Traditionally made rye bread with plenty of rye flour (believe it or not, most “rye bread” sold in America has hardly any rye flour), a natural sour starter and lots of time. Saveur magazine calls it “America’s very best rye”. Jewish Rye loaves are $4.50 this month (reg. $6.99).
A cake that every obsessed chocolate lover should experience. Buttermilk chocolate cake and dark chocolate butter cream. Always enjoy it at room temperature. Your patience will be rewarded! All Hunka Burnin’ Love chocolate cakes, whole and slices are 20% off this month.
Chocolate Dipped Palmiers
Our crispy palmiers are made from our own hand-layered butter puff pastry. Here they take a little dip in intense dark chocolate. Available May 8th, while they last.
Cranberry Pecan Bread
Making a special appearance for Mother’s Day weekend! And what a great gift or brunch treat it would make! How do we pack so much flavor in 1¼ pounds? This is a dense loaf loaded with dried cranberries and toasty pecans. It’s a well known phenomenon in our store that customers grab a sample of this on their way out; they might get as far as their car door, but they always come back in to buy a loaf. It’s deliciously habit forming. Available May 8th & 9th.
Mom’s Day Cakes
Buttermilk cake, filled and covered with lemon butter cream, decorated with a pink daisy and a “Happy Mother’s Day” inscription. 6” cake, serves 6-10. Available May 1st-10th.
The traditional bread of the Puglia region of Italy. Pass it around the table for ripping and dipping in great olive oil, soup or pasta sauce. Paesano bread is $4.50 this month (reg. $6.29).
When Zingerman’s Roadhouse opened in 2003 we were inspired to introduce many old time American favorites. Hummingbird cake is 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 Cakee, whole cakes and slices are 20% off this month.
Summer Fling Coffeecake
Start your fling sooner! A flirty version of one of our favorite forms of pastry- the coffeecake- that’s chock-full of coconut and lip lickin’ lime. It has a moist fragrant inside and a toasty coconut crust outside. Doubles as breakfast or dessert.
Sweet Cream Biscuits
We hand-mix these biscuits so they are moist and fluffy, ready to hold a heap of delicious fruits. Perfect for farmer’s market days. Available individually or in a family six pack.
Coconut Cream Pie
A rich coconut custard topped with sweetened fresh whipped cream and toasted coconut in our flavorful and tender all-butter crust. Our staff and coconut loving customers swoon over this pie. Ask for a taste and find out why.
Key Lime Pie
A creamy tangy filling made with real Key Lime juice and a bit of local sour cream in a graham crust. Try topping it with a bit of of sweetened whipped cream to really put it over the top.
Our signature loaf, farm bread, has a thick crust and soft white chewy interior with the flavor of toasted wheat. When baked to a nice dark crust, this is Frank’s favorite loaf. Farm loaves are $4.50 this month (reg. $6.29).
In spite of its name, Boston Cream pie is in fact a cake and happens to be the official dessert of Massachusetts. It was created in the 1800’s at the Parker House hotel in Boston, also famous for their Parker House rolls. Our Boston Cream pie is two layers of moist vanilla chiffon cake, filled with fresh vanilla bean pastry cream, iced in a little vanilla butter cream and covered in dark chocolate ganache. Take one bite and you’ll know why it has a whole state so devoted to it. All Boston Cream Pie, whole cakes and slices are 20% off this month.
A bright spot in the middle of winter is Purim, the Jewish holiday which celebrates the triumph of Persian Jews over the wicked minister Hamen. Purim brings hamentaschen, the traditional, three-cornered pastry pockets, stuffed with sweet filling. One of the best of Jewish sweets. These beautiful little triangularly shaped cookie pockets are stuffed with an array of our favorite fillings. It’s hard to go wrong with a hamentaschen at any time of the day. Also available gift boxed. Enjoy them 2/27-3/31.
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. Six of each flavor come in the Macaroon box.
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. Enjoy 3/27-4/11.
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). Enjoy 3/27-4/11.
Egg shaped butter cookies with a hint of fresh citrus zest that are delightfully decorated with our own marbled vanilla fondant. Great in an Easter basket or at each place setting on the dinner table. Enjoy them 3/27-4/5.
Set the scene with this adorable bunny face cake. This is the best kind of centerpiece for your holiday table- fun to look at and delicious to eat. Inside you’ll find soft layers of vanilla chiffon cake and blackberry butter cream, outside vanilla butter cream and a hand-made vanilla fondant bunny face. 6” cake serves 6-10. Enjoy them 3/27-4/5.
(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 loaf is made with fresh eggs and a sweet buttery cinnamon sugar swirl inside. The smell is amazing. The taste is even better. Enjoy it while you can! Available every weekend in April.
A traditional treat on Good Friday, a soft yeasted bun made with a bit of potato to keep the dough moist, raisins, currants, candied orange peel and topped with an icing cross. Enjoy them 4/2-4/5.
Classic American bread with a beautifully blistered crust, pleasant sour tang and chewy texture. The bread of choice for grilled cheese Wednesday’s at the Bakehouse. Sourdough rounds are $4.50 this month (reg. $6.29).
Only Zingerman’s Bakehouse is making this special dessert! A new version of the traditional Hungarian coffeehouse torte named after Rigó Jancsi [ree-go yan-CHEE] (1858-1927), a famous Hungarian violinist. A regal torte made with two light layers of chocolate chestnut sponge cake, filled with rum spiked chestnut whipped cream, iced with a thin layer of apricot glaze and finished with rich dark chocolate ganache. Chestnuts are a staple in Hungarian food and desserts and we knew they would add a new layer of flavor to this classic torte. We invite you to experience it for yourself. Your taste buds will be so in love with it, they’ll serenade you with romantic violin music. All chestnut cream Rigó Jancsi, whole cakes and slices are 20% off this month.
One of our best selling breads for its versatility. It has a beautiful white crumb and a golden brown crust. From panini to PB & J, this bread does it all. Rustic Italian rounds are $4.50 this month (reg. $6.29).
Layers of fluffy yellow chiffon cake, filled with our own vanilla bean pastry cream and raspberry preserves, covered in vanilla butter cream and white chocolate shavings. All white chocolate cakes and slices are 20% off this month.
Lemon Chess Pie
A variation on the southern classic. This bright pie is a bright spot in winter, made with lots of fresh lemon juice and zest and a splash of buttermilk, all poured in an all-butter pie crust. Available January, February and March.
The name flodni (fluden in Yiddish) refers to a layered and filled pastry. It’s a Hungarian specialty, as well as a traditional Jewish holiday pastry. We really enjoy the buttery pastry layered with three distinct fillings: honey poppy seed, raisin walnut and cinnamon apple. A slice is pure delight with a cup of tea.
Sweet & Savory Rétes
This month’s rétes flavors (that’s Hungarian for strudel!) are sweet apricot cream cheese and savory cabbage and goose fat, potato bacon or Indian. Try something different for lunch. Stop in and ask for taste!
Bread fans everywhere wait all year long for this bread! It is a magic combination of our tangy sourdough, crunchy toasted pecans, and chewy dried cranberries. Available everyday in December. Get a taste before it’s gone until next year!
A Christmas staple in every house in Hungary, beigli (bay-glee) is a yeasted butter dough rolled up with a sweet walnut filling. Our test batches flew off the shelves last year. Stop in and ask for a taste and you’ll know why. Available everyday in December at Zingerman’s Bakehouse and Delicatessen only.
Our version of a traditional French holiday dessert: a light vanilla cake filled walnut rum butter cream and covered in chocolate butter cream. It’s decorated with hand-made edible candy mushrooms, holly and freshly fallen snow.
A new cake to make your holidays a little merrier! Layers of chocolate cake, filled with chocolate mint butter cream, covered in vanilla butter cream and garnished with crushed peppermint candy.
Atraditional German Christmas bread with an ingredient list that reads like a who’s who of better baking – loads of sweet butter, toasted almonds, ultra-juicy Red Flame raisins, hand-cracked fresh eggs, candied orange and lemon peel – all caressed with Bacardi® rum and real vanilla. Comes with a shiny bow too, no wrapping needed.
Cookie Gift boxes
Our collection of rugelach (four flavors), citrus mandelbrot, coconut macaroons and almond kifli are all available in handy gift boxes. Grab a few to have around for hosts, house guests and other occasions where you need a last minute gift or a treat to share.
Also available this month only, our Fancy Schmancy Holiday Cookies. A zingy gift box of 18 very special hand-made cookies: pecan butter balls made with real butter and toasted pecans, spiced pffefernusse, and chocolate cherry chewies made with Valrhona dark chocolate and Michigan dried cherries.
Great as a stocking stuffer, place setting decoration or small gift. Round vanilla butter cookies with a hint of citrus, covered in our own fresh vanilla fondant and hand-decorated with a happy snowman face. Individually wrapped.
Bread fans everywhere wait all year long for this bread! It’s a perennial favorite for the holidays. When we sample it, there’s a phenomenon of customers who grab a piece as they’re leaving and come back a few minutes later asking “what did I just eat? That’s amazing!”. This bread is a magic combination of our San Francisco Sourdough, toasty pecans, and dried New England cranberries. Available everyday in November and December.
Choose from this month’s five fantastic fall flavors: pumpkin cake with cinnamon butter cream, chocolate cake with chocolate butter cream, buttermilk cake with blackberry butter cream, hummingbird cake with cream cheese frosting and salted caramel stuffed cupcakes.All cupcakes are 20% off this month.
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! Farm loaves are $4.50 this month (regular $6.29).
Say [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! All dobos torta, whole and slices, are 20% off this month.
The traditional bread of the Puglia region of Italy. Pass it around the table for ripping and dipping in great olive oil, soup or pasta sauce. Paesano loaves are $4.50 this month (regular $6.29).
We peel and grate forty pounds of carrots to make one batch of this cake. All those carrots add an incredible moistness and a fresh sweetness to the cake. Combine them with toasted walnuts and aromatic spices and you get a great cake that’s totally delicious on its own. Cover it with a generous amount of cream cheese frosting and it becomes irresistible. All carrot cakes, whole and slices, are 20% off this month.
Rustic apple pie, pumpkin cupcakes, chocolate chess pie, salted caramel stuffed cupcakes and apple rétes are back. ’07 heaven cake too! (coconut and chocolate cake layers, vanilla and chocolate butter creams and toasted almonds). It’s hard to decide which one to go for first!
Our fresh egg and clover honey challah bread in the traditional round shape, with or without rum-soaked raisins. Available September 17th thru October 4th.
Traditional Moroccan challah, egg bread with clover honey in a traditional 5 strand braid topped with poppy, sesame, and anise seeds. Available September 17th thru October 4th.
A dense spice cake made with buckwheat honey, brewed tea, almonds and golden raisins. 6″ cake. Available September 17th thru October 4th.
A moist cake made with applesauce and butter, full of chunks of fresh Michigan apples, toasted walnuts and red flame raisins. 9” cake. Available September 24th thru September 28th.
The name flodni (fluden in Yiddish) refers to a layered and filled pastry. This version with poppyseed, walnut and apple filling layers is a Hungarian specialty as well as a traditional Jewish holiday pastry. Available everyday.
Rétes (ray-tesh) is a Hungarian specialty, you might know it as strudel. We take our own fresh dough and carefully hand stretch it over an 8-foot table until it’s thin enough to see through. Then it’s folded and layered with melted butter and a sprinkle of cake crumbs, wrapped around fresh Michigan apples, baked until golden brown and dusted with powdered sugar. Available everyday.
Call to reserve your Rosh Hashanah specials. 734-761-2095.
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