Zingerman's Bakehouse Ann Arbor

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

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

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

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

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 hard red spring wheat flour from Janie's Mill in Illinois. 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

Egg free! Made with freshly milled wheat and spelt as well as potatoes and a touch of honey.

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.

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

This loaf is sold frozen and is not available sliced. Ingredients: water, eggs (EGG), potato starch, rice flour, organic brown rice flour, honey, Olive Oil, sorghum flour, tapioca starch, buckwheat flour, yeast, sea salt, xanthan gum flour, cider vinegar

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

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

A buttermilk nutmeg muffin, brushed with butter and rolled in cinnamon sugar. Sometimes referred to as the donut of muffins.

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.

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.

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.

Laminated danish dough surrounding just a wisp of lemon curd.

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

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.

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

Blueberries, sweet butter, a touch or orange & cinnamon topped with a butter-crumble crust.

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.

A classic, ours features local Guernsey Dairy sour cream and real key lime in the filling and a crust made from our handmade 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

Traditional rhubarb pie with our buttery, freshly milled, whole grain double crust and a simple filling of fresh, seasonal Michigan rhubarb and a bit of sugar.

Michigan peaches nestled in a flakey all butter crust made with locally grown and milled flour. Available for a limited time while our local peaches are in season.

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

Nut free! A chewy, buttery, toasty treat filled with the bittersweet richness of dark chocolate chunks.

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

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

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.

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.

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 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.

includes 10 cinnamon rolls and glaze

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

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

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.

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

Now nut free! Made w/freshly grated carrots 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

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

Buttermilk cupcake stuffed with vanilla pastry cream and topped with fresh blueberry Swiss Buttercream

Buttery yellow cake filled with bright lemon passionfruit buttercream.

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

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

Fresh, house-made lemon curd topped with toasted meringue, in a crisp all-butter and organic flour tart shell.