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!

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!

What our guests have to say about this class:

Shih-Wen is an excellent instructor—she makes sure to explain it all in a memorable and understandable way, and her stories helped me to connect with the reasoning and process. I'm not the best cook, but this inspired me to quit being afraid of making a mess while cooking! —Fabian H.

Instructions were easy to follow and it was a super interactive class. I can't wait to wow my family and friends. —Val G.

Dates for the Class Price Class Status Register
Sunday, January 19, 2020 - 1:30pm - 5:30pm
$150.00 Sold out Add me to the waitlist
Sunday, August 2, 2020 - 1:30pm - 5:30pm
$150.00 Sold out Add me to the waitlist
Kachka: A Return to Russian Cooking by Bonnie Frumkin Morales and Deena Prichep

BAKE! Book Club: Kachka by Bonnie Frumkin Morales and Deena Prichep

Explore Russia's rich and colorful food culture with this vibrant, lively book! Meet up to talk (and eat!) our way through Kachka: A Return to Russian Cooking with BAKE! and Bakehouse staff. 

Released with much acclaim and winner of Food52’s Piglet competition, Bonnie Frumkin Morales’ debut cookbook is a collection of the recipes that made Kachka, her Portland restaurant famous as well as simple staples and absolute showstoppers. The cookbook's pages are filled with dumplings, meatballs, schnitzel, sweets, and (of course) a shot of vodka or two, so you'll certainly find a new recipe you love! Sign up to bring your favorite dish from the book, or just enjoy a sampling of what we whip up here in our kitchen. 

This event is perfect for anyone who's looking to expand their cooking repertoire beyond the basics. Never tried Russian cooking? You might be surprised at how much you'll love it! Kachka features vibrant local ingredients, and gives new and exciting twists to some modern cooking trends like fermentation, pickling, and bone broths. A BAKE! instructor will be your guide as you come explore a new (or old) cuisine with other passionate cooks. One thing's for sure: you won't leave hungry. There will be plenty of food to share!

Dates for the Class Price Class Status Register
Wednesday, February 5, 2020 - 6:30pm - 8:30pm
$20.00 14 spots left

Israeli Street Food with Amanda Fisher

Take a trip to the bustling streets of Tel Aviv, all without leaving Ann Arbor! We’ll explore Israel through a bounty of intoxicating street food. We’ll mix up warm, fresh pita (it really can’t be beat!) to start. Then we’ll make sabich, an Israeli sandwich stuffed with fried egg plant, potatoes, and hard boiled eggs. We’ll fry up some crispy falafel, and cap off our meal with malabi, a middle eastern milk pudding. As if that weren’t enough, we’ll also make our own hummus and tahini, which we’re sure will ruin you for the store-bought variety forevermore.

Amanda Fisher, Kitchen Coordinator at Beth Israel Congregation Ann Arbor and owner of Amanda’s Kitchen Catering, shares fresh, original, and creative recipes inspired by the Mediterranean. She’s cooked all around the U.S. and Israel, from San Francisco to Jerusalem, and those travels inspire the colorful dishes she creates.

Dates for the Class Price Class Status Register
Sunday, February 16, 2020 - 1:00pm - 5:00pm
$150.00 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, February 16, 2020 - 1:30pm - 5:30pm
$150.00 Sold out Add me to the waitlist
Sunday, May 17, 2020 - 1:30pm - 5:30pm
$150.00 Sold out Add me to the waitlist
Sunday, July 19, 2020 - 1:30pm - 5:30pm
$150.00 5 spots left

Scrappy Flavor Infusions with Lindsay-Jean Hard

Local author Lindsay-Jean Hard shares ideas for infusions from her IACP Award-nominated cookbook, Cooking with Scraps. It couldn’t be easier to make infusions: Take your flavoring agent, place it in a jar, cover it with a liquid (water, vinegar, alcohol), and let them hang out until they taste good.

We’ll talk about how different food scraps can be used in different types of infusions and how to use those resulting blends, from cocktails (like Lindsay-Jean's favorite—her Beet Peel Margarita) to salad dressings—and, of course, you'll get to taste them, too.

Dates for the Class Price Class Status Register
Wednesday, February 19, 2020 - 6:30pm - 8:30pm
$45.00 23 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, March 1, 2020 - 1:30pm - 5:30pm
$150.00 Sold out Add me to the waitlist
Sunday, June 14, 2020 - 1:30pm - 5:30pm
$150.00 Sold out Add me to the waitlist
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 19 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 9 spots left

Indian Appetizers with Alejandro Ramon

Former BAKE! instructor, Alejandro Ramon, is back to teach some of his favorite Indian appetizers. Alejandro’s interest in Indian foods stemmed from the Mexican cuisine he grew up with. Many of the spices and flavors remind him of Mexican cuisine-- cumin, coriander seeds and black pepper, to name a few! Take the evening to explore the world of Indian spices. You will try your hand with vegetable samosas and tandoori chicken skewers. Alejandro will demonstrate dosas, as well as coriander chutney and tamarind chutney, sauces for your snacks.

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

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 11 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 9 spots left
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 24 spots left
Thursday, May 21, 2020 - 5:30pm - 8:00pm
$45.00 20 spots left