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!

Jim Williams

Bread Baking Demo with Jim Williams

Welcome Jim Williams, the founder of Seven Stars Bakery in Providence, Rhode Island in 2001. 

During Jim's tenure, Seven Stars Bakery grew to four locations. Their latest venture, Backdoor Breads, features breads made exclusively with freshly milled whole grains. Jim also travels the country to teach at industry events like the Bread Baker's Guild of America's WheatStalk and the Grain Gathering at the Bread Lab. Now he's making a trip to us here in Ann Arbor! In this BAKE! demonstration, Jim will freshly mill flour and use it to bake a couple of his favorite whole grain loaves, Einkorn and Warthog Wheat, just for you. All you have to do is sit back, relax, watch, and learn. We’ll end class enjoying samples of his breads.

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

*There will be no hands-on baking in this class*

Dates for the Class Price Class Status Register
Monday, January 14, 2019 - 6:00pm - 8:30pm
$45.00 12 spots left
Jim Williams

Bake Bread with Jim Williams

Welcome Jim Williams, the founder of Seven Stars Bakery in Providence, Rhode Island in 2001. 

During Jim's tenure, Seven Stars Bakery grew to four locations. Their latest venture, Backdoor Breads, features breads made exclusively with freshly milled whole grains. Jim travels the country to teach at industry events like the Bread Baker's Guild of America's WheatStalk and the Grain Gathering at the Bread Lab. Now he's making a trip to us here in Ann Arbor! In this all-day, hands-on BAKE! class, Jim will guide you in baking a few of his favorite loaves: Einkorn, Warthog Wheat, and Spelt Foccacia. Jim will do some milling in class and we'll go into the Bakehouse to see our new mill in action, too. So roll up your sleeves and jump on this rare learning opportunity!

This class also includes a great Bakehouse lunch.

You’ll leave BAKE! with Jim’s recipes, the knowledge to recreate them at home, the loaves you made in class, happy taste buds, and great coupons.

Dates for the Class Price Class Status Register
Tuesday, January 15, 2019 - 8:00am - 5:00pm
$275.00 5 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 vegetarian filling 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 JaioZi and scallion pancakes you made in class and great coupons!

Dates for the Class Price Class Status Register
Sunday, January 20, 2019 - 1:30pm - 5:30pm
$150.00 Sold out Add me to the waitlist
Sunday, February 17, 2019 - 1:30pm - 5:30pm
$150.00 11 spots left
Sunday, July 14, 2019 - 1:30pm - 5:30pm
$150.00 12 spots left
Teo Watson-Ahlbrandt with beer medals

Home Brewing Primer with Teo Watson-Ahlbrandt

Meet Teo Watson-Ahlbrandt, our new neighbor on Ellsworth Road at Edelbräu Brewing. The term edelbräu has been used for hundreds of years to describe beer of the highest quality and the hard work and dedication that goes into making it. Teo certainly has that dedication and has a passion for all things brewing that he'd love to share with you. He'll present an introduction to brewing at home, which will be accompanied by a light meal.

You’ll leave BAKE! with new found knowledge and inspiration, happy taste buds, and great coupons.

*This talk will be held ZingTrain (3728 Plaza Dr) just across from BAKE!

Dates for the Class Price Class Status Register
Thursday, January 31, 2019 - 6:00pm - 8:00pm
$40.00 36 spots left
Paul Lebeau

Grain Milling at Home with Paul Lebeau

Hear from Paul Lebeau, managing director of Wolfgang Mock's Mockmill, a line of home mills. Freshly ground flour is their passion. He'll present an introduction to the benefits of home milling flour and grains, and how to get started. The evening will also be accompanied by a light meal.

You’ll leave BAKE! with new found knowledge and inspiration, happy taste buds, and great coupons.

*This talk will be held ZingTrain (3728 Plaza Dr) just across from BAKE!

Dates for the Class Price Class Status Register
Tuesday, February 19, 2019 - 6:00pm - 8:00pm
$40.00 44 spots left
Hazim Tugun and Paul Lebeau

Bread Clinic with Paul & Hazim

Join us for a very special learning opportunity! Experience a hands-on bread clinic that will include the science of milling grain, fermenting dough & baking bread. Expect lots of discussion and exploration in a more free-flowing structure than our usual BAKE! classes. This class will be lead by Hazim Tugun, a Zingerman's Bakehouse baker and miller, and Paul Lebeau, managing director of Wolfgang Mock's Mockmill, a line of home mills. 

This class also includes a great Bakehouse lunch!

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, some bread made in class, happy taste buds, and great coupons.

Dates for the Class Price Class Status Register
Wednesday, February 20, 2019 - 10:00am - 4:00pm
$225.00 4 spots left
Dr. Stephen Jones

Local Grain Economies with Dr. Stephen Jones

Gather round and listen to the charming Dr. Stephen Jones, director of the Bread Lab at Washington State University and host of the annual Grain Gathering there. He'll present on the innovative work being done by the Bread Lab in the world of grains, including re-establishing local grain economies. The evening will also be accompanied by a light meal.

You’ll leave BAKE! with new found knowledge and inspiration, happy taste buds, and great coupons.

*This talk will be held ZingTrain (3728 Plaza Dr) just across from BAKE!

Dates for the Class Price Class Status Register
Thursday, March 7, 2019 - 6:00pm - 8:00pm
$40.00 42 spots left
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
Saturday, March 30, 2019 - 1:30pm - 5:30pm
$150.00 11 spots left
Sunday, May 5, 2019 - 1:30pm - 5:30pm
$150.00 12 spots left
Dorie Greenspan

Meet Dorie Greenspan

Meet 5-time James Beard Award-winning cookbook author Dorie Greenspan. She's visiting BAKE! again in honor of her latest release, Everyday Dorie, The Way I Cook. Amy Emberling will interview Dorie about a wide variety of topics including her life story, how the publishing world has evolved over her career, and how American eating habits have impacted her work. The talk will also be accompanied by a light meal of recipes from her book.

You’ll leave BAKE! with new found knowledge and inspiration, happy taste buds, and great coupons.

You're also invited to have your books signed by Dorie after her talk. Her latest book will be available for purchase at the event or you can buy her books here and bring them with you. In the meantime, learn more about Dorie and check out her recipes.

*This talk will be held at ZingTrain (3728 Plaza Dr) just across from BAKE!

Dates for the Class Price Class Status Register
Wednesday, April 10, 2019 - 6:00pm - 8:00pm
$40.00 11 spots left
Everyday Dorie

Everyday Dorie with Dorie Greenspan

Watch and learn from 5-time James Beard Award-winning cookbook author Dorie Greenspan. She's visiting BAKE! again in honor of her latest release, Everyday Dorie, The Way I Cook. We'll demonstrate a few of her favorite recipes from the book and end class with a tasting.

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

You're also invited to have your books signed by Dorie after class. Her latest book will be available for purchase at the event or you can buy her books here and bring them with you. In the meantime, learn more about Dorie and check out her recipes.

Dates for the Class Price Class Status Register
Thursday, April 11, 2019 - 2:00pm - 4:30pm
$45.00 Sold out Add me to the waitlist
Zingerman's Chinese Dim Sum

Chinese Dim Sum with Shih-Wen Wu

Shih-Wen is back for more! Dim sum is collection of bite size 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, egg tarts, and (demo) 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
Saturday, April 27, 2019 - 1:30pm - 5:30pm
$150.00 7 spots left
Sunday, June 16, 2019 - 1:30pm - 5:30pm
$150.00 12 spots left
Maria Trumpler

Why Women Stopped Baking with Dr. Maria Trumpler

Grab a front-row seat for our guest Maria Trumpler, a Senior Lecturer at Yale in Women's, Gender, and Sexuality Studies. Her interests include gender and science, feminist critiques of science, scientific studies of sexuality, and food studies. She has taught at Yale, Middlebury, and Harvard, and currently teaches a lecture course on "Women, Food and Culture" and a first-year seminar on "History of Sexuality." She also serves as Director of Yale's Office of LGBTQ Resources.

Why did women stop baking bread at home and why does it matter?

In cultures around the world, women baked bread at home for thousands of years. Now, few women do so. We will look at how home bread baking practices in ancient Egypt and colonial America provided nutritious, inexpensive, and likely delicious sustenance along with a sense of accomplishment for the women bakers. Then, we'll dive into the waning of home bread baking and explore how changes in flour, leavening, ovens, and the uses for bread accelerated this change. 


You’ll leave BAKE! with new found knowledge and inspiration, happy taste buds, and great coupons.

 

*This talk will be held ZingTrain (3728 Plaza Dr) just across from BAKE!

 

Dates for the Class Price Class Status Register
Wednesday, May 15, 2019 - 6:00pm - 8:00pm
$40.00 45 spots left
Dr. Maria Trumpler

American Breads Pre-1850 with Dr. Maria Trumpler

Take a step back in time with our guest Maria Trumpler, a Senior Lecturer at Yale in Women's, Gender, and Sexuality Studies. Her interests include gender and science, feminist critiques of science, scientific studies of sexuality, and food studies. She has taught at Yale, Middlebury, and Harvard, and currently teaches a lecture course on "Women, Food and Culture" and a first-year seminar on "History of Sexuality." She also serves as Director of Yale's Office of LGBTQ Resources.

Bread has been central to the American diet in various forms since before colonial times. On her visit to BAKE!, she'll demonstrate a few historical varieties of breads, from before 1850, while discussing their economic and cultural context and what they tell us about the lives of the women who baked them, while you simply sit back and take it all in. We'll end class sampling these tastes of the past. 

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

Dates for the Class Price Class Status Register
Thursday, May 16, 2019 - 6:00pm - 8:30pm
$45.00 18 spots left
Jae Gerhart

Our Local Food System with Jae Gerhart

Go beyond the surface to understand more about buying local with Jae Gerhart, Washtenaw County Food Systems Coordinator for Michigan State University Extension. What does the growing market for local food look like in Washtenaw County and the surrounding food shed? Join Jae Gerhart to unpack the ins and outs of the local food supply chain in southeast Michigan. We’ll discuss farm-to institution and the many organizations working to keep the food dollars spent in Michigan for Michigan farmers as well as the various mid-level processors and distributors needed to help move southeast-Michigan produced food-products from farm to cafeteria or grocery store. Her talk will also be accompanied by a light brown bag meal.

You’ll leave BAKE! with new found knowledge and inspiration, happy taste buds, and great coupons.

*This talk will be held ZingTrain (3728 Plaza Dr) just across from BAKE!

Dates for the Class Price Class Status Register
Wednesday, June 12, 2019 - 6:00pm - 8:00pm
$40.00 48 spots left
Lindsay-Jean Hard

A Scrappy Picnic with Lindsay-Jean Hard

Local author Lindsay-Jean Hard shares recipes for a tasty picnic from her cookbook Cooking with Scraps. It's an inspiring book devoted to turning your peels, cores, rinds, and stems into delicious meals. She'll demonstrate a few of her favorite recipes from the book including:

- Egg salad sandwiches with celery hearts and leaves
- Dill pickle brine potato salad
- Pineapple peel and core lemonade with mint
We'll end class enjoying our very own sampling of a scrappy picnic together.

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 your book signed by Lindsay-Jean after class. Her book will be available for purchase at the event or you can buy it here and bring it with you.

Dates for the Class Price Class Status Register
Wednesday, July 24, 2019 - 6:00pm - 8:30pm
$45.00 12 spots left
Lindsay-Jean Hard

Scrappy Sweets with Lindsay-Jean Hard

Local author Lindsay-Jean Hard shares recipes for delightful desserts from her cookbook Cooking with Scraps. It's an inspiring book devoted to turning your peels, cores, rinds, and stems into delicious meals. She'll demonstrate a few of her favorite recipes from the book including:

- Watermelon rind-lime granita with basil whipped cream
- Banana peel cake with brown sugar frosting
- French silk pie with chocolate coffee (grounds) pie

We'll end class enjoying sweet scrappy treats together.

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 your book signed by Lindsay-Jean after class. Her book will be available for purchase at the event or you can buy it here and bring it with you.

Dates for the Class Price Class Status Register
Wednesday, July 31, 2019 - 6:00pm - 8:30pm
$45.00 17 spots left