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

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

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

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

A larger loaf or our classic Italian white bread with a crispy, golden thin crust and tender crumb. 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

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

Jewish rye bread with whole caraway seeds inside and out. aked by noon WEDNESDAY & SATURDAY 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

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

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

Traditional 5 strand challah brushed with honey and topped with poppy, sesame, and anise seeds.

Rich, tender muffin packed with chocolate flavor, combined 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.

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 French Broad chocolate batons baked inside.

A croissant stuffed & topped with Almond frangipane.

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

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.

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.

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.

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.

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

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

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

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

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

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.

Citrus almond biscotti

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

Chocolate or Vanilla bean flavored coconut macaroons. Gluten free

Vanilla butter cookie with blue fondant and a yellow football on top.

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)

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

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

A smoked ham and butter bean soup. Super filling and satisfying.

A comforting version of the classic soup, especially good on a cold and grey day.

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.

Available Wednesdays only, from 11:30 AM-1:00 PM.

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.

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 .

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 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

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.

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.

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.

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

Vegan chocolate cupcake made with oat milk ermine frosting.

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

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

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

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

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