Chewy traditional Jewish rye with peppery chernushka seeds. This one definitely has a following!

Everything is better with bacon, right? Check out Applewood smoked bacon and black pepper in a crusty loaf of our signature farm bread. Nearly a pound loaf. A meal in itself, and our most popular special bake!

A moist and slightly sweet loaf made from a bit of organic muscovado sugar, Bell's Porter from Kalamazoo, MI, a pinch of lard, and lots of flavor packed rye flour.

Our crusty, slightly sour farm bread with toasted walnuts and fresh chopped scallions. Makes a great instant stuffing for roast pork or chicken!

We’re very excited to offer you traditional Irish Brown Soda Bread again this year. After working on this recipe for many years, we think we have really created something special using Irish whole meal flour (whole wheat), white wheat flour, stone-milled Irish oats, soured milk, baking soda and sea salt. The flour is shipped here straight from Ireland every year!

Roasted potatoes, fresh dill and scallions mixed up in a round of our chewy tangy sourdough. Great on a tuna melt or toasted with cream cheese.

A chewy round of our Paesano bread with savory green olives. Makes an instant appetizer.

Tangy farm bread with chunks of Zingerman's Creamery Cheshire cheese (created by Creamery partner John Loomis) and roasted red peppers from Cornman Farms in Dexter, MI. A Zingerman's exclusive!

One day only! In honor of our president, years ago we renamed our 'bama buns (that's short for Alabama). We use a tender, rich danish dough that soaks up the caramel schmear and loads up toasted pecans.