Blog

Relentless

Posted on Fri, 06/10/2016 - 11:51am

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

Hummingbird Cake- More fruit than flour!

Posted on Thu, 05/05/2016 - 1:49pm

The Hummingbird Cake debuted at Zingerman’s in 2003, as we expanded our menu of historic American favorites for the opening of Zingerman’s Roadhouse. Since then, it quickly grew to become one of our most popular cake flavors and hasn't looked back. Despite its popularity, the story behind this sweet Southern cake and its unusual name is still mysterious to most.

An Appeal to America to Vote Pecan Blondie as Favorite Brownie

Posted on Tue, 03/08/2016 - 12:02pm

by Ally Martin, Bakehouse sales staff

One day while driving to visit one of our wholesale customers, this year being an election year, I started thinking about if each one of our bread, pastries & cakes were to run for office, just which one would have my vote. I didn’t need to debate long; Pecan Blondie was, without a doubt, the frontrunner. I then started thinking about what my campaign to make Zingerman’s Bakehouse Pecan Blondies America’s favorite brownie would look like…

Why I am Endorsing the Pecan Blondie

The Mystery of Fondant

Posted on Wed, 01/27/2016 - 10:14am

Zingerman's Bakehouse Make Fondant

Many of our guests wonder and worry about fondant.

What is it? Doesn’t it taste bad? Why is it used?

Why Rye?

Posted on Fri, 01/08/2016 - 12:57pm

Amy Emberling Zingerman's Bakehouse

Jewish Rye Bread from eastern Europe to eastern North America

by Amy Emberling, Zingerman's Bakehouse co-owner & baker