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!

PRE-ORDER YOUR COPY TODAY!

Zingerman's Bakehouse Baking Book

October 3, 2017 Release Date!

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

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

Filling a Knead to BAKE!
Chicago Tribiune, June 2012 by Jay Jones
ANN ARBOR, Mich. — Cries of “Behind! Behind” and “Knife! Knife!” emanate as a dozen or so people hunch over tables in an Ann Arbor classroom. They’re not med school students struggling with the latest surgical techniques; they’re average folks who have come to conquer a very different skill: baking. And specifically, the age-old struggle with strudel.

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

Loafing Around in Ann Arbor, MI on Bake-cation
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.”

Ann Arbor’s Food Revolution (pdf)
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.”

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 breads.

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

Check out the website at: http//www.bakewithzing.com
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