Breads - Our Best Sellers
Rustic Italian Bread
One of our best selling breads for its versatility. It has a beautiful white crumb and a golden brown crust. This is that great simple, white European loaf. All it needs is some sweet butter.
Better Than San Francisco Sourdough Bread
Good enough to ship back to california. Crisp, crackly crust, moist honeycombed interior and the trademark sour tang that will tickle your tongue.
Paesano Bread
The traditional bread of the Puglia region of Italy. Pass it around the table for ripping and dipping in great olive oil, soup or pasta.
Jewish Rye Bread
This is the bread thats been the base of over a hundred thousand sandwiches at zingermans deli since our opening in 1992.
Traditional Jewish Rye Bread
Traditional Jewish rye bread is an endangered species these days; In traveling and telephoning across the country trying to track down whats left, weve found that our Zingermans Bakehouse Rye is just about the only one. It is rye like Amys grandparents ate on the lower East side in New York city: plenty of rye flour (believe it or not, most rye bread sold in America has hardly any rye flour), a natural sour starter (not the usual canned shortcut), and lots of time. It takes more than 5 hours to let the dough develop. A perfect pairing with hot corned beef or any kind of sandwiches.
Sicilian Sesame Semolina Bread
The bread to seize the imagination of sesame seed lovers everywhere - the entire loaf is rolled in unhulled sesame seeds. Golden color, great taste. Made with semolina and durum flour. Weve found its best when toasted, grilled, or heated in the oven
Pecan Raisin Bread
Over half a pound of pecans and raisins in this flavorful loaf. This isnt your average puffy, sweet raisin bread. Instead, its dense, intense, and delicious. In fact its the density of pecans and raisins in this crusty chewy loaf that has made it one of our most popular breads over the years. Each loaf is baked on a stone hearth to ensure that the crust develops perfectly. This breads popularity has been like a chain reaction--someone serves it for brunch and the next week their guests are buying it for themselves.
French Baguette
A taste of Paris in Ann Arbor. Made to eat the same day its baked, it has a thin crispy crust and a soft interior filled with lots of holes. We hand-shape each one of our baguettes. Pick one up on your way home for dinner tonight.
New Yorkers
Great for a burger bun with extra flavor. A soft roll with a secret pocket of slow roasted onions and poppy seeds.
Farm Bread - A Taste Of The French Countryside
Imagine sitting around a French farmhouse table waiting for dinner to be served--this would be the bread theyd bring out. A foot and a half across the top of its crisscrossed dome, looking a bit like a rough cut diamond, it has thick crust and soft white chewy interior with a flavor that tastes of toasted wheat. The 3 pound loaves are our favorite--cut in quarters and freeze what you dont need right away--though to tell you the truth, some have been known to eat a half a loaf in an afternoon. Baked to a nice dark crust, this is Franks favorite loaf. Amy loves the Farm Baguettes for appetizers.
West Wind Bread
Simply a darn good loaf of naturally leavened bread and a bread with local flavor too. The recipe was developed at the Bakehouse using flour milled from Michigan wheat by our friends at Westwind Milling Company in Linden. Their old fashioned mill leaves more wheat bran and germ in the flour for great flavor and texture.
Breads - Jewish Loaves
Jewish Rye Bread
This is the bread thats been the base of well over a hundred thousand sandwiches at Zingermans Deli since our opening in 1992.
Caraway Rye Bread
Loads of seeds and plenty of chewy rye. Ready to slice and serve with corned beef, salami, pastrami, or almost anything else. Traditional Jewish rye has always had seeds, and weve put plenty of them into our loaves as well. If you like caraway, youll love this loaf. For a sandwich or just a nosh, its hard to go wrong with this one.
Onion Rye Bread
Fresh, carmelized onions and lots of poppy seeds baked inside and on top make this loaf incredibly popular. A major hit with onion lovers, the bread makes great toast, and very special sandwiches. At Zingermans deli they serve it toasted with one of our favorite deli breakfasts: corned beef hash.
Pumpernickel Bread
Joan Nathan, renowned author of numerous Jewish cookbooks chose our pumpernickel to write about in her book, The Jewish Holiday Baker. This dark and moist, Jewish pumpernickel bread is made with a natural sour starter and real pumpernickel flour.
Challah Bread
Challah was the great treat of the week of European Jews in the 19th and early 20th century living in poverty. After a week getting by on herring and rye crusts, they eagerly awaited the Sabbath challah with the rich, luxurious, saffron colored braids. Our challahs are made with fresh eggs, honey from K&K Honeybee Farms in Clare, MI, and a little corn oil. The mahogany colored crust is dusted with sesame or poppy seeds. Available in braids, pan loaves, or loaves with dark chocolate chunks.
Bialys
Our version of the traditional bialy. Crispy and chewy flat rolls with a center of slow roasted onions and poppy seeds. Available Tuesdays only.
Holiday Challahs
On vacation. Gorgeous saffron colored challahs in the traditional round shape for a sweet and complete new year. Enjoy them with or with out rum-soaked raisins.
Breads - European Breads
Farm Bread
A taste of the french countryside Imagine sitting around a French farmhouse table waiting for dinner to be served-- this would be the bread theyd bring out. A foot and a half across the top of its criss-crossed dome, looking a bit like a rough cut diamond, it has thick crust and soft white chewy interior with a flavor that tastes of toasted wheat. The 3 pound loaves are our favorite - cut in quarters and freeze what you dont need right away - though to tell you the truth, some have been known to eat a half a loaf in afternoon. When baked to a nice dark crust, this is Franks favorite loaf. Amy loves the farm baguettes for appetizers.
Vollkornbrot
This substantial all-rye bread rolled in sunflower seeds was taught to us by our former resident German master baker Rene. Best sliced very thin. Try it with butter and preserves or a hard salami and mustard.
Paesano Bread
The traditional bread of the Puglia region of Italy. Pass it around the table for ripping and dipping in great olive oil, soup or pasta. Everyone likes this bread. Well put money on it.
Rustic Italian Bread
One of our best selling breads for its versatility. It has a beautiful white crumb and a golden brown crust. This is that great simple, white European loaf. All it needs is some sweet butter.
Sicilian Sesame Semolina Bread
The bread to seize the imagination of sesame seed lovers everywhere - the entire loaf is rolled in unhulled sesame seeds. Golden color, great taste. Made with semolina and durum flour. Weve found its best when toasted, grilled, or heated in the oven.
Bakers Wife Brioche
Named after the play that was in town at the Performance Network The Bakers Wife. Brioche is a French bread made rich with real butter and fresh eggs. Weve made the traditional brioche a tete baked in a round fluted pan. It is a bread with many sweet and savory possibilities. It is believed that when Marie Antoinette said Let them eat cake she was actually referring to brioche. Available everyday
Pretzel Sticks
Made the old fashioned way with a bit of lard and dipped in lye to get the right flavor and texture: soft inside and chewy outside. Now available everyday
Whole Wheat Farm
The best of both worlds: the great flavor of Farm plus the rich nuttiness of cracked wheat and whole wheat.
Pain De Montagne /Mon-Tan-Ya/ Bread
Dense, intense rustic bread of the hard to reach mountain regions of France and Switzerland.
Foccacia
Italian flat bread with real garlic and olive oil in the dough. We top it with more olive oil, fresh rosemary, and sea salt or with parmigiano reggiano, fresh tomatoes and Green Fields pesto made in Huron, Ohio.
French Baguette
A taste of Paris in Ann Arbor. Made to eat the same day its baked, it has a thin crispy crust and a soft interior filled with lots of holes. Pick one up on the way home for dinner.
Breads - American Breads
Roadhouse Bread
This is the house bread at our restaurant, Zingermans Roadhouse, and its quickly becoming a local favorite. In fact its Zingermans co-founder Ari Weinzweigs new official favorite bread. Its based on an early American recipe, made by combining rye flour and corn meal with wheat and a bit of molasses. The ratio of wheat were using is probably higher than the typical farmer would have afforded, but anyone from an 18th Century New Englander to Laura Ingalls Wilder, who wrote about it in the Little House on the Prairie, would recognize and enjoy it today. Its got a really great dark crust and soft chewy center that has a slight sweetness from the dark molasses.
Country Wheat
Just imagine the sun coming up and the Farmers wife bringing you a warm, soft loaf of pan bread to the breakfast table. No more daydreaming, its a reality and its delicious! Each loaf is hand-made with 100% organic whole wheat flour, mashed potato, local Guernsey milk, real butter and Michigan honey.
Detroit St. Rounds
Our large round sourdough, capped with crown of fennel, poppy and sesame seeds.
Chocolate Chunk Sourdough Bread
Our same great chewy sourdough bread with sweet chunks of belgian chocolate. A flavor combination not to be missed.
Bake House White
Grilled cheese, club sandwich, French toast, garlic bread what doesnt this bread do well? Bakehouse white is our versatile American white bread, but with more flavor than other white breads you may have had. Its made with a little butter and milk to make for a soft crumb and tender crust.
Better Than San Francisco Sourdough Bread
Good Enough to Ship Back to California. Crisp, crackly crust, moist honeycombed interior and the trademark sour tang that will tickle your tongue.
Brew House Bread
Aromatic and flavorful bread made with Bells Amber Ale from Kalamazoo, MI, whole wheat flour, and coarse rye.
Northern Cornbread
Cornbread is a very simple baked good, but when you use a really good recipe and really great ingredients, it turns into something special! Our cornbread is Northern style--slightly sweet and moist.
New Yorkers
Great for an extra flavorful burger bun. A soft roll with a pocket of slow roasted onions and poppy seeds. We also make what we have come to call new jerseys. Same great bun with no onion pocket inside, just a little onion and poppy mixed in to the dough.
Buns
Hamburger and hot dog buns! These are buns worthy of your grillin masterpiece. Baked fresh everyday with no preservatives.
Breads - Specialty Breads
Pecan Raisin Bread
Over half a pound of pecans and raisins in this flavorful loaf. This isnt your average puffy, sweet raisin bread. Instead, its dense, intense, and delicious. In fact its the density of pecans and raisins in this crusty chewy loaf that has made it one of our most popular breads over the years. Each loaf is baked on a stone hearth to ensure that the crust develops perfectly. This breads popularity has been like a chain reaction-someone serves it for brunch and the next week their guests are buying it for themselves.
8-Grain 3-Seed Bread
A long list of good-for-you grains made into a dense, delicious, long-lasting loaf. Wheat, rye, corn, oats, buckwheat, barley, rice and millet, poppy seeds, flax seeds a little honey (from K&K Honeybee Farms in Clare, MI) and a nearly irresistible outer crust of toasted sunflower seeds. More than a mouthful and you wont want to share this loaf with the birds! One of our most popular loaves.
Cinnamon Raisin Bread
Its the best cinnamon raisin Ive ever had. Barbara Reuter, host of her own food show aired from the Food Emporium of Greenwich, CT. This is cinnamon raisin bread with substance. A solid loaf where the flavor of the dough supports the free-lancing of the Red Flame raisins and the racy scent of Indonesian cinnamon. Sweetened with a bit of Michigan honey from K&K Honeybee Farms in Clare, it makes sensational Sunday morning toast or french toast.
Chocolate Cherry Bread
Yes, you really can bake a chocolate-based bread. And yes, its as good (or better) than your imagination. A chocolate lovers fantasy come true-the best Belgian and French chocolates and dozens of Michigan dried cherries. A few minutes in the oven and the chocolate chunks begin melting and the aroma of cocoa fills the air. Spread it with just a hint of sweet butter, or set a scoop of vanilla ice cream on top of a warm slice. Youll be sitting in front of the most decadent dessert youve had in years.
Chile Cheddar Bread
The spiciest, most savory bread weve got. Almost a meal in itself. We love this bread. Its savory, spicy, delicious, and dangerously close to addictive. Softly spicy New Mexico fire-roasted green chiles and raw milk Vermont cheddar blended into the Bakehouses Farm Bread. Great on its own for a grilled sandwich or as an accompaniment to dinner. Its especially good if you give it about twenty minutes in the oven before you break it open, so its nice and steamy when you crack the crust.
Parmesan Pepper Bread
They dont eat this bread in Italy, but they should. A 1/4 pound of Parmigiano Reggiano in every loaf along with a load of cracked Telicherry black peppercorns. Leaves your mouth pleasantly tingling from the heat of the pepper, salivating from the savory sweetness of the parmesan. Irresistible - steaming hot from the oven. We have eaten entire loaves in a single sitting.
Breads - Seasonal Breads
Cranberry Pecan
Bread fans everywhere wait all year long for this bread! Its a perennial favorite for the holidays. When we sample it, theres a phenomenon of customers who grab a piece as theyre leaving and come back a few minutes later asking what did i just eat? thats amazing! . This bread is a magic combination of our San Francisco Sourdough, toasty pecans, and dried New England cranberries. Available everyday in November and December.
Panettone
A renaissance recipe for a traditional holiday treat! Naturally leavened and baked up fluffy and golden with butter,eggs, vanilla bean, candied fruits, fresh oranges, and sprinkled with almonds and pearl sugar. A luscious holiday sweet bread. makes a great gift too. Each is handsomely packaged in purple hand-made paper. Available in December.
Stollen
One of the all-time best treats from the Bakehouse. Traditional German holiday bread made with sweet butter, Bacardi rum, candied lemon and orange peel, oranges, Michigan dried cherries, citron, currants, almonds, sultanas, real vanilla and more. Slice up a Bakehouse stollen and serve after dinner with coffee or tea, lightly toasted and brushed with butter. Available in December.
Holiday Challahs
Gorgeous saffron colored challahs in the traditional round shape for a sweet and complete new year. Enjoy them with or without rum-soaked raisins.
Breads - Bagels
Bigger holes, better crust, bigger flavor. The demise of the old fashioned bagel was lamented left and right. Bagel traditionalists all over the country complained they couldnt get the sort of crusty, chewy bagels they used to buy in days of yore. In 2001, we put real bagels back on board. Our bagels are made the old fashioned way. We start with great ingredients, give lots of time for the dough to ferment, and use traditional boiling and stone hearth baking.1610 Traditional (Our Version Of Not Really Plain)
Sea Salt
Grand Poppy
Detroit St.
Sesame Street
Parmesan Pepper
Georges Gorgeous Jammin Berry
9 Is Fine Grain
Roasted Garlic
Enough Already
Amazin Raisin
Sunny Honey Wheat
Flipped Out Onion
Breads - Special Bakes
Hot Cross Buns 4/5 - 4/8
A traditional treat on good friday, hot cross buns are a soft yeasted bun made with a bit of potato to keep the dough moist, raisins, currants, candied orange peel and topped with an icing cross. A zingermans exclusive
Black Olive Farm 4/13 & 4/14
A crusty round of our signature farm bread studded with marinated black olives. If you dont devour the whole loaf in a few days, turn the rest into savory bread crumbs for a new twist on eggplant parmesan.
Pumpernickel Raisin 4/20 & 4/21
Chewy, traditional pumpernickel bread with juicy red flame raisins and a sprinkle of sesame seeds. Great toasted with a schmear of zingermans creamery award winning cream cheese.
Bacon Pepper Farm 4/27 & 4/28
Check out nueskes apple wood smoked bacon and black pepper lovin it up in a crusty loaf of our signature farm bread. This bread is a meal in itself our most popular special bake.
Barches- Hungarian Challah Bread 4/27 & 4/28
Barches (bar-kess) is a traditional hungarian bread like challah, but made with milk. Our version is mixed with hungarian sweet paprika giving it a warm orange color and a faint spice note that builds on your tongue as you eat it. Its really enjoyable all by itself or try it along side a hearty soup or stew. It could add a great layer of flavor to your sandwich creations as well.
Tasty Pastries - Coffeecakes
Sourcream Coffeecake - Best In Show
This is a Bakehouse classic and our most popular coffeecake. Rich and moist from the real sour cream made at Guernsey family dairy in Northville, MI. Then we load it with cinnamon and walnuts and baked it in a traditional bundt pan. Its very impressive and extremely delicious. And if it lasts- a week or two later it will still be scrumptious. Available in two sizes depending on the crowd youre feeding. Also available in small Tea cakes with no nuts or cinnamon.
Hot Cocoa Cake - Cocoa For Cake Lovers
Many years ago we issued a challenge to our bakers: come up with a cake that captures all the soft, subtle goodness of a cup of hot cocoa. Weve tasted our way through a dozen different trials, and the winning result is here, laced with chocolate. The key ingredient is a very special natural cocoa (meaning not alkalized like most) cocoa powder that is more complex and elegantly excellent than any weve ever tried. Like a cup of well- made cocoa, this is a cake you can adore at anytime with morning coffee, for a subtle sweet snack, or to cap off a long day before you head off to bed. Available in 1.25 pound or 2.5 pound sizes.
Lemon Poppy Seed Coffeecake - Coffeecakes Tart Little Sister
Virtually unknown, this is the secret sunrise snack of Zingermans regulars who happily bypass bagels and muffins for a slice. Its made with real lemon oil from Boyajian, loads of real butter, real vanilla and a pile of poppy seeds. With none of the artificial aftertaste that most lemon- flavored pastries have, it tastes like biting into a perfect morning: sunny, rich, delicious. Available in 1.25 pound or 2.5 pound sizes.
Summer Fling Coffeecake- You The Put The Lime In The Coconut
A flirty version of one of our favorite forms of pastry- the coffeecake. Its chock- full of coconut and lip lickin lime. A moist fragrant inside and toasty coconut crust outside. Doubles as breakfast or dessert. Available Spring and Summer.
Olive Oil Cake
Just one bite and youll shout Olive it . Made with extra virgin olive oil, orange liqueur, fresh orange juice, fresh lemon zest, and toasted almonds. It might look simple, but it sure is full of flavor. 6 cake only. Now in a bundt shape
Gingerbread - Aris Favorite
Moist, spicy, and super flavorful gingerbread cake made with real butter, molasses, crystallized ginger and a bit of Zingermans Coffee company brew. Serve up a slice warm with fresh whipped cream to get you through the rest of winter. Available Fall and Winter.
Tasty Pastries - Cookies and Brownies
Palmiers
What can we say? You take really good butter, a bit of flour, and some sugar and turn it into traditionally produced puff pastry. People love these cookies. Theyre passionate about em. Also known as elephant ears, we make them in a large and not so large sizes packed in bags.
Maple Leaf Cookies
Back by popular demand Maple leaf shaped cookies made with real maple syrup and maple sugar sandwiched with maple sugar buttercream. Lots of deep true maple flavor without being overly sweet. Created by Amy, one of the owners of the Bakehouse and a Canada native.
Funky Chunky Chocolate
Dont be fooled by their simple appearance. These are classic cookies brought to new heights. Theyre full of chunks (not chips) of Callebaut Chocolate and toasted walnut halves. Holding the chocolate and nuts together is a rich flavorful cookie full of sweet butter, brown sugar and real vanilla.
Triple Trouble Chocolate Cookie
We are warning you these cookies are dangerously good. While testing them here at the bakery, the staff reaction was overwhelmingly enthusiastic. They just couldnt stop eating eating them. Its a really great soft cookie made with cocoa powder and melted dark chocolate, but the kicker is pieces of rich creamy Valrhona Caramelia milk chocolate made from caramelized milk. Do yourself a favor. Take a taste. See if you can stop or if you happily savor the entire cookie.
Buenos Aires
Two layers of our black magic brownie sandwich a layer of dulce de leche, the argentine caramel cream. Topped with a blend of cooked sugar and almonds that makes a toasty, dark caramel that we grind into a sweetly crunchy praline powder. Wow the $64 million dollar question is how do they get that caramel between the layers?
Big O
Stop by the bakehouse any friday about 6:00 p.m. And youll see frank leaving with one of his favorite weekend treats- a bag of big o cookies. Hes been eating them since the days he worked at zingermans deli in the 80s. What makes them his favorite? Large flake organic oats, huge red flame raisins, and real maple syrup. Did you know we use a whole gallon of maple syrup in every batch? The syrup comes from rmg family sugar bush in rudyard, mi.
Ginger Jump- Up
What makes these cookies so special? We use unrefined brown sugar from mauritius (ma what? Its an island off the coast of africa) and juicy chunks of crystallized ginger. The result is a chewy, spicy, sweet treat.
Zbpbs
Simple and delicious. Traditional crumbly peanut butter cookies made from pure peanut butter (no sugar or preservatives, just ground peanuts) that we get from bay city, mi.
Magic Brownies
The brownies that zingermans fans have been feasting on for over two decades and our most popular. They have a soft, chocolate, chewy interior dotted with toasted walnuts, and are covered with a thin chocolate crust. Usa today raves about them. Thank you for sharing your brownie recipe with midwestern living magazine. I made them for a local county fair and won a blue ribbon. - beth from new york
Black Magic
Same intense, chewy chocolate base as the traditional magic brownies but baked without the walnuts. Immerse yourself in the best- tasting argument around: are they better with or without?
Pecan Blondie
Moist butter scotchy blondies dotted with hand made pecan praline. Just a pinch of sea salt sprinkled over the praline makes the flavor really sing. This is charlie, our former pastry manager and current candy manufactory founders personal creation.
Townie Brownie
Who needs wheat flour to make a delicious brownie? Try our new townie brownie, as unique as the ann arbor natives its named after. Made from ancient grains commonly used in south america- - amaranth and quinoa. Its packed with protein, spiked with chocolate chunks and best of all, its wheat free
Orange Almond Magic Brownie
The elegant combination of orange and chocolate topped with crunchy toasted almonds, but we really kicked up the flavor with the addition of candied orange peel.
Genuine Ginger Brownie
A new adventure in brownies. Bits of pleasantly spicy crystallized ginger dress up our beloved brownie. Ginger and chocolate is a classic flavor combination in french desserts, try it out. Even better with vanilla gelato and warm poached pears.
Tasty Pastries - Jewish Pastries
Lemon Sponge Cake
A modern twist on a passover tradition sponge cake weve dressed up this normally tasty but plain dessert and its so good were making it beyond passover. Try our light and lemony sponge cake with lemon curd between the layers and a caramelized meringue exterior. A pretty, flavorful and light ending to any feast. Plus its wheat free new in 2012- made with inverted sugar instead of corn syrup. While the ingredients of the cake itself are wheat free, it is made at the bakehouse where we use wheat flour in other products. If your wheat or gluten intolerance is severe, it is suggested you consult with your personal physician before consuming this product.
Macaroons
Not just for passover, these are a great treat anytime for anyone. They have a creamy texture and the great flavors of vanilla bean or chocolate. Its impossible to just eat one. Get them by the big luscious piece or a dozen petite size in a gift box. By the way, theyre wheat free. While the ingredients of the macaroons themselves are wheat free, it is made at the bakehouse where we use wheat flour in other products. If your wheat or gluten intolerance is severe, it is suggested you consult with your personal physician before consuming this product.
Chocolate Orange Torte
This is a moist rich cake for chocolate lovers made with lots of dark chocolate, real orange oil, and ground almonds coated in a shiny dark chocolate ganache and more sliced toasted almonds. Its a bonus that its good for Passover because the cake is made from matzo meal. 6 size, serves 6- 8.
Hamentaschen
A bright spot in the middle of winter is purim, the jewish holiday which celebrates the triumph of persian jews over the wicked minister haman. Purim brings hamentaschen, the traditional, three- cornered pastry pockets, stuffed with sweet filling. One of the best of jewish sweets. These beautiful little triangularly shaped cookie pockets are stuffed with an array of our favorite fillings. With that all butter cookie crust and exceptional array of fillings, its hard to go wrong with a hamentaschen at any time of the day. This month enjoy apricot preserve, vanilla bean cream cheese, prune, or poppy seed filings.
Marvelous Mandelbread
Long before everybody in america was selling biscotti out of big glass jars, jewish bakeries were selling mandelbread (or as they say, in yiddish, mandelbrot ), biscottis eastern european cousin. Mandel means almonds in yiddish, and these are loaded,not laced, but literally loaded with toasted almonds. Made with sweet butter, fresh eggs, lots of fresh orange and lemon zest, and scented with real vanilla. Just the aroma alone is enough to get us excited about the arrival of these traditional jewish biscuits from the bakehouse. You can smell the citrus as soon as you break one open. No short cuts taken here. These are mandelbread made the old fashioned way: long loaves are baked once, then sliced and re- baked cut side down, then flipped over and re- baked again. This thrice- baked technique combined with the great ingredients leaves them literally at least three times as flavorful as any mandelbread weve ever had. T
Rugelach: The Royalty Of Jewish Pastry
One of our best- selling jewish baked goods.these are royally good cookies. Cream cheese pastry rolled around apricot preserves or currants and toasted walnuts, topped with cinnamon sugar. If youve not yet tried one of these traditional jewish treats, now is the time.
Buckwheat Honey Cake
Lekach, or honey cake, is an annual, added, incentive to celebrate the jewish new year. Its made from a long list of luscious ingredients, including, first and foremost, a healthy helping of very delicious buckwheat honey from a beekeeper weve hooked up with in the pacific northwest. With a big, bold fruity flavor, the buckwheat honey adds extra zip. Add in freshly- cracked eggs, golden raisins, toasted almonds, fresh orange and lemon zest, indonesian cinnamon, cloves, ginger, nutmeg and a few secret ingredients, and youll send the new year off to a sweet start.
Tasty Pastries - Cakes
Cakes
Looking for a spectacular cake for your event that tastes as good as looks? Well meet with you to create a totally custom design and select your favorite flavors. Great cakes and seasonal designs for all your zingcasions. Available in 6? and 9? sizes. Call or stop in to see whats available at zingermans bakehouse or deli. Or order them at least 2 days ahead. Cakes made with really great ingredients for a special dessert anytime. Available in 6? and 9? round sizes and some in sheet cakes. Call or stop in to see whats available at zingermans bakehouse or deli. Or order them at least 2 days ahead.
All- Butter Croissants
Our croissants are the real thing classic parisian pastry made with multiple layers of butter laden dough. Cut open a croissant and you should immediately see a lacy network of caverns and crevices, never a dense interior. Stick your nose inside and youll immediately smell the difference between a croissant properly made with butter and one thats been marginalized with shortening. Take a taste and youll experience the rich, buttery, melt- in- the- mouth flavor that have made croissants a favorite of cafe goers in paris for so many centuries. Tryem in the form of almond croissants (filled with toasted almond frangipane and topped with slivered almonds) or a pain au chocolate (with a double dose of valrhona dark chocolate inside).
Cinnamon Rolls
Almost anyone can make a cinnamon roll smell good while its baking. Unfortunately, most have little more than aroma to offer - you wont taste much more than sugar and cinnamon. The real challenge is to make a cinnamon roll that tastes as good as it smells, and these fill the bill. Break one open and stick your nose up close? Youll smell the sweet butter, the indonesian cinnamon, the real vanilla. Then eat and enjoy. Warm em up for an extra- tasty wake up call.
Sweet Scones
You have no idea how passionate people can get over a scone? Zing regulars practically purr when they get to eat these things. Others beg (unsuccessfully) for the recipe; some start screaming if they come in and discover weve sold out for the day. Without revealing the recipe, we will say that the secret is in the ingredients: sweet butter, heavy cream, and super quality mix- ins like michigan dried cherries, crystalized ginger and candied lemon zest. (we allow no shortening shortcuts to cut the cost and carve up the flavor.) Delicate, flaky and velvety smooth as they melt in your mouth. So rich you never need to butter them. So good you wont eat just one.
Cheddar Herb Scones
Just close your eyes and imagine tender, flaky texture combined with the flavors of fresh rosemary and vermont cheddar. Theyre even better with scrambled eggs or make a bacon sandwich on them.
Cinn- Oh- Man
A breakfast pastry with intense cinnamon flavor flaky layers of buttery croissant dough laminated with cinnamon butter glazed in cinnamon and vanilla. We tested them everyday for a couple weeks and the staff would eat the whole batch in minutes. We think youll love them too.
Cinn- Oh- Man
A breakfast pastry with intense cinnamon flavor flaky layers of buttery croissant dough laminated with cinnamon butter glazed in cinnamon and vanilla. We tested them everyday for a couple weeks and the staff would eat the whole batch in minutes. We think youll love them too.
Bostock
Frank and amy, bakehouse managing partners, tried this pastry creation ten years ago and they are still thinking about it. Its that good we take a slice of our independently awesome brioche, brush it with orange flavored simple syrup, spread it with almond frangipane, sprinkle it with toasted almonds and bake it. Totally worth getting out of bed for.
Muffins
Theres a lot of flavor in these scrumptious little muffins. We hand mix (literally, to keep them tender) some great ingredients: real butter, vanilla, buttermilk, fresh eggs, wild blueberries, real orange oil, toasted sunflower seeds and more. Try them all- sugar crisp, blueberry cornmeal, cranberry orange, and maple bran with dried cranberries.
Lemon Clouds
These babies have taken the world of breakfast pastries by storm this airy butter pastry is kissed with a touch of our fresh lemon curd to create a danish that will lift you up in to the clouds.
Strudel
We take our own strudel dough and carefully hand stretch it over an 8- foot table until its thin enough to see through. Then its folded and layered with melted butter and a sprinkle of cake crumbs, wrapped around fresh tasty fillings, baked until golden brown and dusted with powdered sugar. This months flavors: sour cherry or poppy seed cream cheese. Try our savory strudels too cabbage and goose fat, potato and bacon or veggie.
Obama Buns
In honor of our president we improved and renamed our bama buns- we now use a more tender, richer dough that soaks up the caramel schmear. And we removed the raisins and replaced them with loads more toasted pecans.
Pies
Perky Pecan Pie
This is our all time best selling pie. Its a pie so good even southerners pay for it happily. Why? Its a pile of toasted pecans, literally, surrounded by a rich brown sugar custard made from unrefined mauritian brown sugar, real butter, and vanilla. Its intensely flavorful and sticky finger lickin good.
Jumble Berry Pie
Filled to the brim with a jumble of juicy berries- raspberries, blackberries, blueberries, and cranberries. Not too sweet and not too tart filling inside. Flaky buttery crust on the outside. A delight to eat.
Coconut Cream Pie
An american classic chock full of coconut flavor we start with what else? A crisp butter pie crust and fill it with creamy coconut filling thats made with coconut milk, shredded coconut, and real vanilla bean. Each cutie pie is topped with real whipped cream and more toasted coconut.
Key Lime Pie
A soft creamy filling made with a bit of sour cream and real key lime juice. Try it with a dollop of sweet whipped cream.
Lemon Merenga
A fresh burst of lemon to get your taste buds dancing. We take a crisp tart shell and fill it with our own house- made lemon curd (lots of fresh lemon juice, some sugar, egg yolk, and sweet butter) and top it with toasted meringue. Its a wonderful balance of sweet, tart and texture. Do you know how to do the merenga?
Country Peach Pie
Just as summery and precious as you imagine- lots of peaches with a bit of sugar and real vanilla bean packed into an all butter crust, topped with a flavorful streusel we make with organic brown sugar, organic rolled oats and browned butter.
Cranberry Walnut Pie
This is a pie we look forward to each year. It mixes rich brown sugar custard with tart cranberries and toasted walnuts. Its beautiful to look at on a holiday table and tastes remarkable. Available november and december only. One of the top mail order pies in the country good housekeeping magazine
Rustic Apple Pie
Its a classic a mound of fresh apples tossed in cinnamon sugar hand- folded inside a rustic looking all butter pie crust. The whole thing is sprinkled with cinnamon sugar streusel.
Chocolate Chess Pie
Chess pie is a Southern tradition. Our version is a creamy baked chocolate custard in an all- butter crust. For us, it all starts with a very special dark chocolate from Mindo chocolate makers in Dexter, MI.
Cheery Cherry Pie
A double butter crust, dusted with demerara sugar and packed with juicy, chewy michigan sour cherries and a filling thats not too sweet.
Go Blue Berry Pie
Tender flaky all- butter crust filled with juicy wild maine blueberries. Simply delicious even for breakfast for a real summer treat warm it with a scoop of zingermans creamery lemon gelato.
Lemon Chess Pie
A variation on the southern classic made with lots of fresh lemon juice, fresh lemon zest, and a splash of buttermilk in an all butter crust. A sunny treat for the winter time.
Pumpkin Pie
Pumpkin was a native north american squash that was widely eaten by native americans long before europeans arrived. Pumpkin pie really was on the menu at the pilgrims second thanksgiving in 1623. Hundreds of years later its still on the menu in most homes. Now thats staying power. Creamy pumpkin filling spiced with indonesian cinnamon, ginger, clove, michigan honey and made as rich as a person could stand with the addition of cream from guernsey dairy, a michigan family- owned dairy.
Rhubarb Pie
Flaky all- butter crust with a sweet and tart filling of local rhubarb from Makielski Farms in Ypsilanti, Michigan.
Pattis Gimme Smore Tart
The gangs all here- bakehouse graham cracker shell, filled with soft dark chocolate ganache, and topped with toasted meringue. Created by long time pastry crew supervisor, patti weaks. Warm it up a bit for the full experience.
Seasonal Pastries
Chocolate Orange Torte
This is a moist rich cake for chocolate lovers made with lots of dark chocolate, real orange oil, and ground almonds coated in a shiny dark chocolate ganache and more sliced toasted almonds. Its a bonus that its good for Passover because the cake is made from matzo meal. 6 size, serves 6- 8. Available all month in April 2012.
Sweet Cream Biscuits
When Summer comes to Michigan there is almost nothing better than eating local fresh berries of all varieties. To make the experience perfect weve created a sweet cream biscuit- tender, moist and flavorful from all the butter and cream in the recipe. To make their great tender texture we mix them by hand. Just serve them with fruit and whipped cream.
M Cookies
No tailgate is complete with out them maize and blue hand decorated m shaped cookies individually wrapped and ready. Makes a great gift in a welcome basket or for a graduation party too. Go blue available in spring and fall.
Apple Tarts
Crisp buttery puff pastry topped with apples, baked in sweet butter and vanilla sugar. Sounds simple, but it is simply incredible. Individual size.
Fresh Fruit Tart
The best fresh fruit we can find, local if its available, spread over top of vanilla bean pastry cream and a crisp tart shell made with a hint of fresh citrus. This is what summer tastes like individual size.
Buckwheat Honey Cake
Lekach, or honeycake, is an annual, added, incentive to celebrate the jewish new year. Its made from a long list of luscious ingredients, including, first and foremost, a healthy helping of very delicious buckwheat honey from a beekeeper weve hooked up with in upstate new york. With a big, bold fruity flavor, the buckwheat honey adds extra zip. Add in freshly- cracked eggs, golden raisins, toasted almonds, fresh orange and lemon zest, indonesian cinnamon, cloves, ginger, nutmeg and a few secret ingredients, and youll send the new year off to a sweet start. Available 9/23 - 10/8, 2011.
Peach Tart
Buttery puff pastry filled with a treasure trove of fresh peaches (local when we can get them) baked in sweet butter and vanilla sugar. Sounds simple, but is simply incredible. Individual size.
Buche De Noel (Yule Log)
Our version of the traditional french holiday dessert: a light vanilla cake rolled around walnut rum butter cream and covered in chocolate butter cream. Its decorated with hand- made edible sugar mushrooms, holly and freshly fallen snow. Each log serves 8- 10. Available in december.
Fancy Finger Pastries
Eclairs
Whats not to love? A tender shell filled with vanilla bean pastry cream and topped with dark chocolate ganache available in mini or full size. A real crowd pleaser.
Paris Brest
The first time toni, one of our partners at zingermans mail order, tasted this she said its plate lickin good . We pipe a ring of pate a choux, bake it till golden brown, then its sliced and filled with almond praline pastry cream and vanilla bean whipped cream. This is a traditional french dessert that was originally created to celebrate a bicycle race (shaped like a bicycle wheel) from paris to brest in france. Available in mini, individual and large sizes.
Lemon Sable Cookies
Crisp butter sandwich cookies filled with our own fresh lemon curd and a magic sprinkle of sparkling demerara sugar.
Linzer Cookies
A traditional combination of raspberry, spices and nuts found in the classic linzer torte. Here weve made it in a smaller package- mini cookies of ground pecans and spices filled with Italian raspberry preserves, then brushed with a bit of apricot glaze for shine.
Pecan Diamonds
A perfect little pecan pastry. Just the right size for a few bites of heaven. Fresh caramel and toasted pecan pieces on top of buttery crust.
More Goodies
Macaroons
Not just for passover, these are a great treat anytime for anyone. They have a creamy texture and the great flavors of vanilla bean or chocolate. Its impossible to just eat one. Get them by the big luscious piece or a dozen petite size in a gift box.
Pound Cake
Pound for pound, the biggest flavor around its a simple mix of real butter, flour, sugar, fresh eggs and real vanilla. Good enough to eat on its own. A dessert heavy weight with fresh fruit and whipped cream.
Cosmic Cakes
This is the kind of pastry that sends most everyone over the moon with one bite and has taken the bakehouse by storm from the start. We take two thin chocolate cake layers, sandwich them with special butter cream fillings, and bathe them in crisp, intense dark chocolate. Enough said. Try all three fillings: vanilla, raspberry, or burnt sugar.
Almond Pound Cake
Rich, moist and packed with pure almond paste. Its so flavorful its a real treat all by itself. Or, try it with a little raspberry sauce, a dusting of powdered sugar or a scoop of coffee gelato.
Graham Crackers
We wondered what would happen if we made this american childhood favorite with great ingredients. What we created was an intensely flavored cookie more addictive than what we munched on as kids.
Stuffed Cupcakes
Our stuffed cupcakes are cupcakes for grown ups you might say. Try them both: Blackberry stuffed cupcakes- buttermilk cake, vanilla bean pastry cream, blackberry butter cream and vanilla fondant. O.M.G. stuffed cupcakes- chocolate cake, chocolate ganache, chocolate butter cream and chocolate fondant. So crouch down in your cubicle or lock the bedroom door so no one tries to rob you of these irresistible cupcakes. Better yet pick up a six pack and start a cupcake club
Cheesecake
Our cheesecakes are special because they are made with fresh cream cheese from our neighbor Zingermans Creamery. This month enjoy New York style, made with real vanilla bean and a butter pastry crust or rich chocolate with black magic brownie crust. Available in 7 rounds.
Cupcakes
Cupcakes make people smile. They can be a party for one, or a crowd pleaser. Our cupcakes flavors are buttermilk cake with fresh strawberry butter cream, hummingbird cake with cream cheese frosting and chocolate cake with espresso butter cream. Each one is topped with cute seasonal fondant shapes.
Banana Bread
No nuts in this good ol banana bread, just great ingredients like sweet butter, fresh eggs and of course, bunches of flavorful, fresh bananas We also make it with the addition of big chunks of dark Belgian chocolate, if youre feeling indulgent.
Marys Wild Oats
The best granolas are a fresh product with a relatively restricted shelf life, and much of whats out there sits for months and lacks the sort of really full flavor we enjoy. Marys wild oats, named for one of the original bakers here at the bakehouse, is made with organic rolled oats, real butter, michigan honey and plenty of dried cranberries and toasted almonds. Its a surefire way to bring more flavor to your breakfast table, we guarantee it.
Tonis Come Undone
We take a whole bunch of dark chocolate chunks and mix it into our sourdough bread; roll em, bake em, eat em and start shouting with happiness. Most everyone whos had the pleasure gets a nice little twinkle in their eye at the mere mention of them. The savory flavor of the bread somehow balances the dark, slightly sweet, richness of the chocolate. Eaten together you end up with a whole new taste sensation. One thats neither sweet nor savory; a third way of eating I guess. Truly an alliance for angels.
Hungarian
At zingermans bakehouse were bringing traditional hungarian foods to ann arbor, mi. Hungary has an incredibly rich and varied food tradition reaching back at least 1500 years, including an eastern european jewish influence. Hungary has it all. A developed selection of baked goods including beautiful breads, morning pastries and elegant coffeehouse desserts. There is also a variety of soups, something we can serve our daily lunch guests. After doing the research we got excited about learning thesRigo Jancsi
A traditional hungarian coffeehouse torte named after rigo jancsi (1858- 1927), a famous hungarian violinist who seduced and married clara ward, princesse de caraman- chimay. Its two light layers of chocolate sponge cake filled with chocolate rum whipped cream and iced with apricot glaze and dark chocolate ganache.
Dobos Torta
Pronounced [doh- bosh], this traditional hungarian coffeehouse torte was created in 1887 by well known chef and confectioner jozsef c. Dobos (18471924). Its five thin layers of vanilla sponge cake and dark chocolate butter cream, all topped with pieces of crispy dark caramel. Taste one of hungarys most famous tortas
Dios Torta
Were bringing you our version of another great hungarian coffeehouse torte. Pronounced (dee- ohsh), dios means walnut in hungarian. Youll find many versions of walnut cakes in hungary, the most famous being the esterházy cake. Named after prince pál antal esterházy, its a walnut almond cake decorated in marbled vanilla and chocolate poured fondant. Our dios torta is a chopped walnut and fresh orange zest cake layered with toasted walnut butter cream. Each torte is covered in a thin layer of fresh vanilla fondant, hand embossed and dusted in gold. For a great hungarian taste and a special 19th century look, try it out
Sweet Strudel
We take our own strudel dough and carefully hand stretch it over an 8 ft. Table until its thin enough to see through. Then its folded and layered with melted butter and a sprinkle of cake crumbs, wrapped around fresh fillings, and baked until golden brown. Our sweet strudels serve eight. Try these traditional hungarian flavors: sour cherry or poppy seed cream cheese.
Savory Strudel
We take our strudel dough and carefully hand stretch it over an 8 ft. Table until its thin enough to see through. Then its folded and layered with melted butter and a sprinkle of bread crumbs, wrapped around fresh fillings, and baked until golden brown. Our savory strudels serve one to two. Try our traditional hungarian flavors: cabbage with goose fat, potato with bacon or veggie.
Lunch Specials At The Bakehouse
We currently offer these hungarian soups: gabors bean & ham on tuesdays and csirke gombaleves (cheerka gumba levesh), a chicken and mushroom soup, on wednesdays.
New Langos
Lon- gohsh, a savory fried bread and popular hungarian street food. Try it with garlic or add local sour cream and fresh dill. Available on tuesdays from 11:30 am to 1:00 pm.
Barches- Special Bake April 27 & 28
Barches (bar- kess) is a traditional hungarian bread like challah, but made with milk. Our version is mixed with hungarian sweet paprika giving it a warm orange color and a faint spice note that builds on your tongue as you eat it. Its really enjoyable all by itself or try it along side a hearty soup or stew. It could add a great layer of flavor to your sandwich creations as well.
Menu for Zingerman's Bakehouse is provided by findrestaurantmenu.com
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