Zingerman’s Bakehouse Book

A book 25 years in the making, packed with best loved recipes for baking and business.

Out Now!

Authors Amy Emberling & Frank Carollo

We wrote a cookbook and we’re thrilled to share it with you.

What’s in it? All the recipes for our most popular items, recipes that we think are interesting because they are either unique to us or to Michigan and our personal favorites!

For us, Zingerman’s Bakehouse is much more than simply a place to bake. It’s a community of people working together in very intentional ways to make great food and a great workplace. To give you a sense of that, we included essays and brief stories about how we work together.

Read, Bake and Enjoy!

With Deep Gratitude and Appreciation,
Frank CarolloFrank & AmyAmy Emberling

Published by Chronicle Books Buy now from Zingerman’s Or from: Amazon | Nicola’s | Literati | Barnes & Noble

What people are saying

Meet the bakers

A recipe for you

Tunisian Orange and Olive Oil Cake

Tunisian Orange and Olive Oil Cake

Makes one 9in [23cm] round cake

Check out the recipeDownload the PDF

Michigan Notable Book

We’re notable!

Michigan Notable Book

Each year, the Michigan Notable Book list features 20 books, published during the previous calendar year, which are about, or set in, Michigan or the Great Lakes region, or written by a Michigan author. Selections include a variety of genres, both fiction and nonfiction, that appeal to many audiences and explore topics and issues close to the hearts of Michigan residents.

The 2018 list includes titles exploring: baking, brewing, history, design, architecture, crime, medicine and, as always, the Great Lakes and baseball.

Recipe Success

Share yours! #zingbookbakers

Already have the book?

Helpful how-to videos

Mixing and Kneading Dough

Braiding 6 Strand

Braiding 5 Strand

Shaping a Baguette

Shaping a Round, Football Loaf

Got a question?

Frequently Asked Questions

Some of the recipes call for specific versions of an ingredient like Muscovado brown sugar, for example. They are often available in your local grocery stores. If not we suggest you do a search online. They are all readily available from online sellers.

At the bakery we are always in the process of improving our recipes. They are never set forever. The recipes in the book represent our must up-to-date versions.

We’re sorry. Choosing recipes for the book was a challenge. We make hundreds of items and needed to narrow the list down to 65. It was headache inducing! We had to get analytical about it and create criteria to help us decide. So we chose our biggest sellers, our personal favorites (a gift to ourselves for writing the book) and ones we thought were interesting (regional to Michigan) and uncommon. We know that didn’t include everyone’s favorite.

We may teach the recipe you’re looking for in one of our classes. Visit our website here and look for the item you love.

If it’s not there, hang on. We’re documenting requests. Perhaps there will be a second book someday!

There is a small error. There are 3 steps, not 5.

The directions read: The ‘Put Away Farm’ can be stored in the refrigerator for up to 5 days before you feed it and turn it into levain. If you haven’t used the ‘Put Away Farm’ to make levain with 5 days, dispose of all but 115 g of it and feed as described in steps 1 through 5 above.

They should read: Feed as described in steps 1 through 3 above to make levain. Then use this levain it to make a small batch of ‘Put Away Farm’.

For media inquiries, please contact amy_cleary@chroniclebooks.com For everything else, please contact Chronicle Books