A book 25 years in the making, packed with best loved recipes for baking and business.
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,
What people are saying
“Best Books of 2017”
“A novice baker can attempt most of the recipes in the cookbook. Even the more complicated multi-day recipes, like creating a sourdough starter, are written in a way that doesn’t make them feel like such an undertaking.”
Meet the bakers
See the Bakehouse in action
Podcast interview with Amy & Frank
A recipe for you
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
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’.