Zingerman's Bakehouse

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.

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.

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.

Great for a burger bun with extra flavor. A soft roll with a secret pocket of slow roasted onions and poppy seeds.

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.

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.

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.

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.

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

Dense, intense rustic bread of the hard to reach mountain regions of France and Switzerland.

Our large round sourdough, capped with crown of fennel, poppy and sesame seeds.

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.

Aromatic and flavorful bread made with Bells Amber Ale from Kalamazoo, MI, whole wheat flour, and coarse rye.

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.

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.

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.

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.

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?

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.

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

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.

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.

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. Theyre marvelous.

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.

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.

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.

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.

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.

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?

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

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.

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.

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.

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.

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.

Crisp butter sandwich cookies filled with our own fresh lemon curd and a magic sprinkle of sparkling demerara sugar.

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.

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.

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.

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.

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

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.