Comfort Me With Bread

Posted on Wed, 03/21/2018 - 2:11pm

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.

Mandelbread: The Cookie Underdog

Posted on Tue, 02/06/2018 - 9:53am

By Sara Whipple, Zingerman’s Bakehouse

Maybe I'm a sucker for underdogs (if it's possible for a cookie to be an underdog—they're all winners in my book!). But for reasons I can't understand, in all my years of baking and selling food for Zingerman's Bakehouse mandelbread has never been that popular. It's at the top of my go-to list for a snack or a gift!

The Tahini Invasion

Posted on Thu, 01/11/2018 - 11:07am

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.

The Bakehouse Celebrates the Roadhouse

Posted on Sun, 11/05/2017 - 8:53pm

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.

Better cheese.  Better pepper.  Better crumb.

Posted on Sun, 11/05/2017 - 8:24pm

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