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.
Our version of this famous torta is made up of layers of toasted walnut cake filled with a magnificent toasted walnut vanilla buttercream, decorated with poured fondant in a distinctive design used specifically for Esterhazy cakes.
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.
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 cream cheese frosting and an adorable handmade fondant pumpkin on top.
Fruit N’ Cheese Danish switches to a mixed berry & sweet cheese filling
These beauties are almost too pretty to eat! We hand shape light flaky danish dough and fill the center with raspberries, blackberries, blueberries, cranberries and a sweet cream cheese filling featuring Zingerman’s Creamery cream cheese.