Blog

Purim: The Rowdy Jewish Holiday & Time to Enjoy Hamentaschen

Posted on Tue, 03/07/2017 - 4:33pm

As a child I went to Shabbat services twice every weekend for many years, Friday night for about an hour and Saturday morning for a good two and a half hours. Wow! That’s a lot of sitting and being quiet for a child. Practically 40 years later it’s a little difficult to remember what that young Amy thought about this and what I took from being there.

Off the Beaten Pastry Path

Posted on Tue, 02/28/2017 - 9:47am

Growing up, I remember my mom taking me to Zingerman’s Deli Next Door. They were our special mother-daughter outings. She would get her afternoon cup of coffee and I picked out a sweet treat. Usually, I went with a Funky Chunky Chocolate Chip cookie. A standard kid pick.

Gumption & Grilled Cheese: The Saga of Sourdough

Posted on Wed, 02/01/2017 - 9:56am

Better Than San Francisco?

Now, I suppose I can start back at the beginning of the story. We have been baking Sourdough bread since we opened the Bakehouse, back in 1992. But, back then, we called it “San Francisco Sourdough,” in honor of the well known naturally leavened bread tradition out in California. Fitting, right?

Local Favorite, Local Flavor: MI Chestnut Baguettes

Posted on Tue, 01/17/2017 - 10:00am

Here at Zingerman’s Bakehouse, we have taken the phrase “eating local” to heart with the dawn of our Michigan Chestnut Baguette (among other things). The history of chestnuts at the Bakehouse goes back nearly 50 years. Bakehouse Co-Founder, Frank Carollo, has been eating chestnuts for many years. It was a common food at the holiday table for Frank as he was growing up in an Italian-American family.

The Gateway Bread: Rustic Italian

Posted on Tue, 01/10/2017 - 12:08pm

Growing up in Ann Arbor, I have always had really great bread right at my fingertips. Well, at least by the time I started eating bread (and having bread preferences), it has always been a short drive away at the Bakehouse.

A Crazy Love: Cranberry Pecan Bread

Posted on Tue, 11/01/2016 - 11:37am

If there is one thing that makes my mouth water, stomach grumble and gets me thinking of the holidays… It is our Cranberry Pecan bread.

Yes, seriously. I am a crazed, obsessed lover of cranberry pecan bread. And I know I am not alone. This bread is an absolute favorite of long-time Zingerman’s customers, as well as the ones who have had the opportunity to try this incredible loaf at one of the three points throughout the year we bake it.

Patti's Pastries (now say that 10x fast)

Posted on Tue, 10/11/2016 - 10:31am

It’s not every day you have a pastry named after you. And it is definitely not everyday you have TWO pastries named after you. Unless you work at Zingerman’s Bakehouse.

Long time baker, Patti Weaks, is one such baker, leaving her stamp on our line up. It makes sense. She has been working here for nearly two decades after all.

Paesano: Our Holey-est Bread

Posted on Tue, 10/04/2016 - 12:36pm

If there is one thing I have learned here in the ZCoB (Zingerman’s Community of Businesses), it is not to judge a food by its cover (or, in this case, a bread by its crust). Raise your hand if you’re with me on this, but I am typically drawn to something that is familiar to me in some way, especially when it comes to selecting a bread.

Filippo Drago. And that's all.

Posted on Fri, 06/10/2016 - 4:35pm

Earlier this week, we had the honor of hosting some amazing guests here at Zingerman’s Bakehouse. The guest list included our friends from Gustiamo in New York, sellers of fine Italian foods, Beatrice and Danielle. They have visited Zingerman’s before, but this time they brought with them Renato Flaborea, a famous baker from Venice, and Filippo Drago, a miller from Sicily.