April Specials

Bread of the Month

Paesano

The traditional bread of the Puglia region of Italy. It has a soft interior full of holes we work hard to put there and a chewy organic cornmeal dusted crust. Pass it around the table for ripping and dipping in great olive oil, soup or pasta sauce. Was $6.49 a loaf, now $4.75 this month.
Cake of the Month

Hummingbird

When Zingerman's Roadhouse opened in 2003 we were inspired to introduce many old time American favorites. Hummingbird cake was one of them. A traditional southern cake with toasted coconut, fresh bananas, toasted pecans, and pineapple covered in cream cheese frosting. Taste why it's one of our most popular cakes. Always enjoy it at room temperature. Your patience will be rewarded! All hummingbird cakes and slices are 20% off htis month.
Holiday Specials

Passover Specials 

Available everyday in April.

Coconut Macaroons
Moist creamy coconut centers with a chewy toasted coconut crust, in vanilla bean or dark chocolate varieties. Buy them by the big luscious piece or petite macaroons by the dozen in a handsome gift box. (6 of each flavor in the box)

Chocolate Orange Torte
A Bakehouse Passover classic. A moist layer of chocolate cake made with matzo and ground almonds, flavored with orange oil, glazed with dark chocolate ganache, all surrounded with more toasted almonds. 6” cake. Serves 6-8.

Lemon Sponge Cake
A delightful way to end your Passover feast. Light and lemony sponge cake with lemon curd between the layers and a caramelized meringue exterior. Wheat free too! (made with potato starch).

Pavlova
The wildly popular pavlova returns for Passover! Pavlova is the iconic dessert of Australia and New Zealand, named after the Russian Ballerina Anna Pavlova, who performed there in the 1920s. It is a light, luscious, fruity, sweet, cloud-like dessert. It begins with piping a round of vanilla meringue and baking it until the exterior is crispy, but the interior remains soft and smooth. It’s then covered with a thick wavy layer of unsweetened whipped cream (plenty of sugar in the meringue for the entire dessert) and generously decorated with colorful seasonal fruit. In the land down under, it’s most popular in the summer so passion fruit, mango and kiwi are common choices. We’ll be making them fresh everyday with fresh mango, kiwi and raspberry. Enjoy them while you can!

Special Bakes

Somodi Kálacs every Fri-Sun in April
(sho-mo-dee-ko-loch) A traditional Hungarian Easter bread we learned to bake in a village in Transylvania on our trip there in 2012. This soft golden pan loaf, is made with fresh eggs and a sweet buttery cinnamon sugar swirl. The smell is amazing. The taste is even better. Enjoy it while you can!

Pepper Bacon Farm 4/28 & 4/29
Everything is better with bacon, right? Check out apple wood smoked bacon and black pepper in a crusty loaf of our signature farm bread. This is our most popular special bake.

Lemon Poppyseed Coffeecake 4/27-4/30
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.

Fluted Brioche 5/5 & 5/6
Brioche is a French bread made richer with the addition sweet cream butter and fresh eggs. The traditional brioche shape is baked in a round fluted pan. This is a bread with many sweet and savory possibilities. It is believed that when Marie Antoinette famously said “Let them eat cake”, she was actually referring to brioche!

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