April Specials

Bread of the Month

Jewish Rye

Traditionally made rye bread with plenty of rye flour (believe it or not, most "rye bread" sold in America has hardly any rye flour), a natural sour starter, and lots of time. Saveur magazine called it “America's very best rye.” Was $6.79 a loaf, now $4.75 this month.
Cake of the Month


When Zingerman's Roadhouse opened in 2003 we were inspired to introduce many old time American favorites. Hummingbird cake is one of them. A traditional southern cake with toasted coconut, fresh bananas, toasted pecans, and pineapple covered in cream cheese frosting. All those flavors add up to one special dessert. Taste why it's been one of our most popular cakes for more than a decade. All hummingbird cakes and slices are 20% off this month.
Spring Sweets

Sweet Cream Biscuits 
We hand-mix these biscuits so they are moist and fluffy, ready to hold a heap of delicious fruits. Available individually or in a six-pack.

Coconut Cream Pie
An American classic chock full of coconut flavor! We start with…what else? A crisp butter pie crust. Then we fill it with creamy coconut filling that’s made with coconut milk, shredded coconut, and real vanilla bean. Each cutie pie is topped with real whipped cream and more toasted coconut.

Key Lime Pie
A soft, creamy filling made with a bit of sour cream and real Florida Key Lime juice poured into a graham cracker crust. Try it with a dollop of sweet whipped cream. It a sassy slice of sweet and tart that will make summer days even sunnier.

April Cupcakes

  • Buttermilk cupcake with blackberry buttercream.
  • Chocolate Hazelnut—chocolate cupcake with chocolate hazelnut buttercream and hazelnut praline
  • OMG—chocolate cake, stuffed with chocolate ganache, covered in chocolate buttercream, dipped in chocolate
  • Strawberry Lemonade—buttermilk cupcake, stuffed with lemon curd, topped with fresh strawberry buttercream

Passover Specials (Available daily through April 4th)

Macaroons – Moist creamy coconut centers with a chewy toasted coconut crust, in vanilla bean or dark chocolate varieties. Buy them by the big luscious piece or petite macaroons by the dozen in a handsome gift box. (6 of each flavor in the box)

Chocolate Orange Torte – A Bakehouse Passover classic. A moist layer of chocolate cake made with matzo and ground almonds, flavored with orange oil, glazed with dark chocolate ganache, all surrounded with more toasted almonds. 

Lemon Sponge Cake – A delightful way to end your Passover feast. Light and lemony sponge cake with lemon curd between the layers and a caramelized meringue exterior. Wheat-free too! (made with potato starch).

Easter Specials (Available through April 4th)

Easter Egg Cookies – Egg-shaped butter cookies with a hint of fresh citrus zest that are delightfully decorated with our own marbled vanilla fondant. Great in an Easter basket or at each place setting on the dinner table. 

Easter Bunny Cake – Set the spring scene with this adorable cake. To us, this is the best kind of centerpiece for your holiday table, both fun to look at and delicious to eat. Inside you’ll find soft layers of fluffy vanilla chiffon cake and lemon passionfruit buttercream that will get your taste buds hopping. The outside is covered in vanilla Swiss buttercream, a pretty peach-colored white chocolate ganache drip design, and a handmade fondant bunny and flowers. Finish off your family meal with fun and flavor. Your guests of all ages will be delighted in every way. Like all our cakes, please enjoy at room temperature for maximum flavor! 

Hot Cross Buns – A traditional treat on Good Friday. Soft yeasted buns made with oatmeal, raisins, currants and candied orange peel, all topped with an icing cross. Betcha can’t eat just one! Available April 2nd through April 4th.

Special Bakes

black olive farm 4/23 & 4/24
A crusty round of our signature farm bread studded with marinated black Kalamata olives from Greece.

orange & date scone 4/23 - 4/25
We loved our mother scones so much that we decided to make an even more complex new version with orange zest and dates. The freshly milled, organic whole grain einkorn flour is a beautiful deep golden color and tastes slightly nutty, earthy and hints at sweetness. Einkorn is an ancient grain and the original wheat. The berries that we mill are coming from a Centennial Farm (must be least 100 years old to get this title) in Caro, Michigan (in the thumb), which is being run by 4th and 6th generation family members. This scone is full of both flavor and history.
The orange zest adds a bright and fruity contrast to the earthiness of the grain. The date pieces add rich, unctuous treats to the experience. The scones are completely satisfying on their own and a little sweet cream butter never hurts!

FMWG (Freshly Milled Whole Grain)

bialys 5/4
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!

cranberry pecan 5/7 & 5/8
Like Christmas in July! Bread fans everywhere wait all year long for this bread! It's a perennial favorite for the holidays. When we sample it, there's a phenomenon of customers who grab a piece as they're leaving and come back a few minutes later asking "what did I just eat? That's amazing!". This bread is a magic combination of our Better Than San Francisco Sourdough, toasty pecans, and dried New England cranberries. Available every day in November and December.

Read more about our Cranberry Pecan bread on our blog!

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