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.

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

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.

The bread that's been the base of over a hundred thousand or so sandwiches at Zingerman's Deli for the last fifteen years.

Traditional Jewish rye bread is an endangered species these days; In traveling and telephoning across the country trying to track down what's left,we've found that our Zingerman's Bakehouse Rye is just about the only one. It is rye like Amy's grandparents ate on the lower East side in New York city: plenty of rye flour (believe it or not, most "rye bread" sold in America has hardly any rye flour), a natural sour starter (not the usual canned shortcut), and lots of time. It takes more than 5 hours to let the dough develop. A perfect pairing with hot corned beef or any kind of sandwiches.

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 it's best when toasted, grilled, or heated in the oven.

Over half a pound of pecans and raisins in this flavorful loaf.

This isn't your average puffy, sweet raisin bread. Instead, it's dense, intense, and delicious. In fact it's the density of pecans and raisins in this crusty chewy loaf that has made it one of our most popular breads over the years. Each loaf is baked on a stone hearth to ensure that the crust develops perfectly. This bread's popularity has been like a chain reaction-someone serves it for brunch and the next week their guests are buying it for themselves.

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.

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

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 crisscrossed 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 a half a loaf in afternoon. Baked to a nice dark crust, this is Frank's favorite loaf. Amy loves the Farm Baguettes for appetizers.