Zingerman's Bakehouse - Advanced 3711 Plaza Drive

June Bread of the Month! Was $7.99, Now $5.25! Available daily after 12:30pm! A classic Italian white bread with a crispy, golden thin crust and tender crumb.

June Cake of the Month! Now 20% off! A southern cake made with pineapple, banana, coconut, & pecans covered in cream cheese frosting.

Join us in celebrating Pride month! Indulge in a decadent chocolate cupcake topped with a colorful rainbow of vanilla Swiss buttercream. We will be making a donation to the Jim Toy Community Center that provides vital support and services to the LGBTQ+ community in Washtenaw County.

Available Wednesday 6/17 through Sunday 6/21, our Whole Community cupcake this month celebrates Juneteenth! A red velvet cupcake iced with cream cheese frosting and topped with a red fondant heart. This year, we made donations to Washtenaw County Black Farmers Fund and We the People Opportunity Farm to support the contributions of Black Americans to our food systems and community and large.

A light, sweet, cloud-like, fruit topped dessert: a round of sweet vanilla meringue, baked until the exterior is crispy and the interior is soft and creamy topped with a thick layer of unsweetened whipped cream and colorful, seasonal fruit.

Available starting May 22th! Blueberries, sweet butter, a touch or orange & cinnamon topped with a butter-crumble crust.

Available daily all month long! A flirty version of one of our favorite forms of pastry - the coffeecake - that's chock-full of coconut and lip lickin' lime. It has a moist fragrant inside and a toasty coconut crust outside. Doubles as breakfast or dessert. Available in our small size that serves 6-8.

Simply Rhubarb! We keep our rhubarb pie simply - a filling of Michigan grown rhubarb and sugar, nestled in our flakey all butter crust.

Our classic cheesecake with a fresh swirl of tart rhubarb compote over a sugar cookie crust.

Available Friday 6/5 and Saturday 6/6 after 11am! Traditional Jewish rye studded with chernushka seeds (aka black caraway or nigella seeds), which give the loaf a nice peppery flavor with notes of cumin, thyme, and onion. This bread has a devoted fan base!

Available Friday 6/12 and Saturday 6/13 after 5:00pm! A chewy round of our cornmeal crusted Paesano with savory Greek green olives.

Available Saturday 6/20 and Sunday 6/21 at 7am! A tender, egg enriched dough loaded with a mixture of caramelized onions and poppy seeds.

Available Friday 6/26 and Saturday 6/27 after 3:30pm! Outside: toasty, crunchy, aromatic sesame seeds. Inside: beautiful yellow, cake-like crumb. Trust us, give this a try if you haven't.

Available daily after 5pm! A rustic peasant bread we make with nothing but organic wheat flour, water, sea salt, and yeast, along with an organic cornmeal-dusted crust. It has a chewy interior of notably large holes as well as a slightly sweet and buttery flavor. Perfect for ripping and dipping in olive oil, pasta, and soup.

Available daily after 5pm! Light and airy loaf with a thin crispy crust made of organic wheat flour, water, sea salt, and yeast.

Available daily after 12:30pm! A classic Italian white bread with a crispy, golden thin crust and tender crumb.

Available daily after 12:30pm! A classic Italian white bread with a crispy, golden thin crust and tender crumb.

June Bread of the Month! Was $7.99, Now $5.25! Available daily after 12:30pm! A classic Italian white bread with a crispy, golden thin crust and tender crumb.

Available daily after 12:30pm! A larger loaf of our classic Italian white bread with a crispy, golden thin crust and tender crumb.

Available Monday, Wednesday, & Friday at 7am! Made with Michigan honey and freshly milled wheat and spelt, our new Huron Honey Wheat has a thin crust and a pillowy soft texture.

Available daily after 3:30pm! Naturally leavened bread made w/a trio of organic grains—rye, wheat, & cornmeal— w/a touch of molasses.

Available daily after 2pm! Naturally leavened bread made with organic wheat flour, water, sea salt and sourdough starter formed into a long slender loaf.

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

Available daily after 2pm! Naturally leavened bread made with organic wheat flour, water, sea salt and sourdough starter formed into a round loaf.

Available daily after 2pm! A smaller round of our classic, naturally leavened sourdough.

Available Mondays and Fridays after 2pm! Our traditional sourdough studded with chunks of dark chocolate. CONTAINS SOY AND DAIRY

Available daily after 2pm! Our traditional sourdough round with a topping of sesame, poppy & fennel seeds.

Available daily after 5pm! A naturally leavened loaf made with high extraction hard red spring wheat flour milled at Janie's Mill in Ashkum, IL. Perfect for toast with your morning coffee, grilled cheese, BLTs...the possibilities are endless!

Available daily after 9am! Traditional Jewish egg bread in a six-stranded braid. It's made with organic wheat flour, lots of egg yolks, yeast, Michigan honey, and a little corn oil.

Available daily after 9am! Our traditional Jewish egg bread baked in a rectangular pan loaf. Just like our classic Challah Braid, but now loafed-up for easy sandwiches and french toast.

Available daily after 9am! A traditional, Jewish egg bread shaped in a large, oblong loaf. It's made with organic wheat flour, lots of egg yolks, local honey, yeast, and a little corn oil.

Traditional rye bread made with a natural rye sour we feed daily, yeast, organic wheat flour, freshly milled Michigan rye, and ground caraway. Traditional turn-of-the-century rye bread made with a rye sour we feed daily, organic wheat flour, and freshly milled Michigan rye flour.

Available daily after 11am! A larger loaf of our traditional Jewish Rye Bread made with a natural rye sour we feed daily, yeast, organic wheat flour, freshly milled Michigan rye, and ground caraway.

Available Mondays and Thursdays after 11am! Our traditional Jewish Rye Bread baked with fresh caramelized onions and a sprinkle of poppy seeds on top.

Available Mondays and Thursdays by 11am! A larger loaf of our traditional Jewish Rye bread baked with fresh caramelized onions and a sprinkle of poppy seeds on top.

Available Tuesdays, Fridays, and Sundays after 11am! Old-world style Pumpernickel Bread that's dark, moist, and full of flavor. It’s made with the same detailed process and natural rye sour as its cousin, our traditional Jewish Rye Bread, and garnished on top with cracked rye.

Available Tuesdays, Fridays, and Sundays after 11am! A larger loaf of our old-world style Pumpernickel bread that's dark, moist, and full of flavor. It's made with the same detailed process and natural rye sour as its cousin, our traditional Jewish Rye Bread.

Available Wednesdays and Saturdays after 11am! Our traditional Jewish Rye Bread studded with whole caraway seeds inside and out.

Available daily after 5pm! A traditional french country loaf, naturally leavened & made with organic wheat flour & sourdough starter.

Available daily after 5pm! A traditional french country loaf, naturally leavened & made with organic wheat flour & sourdough starter.

Available daily after 9am! A classic crispy French baguette.

Available Tuesdays, Fridays and Sundays after 5:00pm! Made of a flavorful combination of whole grains including high extraction hard red spring wheat, and fresh milled in house organic spelt, buckwheat, and rye.

Available daily after 3:30pm! A naturally leavened hearty bread with whole grains, seeds & a touch of honey.

Available daily after 2pm! Naturally leavened Cinnamon raisin bread stuffed with flavor--full of juicy red flame raisins, Korintje cinnamon, Michigan honey & real vanilla.

Available daily after 2pm! German spelt bread made with freshly milled organic spelt & rye flours, mashed potatoes, & toasted sunflower seeds.

Available daily after 3:30pm! Naturally leavened bread with parmigiano-reggiano cheese and cracked black pepper.

Available daily after 5pm! Naturally leavened bread with red flame raisins and pecan pieces.

Available Mondays and Thursdays after 5:00 pm! Our sourdough with aged white cheddar and Hatch green chiles from New Mexico.

Croutons made in house from some of our favorite breads. (Contains sesame)

Available Tuesdays and Fridays after 5pm! A naturally leavened chocolate bread flavored with Michigan dried cherries, chocolate chunks. CONTAINS: SOY AND DAIRY

Jewish egg bread in a soft dinner roll form. Baked daily by 10:00 AM

Our naturally leavened Farm bread dough made with organic flour, in a roll. Baked daily by 5:00 PM

Brioche buns perfect for barbecues!

Classic sub bun, simply made with organic wheat flour, water, sea salt, yeast. Out of the Oven daily by 10:00 AM

Our naturally leavened 8 grain 3 seed bread in a small dinner roll. Baked daily by 4:00 PM

Rustic peasant roll made with nothing but organic wheat flour, water, sea salt and yeast, dusted w/organic cornmeal. Baked daily by 4:00 PM

Our Rustic Italian bread in a dinner roll shape. Baked Daily by 2:00 PM

Our most popular dinner roll for Thanksgiving. Only Available Monday 11/23-Wednesday 11/25

Naturally leavened bread made with organic wheat flour, water, sea salt and sourdough starter formed into a tasty roll.. Baked Daily by 3:00 PM

"Plain" named it for the year bagels were created!

A roasted garlic bagel with sea salt, sesame and poppy seeds.

Made with house roasted garlic cloves mixed into the dough

A plain bagel with plenty of poppy seeds

Plenty of sesame seeds top this chewy traditional bagel

Available Thursdays and Saturdays after 11am! Made the old fashioned way with a bit of lard and dipped in lye to get the right flavor and texture: soft inside and chewy outside.

Available starting June 1st! Buttermilk nutmeg muffins, brushed with butter and rolled in cinnamon sugar. Some call it the doughnut muffin.

Made with freshly milled, Michigan organic flour and wild Maine blueberries flavored with Korintje cinnamon & real vanilla.

A Bakehouse favorite with fresh cranberries, a touch of real orange oil, and a sweet streusel topping.

Made with with Guernsey Dairy buttermilk, organic bran, Michigan maple syrup, dried cranberries, and toasted sunflower seeds.

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

Now made with Vermont Creamery Butter! A savory scone made with fresh rosemary and aged Vermont cheddar.

Now made with Vermont Creamery Butter! A light and tender scone made with Wisconsin butter and Guernsey Cream flavored with dried currants.

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

Now made with Vermont Creamery Butter! Made with Wisconsin butter and Guernsey Dairy Cream with fresh lemon juice, lemon zest, and pieces of candied lemon.

Now made with Vermont Creamery Butter! The Century Scone is made with 100% freshly milled, organic soft white wheat from the Kischnick centennial farm in Vassar, MI (near Frankenmuth). To amp up the mild flavor of the soft white wheat, we've added in lots of hearty organic rolled oats, sweet red flame and golden raisins, and toasted sunflower seeds. We top it all off with cinnamon sugar and bake it to a golden brown. The Century Scone is a very tasty way to support Michigan farming families!

Buttery brioche buns filled with a sweet swirl of orange zest and candied orange pieces and topped with glaze with a touch of orange oil.

A buttery brioche bun filled with a sweet swirl of orange zest and candied orange pieces and topped with glaze with a touch of orange oil.

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

Brioche dipped in orange simple syrup, topped and rebaked with almond frangipane.

Now made with Vermont Creamery Butter! Traditional croissant made by hand with Wisconsin butter. Buttery flavor with a honeycomb interior and flaky layers.

Now made with Vermont Creamery Butter! A classic all butter, delicately layered and flaky croissant with two French Broad chocolate batons baked inside.

Now made with Vermont Creamery Butter! A croissant stuffed & topped with Almond frangipane.

Now made with Vermont Creamery Butter! Layers of flaky, buttery pastry wrapped around melty aged white cheddar and chopped not-to-spicy Hatch chiles, finished with a sprinkle of smoky Urfa pepper flakes on top!

Now made with Vermont Creamery Butter! A butter croissant stuffed w/Parmigiano-Reggiano and prosciutto.

An airy butter pastry kissed with a touch of our fresh lemon curd

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

Six of our hand mixed sweet cream biscuits, ready to take to the picnic with whatever fresh fruit you choose.

Flaky danish dough with jumbleberry (raspberry, blackberry, blueberry, and cranberry) and sweet cream cheese filling.

Now made with Vermont Creamery Butter! Flaky all-butter hand pie filled with raspberry preserves w/a drizzle of raspberry glaze.

Available starting May 22th! Blueberries, sweet butter, a touch or orange & cinnamon topped with a butter-crumble crust.

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.

Available daily all month long! A flirty version of one of our favorite forms of pastry - the coffeecake - that's chock-full of coconut and lip lickin' lime. It has a moist fragrant inside and a toasty coconut crust outside. Doubles as breakfast or dessert. Available in our small size that serves 6-8.

Available Wednesday, Friday, and Sunday only! 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.

Northern cornbread which means it's sweet & cake like, made w/organic cornmeal & real butte

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

Our Funky Chunky cookie without the nuts! Toasted oats and dark chocolate chucks make this an oat-rageously satisfying snack!

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.

Chocolate flavored coconut macaroons. Gluten free

Vanilla bean flavored macaroons. Gluten free.

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

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.

Wild Maine blueberries flavored with citrus in a double all-butter pie crust made from 80% extraction organic pastry flour

Michigan tart cherry filling in a double all-butter and organic flour pie crust.

A classic, ours features local Guernsey Dairy sour cream and real lime in the filling and a crust made from our hand made Zingerman's Bakehouse graham crackers.

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

Simply Rhubarb! We keep our rhubarb pie simply - a filling of Michigan grown rhubarb and sugar, nestled in our flakey all butter crust.

8oz - 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.

two hand crimped all butter pie crusts in a tin pan. Baking instructions included.

includes 10 cinnamon rolls and glaze

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

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

American yellow cake made with Guernsey Dairy buttermilk, filled with Raspberry buttercream and covered in vanilla buttercream.

Now nut-free! Made w/freshly grated carrots and freshly milled organic Michigan wheat & iced with a cream cheese & lemon frosting.

Chocolate buttermilk cake made with Guernsey buttermilk and full fat cocoa, iced with dark chocolate buttercream.

June Cake of the Month! Now 20% off! A southern cake made with pineapple, banana, coconut, & pecans covered in cream cheese frosting.

Vanilla chiffon cake filled with vanilla bean pastry cream, iced with vanilla buttercream and glazed with dark chocolate ganache.

Our take on this famous Hungarian classic is a five-layered, light vanilla sponge cake filled and iced with a dark chocolate espresso buttercream and garnished on top with a distinctive layer of crispy golden caramel. Serves 8

Layers of soft hazelnut meringue that are filled with decadent chocolate buttercream and iced with espresso buttercream.

Vegan chocolate cake with vegan vanilla ermine frosting.

Join us in celebrating Pride month! Indulge in a decadent chocolate cupcake topped with a colorful rainbow of vanilla Swiss buttercream. We will be making a donation to the Jim Toy Community Center that provides vital support and services to the LGBTQ+ community in Washtenaw County.

Available Wednesday 6/17 through Sunday 6/21, our Whole Community cupcake this month celebrates Juneteenth! A red velvet cupcake iced with cream cheese frosting and topped with a red fondant heart. This year, we made donations to Washtenaw County Black Farmers Fund and We the People Opportunity Farm to support the contributions of Black Americans to our food systems and community and large.

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

Buttermilk cupcake stuffed with lemon curd and iced with fresh strawberry buttercream

Vegan chocolate cupcake with oat milk ermine frosting

A light, sweet, cloud-like, fruit topped dessert: a round of sweet vanilla meringue, baked until the exterior is crispy and the interior is soft and creamy topped with a thick layer of unsweetened whipped cream and colorful, seasonal fruit.

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

Our classic cheesecake with a fresh swirl of tart rhubarb compote over a sugar cookie crust.

Available Monday, Wednesday, Friday, and Saturday only. Pate choux filled with vanilla bean pastry cream, topped with dark chocolate ganache.

Available Monday, Wednesday, Friday, and Saturday only. Baked pate a choux filled with vanilla bean pastry cream, whipped cream and fresh strawberries.

Available Monday, Wednesday, Friday, and Saturday only. Fresh, house-made lemon curd topped with toasted meringue, in a crisp all-butter and organic flour tart shell.

The Bakehouse's newest cookbook contains a range of recipes for the great food we make to celebrate life events, seasonal festivities, birthdays, weddings, even tailgating. Over 75 new recipes including Passover, Mardi Gras, and Pi Day favorites. Purchase now for pick-up.

The Bakehouse's newest cookbook, Celebrate Every Day!, plus the original Zingerman's Bakehouse Cookbook; bundled together for $50! (Reg. $59.90)

The Bakehouse's newest cookbook, Celebrate Every Day!, plus our complete Cookbooklet Series: Cup or Bowl?, Breezy Breakfasts, and Fancy Schmancy Holiday Cookies; bundled together for $50! (reg. $63.95)

The Bakehouse's newest cookbook, Celebrate Every Day!, the original Zingerman's Bakehouse cookbook, and our complete Cookbooklet Series: Cup or Bowl?, Breezy Breakfasts, and Fancy Schmancy Holiday Cookies, bundled together for $70! (Reg. $93.89)

To mark the Bakehouse's 25th anniversary in 2017, we compiled 65 of our most popular recipes in this handsome, illustrated cookbook. Recipes in the book include Bakehouse classics like Jewish Rye Bread, Paesano Bread, Sour Cream Coffee Cake, Pecan Pie, and Stollen.

Easy breakfast classics from Zingerman's Bakehouse! Includes recipes from savory strata and creamy whole wheat porridge to sweet pastries and delicious muffins and scones. This cookbooklet is chock full of our breakfast favorites!

A collection of 15 favorite soup recipes, plus 4 stock recipes, from Zingerman's Bakehouse, including Creamy Tomato De-Vine, 5 O'clock Cheddar Ale, Beef & Guinness Stew, Chicken Stock, Vegetable Stock, and many more.

Favorite cookie recipes from over a decade's worth of Fancy Schmancy Cookie classes.

Breezy Breakfast, Cup or a Bowl, and Fancy Schmancy Holiday Cookies pamphlets for one low price.

These are physical gift cards. If you would like an e-gift card, please go to https://www.zingermansbakehouse.com/ and order at the bottom of the page.

These are physical gift cards. If you would like an e-gift card, please go to https://www.zingermansbakehouse.com/ and order at the bottom of the page.

These are physical gift cards. If you would like an e-gift card, please go to https://www.zingermansbakehouse.com/ and order at the bottom of the page.

To purchase an electronic/mobile gift card, please copy and paste the following link: https://zingermansbakehouse.localgiftcards.com/?crf=ACHILLES-BH&utm_source=bakehouse&utm_medium=zinglink&utm_campaign=zcobbar