Only at Zingerman’s
A long standing tradition in Hungary and a staple in every house at Christmas, beigli (bay-glee) is a yeasted dough rolled up with a filling of walnut or poppy seed. We’re starting a new tradition in Ann Arbor at the Bakehouse with our Hungarian walnut beigli. The outside has a pretty shine and a unique crackly appearance and inside is the trademark swirl. Wait till you taste the flavors of the buttery dough and rich walnut filling. When you do, you’ll know why they flew off the shelves last year. We’re looking forward to sharing beigli with more folks this year. They’re available everyday in December at Zingerman’s Bakehouse, Delicatessen or Roadshow. Just like our stollen and other special holiday sweet breads, beigli is enjoyed any time of the day and makes a great gift too. Stop in and ask for a taste or call to reserve yours and start a new tradition in your house this Christmas.
MI Chestnut Baguettes
We were so inspired by Rodger Bowser’s work to promote Michigan chestnuts and the abundance of chestnuts in Hungarian foods, we created a chestnut bread. We’ve tested this bread for months now using a recipe developed at BAKE! Great flour is one of the building blocks for great bread and here the flours are the stars. We’re using chestnut flour from Michigan Chestnut Growers in Grand Haven, MI and wheat flour from Westwind Mill in Linden, MI. This naturally leavened baguette has a rich tan and slightly purple colored crumb and a crust so gorgeous you’ll want to photograph it. It got rave reviews from staff and customers alike when it debuted in November. Stop in and taste it for yourself! You’ll want to get busy looking for pairings of cheeses, meats, spreads and wines. Available Friday-Sunday at Zingerman’s Bakehouse, Delicatessen or Roadshow. Enjoy!