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  • The Turkey Red Wreath

    Breaking bread together will never be the same...

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  • There’s No Better Bakery For Me

    An Interview With Nina Plasencia
    By Kelly Zelna, Zingerman’s Bakehouse

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  • The Bakehouse Celebrates the Roadhouse

    Here’s a tale of how three foods we now know and love came to be. Not just as a part of the fabric of the American south, but later as a part of the food landscape of the land of 1,000 flavors, Zingerman’s Community of Businesses. Let’s go back fourteen years to the opening of Zingerman's Roadhouse. Their vision was to create a full service restaurant serving “really great American food” to hungry Ann Arborites and visitors.

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  • Better cheese.  Better pepper.  Better crumb.

    The all new Parmesan Pepper Bread.

    We’ve upgraded the star ingredients in our Parmesan Pepper Bread to Roncadella Parmigiano Reggiano® & Zingerman’s Five Star Black Pepper. And you really can taste the difference!

    An Upgrade To A Classic

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  • “Teaching By Enthusiasm”

    An interview with Nikki Lohmann, class instructor

    By: Kelly Zelna, Bakehouse

    Let me introduce you to Nikki Lohmann, one of our talented teachers here at BAKE!, the hands-on baking school at Zingerman’s Bakehouse. Nikki is an Ann Arbor native, lifelong baker, Princess Bride expert, and a mother of one son (and one cat). “I grew up in Ann Arbor, but I’ve lived in several other states as well. I have a really crazy, fun family. I grew up loving to bake, I loved making mine and my siblings’ birthday cakes when I was younger. I have an almost 5 year old son who is about to start kindergarten, he’s just my world! I also have a cat named Mowgli, he’s very sweet! My favorite movie is The Princess Bride. I have the entire movie memorized, although, that means no one wants to watch it with me because I can't not say every line.”

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  • 2 New Breads

    Introducing Miss Kim’s Baguette and Country Miche

    by Frank Carollo, Bakehouse co-owner

    This spring we we’ve perfected two new loaves at the Bakehouse, Miss Kim’s Baguette and Country Miche. They are both full flavored, crusty, moist and using interesting grains and method for production.

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  • “It’s all I’ve ever wanted to do.”

    An Interview with Arie Bates, instructor at BAKE!

    By Kelly Zelna, Zingerman’s Bakehouse

    Meet Arie Bates, a Michigan native and instructor here at BAKE!, our teaching school for home bakers. I’m not sure when I first met Arie, but I had the good fortune of taking a BAKE! class that he was assisting in. I was lucky to get to see the joy he gets from working at BAKE! Arie began his career at Zingerman’s Bakehouse in our bread bakery, and after a short time made the transition to BAKE! He started as an assistant, then began teaching classes. It’s easy to tell Arie loves his job. He describes his daily work and student engagement with infectious enthusiasm.

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  • Not a lady of leisure

    An Interview with class instructor Sara Molinaro

    -by Sara Whipple, Zingerman’s Bakehouse

    I’d like to introduce you to Sara Molinaro. She’s the principal of BAKE!, our little school for home bakers doing big things. I’m thrilled to work with her, not just because we have so much in common -same name (correct spelling too), same age and same love for food-, but because she is one of the hardest working people I have ever met.

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  • Goin' More Organic at the Bakehouse

    Now Using 100% organic All Purpose Flour

    We’re super excited to announce that as of April 1st, 2017 the artisan all purpose wheat flour we use in our baking is 100% organic. (That’s a mouthful!) This is a huge change for us. We’re thrilled to have made it and to let you know about it.

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  • Cake Is A Part Of Life

    An Interview with Stephanie Gasinski

    By Sara Whipple, Zingerman’s Bakehouse

    Meet Stephanie Gasinski, one of our dedicated and creative cake designers. She’s been part of the Bakehouse team for 12 years, but still remembers the details of her first day of work vividly. It was a Sunday in 2005, happened to be Mother’s Day actually. She arrived at 4am to shape and bake bread and was welcomed from the start. “I liked the training. The expectations were clear and that helped me a lot. And I liked the people. They were great people, like an instant family.”

    Stephanie’s path to the Zingerman’s was one of determination and luck. Or maybe some would call it fate. It began after graduating culinary school, while working at another bakery and then a short stint as a restaurant pastry chef. She didn’t know what was next for her, but knew she wanted to bake. So she boldly made a list of bakeries to walk in and ask if they were hiring. Zingerman’s Bakehouse was furthest away from her home, so the plan was to start there and work her way back.

    “I got lost. I came in the back door looking very confused. Todd was cleaning, but kindly took me to Amy the bread manager. I asked if they we were hiring and got an interview and tour on the spot. I felt so accomplished with my first day of job hunting I went home! A couple days later I did a trial shift with Frank and was hired.” Just like that the journey began.

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