European Breads

Don’t know when you’ll heat and eat your loaf? Get some tips on bread care!


paesano bread

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. Everyone likes this bread. We'll put money on it.
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vollkornbrot

This substantial all-rye bread rolled in sunflower seeds was taught to us by our former resident German master baker Rene. Best sliced very thin. Try it with butter and preserves or a hard salami and mustard.
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dinkelbrot- German spelt bread

(dink-el-brote) This special bread was taught to us when we visited a bakery in Germany! It is an all spelt loaf mixed with a little freshly mashed potato for moistness, a touch of Michigan honey, a hint of savory spice and the crunchy texture of lots of toasted sunflower seeds. This loaf is loaded with flavor. To our pleasant surprise this loaf was an overnight sensation at the Bakehouse and people are loving it as much as we do.
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farm bread - a taste of the french countryside

March 2014...All this month every loaf of our signature farm bread, as well as our country wheat bread, will be made with Michigan grown and milled wheat and whole wheat flours! It took more than three years of persistence to get our own Michigan wheat grown, cleaned and milled and we estimate that it's only enough for these two breads for just one month. Enjoy!

Imagine sitting around a French farmhouse table waiting for dinner to be served-- this would be the bread they'd bring out. A foot and a half across the top of its criss-crossed dome, looking a bit like a rough cut diamond, it has thick crust and soft white chewy interior with a flavor that tastes of toasted wheat. The 3 pound loaves are our favorite - cut in quarters and freeze what you don't need right away - though to tell you the truth, some have been known to eat half a loaf in afternoon. When baked to a nice dark crust, this is Frank's favorite loaf. Amy loves the farm baguettes for appetizers.
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rustic italian bread

One of our best selling breads for its versatility. It has a beautiful white crumb and a golden brown crust. This is that great simple, white European loaf. All it needs is some sweet butter.
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sicilian sesame semolina bread

The bread to seize the imagination of sesame seed lovers everywhere - the entire loaf is rolled in unhulled sesame seeds. Golden color, great taste. Made with semolina and durum flour. We've found its best when toasted, grilled, or heated in the oven.
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baker's wife brioche

Named after a play that was in town at the Performance Network called “The Baker's Wife."

Brioche is a French bread made rich with real butter and fresh eggs. We've made the traditional brioche a tete baked in a round fluted pan. It is a bread with many sweet and savory possibilities. It is believed that when Marie Antoinette said “Let them eat cake”, she was actually referring to brioche. Available everyday!
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pretzel sticks

Made the old fashioned way with a bit of lard and dipped in lye to get the right flavor and texture: soft inside and chewy outside. Now available everyday!
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whole wheat farm

The best of both worlds: the great flavor of Farm plus the rich nuttiness of cracked wheat and whole wheat.
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pain de montagne /mon-tan-ya/ bread

Dense, intense rustic bread of the hard to reach mountain regions of France and Switzerland.

Vying with Farm bread for top spot on Frank's list of favorite breads is the Pain de Montagne. We offer it in two sizes, a .75 kilo loaf (about 1.65 lbs.) that's good for slicing and munching and a 2 kilo (about 4.4 lbs) work of art. I love the 2K loaf. A good foot-and-a half across, and four or five inches high, each loaf is decorated with a hand-cut Z. It has a chestnut colored crust, nearly a quarter-inch thick. The size is significant because bigger loaves almost always taste better. Baked to last-you'll still be enjoying 2K Montagne bread ten days after the loaf left our oven. Totally terrific for toasting, lightly buttered.

Attention French food fanatics:
Pain de Montagne is the closest thing we've ever tasted to the much-loved loaves of Paris' beloved baker, Lionel Poilane.
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focaccia

Italian flat bread with real garlic and olive oil in the dough. We top it with more olive oil, fresh rosemary, and sea salt or with parmigiano reggiano, fresh tomatoes and Green Fields pesto made in Huron, Ohio.
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french baguette

A taste of Paris in Ann Arbor. Made to eat the same day its baked, it has a thin crispy crust and a soft interior filled with lots of holes. Pick one up on the way home for dinner.
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