Zingerman's Bakehouse Ann Arbor

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

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. January Bread of the Month. Usually $7.29 a loaf, on sale for $4.95 all month long.

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

A golden, close crumbed, loaf made with semolina and durum flours and topped with sesame seeds. Out of the oven by 5:00 PM on Mondays, Wednesdays, Thursdays, and Saturdays only.

A golden, close crumbed, round made with semolina and durum flours and topped with sesame seeds. Out of the oven by 5:00 PM on Mondays, Wednesdays, Thursdays, and Saturdays only.

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

Our traditional sourdough studded with chunks of dark chocolate. Baked by 3:00 PM on MONDAYS AND FRIDAYS ONLY.

Naturally leavened bread made with organic wheat flour, water, sea salt and sourdough starter formed into a round loaf. Baked Daily by 2:00 PM

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

A sweeter sourdough made with freshly milled, high extraction Michigan hard red spring wheat flour. Baked by 5:00 PM every day.

A simple sliced, naturally leavened, sandwich loaf made with fresh ground Michigan flour.

A tasty and versatile pan loaf of soft white bread made with milk, egg, butter and a touch of sugar. Great for sandwiches and toast.

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

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

Our old world style pumpernickel bread is dark, moist and full of flavor. Baked by noon TUESDAY & FRIDAY ONLY.

Traditional rye bread made with a rye sour, organic wheat flour & freshly milled Michigan rye. Baked daily by noon. August Bread of the Month! Regularly $7.29, on sale for $4.95 all month long.

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

A naturally leavened hearty bread with whole grains, seeds & a touch of honey. Baked daily by 4:00 PM

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

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

Naturally leavened German rye bread made with freshly milled organic whole grain rye flour, & rye chops. Baked FRIDAY PM ONLY by 6:00 PM

Sourdough with aged white cheddar and Hatch green chiles from New Mexico.

Our classic sourdough, loaded with toasty pecans, and dried New England cranberries.

This festive German Christmas bread is brushed with rum butter and loaded with toasted almonds, Red Flame raisins, candied orange and lemon zest, dried cherries, and citron. AVAILABLE IN DECEMBER.

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

A garlic bagel with sea salt and plenty of sesame & poppy seeds.

House roasted cloves of garlic blended into the dough.

Our classic bagel with a coating of poppy seeds

Our Zing 1610 plain bagel with a generous coating of large crystal of sea salt.

Our classic bagel with plenty of sesame seeds.

Stuffed with plump raisins and kissed with cinnamon.

Organic wheat flour, the highest quality sea salt, water, and a little yeast to get the magic started. Griddled on both sides to a beautiful golden brown.

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.

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

A rustic scone with oats, toasted pecans, juicy red flame raisins, and cinnamon sugar.

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.

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

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

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 Valrhona chocolate batons baked inside.

A croissant stuffed & topped with Almond frangipane.

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

Light, flaky danish dough with a mixed berry and sweet cream cheese filling.

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

Laminated danish dough surrounding just a wisp of lemon curd.

A traditional German Christmas bread filled with a symphony of great ingredients: Sweet butter, Bacardi White rum, cinnamon sugar, toasted almonds, Red Flame Raisins, candied orange and lemon zest, dried cherries, citron, real vanilla and fresh orange juice. The whole loaf is brushed with rum butter 3 times and dusted with powdered sugar, reminiscent of freshly fallen snow.

Coffeecake with Guittard natural cocoa coupled w/premium, semi-sweet chocolate pieces

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

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

A sweet yeasted bread, filled with chocolate, rum soaked raisins & cinnamon sugar.

Bundt cake flavored w/crystallized ginger, a splash of orange juice, along w/rich molasses, Zingerman’s Coffee & a pinch of pepper.

A delicious coffeecake we only make this time of year. Made with extra virgin olive oil, orange liqueur, fresh orange juice, fresh lemon zest, and toast almonds. A perfect treat and gift for Hanukkah.

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 butter.

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

Raspberry, blackberry, blueberry & cranberry filling in a double all-butter & organic flour crust

A rich chocolate pie in our signature all butter crust. Made with Mindo chocolate from Dexter, MI.

Filled with a heap of locally grown Ida Red apples from Nemeth Farms in Milan, MI. Finished with a rustic style pie crust and a sprinkle of cinnamon sugar.

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

Dark chocolate chunks, toasted walnuts, & freshly milled Michigan whole wheat flour

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.

A puff pastry cookie w/a buttery caramel exterior & a flaky texture. (FMWG)

Vanilla butter cookie with pink fondant and a Barbie logo in the center.

Chocolate or Vanilla bean flavored coconut macaroons. Gluten free

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)

A traditional Italian tomato based soup with chick peas, beans, and wonderful, chewy semolina dumplings made from our semolina bread dough.

Enjoy this smooth and mellow version of an American classic loved by many.

traditional chicken noodle soup made with our own chicken broth and organic chicken.

A deeply flavored and rich soup of sharp cheddar cheese, vinagre de Jerez, Marash pepper, and a well-chosen amber ale.

As you might guess, this chili is made with ground turkey meat. But its name also comes from an important ingredient—particularly flavorful red-black pepper flakes from the region of Urfa in Turkey.

Fresh Mozzarella with roasted red peppers and house made basil pesto on our Rosemary and Sea Salt Focaccia.

with romaine lettuce and chicken salad made with fresh tarragon on Challah bread.

with fresh hummus, carrot, cucumbers, tomato, red onion, baby arugula, and a sprinkle Epices de Cru zaatar spice on Farm bread. Available most days by 10:00AM

with cucumbers and house made ranch dressing on our Rustic Italian bread.

with provolone cheese and balsamic vinaigrette on our French baguette.

with mayo, dijon, celery, onion, lettuce, and tomato on our rye bread.

Genoa salami, applewood smoked bacon, rosemary ham, lettuce, and garlic mayo on True North bread. Available most days by 10:00 AM

A zesty salad of three flavorful meats—salami, smoked ham, oven-roasted turkey—along with provolone cheese, mixed greens, and our own ranch dressing.

A classic version of a classic salad. Romaine lettuce, Parmigiano Reggiano, our own caesar dressing (with a touch of smoked whitefish, our not-so-secret ingredient) and crunchy Bakehouse croutons.

Our classic chicken salad on a bed of greens with cucumber, red onion, walnuts and dried cherries.

A hearty mix of wheat berries, cherry tomatoes, and green beans with a dijon mustard vinaigrette.

Our take on the classic Nicoise salad, we swap out the potatoes for wheat berries, add really good Ortiz tuna and house made lemon herb vinaigrette.

A really good classic tuna salad with mayo, onion, celery and dijon mustard.

We roast our chicken in house and hand pull it before mixing with onions, celery, mayo and fresh tarragon .

Hand pulled mozzarella made by our neighbors at Zingerman's Creamery. Due to it's hand made nature, sizing may rang from 7.25-8oz. The perfect amount for topping 2 pizzas.

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.

Often referred to as "Hungarian Pimento Cheese" We discovered this traditional spreadable cheese found in taverns throughout Hungary in the early days of the Creamery. Its umami-packed flavor comes from blending our fresh cream cheese with truly exceptional sweet and hot heirloom paprika from the Hodi family in Hungary. We then hand blend in garlic, sea salt, capers, toasted caraway, and a touch of anchovy paste. The result is a beautiful melding of flavors with a kick of hot paprika spice. Fantastic with a slice of rye or pumpernickel and a robust ale.

Hailed as the “cream of the cream cheese crop” by Cook’s Illustrated and the cheese “that stands alone” by the New York Times, our Cream Cheese owes its singular greatness to the past. We base it on a recipe from a 1930s Detroit dairy circular—the old world technique makes the most of the local milk we use for a slightly grassy tartness and smooth, soft texture. It may be the most flavorful cream cheese you’ll ever spread on a bagel! Choose from the original or Garlic & Herb which adds fresh garlic, chives, dill, oregano, rosemary and thyme for even more flavor.

Freshly made in small batches weekly. Call to learn more about this week's flavor. (734) 761-2095

Freshly made pasta using freshly milled whole grains from the bakehouse. Call to learn more about this week's selection. (734) 761-2095

Zingerman's Coffee Company's Cold Brew is cold-steeped for 16 hours for a silky smooth sip. This cold brew blend includes carefully sourced beans from our friends at the Daterra Estate in Brazil as well as coffee from the Apo and Angra coffee cooperative in Papua New Guinea. These beans were selected for their body, finish and flavor.

Frozen & ready to bake. Our traditional Cornish style pasties feature a handmade crust filled with rutabaga, potato, and onion. The beef version uses a lard crust, and the Caramelized Onion and Cheddar uses a butter crust.

Cremini mushrooms, fresh dill, and sour-cream are folded in a flakey buttery crust. Frozen & ready to bake at home.

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

includes 10 cinnamon rolls and glaze

Two house made New York style pizza doughs ready to shape, top and bake at home. We'll include instructions for easy assembly and baking.

Our 16oz tomato based pizza sauce is perfect for topping 2 pizzas. This is the same sauce we teach to our students in our hands on pizza classes at BAKE! You may also remember it from our pizza parties in the courtyard this past summer.

Hand pulled mozzarella made by our neighbors at Zingerman's Creamery. Due to it's hand made nature, sizing may rang from 7.25-8oz. The perfect amount for topping 2 pizzas.

American yellow cake made with Guernsey Dairy buttermilk, filled with raspberry buttercream and covered in vanilla buttercream.

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

A southern cake made with pineapple, banana, coconut, & pecans covered in cream cheese frosting.

Made w/freshly grated carrots, toasted walnuts and freshly milled organic Michigan wheat & iced with a cream cheese & lemon frosting.

Vanilla chiffon cake filled with vanilla bean pastry cream, iced with vanilla buttercream and glazed with dark chocolate ganache. August Cake of the Month, on Sale for 20% off all month long.

Five layers of vanilla sponge cake, filled with dark chocolate espresso buttercream, topped with crisp caramel decorations. Serves 8 February Cake of the Month! Was $40 whole or $5 a slice, now on sale for $32 or $4 a slice

Classic yule log cake composed of vanilla cake, filled with walnut rum buttercream and frosted in chocolate buttercream. Decorated with fondant mushrooms, holly and freshly fallen snow (edible glitter). Serves 6-8

Vanilla chiffon cake rolled with chocolate buttercream on the inside, iced with white chocolate buttercream. It is decorated with blue and silver snowflakes, a dusting of cocoa powder, and sugar snow. A non-alcoholic Buche option

Layers of chocolate cake alternate with chocolate mint buttercream. Frosted in vanilla buttercream speckled with crushed peppermint candy throughout, and topped with and handmade fondant candy-cane.

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

Our classic chocolate cupcake topped with vanilla swiss buttercream.

rich buttermilk cake filled with decadent dulce de leche and topped with salted caramel buttercream.

Chocolate cake topped with vanilla peppermint buttercream, dipped in dark chocolate and sprinkled with crushed peppermint candy.

Pate choux filled with vanilla bean pastry cream, topped with dark chocolate ganache.

Baked pate a choux filled with vanilla bean pastry cream, fresh strawberries and vanilla bean whipped cream.

Creamy pumpkin cheesecake in a Ginger Jump Up Cookie crust. Serves 6-10.

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.

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.

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!

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

"What the Bread Says, Baking with Love, History, and Papan".