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 house made puff pastry to make these sweet caramelized French cookies. They’re addictive. If you’ve never tried one, ask us for a taste.
It’s a Pumpkin Party
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. It’s not to be missed.
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!
Must pumpkin cupcakes with cinnamon butter cream. Get them wile you can!
An Apple A Day
Rustic Apple Pie
A mound of fresh local apples tossed in cinnamon sugar hand-folded inside a rustic looking all butter pie crust. The whole thing is sprinkled with cinnamon sugar streusel. You really can taste the difference.
Caramel Apple Cake
Layers of apple butter spice cake filled with more apple butter and covered in decadent caramel butter cream. A slice of spice is nice this fall. It’s important to enjoy this cake at room temperature for ideal texture and maximum flavor.
Classic Apple Rétes
Rétes is Hungarian for strudel. To make it we take layers of hand pulled strudel dough and wrap it around sliced local apples and a little sugar, then bake it until golden brown and crispy.