Morning Pastries


all-butter croissants

Our croissants are the real thing! Classic Parisian pastry made with multiple layers of butter laden dough. Cut open a croissant and you should immediately see a lacy network of caverns and crevices, never a dense interior. Stick your nose inside and you'll immediately smell the difference between a croissant properly made with butter and one that's been marginalized with shortening. Take a taste and you'll experience the rich, buttery, melt-in-the-mouth flavor that have made croissants a favorite of cafe' goers in Paris for so many centuries.

Try 'em in the form of almond croissants (filled with toasted almond frangipane and topped with slivered almonds), pain au chocolat (with a double dose of Valrhona dark chocolate inside) or ham and cheese croissants.
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bostock

Frank and Amy, Bakehouse managing partners, tried this pastry creation well over a decade ago and were still thinking about it. It's that good! So we just had to make them and share them with you. Our bakers begin with a slice of our independently awesome buttery brioche bread, brush it with orange flavored simple syrup, spread it with almond frangipane, sprinkle it with toasted almonds and bake it. Totally worth getting out of bed for.
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cinn-oh-man

A breakfast pastry with intense cinnamon flavor! Flaky layers of buttery croissant dough laminated with cinnamon butter then glazed in cinnamon and vanilla. We tested them everyday for a couple weeks and the staff would eat the whole batch in minutes. We think you'll love them too.
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lemon clouds

These babies have taken the world of breakfast pastries by storm! This airy butter pastry is kissed with a touch of our fresh lemon curd to create a danish that will lift you up in to the clouds.
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cinnamon rolls

Almost anyone can make a cinnamon roll smell good while it's baking. Unfortunately, most have little more than aroma to offer - you won't taste much more than sugar and cinnamon. The real challenge is to make a cinnamon roll that tastes as good as it smells, and these fit the bill. Break one open and stick your nose up close-you'll smell the sweet butter, the Indonesian cinnamon, the real vanilla. Then eat and enjoy. Warm 'em up for an extra-tasty wake up call.
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currant scone

You have no idea how passionate people can get over a scone. Zing regulars practically purr when they get to eat these things. Others beg (unsuccessfully) for the recipe. Without revealing it, we will say that the secret is in the ingredients: sweet butter, heavy cream, and super quality mix-ins. Delicate, flaky and velvety smooth as they melt in your mouth. So rich you never need to butter them. So good you won't eat just one. The currant is the classic.
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ginger scone

Our buttery scrumptious scones with the brilliant addition of sweet and spicy crystallized ginger. Taste for yourself why these are so popular.
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lemon scone

We like to say there is just enough flour to hold the butter and cream together in our scones. We allow no shortening shortcuts to cut the cost and carve up the flavor. And to kick up the lemon flavor we give them the triple lemon treatment- candied lemon, fresh lemon zest and a touch of real lemon oil.
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country scone

A country cousin to our other scones made with organic rolled oats, toasted pecans, juicy red flame raisins and cinnamon sugar. Every bite is full of flavor.
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cheddar herb scones

Just close your eyes and imagine...tender, flaky texture combined with the flavors of fresh rosemary and aged cheddar. They're even better with scrambled eggs or make a bacon sandwich on them.
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sugar crisp muffins

Buttermilk nutmeg muffins, brushed with butter and rolled in cinnamon sugar. Some call it the doughnut muffin and they love them dearly.
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blueberry muffin

There's a lot of flavor in these scrumptious little muffins. We hand mix (literally, to keep them tender) some great ingredients: real butter, local sour cream, fresh eggs, cornmeal, whole wheat flour, wild blueberries, and real vanilla.
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cranberry orange muffin

Start your day, or your afternoon, with the bright flavor of these popular muffins. The tart chopped cranberries, pure orange oil and the cinnamon streusel top are what make them great.
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maple bran muffin

A moist and flavorful bran muffin! It's true. Made with Michigan maple syrup, dried sweetened cranberries, and toasted sunflowers, these muffins will start your morning right.
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rétes

Rétes (ray-tesh) is a Hungarian specialty, you might know it as strudel. We take our own fresh dough and carefully hand stretch it over an 8-foot table until it's thin enough to see through. Then it's folded and layered with melted butter and a sprinkle of cake crumbs, wrapped around fresh tasty fillings, baked until golden brown and dusted with powdered sugar.

This month our sweet filling is red, white & blue...cherry, blueberry and cream cheese.

Try our savory retések too! Potato with bacon, cabbage and goose fat or Indian strudel with potatoes, onions, peas, carrots, and a savory mix of Indian spices like asafoetida, mustard seed, turmeric, and coriander.
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Obama buns

In honor of our president we improved and renamed our 'bama buns- we now use a more tender, richer dough that soaks up the caramel schmear. And we removed the raisins and replaced them with loads more toasted pecans.
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cheese danish

on vacation
Brighten up your morning with one of our fresh, hand-made danish! We take our buttery, tender danish dough and add a dollop of Zingerman's Creamery fresh cream cheese and real vanilla bean. Perfect paired with a cup of Zingerman's Coffee Co. brew!
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