Blog

Celebration Wreaths—All New, All Freshly Milled

Posted on Mon, 11/19/2018 - 2:21pm

Celebration wreath on wood table

At the Bakehouse, edible centerpieces are always our first pick. (What can we say, we love to eat!) The Celebration Wreath’s decorative design lends itself to easy tearing and sharing; it really invites you and your family to break bread together—and makes a photo-worthy addition to your holiday table, too.

Announcing: ALL organic grains in our Roadhouse bread!

Posted on Mon, 11/05/2018 - 10:33am

roadhouse bread sliced with butter

It’s only been a week since we introduced you to our new mill, but we’re already going full steam ahead and have milled over 300 pounds of organic rye that we’ve sourced from Breslin Farms, a father-and-daughter operation focused on biodiversity and sustainability in northern Illinois. We’re excited about this for a couple reasons...

Introducing Our New Hand-Built, Stone Mill

Posted on Thu, 10/25/2018 - 1:42pm

stone mill

We’ve been talking lately about our passion for whole grains and freshly milled grains, and we’re excited to share that we’re now able to move forward with more of that here at the Bakehouse thanks to the arrival of our beautiful, hand-built stone mill.

Great Learnings from the Grain Gathering

Posted on Mon, 10/22/2018 - 11:16am

plots of wheat trials

We headed to the 8th annual Grain Gathering already on a path to incorporating freshly milled whole grain flours in our bakes, whether breads or pastries. We came back seriously inspired to do more. Installing our own stone mill and using locally sourced grains, reflects our dedication to the vision embodied by the Grain Gathering and is just the beginning.

Behind the Scenes—Fancy Schmancy Cookies

Posted on Tue, 10/09/2018 - 1:32pm

fancy schmancy holiday cookies

One of Sue Chagas' favorite parts of being an instructor is getting to develop new classes and recipes, like fancy schmancy cookie recipes—this is the 11th year of our Fancy Schmancy Holiday Cookies class and we haven’t repeated a cookie yet! Students often ask us how we choose the cookies (and if we need volunteer tasters!), so she wanted to share a little bit about how that process works.

Baking Apple Pies a Plenty for the Holidays

Posted on Wed, 10/03/2018 - 11:54am

Apple pie with a slice cut out and apples around it

At Zingerman's Bakehouse, we value traditional baking methods. To stay connected to the roots of where these foods came from, we often do extensive research to learn all we can before making something. We enjoy this part of the process as much as we love taste testing recipes (almost!). Here's the history of something dear to our hearts in America and at the Bakehouse, good old apple pie, just in time for the holidays, from one of our multi-talented staffers, Lee Vedder.

Some Granular Facts About Grains

Posted on Fri, 09/07/2018 - 1:15pm

Grain varieties

Grains have been part of the human diet since we were hunter-gatherers—at least 14,000 years! We’re interested in old foodways at the Bakehouse and often use at least 100 years as a mental guideline for what constitutes old. At 14,000 years grains certainly make the cut-off. 

Flour, Water, Salt & Sweating the Small Stuff

Posted on Thu, 09/06/2018 - 10:05am

When not sourcing ingredients, I’m hanging out with many of you fine readers in our Bakeshop. While working in the shop, I get a lot of questions about what ISN’T in our bread. Surprising to many, Zingerman’s Bakehouse bread is free from most things. Such a liberated baked good! For instance, this is a comprehensive list of ingredients in our sourdough bread, in order of amount: organic wheat flour, water, whole wheat flour, sea salt.

The Sourcer-ess & the Rye Farmers—A Modern Fairytale

Posted on Tue, 07/17/2018 - 1:01pm

Hailey Schurr

Sourcing our ingredients locally has many benefits, not least of which is literal field trips to visit our future ingredients as they grow. To this end, one June morning a contingent of the Bakehouse Grain Commission headed west to Living Earth Farm in Sawyer, Michigan where rye is being grown for us this season. 

Bakehouse Grain Commission Convenes

Posted on Tue, 06/19/2018 - 10:59am

whole wheat bread

In the last six months at the Bakehouse, we’ve started to delve deeply into the world of grains—locally grown, ancient varieties, freshly milled, and more non-wheat varieties. Behind the scenes we’ve been doing research and recipe testing that will become more visible over the coming months. Get ready!