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  • Comfort Me With Bread

    by Hazim Tugun, Bakehouse

    Smells, more than anything else, can stir up strong and usually fond memories from my childhood, mostly associated with food. I cherish that. Growing up as a little kid, I would eat a bowl of warm milk for breakfast with pieces of white bread and sugar, turning into a sweet, comforting mush. I loved it. When I started working at the Bakehouse and took on the daily tasting of the breads, the aroma of Paesano reminded me of the initial stages of that warm bowl of milk and bread from my childhood.

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  • Bread Connecting Generations

    Written & Photographed by Kelly Zelna, Zingerman’s Bakehouse

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  • Baking is in her blood

    An interview with Ellie Gibbons

    By Kelly Zelna, Bakehouse

    From “the thumb” of Michigan in Lapeer, Ellie was born with baking in her blood. I’m serious, this inspiring lady was destined to become the passionate baking machine that she is today! Ellie’s family immigrated from Germany and started a Bakery on Kercheval Avenue in the West Village of Detroit. “I didn’t find out till six months into working here, when my aunt emailed me a picture of my great great grandfather, he came here from Germany, and they lived above their bakery in Detroit. I’m not sure all what they made, but I do know that my  grandmother was a big fan of Pecan Pie, so I’m sure that love started there.”

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  • Mandelbread: The Cookie Underdog

    By Sara Whipple, Zingerman’s Bakehouse

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  • Talk of the Town-ie

    Written & Photographed by Kelly Zelna, Zingerman’s Bakehouse

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  • The Tahini Invasion

    By Amy Emberling
    Zingerman’s Bakehouse co-owner, author & baker
     

    You may wonder how we come up with new baked goods—it’s one of the most common questions our guests ask. What seems like a simple question actually has a complicated answer…creativity can be a pretty messy process. Sometimes we discover an ingredient that is especially good and we try to figure out how to use it. That’s what happened with Tohum tahini.

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  • The Turkey Red Wreath

    Breaking bread together will never be the same...

    Our latest bread has a very short ingredient list (that’s usually how we roll, pun intended) but still manages to be a flavor powerhouse. It contains just wheat flour, rye flour, filtered water, sesame seeds, and sea salt. Truth be told, there are two not-so-secret ingredients the FDA won’t allow us to legally declare. First, there’s magic. The magic that comes from our sour starter that we use to make our naturally leavened breads without added yeast. Second, is time. In all this bread takes 36 hours to make, if we’re going to let maximum flavor develop in the starter and the dough that is. And of course, we wouldn’t have it any other way.

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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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