Zingerman’s BAKE! Classes

making-pecan-raisin

BAKE! the hands-on teaching bakery at Zingerman’s Bakehouse in Ann Arbor, MI. Offers over 50 different fun and informative baking classes for home bakers of all skill levels. Each class is limited to just 12 students per instructor so you can get all your questions answered. You’ll go home with BAKE! recipes and everything you made in class.
Visit Zingerman’s BAKE! website for more a complete list of classes and dates go to: www.bakewithzing.com  The staff at BAKE! can’t wait to bake with you!

Zingerman’s Bakehouse Baking Cook Book!

ORDER YOUR COPY TODAY!

Zingerman's Bakehouse Baking Book

Zingerman’s Bakehouse: Learn time tested recipes and the secrets for the best-loved bake goods from Zingerman’s Bakehouse

(Hardcover) by Amy Emberling (Author), Frank Carollo (Author), Antonis Achilleos (Photographer)

What folks are saying about our BAKE! classes!

One of the “best, most affordable” cooking classes in the world.

Every Day with Rachael Ray, September 2010

“The best part is you get to make a mess doing the fun stuff: baking. Zingerman’s takes care of the not-so-fun prep work and cleanup. [The classes] are designed for all skill levels, from Martha Stewarts in the making to those whose baking experience consists of popping open a tube of refrigerated cookie dough.”

—Lori Rackl,
Chicago-Sun Times

What Are the Classes Like?

  • Very hands-on! Come ready to feel the texture of flour, butter, sugar, and salt.
  • Designed for home bakers of different skill levels! From those of you who have never touched a measuring spoon in your life to those who feel pretty accomplished and want to learn more.
  • Available for all ages! Adult classes (17 to infinity) and family classes (adult with a child of 7+).
  • Informative! Each class includes a discussion of ingredients and a time to taste in order to understand the value of using flavorful ingredients and using traditional methods.
  • A comfortable place to learn! Class size is limited to a dozen students and includes at least two instructors. You’ll get one-on-one instruction and all of your questions answered.
  • Guaranteed to fill your belly! Not only will you be tasting what we create in the class, you will be returning home with your own delicious goodies to share with friends and family.
  • We do all the measuring and cleaning up!
  • Fun! Of course.

IN THE PRESS

Country Living, March 2012 | Country Living encourages readers to take a BAKE! class to learn how to make our “legendary bread.” – Educational Escapes (pdf)

Saveur, April 2011 | Saveur Magazine searched high and low for a rye bread that would stand up to their pastrami and corned beef. To their surprise, they didn’t find that rye in NYC, they found it here in Ann Arbor at Zingerman’s! – Bread Alone (pdf)   

Ready Made, Feb/March 2010 | BAKE! classes are a great way to learn a new craft, start a new career or try something different. – Get Schooled

Rachael Ray Mag, 2010 | Rachael Ray recommends BAKE! classes as one of “the best, most affordable ones out there.” – Every Day Travel (pdf)

Chicago Sun Times | “The best part is you get to make a mess doing the fun stuff: baking. Zingerman’s takes care of the not-so-fun prep work and cleanup,” enthuses Chicago Sun Times travel editor Lori Rackl, who attended a recent 4-day Zingerman’s Bake-cation. Rackl adds that the classes “are designed for all skill levels, from Martha Stewarts in the making to those whose baking experience consists of popping open a tube of refrigerated cookie dough.”

Travel + Leisure, November 2008 | Francine Maroukian tours the Zingerman’s Community of Businesses and lingers at Zingerman’s Roadhouse for “a taste of the best regional dishes in the country.” – Ann Arbor’s Food Revolution (pdf)

A Profile of Zingerman’s co-founder Ari Weinzweig (pdf)

Everyday with Rachel Ray, September 2007 | Trips You’ll Talk About (pdf)

Midwest Living, May 2007 | Profiling the four-day BAKE-cation, Hannah Agran calls it a “chocolate-dipped, cream-filled opportunity to learn from the best.”- Bread by Post (pdf)

House and Garden, April 2007 | Bakehouse favorites are highlighted in this roundup of some of the country’s best mail order bread.

Detroit Free Press, February 2007 | Free Press food writer Sylvia Rector reports on the four-day BAKE-cation. – BAKE Someone Happy (pdf)

Advertisements

Share Your Comment with Us!