Alejandro is guest teaching at BAKE!

Sharing his knowledge & passion

Former BAKE! Instructor Alejandro Ramon
is back for a few fall classes!

In his own words

“Teaching at BAKE! has inspired me to learn even more about cooking and baking. Helping students to learn about the ingredients, processes, techniques, science, and traditional recipes and seeing them apply their new found knowledge to making of the recipes from start to finish in class is very rewarding.

I think of cooking and baking as a joyful endeavor in which one is always learning no matter how many times you make a recipe. Through teaching we are connecting to the students and helping to develop a community of people who are as passionate as we are about making their own food and sharing it with their friends and family.”

– Alejandro Ramon 

Indian Appetizers
with Alejandro Ramon

Alejandro on Indian Appetizers:

“I love Indian food because of the similar flavors to Mexican food. I think of it as comfort food. The spices and flavors are reminiscent of the Mexican cuisine I grew up with. The use of cumin, coriander seeds, black pepper, cinnamon, clove, bay leaf, garlic, and chilies are just a few ingredients that share a common thread in both of these cuisines. That is what I find so fascinating about food culture and the cross over of ingredients from one cuisine to another and how it relates to history of exploration and travel.”

About the class:

Take the evening to explore the world of Indian spices. You will try your hand with vegetable samosas and tandoori chicken skewers. Alejandro will demonstrate dosas, as well as coriander chutney and tamarind chutney, sauces for your snacks!

Wed. September 13th, 5:30-9:30pm,  $150.00
Sign me up!

Spanish Ensaïmada
with Alejandro Ramon

Alejandro on Spanish Ensaïmada:

“I learned about this pastry while watching “Spain; A Culinary Road Trip” with Mario BataliGwyneth PaltrowMark Bittman, and Claudia Bassols that aired on PBS in December 2009. I was so intrigued with this pastry I set about learning all I could and piecing together the ingredients, recipe, and process that would come from my past experiences with strudel dough. A pastry set apart from all others by its recipe, time honored process, and the use of lard dating back to the 17th century. The Ensaïmada tells of the history of the Romans and the Moors who once ruled Mallorca and then left their food traditions behind.”

About the class:

Watch, learn, taste and enjoy as Alejandro Ramon dons an apron again to share his culinary talents with you! See him making, assembling, and baking the Ensaïmada, which he describes as “pastry porky goodness”, as well as a candied spaghetti squash filling (Cabell d’àngel). At the end of class you’ll sample these savory recipes!

Wed. September 27th, 6-8pm,  $50.00
Sign me up!

Vietnamese Rolls
with Alejandro Ramon

Alejandro on Vietnamese Rolls:

“I was introduced to Vietnamese food back in the summer of 1986 in Houston, Texas by a dear friend. With my first taste of the Summer Rolls (Gỏi cuốn), I was smitten by the use fresh vegetables, rice noodles, aromatic herbs, poached shrimp, and roasted pork all rolled together in rice paper wrapper, which was made even more delicious by the Peanut Dipping Sauce. It was during the years I lived San Antonio, Texas that I experienced Viet-Nam Restaurant‘s Imperial Rolls (Chả giò). Unlike other spring rolls that are mostly filled with vegetables and wrapped in a wheat based dough. Viet-Nam’s version of spring rolls are from Northern Vietnam and are stuffed with a generous amount of filling that consist of ground pork, crab, mung bean noodles, wood ear mushrooms, grated carrots, onion, shallot, garlic, fish sauce, salt and pepper and wrapped in rice paper and deep fried. With the first bite I encounter the ethereal crisp, crunch, and chewiness of the rice paper wrapper and then the flavorful, rich, and meaty texture of the filling.  The spring rolls are traditionally served with Nước Chấm (Vietnamese dipping sauce), lettuce leaves, bean sprouts, shredded carrots, cucumbers, basil, mint, and cilantro.”

About the class:

In this class you’ll learn to make Vietnamese Summer Rolls (Gỏi cuốn) & Imperial Rolls (Chả giò) along with dipping sauces. You’ll make the summer rolls & peanut dipping sauce yourself! Alejandro will also demonstrate Chả Giò (Vietnamese Pork Spring Rolls) and Nước Chấm (Vietnamese dipping sauce). Let’s learn something new together!

Wed. October 11th, 5:30-9:30pm,  $150.00
Sign me up!
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3711 Plaza Dr

Ann Arbor, MI 48108


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