New to the Bakehouse
Angel food even a devil can love. It’s back from a decade long vacation! A favorite from many years ago, named after Amy’s son Jake whose all grown up now, but still loves his cake. 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.
Miss Kim’s Baguette
A new baguette experience made with rice and wheat flours. It has a fragrant moist crumb and a thin crisp crust. It all starts with Anson Mill’s Carolina gold heirloom rice flour. Then we add some magic. Pre cooking the rice flour gives an almost custardy tenderness to the interior. We also add a little toasted rice flour to the poolish for extra flavor. Ask for a sample or give them a try at Miss Kim when you order a Bahn Mi.
Back for the season
Tokaji Cream Cake
(say tow-kai) Another distinctive dessert from Hungary, “the land of 10,000 pastry lovers”. Auguszta Auguszt, fifth generation baker of one of the oldest baking families in Budapest today, published a recipe in her family’s book. We enjoyed it so much that we adapted the recipe to come up with our own American Hungarian version. This torta is an interesting combination of flavors and special ingredients starting with Tokaji wine, from the Tokaj wine region of Hungary. We’re using a sweet topaz-colored variety, 5 Puttyonos Aszú. The wine and Guernsey Dairy heavy cream make the cream that fills and covers the cake. Inside are layers of soft vanilla chiffon cake and chopped raspberries. The outside is garnished with sliced toasted almonds and whole raspberries. We invite you to experience a slice.
Berry Patch Cake
It’s a sweet sign summer is on its way. Your choice of cake layers, filled with vanilla bean pastry cream & fresh strawberries, covered in vanilla butter cream and decorated with fondant strawberries. Available in chocolate, vanilla chiffon or buttermilk cake layers.
Go Blueberry Pie
Simply scrumptious! Tender flaky all-butter crust filled with juicy wild Maine blueberries. For a real summery treat try it with a scoop of Zingerman’s Creamery lemon gelato.
Cheery Cherry Pie
Three cheers for cherry! A double butter crust packed with juicy Michigan sour cherries for a filling that’s full of flavor and not too sweet.
Green Olive Paesano 5/26 & 5/27
A chewy round of our Paesano bread with savory green olives. Makes an instant appetizer.
Blueberry Buckle 5/26-5/29
A buckle is an American coffeecake 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.
Bacon Pecan Sandy Cookies 6/2
Zingerman's Camp Bacon weekend! Melt in your mouth butter cookies with toasted pecan pieces and Nueske applewood smoked bacon. These salty sweet treats will hypnotize your taste buds. Available in 6 packs.
Zingerman's 8th Annual Camp Bacon
Pepper Bacon Farm Bread 6/2 & 6/3
Zingerman's Camp Bacon weekend! Everything is better with bacon, right? Check out apple wood smoked bacon and black pepper in a crusty loaf of our signature farm bread. This is our most popular special bake.
Zingerman's 8th Annual Camp Bacon