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!

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 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.

Copies of Cooking with Scraps will be available for purchase, or bring your copy from home for Lindsay-Jean to sign.

Dates for the Class Price Class Status Register
Friday, April 24, 2020 - 12:00pm - 4:00pm
$130.00 Sold out Add me to the waitlist

Beyond the North Wind: Exploring Russia Through Food

This talk and tasting will transport you to Russia’s northernmost reaches, where the extremes of climate have inspired an inventive, resilient, and earthy cuisine. Darra Goldstein’s Beyond the North Wind re-conceptualizes Russian food practices by revealing the benefits of austerity rather than its limitations—how a harsh climate, poor soil, and limited availability of foods can foster an astonishingly complex cuisine characterized by exhilarating flavors and innovative techniques. Her latest cookbook is both accessible and transporting, celebrating whole grains, preserved and fermented foods, and straightforward but robust flavors.

We’ll be serving a selection of dishes, all from Beyond the North Wind. Goldstein’s dishes and discussion will bring to life a rarely seen portrait of Russia, its people, and its palate, giving us all a glimpse into the little-known culinary history of this fascinating and wild part of the world.

Darra Goldstein has been immersed in Russian culture and cuisine for more than forty years. She served as the spokesperson for Stolichnaya Vodka when it was first introduced to the US and consulted for New York City’s Russian Tea Room and Firebird restaurants. Goldstein is the Willcox B. and Harriet M. Adsit Professor of Russian, Emerita, at Williams College and the founding editor of the James Beard Award-winning journal Gastronomica. She has authored and edited more than a dozen books, including The Georgian Feast.

This event will be held at ZingTrain, at 3728 Plaza Dr. (This is in our same parking lot, directly across from the Zingerman's Coffee Company.)

Dates for the Class Price Class Status Register
Thursday, April 30, 2020 - 6:00pm - 8:30pm
$45.00 49 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.

Copies of Cooking with Scraps will be available for purchase, or bring your copy from home for Lindsay-Jean to sign.

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
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, May 13, 2020 - 6:00pm - 8:00pm
$45.00 16 spots left
ann arbor cookbook

When Student Dining Included 5-Course Banquets

Early June Peas, Pounded Murphies, and Coconut Cake: University of Michigan Banquet Food in the Early 20th Century with Lisa Young

We're all about eating local now. What did local eating look like in Ann Arbor in the early 20th Century when local food was the norm? What were the common ingredients and how did people prepare food without all of our modern conveniences?  Join us to hear from Lisa Young about her findings based on menus for University of Michigan banquets of the time as well as local cookbooks. Perhaps information about the "original" local cuisine will provide insight into what could be most sustainable today.

We'll let our taste buds travel in time as well. Come and enjoy dishes that were a part of a standard five-course menu of a U-M banquet. We'll begin with celery, olives and sweet Gherkin pickles, move on to Mulligatawny soup, chicken timbales, Waldorf salad, and coconut cake.

Lisa Young is a lecturer at the University of Michigan, in the Department of Anthropology. She is also a local food enthusiast and serves on the Advisory Commission for the Ann Arbor Farmers Market. In 2018, Lisa began teaching a seminar for first-year students called “Food at the University of Michigan: Then and Now.”  In this course, students learn about changes in the food system by researching dishes served at U-M student banquets. Their research uses the student scrapbooks in U-M the Bentley Historical Library, and cookbooks and menu books in the Janice Bluestein Longone Culinary Archive, as well as the Ann Arbor Public Library.

When Lisa isn't indulging in her food passions she's researching the variation and change in small-scale farming communities in North America, focusing on the southwestern United States. Lisa brings her historian’s mind and approach to uncovering fascinating information about the foodways of Ann Arbor and the University of Michigan in the early 1900s.

This event will be held at ZingTrain, at 3728 Plaza Dr. (This is in our same parking lot, directly across from the Zingerman's Coffee Company.)

Dates for the Class Price Class Status Register
Wednesday, May 20, 2020 - 6:00pm - 7:30pm
$35.00 50 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 16 spots left
Thursday, May 21, 2020 - 5:30pm - 8:00pm
$45.00 18 spots left