Bakehouse Jewish Faves

Join us for some hearty, down-to-earth, Ashkenazi Jewish fare! We’ll teach you how to make three of the Bakehouse’s long-time insider favorites–we’re looking for more converts!–starting with our Onion Rye Bread. It's our traditional Jewish Rye made with freshly roasted, diced chunks of onion. It makes incredible toast and adds a special touch of oniony deliciousness to most sandwiches. And, to top it all off, our Onion Rye has been Bakehouse Managing Partner Amy Emberling’s favorite since the early 90s. 

Next comes Hungarian-Jewish Sólet (Cholent), a meat, bean, and barley stew of Eastern European Ashkenazi Jewish origin that’s traditionally served on the Jewish Sabbath. We learned to make the stew in Hungary, where it's served in many restaurants and is considered a national dish. A Bakehouse staffer calls it Jewish chili!

Finally, we'll make our Bumble Honey Rye Cake (shown), which we bake for Rosh Hashanah every year. It’s made from a long list of luscious ingredients, including, first and foremost, a healthy helping of buckwheat honey from right here in Michigan. The buckwheat honey adds extra complexity with a big, bold flavor. Add in freshly milled organic rye flour, freshly-cracked eggs, golden raisins, toasted almonds, fresh orange and lemon zest, Indonesian cinnamon, cloves, ginger, nutmeg, and a few secret ingredients, and you’ll send the Jewish New Year off to a sweet start.

You’ll leave the BAKE! class with our recipes, the knowledge to recreate them at home, and all the Bakehouse Jewish faves you made in class. 

In-Person: we’ll end class with a tasting of what we made and you’ll go home with some great coupons.