October Specials

Bread of the Month

Farm Loaf

Imagine sitting around a French farmhouse table waiting for dinner to be served--this would be the bread they'd bring out. This loaf has a thick crust and soft white chewy interior with a flavor that tastes of toasted wheat. We like it best when it's baked to a nice dark crust. Frank’s favorite bread! Enjoy a special price on Farm loaves in October. Was $6.29, now $4.50.
Cake of the Month

Dobos Torta

[doh-bosh] This traditional Hungarian coffeehouse torte was created in 1887 by well known chef and confectioner József C. Dobos (1847–1924). It's five thin layers of vanilla sponge cake and espresso dark chocolate butter cream, all topped with pieces of crispy dark caramel. Taste one of Hungary's most famous tortas! Be sure an enjoy our cakes at room temperature. Dobos Torta, who or slices, are 20% off in October.
Fall Favorites Are Back

Gingerbread Coffeecake
Moist, spicy, and super flavorful gingerbread cake made with real butter, molasses, crystallized ginger and a bit of Zingerman’s Coffee Company brew. Serve up a warm slice with a dollop of fresh whipped cream.


The weather is crisper, and so are the palmiers! We fold and fold and fold layers of our own house made puff pastry to make these sweet caramelized French cookies. They’re addictive. If you’ve never tried one, ask us for a taste.

It’s a Pumpkin Party
Pumpkin Muffins
Moist and scrumptious muffins with toasted walnuts and a hint of spice. A welcome sign of fall around the Bakehouse.
Pumpkin Cheesecake
Creamy pumpkin and Zingerman’s Creamery fresh cream cheese (made right next door to us) spiced up and poured over a ginger jump up cookie crust. It’s not to be missed.
Pilgrim Pumpkin Pie
Silky pumpkin pie filling made with local Guernsey heavy cream, Michigan honey, and a pinch of nutmeg and cinnamon in an all-butter crust. A fall staple!
Pumpkin Cupcakes
Must pumpkin cupcakes with cinnamon butter cream. Get them wile you can!

An Apple A Day
Rustic Apple Pie

A mound of fresh local apples tossed in cinnamon sugar hand-folded inside a rustic looking all butter pie crust. The whole thing is sprinkled with cinnamon sugar streusel. You really can taste the difference.
Caramel Apple Cake
Layers of apple butter spice cake filled with more apple butter and covered in decadent caramel butter cream. A slice of spice is nice this fall. It’s important to enjoy this cake at room temperature for ideal texture and maximum flavor.
Classic Apple Rétes
Rétes is Hungarian for strudel. To make it we take layers of hand pulled strudel dough and wrap it around sliced local apples and a little sugar, then bake it until golden brown and crispy.

Special Bakes

Somodi Kalács 10/21-10/23
(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!

Lemon Poppyseed Coffeecake 10/27-10/30
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.

Rosemary Baguettes 10/28-10/30
Our popular French baguettes with an addition of aromatic fresh rosemary. A perfect pairing with olive oil or Zingerman's Creamery fresh goat cheese.

Pumpernickel Raisin Bread 11/4-11/5
Chewy, traditional pumpernickel bread with juicy red flame raisins and a sprinkle of sesame seeds. Great toasted with a schmear of Zingerman’s Creamery award winning cream cheese.

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