Feel the Valentine’s Day love, all month long
White Chocolate & Pink Peppercorn Cupcakes
Our famous chocolate cake is topped with an indulgent white chocolate buttercream then garnished with beautiful pink peppercorns. This cute and delicious new cupcake is available all month and makes a great treat for your Valentine!
This sweet and luscious looking cake is completely covered in hand-piped pink buttercream rosettes with a sprinkle of sparkle. Inside are tempting layers of buttermilk chocolate cake and fresh strawberry buttercream.
Heart-shaped butter cookies baked with a hint of fresh citrus zest, adorably decorated with fresh hand-made fondant in a few assorted colors with fun messages. Individually bagged, these cookies make great gifts for every Valentine on the list! Available 2/1-2/14.
Patti’s Gimme S’more Tarts
The gang’s all here: Bakehouse graham cracker shell, filled with soft dark chocolate ganache, and topped with toasted meringue. Warm it up a bit for the full experience! Available 2/14 –For Valentine’s Day.
Hungarian Month at the Bakehouse
Rigó Jancsi Torta with chestnut cream
Only Zingerman’s Bakehouse is making this special dessert! A new version of the traditional Hungarian coffeehouse torte named after Rigó Jancsi [ree-go yan-CHEE] (1858-1927), a famous Hungarian violinist. A regal torte made with two light layers of chocolate chestnut sponge cake, filled with rum-spiked chestnut whipped cream, iced with a thin layer of apricot glaze and finished with rich dark chocolate ganache. Chestnuts are a staple in Hungarian food and desserts and we knew they would add a new layer of flavor to this classic torte. We invite you to experience it for yourself. Your taste buds will be so in love with it, they’ll serenade you with romantic violin music. Available every day in February.
Pronounced [doh-bosh], this traditional Hungarian coffeehouse torte was created in 1887 by well-known chef and confectioner József C. Dobos (1847–1924). It’s five thin layers of vanilla sponge cake and dark chocolate espresso buttercream, all topped with pieces of crispy dark caramel. Taste one of Hungary’s most famous tortas! Available every day in February.
Our version of this famous torta is made up of layers of toasted walnut cake filled with a magnificent toasted walnut vanilla buttercream, decorated with poured fondant in a distinctive design used specifically for Esterhazy cakes. Available every day in February.
(poh-gotcha) The everyday roll in Hungary. They are a cross between what we know as a scone and a biscuit and can be eaten for any meal, as a snack, part of an appetizer with korozott (Hungarian liptauer cheese spread), or with soup. The rich, full of flavor comes from sweet butter, fresh eggs local sour cream and fresh dill. They are light and tender from the layering process of making them and a little yeast. Do yourself a favor and try one. It’ll make your mouth happy. Available every Friday, Saturday, and Sunday in February.
The name flodni (fluden in Yiddish) refers to a layered and filled pastry. Our version of this Hungarian specialty, as well as a traditional Jewish holiday pastry, has layers of not too sweet honey poppyseed, raisin walnut, and cinnamon apple fillings. A slice is pure delight with your afternoon tea. Available every Friday, Saturday, and Sunday in February.
The name kifli originally referred to the crescent shape and to savory breads in this shape. (It was the precursor to the croissant!) It is available in many parts of Europe by different names. This particular cookie is very popular in Hungary and Austria today. Ours is made with ground almonds, flour, butter, sugar, vanilla bean, and extract as well as powdered sugar. They are addictive, so watch out! Available every day in February.
Known in Hungary as kardinális szelet, this classic dessert is sure to please the most discriminating pastry and coffee lover and makes an impressive showing at dinner parties. This pastry is built of three layers of crisp meringue and sponge cake separated by whipped cream and Creme Fraiche that is intensely infused with espresso couleur, a syrupy extract of deeply caramelized sugar and freshly made espresso. This dessert serves about 4. Available every Friday, Saturday, and Sunday in February.
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 bread crumbs, wrapped around local Nemeth Farms apples and cinnamon sugar, and baked until golden brown. The whole masterpiece is dusted with powdered sugar. Take a big bite and savor all that went into making it, but don’t worry if you get some on you. That’s part of the experience!
Hungarian Month 2/1 - 2/18
February is Hungarian Month at the Bakehouse and we're bringing back some favorites for this month only! Head to the Hungarian page for more info.
Somodi Kalács -Cinnamon Swirl Bread 2/22-2/24
Celebrating Hungarian month at the Bakehouse! Somodi Kálacs is a traditional Hungarian Easter bread we learned to bake in a village in Transylvania on our
trip there in 2012. This soft golden pan loaf is made with organic flour, fresh eggs, Michigan honey and a sweet buttery cinnamon brown sugar swirl. The smell is amazing. The taste is even better. No wonder it has such a devoted following. Enjoy it while you can! We just bake it a few times a year.
New Deli Crumb Cake 2/22-2/24
For inspiration, we took our cues from the subcontinent and devised a recipe that's imbued with the exotic flavors and aromas of India: pistachio, cardamom, ginger, clove and even a little coconut. The result is a crumbly, sweet, exotic and slightly spicy coffeecake to make your mornings more interesting.