Special Events

Special events

BAKE! brings you rare learning opportunities with guest instructors from around the country offering a variety of talks, demonstrations and hands-on classes. Don't miss out!

Home Milling Clinic

Calling all milling-curious home bakers. We're firing up our Mockmill tabletop stone mill, so you can see it live in action. Hazim and Nina, both part of our team of millers at Zingerman's Bakehouse, will show you how to use and clean the mill, as well as share some helpful tips they've learned along the way. It will be like an interactive owner's manual that is sure to give you the info you need to get started milling at home. This will be an intimate and casual class with plenty of time to ask one-on-one questions.

You'll leave BAKE! with a better understanding of how home mills work and how one can fit into your lifestyle. 

BONUS: 100% of the proceeds from this class will be donated to The Bread Lab

Dates for the Class Price Class Status Register
Wednesday, September 25, 2019 - 6:00pm - 7:00pm
$20.00 7 spots left
A Rich Brew: How Cafés Created Modern Jewish Culture by Shachar M. Pinsker

A Rich Brew: Coffee and Coffeehouses in Jewish Culture

Take a deep dive into the history of coffee and the coffeehouse, and their crucial role in fostering global Jewish culture. Coffee was a new commodity and a drink and that made people alert and connected them to each other. The institution of the coffeehouse, from its establishment in the early 1500s in the Arab world, has provided an important meeting place for people from all walks of life, especially from the scholarly, creative, political, and business worlds.

Coffee and coffeehouses spread rapidly to cities in Western, Central, and Eastern Europe, America, and the Middle East, and were crucial for the emergence of a modern, urban public sphere. We will explore why coffeehouses were especially attractive for migrating Jews, who became associated with café culture as owners, costumers, and habitués, and how drinks and pastries were at the center of a "third space" that encouraged sociability, acculturation, exchange of ideas, and a blossoming of literature, journalism, and art.

We'll serve a light meal as well, so you'll have brain food to power all that learning. Enjoy a delicious spread of sweet and savory treats perfect for pairing with coffee: Flaky, savory cabbage strudel; refreshing freekeh salad; and two classic coffeehouse cakes, Dobos Torta and Esterházy Torta.

Shachar Pinsker is a Professor of Judaic Studies and Middle East Studies at the University of Michigan. He held visiting professor positions at Harvard, Tel Aviv, Ben Gurion, and the Hebrew University. He is the author of A Rich Brew: How Cafés Created Modern Jewish Culture (NYU Press, 2018), a finalist for the 2018 Jewish Book Award, and of Literary Passports: The Making of Modernist Hebrew Fiction in Europe (Stanford University Press, 2011), the winner of the 2011 Jordan Schnitzer Book Award from the Association for Jewish Studies. He is also the editor of three volumes of literature and scholarship. His articles were published in scholarly journals, as well in Ha'aretz, The New Republic, The Jewish Week, and In Geveb.

Dates for the Class Price Class Status Register
Thursday, September 26, 2019 - 6:00pm - 8:30pm
$45.00 35 spots left
Zingerman's Chinese Dumplings and Scallion Pancakes

Chinese Dumplings and Scallion Pancakes with Shih-Wen Wu

Why order in when you can make it better from scratch at home? Shih-Wen Wu, an instructor for the Confucius Institute at the University of Michigan, comes to BAKE! To teach the art of making two versatile Chinese snacks. You will learn the Chinese dumpling, also known as "JiaoZi.” One filling is pork, shrimp and Chinese garlic chive, and the other is tofu, spinach, mung bean noodle, and shiitake mushroom. You will also learn to make Chinese Scallion Pancakes. With these two recipes in hand, everyone will be inviting themselves over to your house.

You will leave BAKE! With the recipes, the knowledge to recreate them at home, the JiaoZi and scallion pancakes you made in class, and great coupons!

Dates for the Class Price Class Status Register
Sunday, September 29, 2019 - 1:30pm - 5:30pm
$150.00 Sold out Add me to the waitlist
Sunday, January 19, 2020 - 1:30pm - 5:30pm
$150.00 Sold out Add me to the waitlist
John Speth, Emeritus Professor of Anthropology, University of Michigan

The Power of Culture in Shaping Human Foodways with Dr. John Speth

The impact of culture on our food choices is remarkable, to the point that we are likely to gag (or worse) at the sight or smell of fermented foods that are unfamiliar to us. The power of the human disgust response is so strong and so pervasive that it even invades the halls of science, where the prevailing view is that the reaction is hardwired, driven by natural selection to prevent babies from putting toxic substances in their mouth.

We would all suspect, and most scientists would agree, that many a fermented food would be laced with toxins, with botulism high on the list. Yet botulism was almost unheard of among Inuit (Eskimos) until the 1970s when Westerners introduced them to sterilized containers so that they could preserve their meat and fish in a "more sanitary" fashion. The result was disastrous. Why?

Join Dr. John Speth, Emeritus Professor of Anthropology at the University of Michigan, to discover the fascinating role that fermented foods played in the successful colonization of the northern hemisphere.

A light, delicious meal will be served (it won't make you gag - promise), so you'll leave with a full belly and a full mind!

 

Dates for the Class Price Class Status Register
Thursday, October 10, 2019 - 6:00pm - 8:30pm
$45.00 39 spots left
Zingerman's Chinese Dim Sum

Chinese Dim Sum with Shih-Wen Wu

Shih-Wen is back for more! Dim sum is collection of bite-sized steamed or fried dishes. She’ll take a break from teaching cooking at the Confucius Institute at the University of Michigan to join us at BAKE! In this class, you’ll make vegetarian egg rolls, pork wontons, and egg tarts, and we'll show you how to make shrimp har gow (dumplings). Pour the tea and let the feast begin.

You’ll leave BAKE! With our recipes, the knowledge to recreate them at home, all the food you made in class, and great coupons.

**Please bring a cooler, as you will go home with raw wontons to cook fresh! 

Dates for the Class Price Class Status Register
Sunday, October 13, 2019 - 1:30pm - 5:30pm
$150.00 Sold out Add me to the waitlist
Amy Halloran, author of The New Bread Basket

Creating Regional Grain Economies with Amy Halloran

Mills used to be as common as the name Miller, but that hasn’t been the case for more than 100 years. Learn how emerging regional grain systems are creating new relationships from field to loaf, and who is pioneering this work in the Midwest. A smattering of sweet and savory snacks will be served! Books will be available for purchase and signing. You're also invited to have Amy sign your own copy after the talk.

Amy Halloran likes pancakes so much she wrote a book about their main ingredient: The New Bread Basket: How the New Crop of Grain Growers, Plant Breeders, Millers, Maltsters, Bakers, Brewers, and Local Food Activists Are Redefining Our Daily Loaf. She lives in upstate New York, where she runs a food pantry and community meals program.
 

Dates for the Class Price Class Status Register
Sunday, October 27, 2019 - 2:00pm - 4:00pm
$45.00 42 spots left
The New Bread Basket by Amy Halloran

Sourdough Tortillas and English Muffins with Amy Halloran

Understanding and using natural leavening can be very intimidating. This class will dig into the basics of using stone ground, whole grain flours, and maintaining a sourdough culture. Making English muffins and tortillas will develop your familiarity with sourdough. The wild flavors of freshly ground flours will turn these easy homemade staples into everyday specialties.

Amy Halloran likes pancakes so much she wrote a book about their main ingredient: The New Bread Basket: How the New Crop of Grain Growers, Plant Breeders, Millers, Maltsters, Bakers, Brewers, and Local Food Activists Are Redefining Our Daily Loaf. She lives in upstate New York, where she runs a food pantry and community meals program.

Dates for the Class Price Class Status Register
Tuesday, October 29, 2019 - 6:00pm - 8:00pm
$45.00 5 spots left
Shauna Sever, baker and author of Midwest Made

Midwestern Baking with Shauna Sever

When it comes to defining what we know as all-American baking, everything from Bundt cakes to brownies have roots that can be traced to the great Midwest. German, Scandinavian, Polish, French, and Italian immigrant families baked their cultural heritage into the foodways of the American Midwest. European sensibilities are instilled in midwest pies, breads, cookies, and pastries yet they manage to feel distinctly home-grown. After more than a decade of living in California, author Shauna Sever rediscovered the storied, simple pleasures of home baking in her Midwestern kitchen.

Join Shauna for an evening of classic Midwestern baking, where she’ll demonstrate some comforting recipes, including:

Nebraska Runzas, soft yeast rolls filled with ground meat, cabbage, and onions
Taffy apple salad
Bumpy cake

You’ll leave BAKE! with recipes, the knowledge to recreate them at home, happy taste buds, and great coupons.

You're also invited to have Shauna sign your book after class. Her book will be available for purchase at the event, or you can bring it with you.

Dates for the Class Price Class Status Register
Thursday, November 7, 2019 - 6:00pm - 8:30pm
$45.00 16 spots left
Molly Stevens, author of All About Dinner

All About Dinner with Molly Stevens

Watch and learn from 2-time James Beard Award-winning cookbook author and cooking
teacher Molly Stevens. She’s visiting BAKE! again to celebrate the release of her latest
cookbook, All About Dinner: Expert Advice for Everyday Meals. Molly will demonstrate a few of
her favorite recipes from the book, including Tomato-Fennel Soup, Olive Oil Everything
Crackers, Roast Chicken Sheet-Pan Supper, and Triple Ginger Apple Crisp
. Class will end with a tasting and book signing.
 
Molly’s latest book will be available for purchase at the event, or you can buy them in advance and
bring them with you for signing.

Dates for the Class Price Class Status Register
Wednesday, November 13, 2019 - 6:00pm - 8:30pm
$45.00 Sold out Add me to the waitlist
Zingerman's Chinese Steamed Buns making class

Chinese Steamed Buns with Shih-Wen Wu

Make this popular street food from start to finish from Shih-Wen Wu, an instructor for the Confucius Institute at the University of Michigan. Chinese Steamed Buns also known as Baozi or simply known as Bao, are a very popular food in Chinese cuisine. Along city streets, you can often find street vendors selling all kinds of Baozi. Buns can come in a variety of shapes and sizes with various fillings. Savory buns come filled with meat, fish, or vegetables, some seasoned with BBQ or hot spices. Sweet buns are filled with red bean paste; lotus seed paste, custard, black sesame, chocolate, or come as just plain steamed dough (Man-tou). Buns are usually steamed, but can also come pan-fried. You will learn how to knead and make different shapes of bao and we will finish with steam and pan-fried savory (pork with vegetable) bao and steamed sweet (Adzuki red bean) buns (demo). This hands-on class will open the door to experience a new world of Chinese cooking.

You’ll leave BAKE! With recipes, the knowledge to recreate them at home, the buns you made in class and great coupons.

Dates for the Class Price Class Status Register
Sunday, November 17, 2019 - 1:30pm - 5:30pm
$150.00 Sold out Add me to the waitlist
Daniel Leader, owner of Bread Alone and author of Living Bread: Tradition and Innovation in Artisan Bread Making

Living Bread: Tradition and Innovation with Daniel Leader

At twenty-two, Daniel Leader stumbled across the intoxicating perfume of bread baking in the back room of a Parisian boulangerie, and he has loved and devoted himself to making quality bread ever since. He went on to create Bread Alone, the now-iconic bakery that has become one of the most beloved artisan bread companies in the country. Today, professional bakers and bread enthusiasts flock to Bread Alone's headquarters in the Catskills from all over the world to learn Dan's signature techniques and baking philosophy.

In his groundbreaking book, Living Bread: Tradition and Innovation in Artisan Bread Making, he offers a comprehensive picture of bread baking today for the enthusiastic home baker. With inspiration from a community of millers, farmers, bakers, and scientists, Living Bread provides a fascinating look into the way artisan bread baking has evolved and continues to change—from wheat farming practices and advances in milling, to sourdough starters and the mechanics of mixing dough.

Join the renowned Daniel Leader, baking pioneer and two-time IACP award winner, for two hours of baking fun. Dan will demonstrate several recipes from his newest book: 4 hour baguette, Baguette au Charbon vegetal, Domberger rye, and Pane Altamura. He'll also tell us stories about his life and sign books. We'll cap it off with a tasting, so you'll go home with a full belly and a full mind.

Dates for the Class Price Class Status Register
Thursday, November 21, 2019 - 2:00pm - 4:30pm
$45.00 15 spots left
Thursday, November 21, 2019 - 6:00pm - 8:30pm
$45.00 15 spots left