November Specials

Bread of the Month

Seasonal Special—Cranberry Pecan

How do we pack such big flavor into this little loaf? We start with our naturally leavened bread made with organic wheat flour and add sweet-tart, dried cranberries, and toasted pecan pieces. It’s deliciously habit-forming. In fact, bread fans patiently wait for it all year ‘round. 
A couple of slices toasted can warm up a chilly morning and really dress up your turkey sandwich in the afternoon. Available every day in November and December.
Cake of the Month

Seasonal Special—Caramel Apple

A slice of spice is nice this time of year. Take a bite of apple butter spice cake and decadent caramel buttercream. Its a dessert layered with rich flavors and warm colors, perfect for your fall table. Available every day in November. Please enjoy our cakes responsibly, at room temperature. Your patience will be rewarded with ideal texture and maximum flavor!
Let us do the baking this Thanksgiving!

Celebration Wreath
Baked on these dates: 11/7-11/10, 11/14-11/17, 11/21-11/27

This bread is a flavor powerhouse of organic whole grain wheat** that’s stone-milled in house, our magical naturally leavened bread starter, and lots of toasted sesame seeds. The shape and cut of the bread are very decorative. It will be a beautiful addition to retail shelves, dinner tables, catering buffets and Instagram feeds. It pairs well with soups, roasted meats, and vegetables, as well as cheese boards. Since the wreath design has “leaves” you can easily tear and share; it really invites you to break bread together.

We are using Turkey Red wheat, a hard red winter variety, grown at Janie’s Farm in Illinois and freshly milled here at the Bakehouse!

Here’s a handy checklist for a dynamite spread this turkey day.

Dinner Rolls—Rustic Italian, Farm, Multigrain, Challah & Salted Brioche

American Breads—Roadhouse, Cranberry Pecan & Sourdough

Sandwich Breads—Jewish Rye, Sesame Semolina, Chile Cheddar & True North 

Pies—Perky Pecan, Classic Pumpkin, Cranberry Walnut, Rustic Apple, Chocolate Chess & Juicy Jumbleberry

Something Different for Dessert—Pumpkin Cheesecake, Boston Cream Pie & Hummingbird Cake

Don’t Forget Breakfast—Sour Cream Coffee Cake, Cinnamon Rolls & Banana Bread

Call 734-761-2095 to place your order. Consider it done. Consider yourself one smart cookie.

Holiday Hours: Open 7 am-7 pm Wednesday 11/27. Closed Thursday 11/28.

Special Bakes

celebration wreath 11/14-11/17, 11/21-11/27
This bread is a flavor powerhouse of organic whole grain wheat** that's stone-milled in house, our magical naturally leavened bread starter, and lots of toasted sesame seeds. The shape and cut of the bread are very decorative. It will be a beautiful addition to retail shelves, dinner tables, catering buffets and Instagram feeds. It pairs well with soups, roasted meats, and vegetables, as well as cheese boards. Since the wreath design has “leaves” you can easily tear and share; it really invites you to break bread together.

We are using Turkey Red wheat, a hard red winter variety, grown at Janie's Farm in Illinois and freshly milled here at the Bakehouse!

edelbrau beer bread 11/15 & 11/16
This bread is a beer bread that's a local partnership in great food. This organic wheat bread has a rich, malty flavor that comes from the amber beer from our new neighbors on Ellsworth Road, Teo and Spike at Edelbrau Brewing. The term edelbrau has been used for hundreds of years to describe beer of the highest quality as well as the hard work and dedication that goes into making it.

pain de montagne 11/22 & 11/23
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.

peppered bacon farm bread 11/29 & 11/30
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.

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