All-Butter Croissants

Our croissants are the real thing! Classic Parisian pastry made with multiple layers of Plugra butter laden dough. Cut open a croissant and you should immediately see a lacy network of caverns and crevices, never a dense interior. Stick your nose inside and you'll immediately smell the difference between a croissant properly made with butter and one that's been marginalized with shortening. Take a taste and you'll experience the rich, buttery, melt-in-the-mouth flavor that have made croissants a favorite of caf' goers in Paris for so many centuries.

Try'em in the form of Almond Croissants (filled with toasted almond frangipane and topped with slivered almonds) or a Pain au Chocolate (with a double dose of Valrhona dark chocolate inside).

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Italian Brioche

These traditional Italian breakfast treats are different than anything else we make. This dough takes two days to make with lots of butter and real vanilla bean. They're great with a cappucino or really great split and filled with Zingerman's Creamery gelato. *on vacation*

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Cinnamon Rolls

Almost anyone can make a cinnamon roll smell good while it's baking. Unfortunately, most have little more than aroma to offer?you won't taste much more than sugar and cinnamon. The real challenge is to make a cinnamon roll that tastes as good as it smells, and these fill the bill. Break one open and stick your nose up close?you'll smell the sweet butter, the Indonesian cinnamon, the real vanilla. Then eat and enjoy. Warm 'em up for an extra-tasty wake up call.

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Bakehouse Sweet Scones

You have no idea how passionate people can get over a scone? Zing regulars practically purr when they get to eat these things. Others beg (unsuccessfully) for the recipe; some start screaming if they come in and discover we've sold out for the day. Without revealing the recipe, we will say that the secret is in the ingredients: sweet butter, heavy cream, and super quality mix-ins like Michigan dried cherries, crystalized ginger and currants. (We allow no shortening shortcuts to cut the cost and carve up the flavor.) Delicate, flaky and velvety smooth as they melt in your mouth. So rich you never need to butter them. So good you won't eat just one.

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Cheddar Herb Scones

Just close your eyes and imagine...tender, flaky texture combined with the flavors of fresh rosemary and Vermont cheddar. They're even better with scrambled eggs or make a bacon sandwich on them.

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Toni's Come Undone

We take a whole bunch of dark chocolate chunks and mix it into our sourdough bread; roll 'em, bake 'em, eat 'em and start shouting with happiness. Most everyone who's had the pleasure gets a nice little twinkle in their eye at the mere mention of them. The savory flavor of the bread somehow balances the dark, slightly sweet, richness of the chocolate. Eaten together you end up with a whole new taste sensation. One that's neither sweet nor savory; a third way of eating I guess. Truly an alliance for angels.

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Muffins

There's a lot of flavor in these scrumptious little muffins. We hand mix (literally, to keep them tender) some great ingredients: real butter, vanilla, buttermilk, fresh eggs, wild blueberries, real orange oil, toasted sunflower seeds and more. We currently make Sugar Crisp, Blueberry Cornmeal, Cranberry Orange, and Maple Bran.

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Strudel

We take our own strudel dough and carefully hand stretch it over an 8-foot table until it's thin enough to see through, then its folded and layered with melted butter and a sprinkle of cake crumbs, wrapped around juicy cherries and Zingerman’s Creamery cream cheese and vanilla bean filling, baked until golden brown and dusted with powdered sugar. Available Wednesdays and Thursdays.

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