Moist, spicy, and super flavorful gingerbread cake made with real butter, molasses, crystallized ginger, and a bit of Zingerman’s Coffee Company brew. Serve up a warm slice with a dollop of fresh whipped cream.
The weather is crisper, and so are the palmiers! We fold and fold and fold layers of our own puff pastry to make these sweet French cookies.
Chocolate Chess Pie
Chess pie is a Southern tradition. This version is a creamy baked chocolate custard in an all-butter crust. For us, it all starts with a very special dark chocolate from Mindo chocolate makers in Dexter, MI.
Filled to the brim with a jumble of juicy berries—raspberries, blackberries, blueberries, and cranberries. Not too sweet, not too tart filling inside; flaky buttery crust on the outside.
An Apple A Day, The Bakehouse Way
Rustic Apple Pie
It’s a classic! A mound of fresh apples tossed in cinnamon sugar hand-folded inside a rustic looking all-butter pie crust. The whole thing is sprinkled with cinnamon sugar.
Caramel Apple Cake
A slice of spice is nice this fall. Layers of apple butter spice cake filled with more apple butter and covered in decadent caramel buttercream. It’s important to enjoy this cake at room temperature for ideal texture and maximum flavor.
Moist and scrumptious muffins with toasted walnuts and a hint of spice. A welcome sign of fall around the Bakehouse.
Creamy pumpkin and Zingerman’s Creamery fresh cream cheese (made right next door to us) spiced up and poured over a Ginger Jump-Up cookie crust.
Silky pumpkin pie filling made with local Guernsey heavy cream, Michigan honey, and a pinch of nutmeg and cinnamon in an all-butter crust. A fall staple!
Spiced pumpkin cake with cream cheese frosting and an adorable handmade fondant pumpkin on top.
peppered bacon farm 10/23 & 10/24
Everything is better with bacon right? Check out Nueske’s applewood smoked bacon and black pepper in a crusty loaf of our signature Farm bread. This is our most popular special bake. Makes a mean fried egg sandwich.
bavarian twist pretzels 10/29
Made the old fashioned way with a bit of lard and dipped in lye to get the right flavor and texture: soft inside and chewy outside.
bakehouse white 11/7 & 11/8, 11/28 & 11/29
Grilled cheese, club sandwich, French toast, garlic bread...what doesn't this bread do well? Bakehouse white is our versatile American white bread, but with more flavor than other white breads you may have had. It's made with a little butter and milk to make for a soft crumb and tender crust.
pain de montagne 11/13 & 11/14
Our Pain de Montagne (pronounced [pahn de mon-tahn-ya]) is an intense, rustic loaf inspired by the traditional, naturally leavened, artisan wheat bread of the hard-to-reach mountain regions of France and Switzerland.
Vying with Farm bread for top spot on Frank's list of favorite breads is the Pain de Montagne. We offer it in two sizes: a .75 kilo loaf (about 1.65 lbs) that's good for slicing and munching, and a 2 kilo (about 4.4 lbs) work of art. We love the 2K loaf! A good foot-and-a half across and four or five inches high, each loaf is decorated with a hand-cut Z. It has a chestnut-colored crust that's nearly a quarter-inch thick. The size is significant because bigger loaves almost always taste better. Baked to last, our 2K Montagne bread will still be delicious ten days after leaving our oven. This bread is totally terrific for toasting and spreading with a light smear of butter.
Attention French food fanatics: Pain de Montagne is the closest thing we've ever tasted to the much-loved loaves of Paris' beloved baker, Lionel Poilane.