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!

Hands kneading bread

Mindful Bread Baking part 2

You have your water, flour, yeast and salt... what happens next? How does that dough somehow turn into a good looking, tasty loaf of bread? What are some of the key factors for a successful bake? How do you control fermentation? As it turns out, there's a lot happening behind the scenes once you mix up your ingredients and leave them to rest. In the second installment of Mindful Bread Baking, we'll delve into mixing and fermentation for a closer look at what makes bread so magical!

This is a technical lecture class meant as an accompaniment to our hands on classes. It's full of scientific detail. Great for self identified bread nerds and those just curious about the inner workings of bread making. It is the second class in a series of two.

Dates for the Class Price Class Status Register
Wednesday, February 26, 2020 - 6:00pm - 8:00pm
$45.00 15 spots left
Wednesday, May 13, 2020 - 6:00pm - 8:00pm
$45.00 17 spots left
Kale Stem Hummus by Penny De Los Santos

Scrappy Apps with Lindsay-Jean Hard

Local author Lindsay-Jean Hard shares recipes for appetizers from her IACP Award-nominated cookbook, Cooking with Scraps. Do you wish you had more go-to appetizers up your sleeve? Wouldn’t it be even better if they put to use some of the food scraps that often get thrown away or composted? We’ll demonstrate a selection of scrappy apps including Kale Stem Hummus, Parsley Stem Tabbouleh, and Potato & Chive Aebleskivers that will be a hit with guests, all while helping you reduce food waste.

Dates for the Class Price Class Status Register
Wednesday, March 11, 2020 - 6:30pm - 8:30pm
$45.00 13 spots left

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
Thursday, March 12, 2020 - 6:00pm - 7:00pm
$20.00 2 spots left

Indian Appetizers with Alejandro Ramon

Former BAKE! instructor, Alejandro Ramon, is back to teach some of his favorite Indian appetizers. Learn about food culture and the cross over of ingredients from one cuisine to another and how it relates to the history of exploration and travel. In this class you’ll learn how to create your own fragrant Garam Masala - India's Aromatic Spice Blend, Savory Fried Potato Samosas, and succulent Tandoori Chicken Skewers along with Coriander and Tamarind Chutneys. We’ll enjoy a tasting of all that is demonstrated at the end of class!

You will leave BAKE! with the recipes, the knowledge to recreate them at home, the appetizers you made in class and great coupons!

Dates for the Class Price Class Status Register
Friday, March 13, 2020 - 1:00pm - 5:00pm
$150.00 Sold out Add me to the waitlist
George Azar

Vietnamese Cooking with Chef George Azar

Chef George Azar is the chef/owner and founder of Flowers of Vietnam, a Vietnamese restaurant in southwest Detroit.

His path through the food industry has taken him to kitchens in world-renowned cities, across borders, and even in the jungle, with stints at Chicago’s Alinea, Bouchon Bistro in Las Vegas, Rene Redzepi’s Noma in Copenhagen including Noma’s pop up in Tulum, and The Waldorf Astoria—New Orleans. 

Azar returned home to Detroit to create a synthesis of all his experiences. In 2016 he started Flowers of Vietnam as a weekend pop-up restaurant in a former Coney Island in predominantly Hispanic Southwest Detroit, the same neighborhood where he grew up. The fully established, permanent Flowers of Vietnam opened in 2017 and quickly gained national fame in GQ Magazine and Bon Appetit as one of the top new restaurants in America. 

We are excited to welcome him to BAKE! to watch him make some of his favorite Vietnamese dishes. Don’t forget to come hungry—we’ll get to taste all three of the dishes he makes!

Demonstration menu:
  • Papaya salad—a fresh starter with green papaya, fresh vegetables, herbs, fried shallots, and a nuoc mam dressing
  • Bo Kho—a traditional, Vietnamese braised beef stew with traditional spices, vegetables, served with bread
  • Dessert—coconut + galangal crème caramel

Photo by: Joe Vaughn

Dates for the Class Price Class Status Register
Tuesday, March 24, 2020 - 6:00pm - 8:30pm
$45.00 Sold out Add me to the waitlist
Freshly milled flour and wheat berries in a Mockmill and a bowl

Mindful Bread Baking part 1

Bread, one of the most basic forms of sustenance that can be so delicious and comforting... And making it yourself in your own kitchen can be so addictive too. That crunchy caramelized, singing crust, moist crumb with irregular holes, aromas wafting from your oven, the anticipation of how it will turn out everytime...  Can't beat that. Going beyond your favorite recipe, what if you could dig a little deeper and learn more about the why's of ingredients and processes used to make bread? In Part 1 of the Mindful Baking series, we get curious about our main ingredients with a focus on flour. We are bakers, so we learn about baker's percentages to better understand recipes and communicate with each other. To top it off, we peek inside our favorite countertop stone-mill and pay a visit to our big stone-mill in the Bakehouse.

This is a technical lecture class meant as an accompaniment to our hands on classes. It is full of scientific detail. Great for self identified bread nerds and those just curious about the inner workings of bread making.

Dates for the Class Price Class Status Register
Wednesday, April 1, 2020 - 6:00pm - 8:00pm
$45.00 12 spots left

Mexican Breakfast Tacos with Alejandro Ramon

Create authentic Mexican breakfast tacos with former BAKE! Instructor Alejandro Ramon. Alejandro will guide you through the secrets to making soft and fluffy flour tortillas. You’ll also make savory fillings for traditional breakfast tacos: Mexican chorizo, refried beans, roasted salsa roja, and salsa verde. We’ll also cover additional classic fillings to stuff your fresh flour tortillas at home. We'll cap off class with a breakfast taco feast!

Dates for the Class Price Class Status Register
Saturday, April 4, 2020 - 8:00am - 12:00pm
$150.00 Sold out Add me to the waitlist
Vintage Cakes by Julie Richardson

BAKE! Book Club: Vintage Cakes by Julie Richardson

Are you a baker with a taste for the vintage and nostalgic? Take a sweet trip back in time! Meet up to discuss (and eat!) our way through Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today's Sweet Tooth with BAKE! and Bakehouse staff. 

We'll enjoy a smattering of classic treats as we talk our way through Julie Richardson's book. Sign up to bring a bake of your own from the book, or simply sample the recipes we'll make. 

Each recipe in Vintage Cakes is a sweet blast from the past, both fresh and familiar. One taste of these cakes and you'll be transported back to your grandparents' kitchen, right here at BAKE! So, cake lovers and bakers of all different stripes, join us for a fun evening filled with tasty tidbits and deep discussion. A BAKE! instructor will be your guide as we talk through our favorite parts of this sweet baking book. You won't leave hungry—there will be plenty of cake to go around!

Dates for the Class Price Class Status Register
Wednesday, April 22, 2020 - 6:30pm - 8:30pm
$20.00 Sold out Add me to the waitlist
Carrot Top Pesto Tartlets by Penny De Los Santos

Don't Take Your Top Off! with Lindsay-Jean Hard

All too often at the farmers market or grocery store, guests will ask for vegetable tops to be taken off, explaining that they won't use them. And recipes often call for produce to be peeled, which means those peeled are discarded. Don't let that be you! Local author Lindsay-Jean Hard shares recipes that put both tops and peels to good use from her IACP Award-nominated cookbook, Cooking with Scraps, and former Food52 column of the same name. 

The leafy tops of vegetables (like beets, carrots, fennel, leeks, radishes, and turnips) are all very useful, as are the top layers (aka peels) of many types of produce (like apples, pineapples, melons, and potatoes), but more importantly, they're delicious, too. Together we'll learn just how versatile these ingredients can be and make a selection of recipes that highlight these underutilized produce parts. You'll make Carrot Top Pesto Tartlets, Potato Peel Focaccia, and Red Lentil Soup with Beet Greens, and Lindsay-Jean will demo Apple Peel Tea.

Dates for the Class Price Class Status Register
Friday, April 24, 2020 - 12:00pm - 4:00pm
$130.00 7 spots left
frittata photo by Penny De Los Santos

Scrappy Stratas and Frittatas with Lindsay-Jean Hard

Local author Lindsay-Jean Hard shares recipes from her IACP Award-nominated cookbook, Cooking with Scraps. Learn how to make stratas and frittatas—two back-pocket meals that are simple to pull together, but impressive enough for guests. They each have their own superpower—frittatas come together quickly and are even easier than quiche, making them a stellar weeknight dinner option. Stratas are make-ahead friendly, so they're just right for a mostly hands-off dinner or brunch when you have time to prep in advance. Plus, both are ideal for using up stragglers in the fridge—vegetables, meats, and/or cheeses. Clear out your crisper and create delicious meals at the same time—it's a win-win! You'll go home with a finished frittata and an unbaked strata, ready for you to bake the following day.

Dates for the Class Price Class Status Register
Wednesday, May 6, 2020 - 6:00pm - 9:00pm
$130.00 Sold out Add me to the waitlist
Jewish Cookbook

Modern Jewish Baking with Leah Koenig

Watch acclaimed food writer Leah Koenig bake up some modern takes on Jewish classics! She’ll show you how to make bulemas, a savory, spiraled Sephardic pastry commonly eaten around the Jewish New Year. Then, we’ll learn to make Iraqi sambusak, bite-sized turnovers filled with chickpeas. Hungry for something sweet? Leah will cap off her demonstration with pizza ebraica, a fruit- and nut-studded bar cookie that hails from the Jewish community in Rome. We’ll taste all her delicious creations as we learn, too!

Leah Koenig is a food writer whose writing and recipes have appeared in The New York Times, The Wall Street Journal, Food52, Epicurious, Saveur, Rachael Ray Everyday, and Tablet magazine, among other publications. She is the author of six cookbooks, including The Jewish Cookbook and Modern Jewish Cooking.

Dates for the Class Price Class Status Register
Thursday, May 21, 2020 - 1:30pm - 4:00pm
$45.00 14 spots left
Thursday, May 21, 2020 - 5:30pm - 8:00pm
$45.00 17 spots left