Bavarian Pretzel Twists
Same great flavor in a fun new shape! The traditional twisted version of our beloved soft pretzel stick makes for a great midday snack, a fun treat for kids, any fall event and extraordinary tailgate parties. Both shapes are now available daily!
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 cinnamon buttercream and an adorable handmade fondant pumpkin on top.
black olive farm bread 10/25 & 10/26
A crusty round of our signature farm bread studded with marinated black Kalamata olives from Greece.
chocolate challah 11/1 & 11/2
A golden pan loaf of our glorious challah bread with chunks of Belgian semi-sweet dark chocolate. It makes positively sinful french toast or bread pudding, too.
potato dill bread 11/8 & 11/9
Roasted potatoes, fresh dill, and scallions mixed up in a round of our chewy tangy naturally leavened sourdough. Great on a tuna melt or toasted with cream cheese.
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.