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

Simply a darn good loaf of naturally leavened bread and a bread with local flavor, too. The recipe was developed at the Bakehouse using flour milled from Michigan wheat by our friends at Westwind Milling Company in Linden. Their old fashioned mill leaves more wheat bran and germ in the flour for great flavor and texture.

Baked late afternoon on Mondays and Fridays.

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.

This is the bread that's been the base of over a hundred thousand sandwiches at Zingerman's Deli since our opening in 1992.

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.

In the April 2011 "Sandwich Issue" of Saveur magazine, Jane and Michael Stern—"two aficionados of traditional Jewish rye"—embark on a quest to "track down the country's tastiest loaves." "America's very best rye?" they write, "No contest. We found it in Ann Arbor, Michigan...It comes from Zingerman's Bakehouse, which makes loaves of rugged rye that are dense and springy, laced with the taste of hearth smoke."

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. We hand-shape each one of our baguettes. Pick one up on your way home for dinner tonight.

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