May Specials

Bread of the Month

Farm Loaf

Imagine sitting around a French farmhouse table waiting for dinner to be served—this would be the bread they'd bring out. It has a thick crust and soft white chewy interior with a flavor that tastes of toasted wheat. This bread is created from nothing but organic flour, water, sea salt, our natural starter, and time. It's perfect for every meal and every taste. We like it best when it's baked to a nice dark crust. Bakehouse founder, Frank’s favorite bread! Now $4.95 all this month.
Cake of the Month

Hunka Burnin' Love Chocolate

A cake that every obsessed chocolate lover should experience. Rich buttermilk chocolate cake covered in dark chocolate buttercream. It's a classic and one of our all-time most popular cakes! *Always enjoy our cakes at room temperature because they are made with real butter that firms up when chilled. Your patience will be rewarded with ideal texture and maximum flavor! Hunka Burnin' Love cakes and slices are 20% off this month.
They're Back!

Val 💜s Rhubarb Cheesecake
Val is one of the masterminds behind selecting all the mouthwatering products you see when shopping at Zingerman’s Mail Order. She just so happens to LOVE rhubarb and has long desired a new Bakehouse treat that features this tart Michigan crop. This one’s for you, Val! Our Classic Cheesecake is already packed with real vanilla bean and fresh cream cheese from our neighbors at Zingerman’s Creamery. In honor of Val, we took it to the next level and added a fresh swirl of tart rhubarb compote. All this flavor sits atop a tasty shortbread crust.

Jake’s Cake
Angel food even a devil can love. It’s pillowy, heavenly angel food cake made with fresh egg whites, cane sugar, a little flour, and lots of vanilla extract and vanilla bean. It makes a brilliant simple dessert with a little garnish and adds amazing flavor to trifles, parfaits, and baked Alaska. Fun fact: This delicious dessert is named after Amy’s son. And even though Jake is all grown up now, and managing our Bakeshop, he’s still pretty devilish.

Spring Roses Cake
This sweet and luscious-looking cake is completely covered in hand-piped yellow buttercream rosettes with a sprinkle of sparkle. Inside are tempting layers of buttermilk cake with vanilla bean pastry cream and fresh strawberries loaded in between.

Go Blue! Berry Pie
A tender, flaky crust made with butter and high-extraction flour filled with juicy wild Maine blueberries. Simply scrumptious! For a real summery treat try it with a scoop of Zingerman’s Creamery vanilla gelato.

Cheery Cherry Pie
Three cheers for cherry. A double butter and high extraction flour crust packed with juicy Michigan sour cherries for a filling that’s full of flavor and not too sweet. Enjoy a slice of Michigan.

Fruit N’ Cheese Danish switches to cherry & sweet cheese filling
These beauties are almost too pretty to eat! We hand shape light flaky danish dough and fill the
center with tart Michigan cherry and a sweet cream cheese filling featuring Zingerman’s
Creamery cream cheese.

Blueberry Buckle—Available daily from 5/28 through 9/5
A perfect match for Memorial Day weekend barbecues! A buckle is an American coffee cake that dates back to colonial times. Our sweet and moist version has a bounty of wild blueberries, sweet butter, a touch of orange and cinnamon, and is topped off with a remarkable butter-crumble crust.

Special Bakes

chernushka rye bread 5/20 & 5/21
Chewy traditional Jewish rye with chernushka seeds, also known as black caraway or nigella seeds. They give the loaf, and your sandwich, a nice peppery like flavor. This one definitely has a following.

new yorker onion roll 5/28 & 5/29
A special bake for Memorial day weekend. Fire up the grill and make that burger truly epic. We mix sweet caramelized onion and poppy seed throughout the dough, then fill the center with even more delicious onion & poppy mixture. A treasure in each roll! Get a bag or two. Load your freezer up and be ready for grilling season!

pumpernickel raisin 6/3 & 6/4
Chewy, traditional pumpernickel bread with juicy red flame raisins and a sprinkle of sesame seeds. Great toasted with a schmear of Zingerman’s Creamery's award-winning cream cheese.

bialys 6/7
This is our version of the traditional bialy that hails from Bialystok, Poland. They're crispy and chewy rolls with a center of slow-roasted onions and poppy seeds. They look a little like bagels, but they're different. Bagels are boiled before baking and of course, have a hole through the middle. Bialys are not boiled but still hand-shaped and stone hearth-baked and have a delicious impression to hold that savory center. You can certainly eat them the same way you would a bagel though. Enjoy!

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