December Specials

Bread of the Month

Seasonal Special—Cranberry Pecan

December only! Bread fans everywhere wait all year long for this loaf! It's a holiday staple at the Bakehouse. Stop in for a taste and find out why. Our Cranberry Pecan bread is a merry combination of naturally-leavened bread made with organic wheat flour, toasty pecans, and sweet-tart dried cranberries. Each slice is packed with flavor, texture, color, and holiday spirit. Toasting it up makes every morning tastier, especially with Zingerman's Creamery cream cheese.
Cake of the Month

Seasonal Special—Merry Mint Chocolate

December only! A cake to guarantee your holidays are a little merrier! Layers of chocolate cake, filled with chocolate mint buttercream, covered in vanilla buttercream with crushed peppermint candy throughout. It's festive enough to take center stage on your buffet table. For ideal texture and maximum flavor, be sure to enjoy this cake and all our cakes at room temperature.
Holiday Sweets

Stollen
This traditional German Christmas bread has been a highlight of the holidays at Zingerman’s Bakehouse for more than two decades. And no wonder. It has a symphony of great ingredients: sweet butter, Bacardi® white rum, cinnamon sugar, toasted almonds, Red Flame raisins, fresh eggs, organic flour, candied orange and lemon zest, dried cherries, citron, real vanilla, and fresh orange juice. The whole precious loaf is brushed with rum butter not once, not twice, but three times and dusted with powdered sugar. The colors and flavors are very festive. Just the thing to slice and serve with a pot of tea, best enjoyed by a crackling fire with the ones you love. This is one of our signature holiday gifts.

Walnut Beigli
Beigli is a Christmas staple in every house in Hungary. Buttery yeasted dough is lovingly hand-rolled around a sweet walnut filling. Hiding inside the crackled mahogany crust you’ll find its trademark swirl. ‘Tis the season to share a slice and the tradition.

Chocolate Babka
There’s a lot going on in our babka. We start with a rich buttery brioche dough, paint it with dark chocolate, sprinkle it with chocolate crumble and orange syrup-soaked raisins, twist it up, and carefully place that work of art in the pan. The loaf is baked to a golden brown with a fragrant cinnamon-sugar top. We’ll go a long way for full flavor! A slice of our dark chocolate raisin babka is great for morning coffee, evening dessert, afternoon tea time, or any time. Warming it up a little would be nice too. Enjoy! Available Wednesdays, Fridays & Sundays

Olive Oil Cake
Just one bite and you’ll shout “Olive it!” Made with extra virgin olive oil, orange liqueur, fresh orange juice, fresh lemon zest, toasted almonds, and freshly milled durum flour. It might look simple, but it sure is full of flavor.

Buche de Noel (Yule log)
Our version of a traditional French holiday dessert: a light vanilla cake filled walnut rum buttercream and covered in chocolate buttercream. It’s decorated with handmade edible fondant mushrooms and holly and freshly fallen sugar “snow.”

Fancy Schmancy Holiday Cookie Box
An elegant blue and silver snowflake gift box with three holiday cookies: mandelpläzchen almond cookies, pfeffernüsse spice cookies, and chocolate mint coins. Opening up this cookie box of these warm holiday flavors makes any friendly get together or work meeting instantly better.

Pfeffernüsse Cookie Box
A fun red and green reindeer sweater gift box filled with spiced cookies. Pfeffernüsse in German translates to pepper nut in English. It’s fun to say either way. We bake these cookies with the same great ingredients that make all our cookies merry: sweet cream butter, organic muscovado brown sugar, and fresh eggs. But they also get a dash of Christmas spices like nutmeg, clove, cinnamon, anise, and even a pinch of black pepper. Each handmade cookie is then dusted with powdered sugar, reminiscent of a winter snowfall. 

Rugelach Cookie Box
Our colorful Zingerman’s box filled with handmade rugelach makes a great gift! Two varieties in each box. These tasty fillings are folded up in a tender cream cheese and butter pastry. Try the classic duo of apricot preserve and currant walnut fillings, or, for a little adventure, try the combo of raspberry preserve and chocolate fillings.

Special Bakes

bialys 12/7
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!

champagne & strawberries stuffed cupcakes 12/31 & 1/1
A toast to the new year, in cupcake form. We’re baking up fluffy vanilla chiffon cupcakes, stuffing them with fresh strawberries and strawberry jam, then covering it in champagne buttercream. Join the celebration and get your hands on one while you can.

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