October Specials

Bread of the Month

Paesano

This bread hails from the Puglia region of Italy. We make it with organic wheat flour and an organic cornmeal dusted crust. And all those holes you'll find inside each loaf? We worked hard to put them there by making an extra hydrated dough and giving the yeast plenty of time to work it's bubbly magic. The end result is a tender, airy crumb that's perfect for passing around the table for ripping and dipping. It'll bring any dinner up a couple notches. This month enjoy a special price on Paesano loaves. Was $6.79, now $4.75.
Cake of the Month

24 Carrot

We hand-peel and grate oodles of fresh carrots to make a batch of this cake. All those carrots add an incredible moistness and a fresh sweetness to the cake. Combine them with toasted walnuts and aromatic spices and you get a great cake that's totally delicious on its own. Cover it with a generous amount of cream cheese frosting and it becomes irresistible. This month carrot cakes, whole and slices, are 20% off.
Fall Favorites Are Back!

Gingerbread Coffeecake
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.

Palmiers
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.

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 streusel.
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 butter cream. It’s important to enjoy this cake at room temperature for ideal texture and maximum flavor.

Pumpkin Party!
Pumpkin Muffins
Moist and scrumptious muffins with toasted walnuts and a hint of spice. A welcome sign of fall around the Bakehouse.
Pumpkin Cheesecake
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.
Pilgrim Pumpkin Pie
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!
Pumpkin Cupcakes
Spiced pumpkin cake with cinnamon butter cream and an adorable hand-made fondant pumpkin on top.

Special Bakes

Black Olive Farm 10/26 & 10/27
This bread is loaded with flavor from the tang of the naturally leavened bread to the beautifully caramelized crust, and of course the savory marinated Kalamata olives.

Pumpernickel Raisin Bread 11/2 & 11/3
Chewy, traditional pumpernickel bread with juicy red flame raisins and a sprinkle of sesame seeds. Great toasted with a schmear of Zingerman’s Creamery award-winning cream cheese.

Almond Pound Cake 11/8-11/11
This little bundt cake is rich, moist and packed with flavor. Made with natural almond paste and real butter. It's a real treat all by itself. Or, try it with a drizzle of raspberry sauce or topped with a scoop of coffee gelato from Zingerman's Creamery.

Potato Dill Bread 11/9 & 11/10
Roasted potatoes, fresh dill, and scallions mixed up in a round of our chewy, tangy sourdough. Great on a tuna melt or toasted with cream cheese.

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