Farm Bread
March’s bread of the month. A naturally leavened loaf with the flavor of toasted wheat. We like its flavor best with a dark crust. Frank’s favorite bread. Farm loaves are $4.50 this month (reg. $6.25).

Hunka Burnin’ Love Chocolate Cake
March’s cake of the month. Rich layers of buttermilk chocolate cake with plenty of dark chocolate butter cream. Chocolate cakes and slices are 20% off this month.

Upcoming Special Bakes
Boston Brown Bread 3/27
Hot Cross Buns 4/1-4/4
Peppered Bacon Farm bread 4/9 & 4/10
Roasted Garlic Italian bread 4/16 & 4/17
Please call for bake times and to reserve your special loaves.

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. Available Friday afternoons only at Zingerman’s Bakehouse and Deli.

Townie Brownies
Who needs wheat flour to make a delicious brownie? Try our new Townie Brownie, as unique as the Ann Arbor natives it’s named after. Made from ancient grains commonly used in South America- amaranth and quinoa. It’s packed with protein, spiked with chocolate chunks and best of all it’s wheat free!
Also try our other wheat free sweets- coconut macaroons, pignoli cookies, lemon sponge cake and hand-made marshmallows!

“It started as a humble deli,” explains this comprehensive article, “but Zingerman’s has stacked up its empire to include a creamery, bakery, catering service, coffee company, and restaurant. And its unusual business philosophy is what keeps it from being in a pickle.”

Download the PDF

Zingerman’s commitment to the community is highlighted by this local food publication: “To ensure that Zingerman’s will endure well in the future, the company has cast an ambitious vision that emphasizes interdependence among colleagues, the Zingerman’s Community of Business and the community at large….With passion as their fuel, they contribute daily to positive change in the way we embrace food—and we’re eating it up.”

This Detroit-area business publication takes an in-depth look at the practices and principles behind the success of Zingerman’s Community of Businesses: “The company’s reach is impressive—it has ventured ito parts of the business it once outsourced to suppliers (bread, bagels, coffee, among others). Now it even offers classes for aspiring bakers (bakewithzing.com). Beyond baked goods such as croissants, muffins, and scones, seemingly no product is too difficult or esoteric for Zingerman’s to make…”

Download the PDF

Zingerman’s Delicatessen makes the list of this mag’s favorites: “Exceptional local ingredients and sharp-witted approach turned this college-town landmark into a global mail-order business…When Midwest Living staffers need to keep relatives happy at Christmas, we often rely on Zingerman’s staples, such as sour cream coffee cake.”

Magic Brownies are listed among the 20 best recipes from the past two decades of this magazine: “Loaded with chocolate, these beauties from Zingerman’s in Ann Arbor, Michigan, have been one of their most popular sellers for more than 15 years.”

News food writer Nan Bauer raves about BAKE’s all-day “Mambo Italiano” bread class, which she took without revealing her identity as a journalist until the end of the day: “In these action-packed eight hours, I have learned as much as I ever did in a day at any restaurant…You work side-by-side with superb teachers while your up to your elbows in ingredients. The class was fun.”

The Journal’s Ron Krueger learns about making baguettes in his class at BAKE!: “I’m looking at a cross-section of the baguette the way a jeweler studies a 48-karat diamond…[Alejandro] Ramon and Amy Small were giving the scoop on bread in a class at Zingerman’s Bakehouse. The Bakehouse has been making and distributing bread for 14 years, but it only started hosting classes for the public in September.”

This Detroit-based women’s magazine celebrated its birthday with a collection of favorite cake recipes including our Espresso Almond Pound Cake: “Real women are all curves, an in honor of Strut’s sensuality, Sharyl Politi, cake artist at Zingerman’s Bakehouse in Ann Arbor, created an abstract corset cake that celebrates shape and decadence.”

Better than San Francisco Sourdough
February’s bread of the month. Classic American bread with a beautifully blistered crust, pleasant sour tang and chewy texture. Sourdough rounds are $4.50 this month (reg. $6.25).

Marjolaine
February’s cake of the month. A traditional French torte with coffee house flavors: layers of toasted hazelnut cake with chocolate and espresso butter creams. Marjolaine cakes are 20% off this month.

Special Bake Breads
Scallion Walnut Farm 2/26 & 2/27
Irish Brown Soda Bread 3/1-3/17
Please call for bake times and to reserve your special loaves.

NEW Raspberry Brownies
Chocolate and raspberry = cute couple! Dark chocolate black magic brownie with generous ribbons of raspberry preserve.

Hamentaschen
Have a Purim bash all month long with apricot, poppy seed, prune and cream cheese hamentaschen! (Purim is February 28th)