing as “local” flour? If so, could bakers use it and what would the expectation be based on availability, quality, and price point? Was anyone still growing wheat, for that matter?

After conducting an extensive review of the region, in 2009 GrowNYC created a new rule for bakers, requiring them to use a minimum of 15% regionally grown and milled grain or flour in their products sold at Greenmarkets. In 2018, Greenmarket raised the minimum to 25%. The policy has since become a model for other markets across the country and helped kick-start the revitalization and return of the staple crops to local food systems. It has also been an incredible journey that spans from the brilliant efficiencies of commodity, to the mysteries of gluten and gliadin and how they are impacted by soil, weather and digestion.

Join June to discuss regional agriculture, food access, and policy. We'll serve a spread of breads, cheeses, desserts, and coffee, so you'll have plenty of brain food to fuel our discussion.

$20.00
50 spots left

October

23

2019

Coffee Cake Craft 2.0

10:00 am
To
2:00 pm

The secret is out! Learn the recipe for Zingerman's signature sour cream coffee cake with ribbons of cinnamon brown sugar and toasted walnuts. It’s a Bakehouse classic that graces the cover of our cookbook (find it at most Zingerman's locations and wherever you buy books), not to mention coffee cakes are our most popular Mail Order gift.

In class, you’ll also make a couple of other cakes near and dear to us, the lovely olive oil and citrus cake and rich almond pound cake. These are sure to be treasured recipes in your house for years to come! 

You'll leave BAKE! with Zingerman's Bakehouse coffee cake recipes, the knowledge to recreate them at home, three coffee cakes, and great coupons.

What our guests have to say about this class:

The quality of instruction is unsurpassed. This class taught us how to make the three most amazing cakes. I am very pleased to have these recipes and the knowledge to prepare them. Zingerman's is in the inspiration business—BAKE! classes never disappoint! —Dara K.

Family and friends think I'm a professional baker thanks to Zingerman's. —Randy T.

It is so fun, you learn a ton about the "whys" of baking (why certain ingredients, why a certain order, etc.), a ton of helpful tips & tricks, and sampling to boot! I have the urge to be more and more creative at home, trying things I never have before. —Lisa D.

$130.00
1 spot left

October

23

2019

Mini Mambo Italiano: Italian Breads

5:30 pm
To
9:30 pm

During this mini version of our popular Mambo Italiano: Italian Breads hands-on baking class, we’ll take you on a brief bread-making journey through part of Italy. You’ll experience fresh baked Italian bread made from scratch including Zingerman's Bakehouse recipes for Focaccia and Sicilian Sesame Semolina. Go home with four loaves in all! And they taste even better when you've made them yourself!

Let's meet the Italian loaves of bread:

Focaccia —A tender flatbread with garlic and olive oil in the dough topped with Parmigiano-Reggiano® cheese. It's a great bread to enjoy as an appetizer, to serve with spreads, or to make a sandwich with. Wait until you experience focaccia warm and fresh from your own. You might want to double the recipe at home to account for the imminent snack attack that's coming to a kitchen near you.

Sicilian Sesame Semolina —Meet the bread you didn’t even know you needed in your life. Its claim to flavor fame is something to see, and taste of course. The entire loaf is rolled in unhulled sesame seeds before baking. The natural oil in all those seeds that cover the dough gets slowly roasted in the oven, contributing an intense flavor and aroma, not to mention a lovely little crunch. And that’s just the crust! Inside there’s a firm, rich, and almost cake-like crumb made with golden semolina flour yielding a beautiful yellow interior. The same flour is often used to make pasta.

Our Sicilian Sesame Semolina bread begs to be toasted, griddled, or broiled to turn the flavor dial up even higher. It loves to be paired with garlic butter, pesto, olive tapenade, or a sprinkle of good parmesan. Trust us, fellow bread lover, you want to give Sicilian Sesame Semolina a whirl.

Our Mini Mambo Italiano: Italian Bread class is an action-packed four hours of Italian bread baking guided by our experienced baking instructors. You'll cover all the essential techniques, including finding out what in the world a poolish is and why you need it to make these loaves of bread, how to handle yeasted doughs, proper kneading, shaping your loaves, finding out when your loaves are ready to bake, and more. You'll get plenty of hands-on practice.

After our baking experts demonstrate how to successfully execute these recipes before your very eyes, you'll try your hand at making them yourself. And our classes are small, 12 or fewer students, so our instructors can answer your individual questions. After practicing in that rich learning environment, you'll have the skills to bake these Italian bread at home any time you want. It could satisfy your cravings for both a fresh warm loaf of Italian bread and an Italian holiday at the same time.

You'll leave BAKE! with Zingerman's Bakehouse Italian bread recipes, the knowledge to recreate them at home, two rounds of Focaccia, two loaves of Sesame Semolina, a poolish to make more bread at home later, and great coupons. 

What our guests have to say about this class:

I was looking for bread baking tips and ended up learning tons. I've always been a big fan of baking and this class has inspired me to try baking different types of bread. —Zixuan W.

$110.00
1 spot left

October

24

2019

Celebrate Chocolate

10:00 am
To
2:00 pm

Calling all chocolate lovers! Let's bake some of our favorite treats that will satisfy your need for a chocolate fix: Hot Cocoa bundt cake, Chocolate Challah bread, and chocolate ganache-filled s’more tart. This class teaches a variety of vital baking techniques and versatile components, too! 

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, a small Hot Cocoa cake, a loaf of Chocolate Challah, a 9-inch s'more tart, and great coupons.

What our guests have to say about this class:

This was an ambitious class! We accomplished a great deal without feeling rushed or pressured to finish—the class moved along at a comfortable pace. My knowledge of baking methods and techniques continues to grow and I continue to be amazed by the level of instruction. —Dara K.

Chocolate challah has changed my life! —Candy S.

I knew absolutely nothing about baking before coming to this class and was quite nervous about being thrown into it, but the instructor did a wonderful job demonstrating everything in a totally understandable way. I feel far more confident! —William J.

$130.00
1 spot left

October

24

2019

Detroit Classics

5:30 pm
To
9:30 pm

Experience three classics from Detroit institutions that have been around since the 1920s and 1940s. Together we'll bake Detroit-style deep dish pizza with caramelized cheese edges baked in a blue steel pan, spiced almond cookies in the traditional windmill shape, and a long john coffee cake with a butter, brown sugar, and walnut streusel. Get a little piece of history and a big bite of flavor, along with plenty of hands-on practice, and tips for mastering these new recipes. 

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, one pizza, one coffee cake, cookies, and great coupons.

What our guests have to say about this class:

This class helped me realize that baking isn't as intimidating as I had feared, and can be fun (and not just a chore). —Remy D.

These classes make home baking seem much more doable. —Margaret B.

I never wanted to make pizza at home but now I definitely will. —Arielle J.

$130.00
1 spot left