This is the house bread at our restaurant, Zingerman's Roadhouse, and it's quickly becoming a local favorite. In fact it's Zingerman's co-founder Ari Weinzweig's new official favorite bread. It's based on an early American recipe, made by combining rye flour and corn meal with wheat and a bit of molasses. The ratio of wheat we're using is probably higher than the typical farmer would have afforded, but anyone from an 18th Century New Englander to Laura Ingalls Wilder, who wrote about it in the Little House on the Prairie, would recognize and enjoy it today. It's got a really great dark crust and soft chewy center that has a slight sweetness from the dark molasses.

Just imagine the sun coming up and the Farmer's wife bringing you a warm, soft loaf of pan bread to the breakfast table. No more daydreaming, it's a reality and it's delicious! Each loaf is hand-made with 100% organic whole wheat flour, mashed potato, local Guernsey milk, real butter and Michigan honey.

Our large round sourdough, capped with crown of fennel, poppy and sesame seeds.

Our same great chewy sourdough bread with sweet chunks of belgian chocolate. A flavor combination not to be missed!

Margaret is Frank's youngest daughter. He created this softer loaf for her several years ago, now she's all grown up but she still loves it. Sweet Wheat is the only 100% whole wheat bread we make and the flours organic too. It gets its tender crust from the addition of buttermilk (from Guernsey family dairy in Northville, MI) and clover honey (from K&K Honeybee Farms in Clare, MI) and a crunch from toasted sunflower seeds. Makes a great club sandwich.

Grilled cheese, club sandwich, French toast, garlic bread...what doesn't this bread do well? Bakehouse white is our versatile American white bread, but with more flavor than other white breads you may have had. It's made with a little butter and milk to make for a soft crumb and tender crust.

Good Enough to Ship Back to California. Crisp, crackly crust, moist honeycombed interior and the trademark sour tang that will tickle your tongue.

Aromatic and flavorful bread made with Bell's Amber Ale from Kalamazoo, MI, whole wheat flour, and coarse rye.

Cornbread is a very simple baked good, but when you use a really good recipe and really great ingredients, it turns into something special! Our cornbread is Northern style--slightly sweet and moist.

Great for an extra flavorful burger bun. A soft roll with a pocket of slow roasted onions and poppy seeds.

We also make what we have come to call new jerseys. Same great bun with no onion pocket inside, just a little onion and poppy mixed in to the dough.

Hamburger and hot dog buns! These are buns worthy of your grillin' masterpiece. Baked fresh everyday with no preservatives.

When is a bread not really a bread at all? When it's Boston Brown Bread! Sweet and rich with deep complex flavor from an ingredient list that reads like a guide to great baking: molasses, real butter, fresh eggs, local sour cream, muscovado brown sugar, red flame raisins, wheat, rye and organic cornmeal.