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!

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 Sold out Add me to the waitlist
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
Thursday, April 11, 2019 - 6:00pm - 8:30pm
$45.00 Sold out Add me to the waitlist
Emily Contois

Eating in America with Emily Contois

Eating in America Over the Last Century: What Changed and What Stayed the Same

In this talk, Professor Emily Contois will share how American ways of eating and thinking about food over the last century have ebbed and flowed, changed and stayed the same. She will discuss some of the events and themes that have most dramatically shaped how and why we eat, such as nutrition science and nutritionism, wartime rationing and midcentury affluence, hippies and yuppies, dietary guidelines and diet culture, social media and yes, even food porn. Situating what we eat within broader historical, social, and cultural context, Professor Contois will explore how food always tells stories about who we are and hope to be.

Emily Contois' research explores the connections between food, the body, health, and identities in the everyday American experience and popular culture.  She has a PhD in American Studies from Brown, a Masters in Public Health Nutrition from Berkeley and an MLA in Gastronomy from Boston University.  She is currently an Assistant Professor of Media Studies at the University of Tulsa. Check out Emily's blog.

This event includes coffee, tea and desserts, like: Espresso Star Cookies, Palmiers, Sesame Almond Rugelach, Rigo Jáncsi Chocolate Rum Torta, and Esterházy Walnut Torta.

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
Sunday, April 14, 2019 - 1:00pm - 3:00pm
$20.00 5 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 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 Sold out Add me to the waitlist
Sunday, June 16, 2019 - 1:30pm - 5:30pm
$150.00 Sold out Add me to the waitlist
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. 

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
Wednesday, May 15, 2019 - 6:00pm - 8:00pm
$40.00 28 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. 

The demo includes:
-Amaranth crackers made by Native Americans with grain they had foraged
-Simple corn cakes like those eaten by enslaved Africans in the fields
-Beaten biscuits made with whole wheat flour and beaten 1000 times to create texture in the days before baking powder
-A loaf made in colonial New England that was 1/3 cornmeal, 1/3 rye and 1/3 whole wheat leavened with yeast from the bottom of hard cider bottles

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 8 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
Friday, May 17, 2019 - 1:00pm - 2:00pm
$20.00 5 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 43 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 JiaoZi and scallion pancakes you made in class and great coupons!

Dates for the Class Price Class Status Register
Sunday, July 14, 2019 - 1:30pm - 5:30pm
$150.00 Sold out Add me to the waitlist
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 10 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 16 spots left