Zingerman's Bakehouse - Advanced 3711 Plaza Drive

Traditional croissant made by hand with Wisconsin butter. Buttery flavor with a honeycomb interior and flaky layers.

A Bakehouse favorite with fresh cranberries, a touch of real orange oil, and a sweet streusel topping.

A savory scone made with fresh rosemary and aged Vermont cheddar.

June Bread of the Month! Was $7.79, Now $4.95! A classic Italian white bread with a crispy, golden thin crust and tender crumb.

June Staff Pick Bread of the Month! Now 10% Off! German spelt bread made with freshly milled organic spelt & rye flours, mashed potatoes, & toasted sunflower seeds. baked daily by 5:00 PM

June Cake of the Month! Now 20% off! A southern cake made with pineapple, banana, coconut, & pecans covered in cream cheese frosting.

Join us in celebrating Pride month! Indulge in a decadent chocolate cupcake topped with a colorful rainbow of vanilla Swiss buttercream. We will be making a donation to the Jim Toy Community Center that provides vital support and services to the LGBTQ+ community in Washtenaw County.

Our classic cheesecake with a fresh swirl of tart rhubarb compote over a sugar cookie crust.

Six of our hand mixed sweet cream biscuits, ready to take to the picnic with whatever fresh fruit you choose.

Michigan tart cherry filling in a double all-butter and organic flour pie crust.

Wild Maine blueberries flavored with citrus in a double all-butter pie crust made from 80% extraction organic pastry flour

Simply Rhubarb! We keep our rhubarb pie simply - a filling of Michigan grown rhubarb and sugar, nestled in our flakey all butter crust.

Available starting June 1st! Buttermilk nutmeg muffins, brushed with butter and rolled in cinnamon sugar. Some call it the doughnut muffin.

Available starting May 24th! Blueberries, sweet butter, a touch or orange & cinnamon topped with a butter-crumble crust.

Available starting June 1st! Layers of flaky, buttery pastry wrapped around melty aged white cheddar and chopped not-to-spicy Hatch chiles, finished with a sprinkle of smoky Urfa pepper flakes on top!

Available Wednesday 6/18 and Thursday 6/19, our Whole Community cupcake this month celebrates Juneteenth! A red velvet cupcake iced with cream cheese frosting and topped with a red fondant heart. This year, we made donations to Washtenaw County Black Farmers Fund and We the People Opportunity Farm to support the contributions of Black Americans to our food systems and community and large.

Available Friday 6/20 for the Summer Solstice! A flirty version of one of our favorite forms of pastry - the coffeecake - that's chock-full of coconut and lip lickin' lime. It has a moist fragrant inside and a toasty coconut crust outside. Doubles as breakfast or dessert. Available in our small size that serves 6-8.

Available Friday 6/20 and Saturday 6/21 after 5:00pm! A chewy round of our cornmeal crusted Paesano with savory Greek green olives.

Available Friday 6/27 and Saturday 6/28 at 7:00am! We make our own in-house roasted onions and mix them into the dough to create tons of roasted onion flavor without any little burnt pieces on the outside of the bagel. These are a staff favorite.

Available Friday 6/27 and Saturday 6/28 after 11am! The other Turkish delight! The ring shaped bread, made with high extraction flour and freshly milled durum, is dipped in grape molasses, coated in toasted sesame seeds, and baked to crunchy perfection.

Rustic peasant bread made with nothing but organic wheat flour, water, sea salt and yeast, dusted w/organic cornmeal. Baked daily by 4:00 PM.

Light and airy loaf with a thin crispy crust made of organic wheat flour, water, sea salt, and yeast. Out of the oven DAILY by 4:00 PM

A classic Italian white bread with a crispy, golden thin crust and tender crumb. Baked daily by 2:00 PM

A classic Italian white bread with a crispy, golden thin crust and tender crumb. Baked daily by 2:00 PM

June Bread of the Month! Was $7.79, Now $4.95! A classic Italian white bread with a crispy, golden thin crust and tender crumb.

A larger loaf of our classic Italian white bread with a crispy, golden thin crust and tender crumb. Baked daily by 2:00 PM

February Staff Pick- Now 10% off! Naturally leavened bread made w/a trio of organic grains—rye, wheat, & cornmeal— w/a touch of molasses. Baked Daily by 4:00 PM

Naturally leavened bread made with organic wheat flour, water, sea salt and sourdough starter formed into a long slender loaf. Baked Daily by 3:00 PM

Naturally leavened bread made with organic wheat flour, water, sea salt and sourdough starter formed into an oval loaf. Baked Daily by 3:00 PM

Naturally leavened bread made with organic wheat flour, water, sea salt and sourdough starter formed into a round loaf. Baked Daily by 3:00 PM.

A smaller round of our classic, naturally leavened sourdough. Baked Daily by 3:00 PM

Our traditional sourdough round with a topping of sesame, poppy & fennel seeds. Baked daily by 3:00 PM

Bonus Bread Special! 10% off this entire month! A naturally leavened loaf made with high extraction hard red spring wheat flour milled at Janie's Mill in Ashkum, IL. Perfect for toast with your morning coffee, grilled cheese, BLTs...the possibilities are endless!

A traditional, Jewish egg bread in a 6 stranded braid. Baked daily by 10 AM

A traditional, Jewish egg bread shaped in a large, oblong loaf.. Baked daily by 10 AM

A traditional, Jewish egg bread in a bread pan baked for easy sandwich making.. Baked daily by 10 AM

Traditional rye bread made with a rye sour, organic wheat flour & freshly milled Michigan rye. Baked daily by noon.

A larger loaf of our traditional rye bread made with a rye sour, organic wheat flour & freshly milled Michigan rye. Baked daily by noon.

Available Mondays and Thursdays after 11am. Our famous rye bread with caramelized onions & poppy seeds. Baked by noon.

Available Mondays and Thursdays after 11am. A larger loaf of our famous rye bread with caramelized onions & poppy seeds. Baked by noon.

Available Tuesdays, Fridays, and Sundays after 9:00am. This vegetarian loaf is made with freshly milled wheat and spelt with a touch of honey.

Available Tuesday, Friday, and Sunday after 11am. Our old world style pumpernickel bread is dark, moist and full of flavor.

Available Tuesday, Friday, and Sunday after 11am. A larger loaf of our old world pumpernickel bread.

Available Wednesday and Saturday after 11am. Jewish rye bread with whole caraway seeds inside and out.

A traditional french country loaf, naturally leavened & made with organic wheat flour & sourdough starter. Baked daily by 5:00 PM

A traditional french country loaf, naturally leavened & made with organic wheat flour & sourdough starter. Baked daily by 5:00 PM.

A classic crispy French baguette. Baked daily by 10 AM

Available Tuesday, Friday and Sunday after 5:00pm. Made of a flavorful combination of whole grains including high extraction hard red spring wheat, and fresh milled in house organic spelt, buckwheat, and rye.

Naturally leavened Cinnamon raisin bread stuffed with flavor--full of juicy red flame raisins, Korintje cinnamon, Michigan honey & real vanilla. Baked daily by 4:00 PM

June Staff Pick Bread of the Month! Now 10% Off! German spelt bread made with freshly milled organic spelt & rye flours, mashed potatoes, & toasted sunflower seeds. baked daily by 5:00 PM

Naturally leavened bread with parmigiano-reggiano cheese and cracked black pepper. Baked daily by 5:00 PM

Naturally leavened bread with red flame raisins and pecan pieces. Baked daily by 4:00 PM

Available Mondays and Thursdays after 5:00 pm. Our sourdough with aged white cheddar and Hatch green chiles from New Mexico.

Croutons made in house from some of our favorite breads. (Contains sesame)

Jewish egg bread in a soft dinner roll form. Baked daily by 10:00 AM

Our naturally leavened Farm bread dough made with organic flour, in a roll. Baked daily by 5:00 PM

organic wheat flour (organic wheat, malted barley) (WHEAT), Milk(milk, vitaminD3)(MILK), butter (pasteurized cream, salt) (MILK), butter (pasteurized cream, natural flavorings) (MILK), eggs (EGG), sugar, yeast, sea salt

Classic sub bun, simply made with organic wheat flour, water, sea salt, yeast. Out of the Oven daily by 10:00 AM

Our naturally leavened 8 grain 3 seed bread in a small dinner roll. Baked daily by 4:00 PM

Rustic peasant roll made with nothing but organic wheat flour, water, sea salt and yeast, dusted w/organic cornmeal. Baked daily by 4:00 PM

Our Rustic Italian bread in a dinner roll shape. Baked Daily by 2:00 PM

Naturally leavened bread made with organic wheat flour, water, sea salt and sourdough starter formed into a tasty roll.. Baked Daily by 3:00 PM

"Plain" named it for the year bagels were created!

A roasted garlic bagel with sea salt, sesame and poppy seeds.

Made with house roasted garlic cloves mixed into the dough

A plain bagel with plenty of poppy seeds

Plenty of sesame seeds top this chewy traditional bagel

Available Thursdays and Saturdays after 11am! Made the old fashioned way with a bit of lard and dipped in lye to get the right flavor and texture: soft inside and chewy outside.

Made with freshly milled, Michigan organic flour and wild Maine blueberries flavored with Korintje cinnamon & real vanilla.

A Bakehouse favorite with fresh cranberries, a touch of real orange oil, and a sweet streusel topping.

Made with with Guernsey Dairy buttermilk, organic bran, Michigan maple syrup, dried cranberries, and toasted sunflower seeds.

Available starting June 1st! Buttermilk nutmeg muffins, brushed with butter and rolled in cinnamon sugar. Some call it the doughnut muffin.

Rich, tender chocolate muffin with the satisfying crunch of millet. Vegan

A savory scone made with fresh rosemary and aged Vermont cheddar.

A light and tender scone made with Wisconsin butter and Guernsey Cream flavored with dried currants.

A light and tender scone made with Wisconsin butter and Guernsey Cream with a gentle ginger undertones and flavor busrts of crystallized ginger.

Made with Wisconsin butter and Guernsey Dairy Cream with fresh lemon juice, lemon zest, and pieces of candied lemon.

The Century Scone is made with 100% freshly milled, organic soft white wheat from the Kischnick centennial farm in Vassar, MI (near Frankenmuth). To amp up the mild flavor of the soft white wheat, we've added in lots of hearty organic rolled oats, sweet red flame and golden raisins, and toasted sunflower seeds. We top it all off with cinnamon sugar and bake it to a golden brown. The Century Scone is a very tasty way to support Michigan farming families!

Available starting June 1st! Layers of flaky, buttery pastry wrapped around melty aged white cheddar and chopped not-to-spicy Hatch chiles, finished with a sprinkle of smoky Urfa pepper flakes on top!

An airy butter pastry kissed with a touch of our fresh lemon curd

We hand-mix these biscuits so they are moist and fluffy, ready to hold a heap of delicious fruits.

Six of our hand mixed sweet cream biscuits, ready to take to the picnic with whatever fresh fruit you choose.

Buttery brioche buns filled with a sweet swirl of orange zest and candied orange pieces and topped with glaze with a touch of orange oil.

A buttery brioche bun filled with a sweet swirl of orange zest and candied orange pieces and topped with glaze with a touch of orange oil.

An American classic, rich brioche dough, filled with brown sugar & Korintje cinnamon,, & topped with a vanilla scented sugar glaze , ready for you to finish in the oven.

An American classic, rich brioche dough, filled with brown sugar & Korintje cinnamon, baked daily, & finished with a vanilla scented sugar glaze

Brioche dipped in orange simple syrup, topped and rebaked with almond frangipane.

Traditional croissant made by hand with Wisconsin butter. Buttery flavor with a honeycomb interior and flaky layers.

A classic all butter, delicately layered and flaky croissant with two French Broad chocolate batons baked inside.

A croissant stuffed & topped with Almond frangipane.

A butter croissant stuffed w/Parmigiano-Reggiano and prosciutto.

Flaky danish dough with cherry and sweet cream cheese filling.

Flaky all-butter hand pie filled with raspberry preserves w/a drizzle of raspberry glaze.

Available starting May 24th! Blueberries, sweet butter, a touch or orange & cinnamon topped with a butter-crumble crust.

The classic. A sour cream bundt cake w/toasted California walnuts, a ribbon of cinnamon & brown sugar.

A bundt cake full of butter & flavored with lemon oil and full of poppyseeds.

Available Wednesday, Friday, and Sunday only! A sweet yeasted bread, filled with chocolate, rum soaked raisins & cinnamon sugar.

Good 'ol banana bread made with 60% freshly milled whole grain.

Good 'ol banana bread made with 60% freshly milled whole grain w/chunks of dark Belgian chocolate.

Northern cornbread which means it's sweet & cake like, made w/organic cornmeal & real butte

Chocolate flavored coconut macaroons. Gluten free

Vanilla bean flavored macaroons. Gluten free.

Old-fashioned rolled oats, freshly milled Michigan organic whole wheat flour, Michigan maple syrup, & red flame raisins

Our Funky Chunky cookie without the nuts! Toasted oats and dark chocolate chucks make this an oat-rageously satisfying snack!

Molasses cookies made with crystallized ginger & freshly milled Michigan organic wheat

Vegan cookie with plenty of coconut and almond to keep your taste buds happy.

A tender cream cheese and butter pastry dough encasing apricot filling.

A tender cream cheese and butter pastry dough encasing chocolate filling.

A tender cream cheese and butter pastry dough encasing currant & walnut filling.

A tender cream cheese and butter pastry dough encasing tasty raspberry filling.

Made with Freshly milled Michigan wheat, Michigan honey, ginger, and cinnamon

Chocolate, chewy interior. No nuts.

Our black magic brownie filled with a layer of dulce de leche. No Nuts.

Chocolate, chewy interior dotted with toasted walnuts.

Four different brownies in one package -- black magic (no nuts), magic (walnuts), buenos aires (dulce de leche) and pecan blondie

Made with freshly milled Michigan whole wheat flour & house-made carmelized pecan praline.

Chocolate chunk brownies made w/amaranth, & quinoa flours (wheat free, gluten free)

Toasted pecans drenched in a rich muscovado brown sugar custard made w/unrefined brown sugar, real butter, &vanilla.

A classic, ours features local Guernsey Dairy sour cream and real lime in the filling and a crust made from our hand made Zingerman's Bakehouse graham crackers.

Michigan tart cherry filling in a double all-butter and organic flour pie crust.

Wild Maine blueberries flavored with citrus in a double all-butter pie crust made from 80% extraction organic pastry flour

Simply Rhubarb! We keep our rhubarb pie simply - a filling of Michigan grown rhubarb and sugar, nestled in our flakey all butter crust.

8oz - Zingerman's Creamery version of this traditional Southern cheese spread features coarsely grated Cabot Cooperative 1 year aged cheddar, slow-roasted red peppers, Tellicherry black pepper, mayonnaise, and just enough cayenne to give it some heat. A fan favorite here in Ann Arbor, our Pimento Cheese is great on a pretzel or cracker—and even makes a game-changing addition to your macaroni and cheese recipe. For a quick appetizer, serve it with celery sticks—the crispness provides excellent contrast to the robust, richness of the cheese.

A savory Hungarian strudel filled with savory potatoes and bacon. Frozen and ready to bake at home. Serves 3.

A savory strudel filled with potatoes, carrots, and peas. Frozen and ready to bake at home. Serves 3.

two hand crimped all butter pie crusts in a tin pan. Baking instructions included.

includes 10 cinnamon rolls and glaze

June Cake of the Month! Now 20% off! A southern cake made with pineapple, banana, coconut, & pecans covered in cream cheese frosting.

May Cake of the Month! Now 20% off! American yellow cake made with Guernsey Dairy buttermilk, filled with Raspberry buttercream and covered in vanilla buttercream.

Vegan chocolate cake with vegan vanilla ermine frosting.

Now nut-free! Made w/freshly grated carrots and freshly milled organic Michigan wheat & iced with a cream cheese & lemon frosting.

Chocolate buttermilk cake made with Guernsey buttermilk and full fat cocoa, iced with dark chocolate buttercream.

Vanilla chiffon cake filled with vanilla bean pastry cream, iced with vanilla buttercream and glazed with dark chocolate ganache.

Thin layers of toasted walnut cake, filled with toasted walnut vanilla buttercream, and decorated with poured fondant glaze. Serves 8

Five layers of vanilla sponge cake, filled with dark chocolate espresso buttercream, topped with crisp caramel decorations.

A gluten free dark chocolate chunk brownie cake, covered in vanilla buttercream.

A slice of our gluten free dark chocolate chunk brownie cake, covered in vanilla buttercream.

Join us in celebrating Pride month! Indulge in a decadent chocolate cupcake topped with a colorful rainbow of vanilla Swiss buttercream. We will be making a donation to the Jim Toy Community Center that provides vital support and services to the LGBTQ+ community in Washtenaw County.

A chocolate buttermilk cupcake, iced with chocolate buttercream, stuffed with chocolate ganache, and glazed with chocolate ganache.

Available starting June 4th!

Buttermilk cupcake stuffed with lemon curd and iced with fresh strawberry buttercream

Available starting June 4th! Buttermilk cupcake stuffed with vanilla pastry cream and topped with fresh blueberry Swiss buttercream.

Available Monday, Wednesday, Friday, and Saturday only. Pate choux filled with vanilla bean pastry cream, topped with dark chocolate ganache.

Available Monday, Wednesday, Friday, and Saturday only. Baked pate a choux filled with vanilla bean pastry cream, whipped cream and fresh strawberries.

Available Monday, Wednesday, Friday, and Saturday only. Fresh, house-made lemon curd topped with toasted meringue, in a crisp all-butter and organic flour tart shell.

A New York style vanilla bean cheesecake made with Bakehouse spiced graham cracker crust and Zingerman's Creamery cheese.

Our classic cheesecake with a fresh swirl of tart rhubarb compote over a sugar cookie crust.

The new cookbook contains a range of recipes for the great food we make to celebrate life events, seasonal festivities, birthdays, weddings, even tailgating. Over 75 new recipes including Passover, Mardi Gras, and Pi Day favorites. Purchase now for pick-up AFTER October 3, 2023.

Our brand new cookbook, Celebrate Everyday, plus the original Bakehouse Cookbook for the bundle and save price of $50! (Reg. $59.90)

Our new cookbook, Celebrate Everyday, plus our three cook booklets, Cup or Bowl?, Breezy Breakfasts, and Fancy Schmancy Holiday Cookies, for the bundle and save price of $50! ($63.95)

Our brand new cookbook, Celebrate Everyday, the original Bakehouse Cookbook, and all three cook booklets, Cup or Bowl?, Breezy Breakfasts, and Fancy Schmancy Holiday Cookies, for the bundle and save price of $70! (Reg. $93.89)

Learn all about the Bakehouse and get many recipes for our favorite items.

Breakfast classics from Zingerman's Bakehouse! From savory strata and Cream of Wheat to sweet pastries and delicious muffins, this cookbook has all your favorites!

A collection of favorite soup recipes from Zingerman's Bakehouse. 15 soup recipes & four stock recipes, including Creamy Tomato De-Vine, 5 O'clock Cheddar Ale, Beef & Guinness Stew, and many more.

Favorite cookie recipes from over a decade's worth of Fancy Schmancy Cookie classes.

Breezy Breakfast, Cup or a Bowl, and Fancy Schmancy Holiday Cookies pamphlets for one low price.

These are physical gift cards. If you would like an e-gift card, please go to https://www.zingermansbakehouse.com/ and order at the bottom of the page.

These are physical gift cards. If you would like an e-gift card, please go to https://www.zingermansbakehouse.com/ and order at the bottom of the page.

These are physical gift cards. If you would like an e-gift card, please go to https://www.zingermansbakehouse.com/ and order at the bottom of the page.

To purchase an electronic/mobile gift card, please copy and paste the following link: https://zingermansbakehouse.localgiftcards.com/?crf=ACHILLES-BH&utm_source=bakehouse&utm_medium=zinglink&utm_campaign=zcobbar