Zingerman’s Bakehouse is an energetic group of dedicated bakers and food lovers committed to making and selling the best-tasting, traditionally made breads and pastries that we can imagine. We are real artisan bakers, which means that we use traditional methods and flavorful ingredients to make our bread and sweet stuff. Our Bakehouse is a wholesale bakery for specialty food stores, cafés and restaurants in southeastern Michigan, a retail shop, and a baking school for home bakers. In our retail store, you can buy all of the baked goods we make, sandwiches and soups. You can also buy fresh candy bars made on-site by Zingerman’s Candy Manufactory. Learn how to make our breads and pastries at BAKE!, our facility for hands-on baking classes. Visit our southside neighbors for more great food—Zingerman’s Creamery and Zingerman’s Coffee Company.
At Zingerman’s Bakehouse, we’re working toward our vision of being a ZERO waste bakery!
- Reusing, recycling and composting through out our business
- Using unbleached compostable parchment paper
- Using compostable hot soup containers, spoons, forks, knives, and tasting spoons for samples.
- All our light fixtures have been retrofit for smaller more efficient bulbs
- Motion sensors were installed to further reduce energy use
- Printing brochures and packaging on recycled materials whenever possible
- Eco-friendly liquid propane powered delivery vehicles
Next we’re working on reducing our water usage!
Where Did We Come From?
By 1992, Zingerman’s Deli had been open for 10 years when Deli Founders Paul and Ari, in their ongoing efforts to improve the quality and flavor of the Deli’s food, made the move to bake their own bread. They contacted their longtime friend and Paul’s former business partner, Frank Carollo, and asked him if he’d like to open a bakery with them. After many long discussions, much research and training from master baker Michael London (of Mrs. London’s in Saratoga Springs, NY), Frank, Ari and Paul opened the Bakehouse in September ’92.
There were just eight of us then, possessed of lots of enthusiasm and courage, but not a lot of knowledge or experience. Among the original eight was Amy Emberling, who is now Frank’s co-managing partner in the business. We started as a simple artisan wholesale bread bakery with one customer. Driven by our passion for great bread and pastries and a desire to share them, we’ve grown and changed.
In 1994, we started making pastries; in 1996, we opened a retail store. And now, 130 of us gratefully serve over 100 wholesale customers and a steady stream of retail guests 7 days a week, 363 days a year. In 2006, we opened BAKE!, Ann Arbor’s hands-on teaching bakery.
Without a doubt, our motivation for bringing artisan bread and pastry to Ann Arbor was partly selfish—we were tired of going to Paris or San Francisco to get the good stuff. Plain and simple, we love everything about great bread and pastry. We love to bake it. We love to eat it. We love to sell it. We love the extra bit of enjoyment it adds to the otherwise routine aspects of daily life. And we don’t ever want to be without it. Better baked goods aren’t just business for us—they’re a very, very personal representation of our values and our commitment to offering our customers full-flavored, traditionally made foods.
Who Are We?
We’re a diverse group, which makes the Bakehouse an engaging and fun place to work. We are men and women of all ages from all over the world, each with different cultural, religious and political backgrounds. The few things that we all have in common are that we love great food and we are driven to share it with each other, our guests and our community. We love it so much many of us have been here for 10 years or more.
Thanks for days gone by.
Over the years we’ve had many wonderful co-workers who have helped the Bakehouse become what it is today and then have moved on to pursue other interests. Thank you wherever you are!!!! Please write to us and let us know where you are and how you are. Better yet visit us if you can!