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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...

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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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