Blog

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.

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

An interview with Nikki Lohmann, class instructor

By: Kelly Zelna, Bakehouse

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.

An Interview with Arie Bates, instructor at BAKE!

By Kelly Zelna, Zingerman’s Bakehouse

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.

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.

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.”

An interview with Amy Berger, 20 year Bakehouse staffer

For Amy Berger, it all began when she was back home in Michigan for a short visit. She had been living in Alaska with her family since the early ‘90s, but decided to make a trip back home to visit her family.

Having lived in Michigan for much of her life, she was familiar with Zingerman’s Delicatessen. But, when she left for Alaska, the Bakehouse was not yet a reality.

“We Zingerman’s Bakehouse are passionately committed to the relentless pursuit of being the best bakery we can imagine.”

The mission of the Bakehouse has always been twofold. Of course we are committed to making the best-tasting breads (and pastries and cakes). But we are also committed to challenging ourselves and our recipes, limiting ourselves only to our imagination.

How do we do that? We taste and evaluate. We try new methods of baking, different ingredients. We are constantly moving. Because it’s hard to get better if you’re sitting still.