Zingerman's Bakehouse Ann Arbor

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

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 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 w/a trio of organic grains—rye, wheat, & cornmeal— w/a touch of molasses. Baked Daily by 4:00 PM

Naturally leavened bread made with organic wheat flour, water, sea salt and sourdough starter formed into a long slender loaf. Baked Daily by 3:00 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 hard red spring wheat flour from Janie's Mill in Illinois. Baked by 5:00 PM every day.

A tasty and versatile pan loaf of soft white bread made with milk, egg, butter and a touch of sugar. Great for sandwiches and toast.

Our traditional Jewish Rye Bread studded with whole caraway seeds inside and out. Baked by noon on WEDNESDAY & SATURDAY ONLY.

Traditional rye bread made with a natural rye sour, yeast, organic wheat flour, freshly milled Michigan rye, and ground caraway. Baked daily by noon.

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

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. Out of the oven late in the day on Sundays, Tuesdays, and Fridays.

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

Naturally leavened Cinnamon raisin bread stuffed with flavor--full of juicy red flame raisins, Korintje cinnamon, Michigan honey & real vanilla. Baked daily by 4:00 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

This loaf is sold frozen and is not available sliced. Ingredients: water, eggs (EGG), potato starch, rice flour, organic brown rice flour, honey, Olive Oil, sorghum flour, tapioca starch, buckwheat flour, yeast, sea salt, xanthan gum flour, cider vinegar

organic wheat flour (organic wheat, malted barley) (WHEAT), Milk(milk, vitaminD3)(MILK), butter (pasteurized cream, salt) (MILK), butter (pasteurized cream, natural flavorings) (MILK), eggs (EGG), sugar, yeast, sea salt

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

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.

A buttermilk nutmeg muffin, brushed with butter and rolled in cinnamon sugar. Sometimes referred to as the donut of muffins.

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.

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

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.

Layers of flaky, buttery pastry wrapped around melty aged white cheddar and strips of not-to-spicy Hatch chiles, finished with a sprinkle of smoky Urfa pepper flakes on top.

Laminated danish dough surrounding just a wisp of lemon curd.

Light, flaky danish dough with a fruit and sweet cream cheese filling.

Flaky all-butter hand pie filled with raspberry preserves w/a drizzle of raspberry glaze.

SUNDAYS ONLY. A handmade doughnut stuffed w/house made sweetened ricotta.

SUNDAYS ONLY. A yeasted doughnut, dipped in rich, dark chocolate ganache

We improved and renamed our 'bama buns- we now use a more tender, richer dough that soaks up the caramel schmear. And we removed the raisins and replaced them with loads more toasted pecans.SAT & SUN ONLY.

Flaky, golden, buttery pastry embraces tender diced apples, layered over velvety dulce de leche, with a touch of cinnamon and a sprinkle of salt.

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.

Apples and honey are iconic foods of the Jewish New Year so we decided to make a babka with them. Roasted apples, toasted walnuts, and Michigan honey make a sweet temptation from the garden of Ann Arbor. Get the Eve reference now?"

Good 'ol banana bread made with 60% freshly milled whole grain w/chunks of dark Belgian chocolate.

Michigan Tart Cherries baked in a flaky, all-butter double crust made with Vermont Creamery Cultured Butter and high extraction, soft white winter wheat flour from Janie’s Mill.

Wild Maine blueberries baked in a flaky, all-butter double crust made with Vermont Creamery Cultured Butter and high extraction soft white winter wheat flour from Janie’s Mill.

Michigan Tart Cherries baked in a flaky, all-butter double crust made with Vermont Creamery Cultured Butter and high extraction, soft white winter wheat flour from Janie’s Mill.

Wild Maine blueberries flavored with citrus baked in a flaky, all-butter double crust made with Vermont Creamery Cultured Butter and high extraction soft white winter wheat flour from Janie’s Mill.

Local Ida Red apples tucked inside a flaky, all-butter single crust, topped with a brown-butter and oat streusel.

Local Ida Red apples tucked inside a flaky, all-butter single crust, topped with a brown-butter and oat streusel.

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

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.

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

Chocolate or Vanilla bean flavored coconut macaroons. Gluten free

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)

Chocolate or Vanilla bean flavored coconut macaroons. 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.

Fresh Mozzarella with roasted red peppers and house made basil pesto on our Rosemary and Sea Salt Focaccia.

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.

with mayo, dijon, celery, onion, lettuce, and tomato on our rye bread.

A zesty salad of three flavorful meats—salami, smoked ham, oven-roasted turkey—along with provolone cheese, mixed greens, and our own ranch dressing.

A classic version of a classic salad. Romaine lettuce, Parmigiano Reggiano, our own caesar dressing (with a touch of smoked whitefish, our not-so-secret ingredient) and crunchy Bakehouse croutons.

Our classic chicken salad on a bed of greens with cucumber, red onion, walnuts and dried cherries.

Our take on the classic Nicoise salad, we swap out the potatoes for wheat berries, add really good Ortiz tuna and house made lemon herb 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

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.

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 local Guernsey Dairy buttermilk, filled with raspberry Swiss buttercream and covered in vanilla Swiss buttercream.

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

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. March Cake of the Month, on Sale for 20% off all month long.

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

A layered Hungarian honey cream cake.

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.

Buttery yellow cake filled with bright lemon passionfruit buttercream.

Now nut free! Our delicious spiced carrot cake topped with cream cheese frosting.

Our buttermilk cupcake stuffed with cream cheese icing, topped with guava buttercream.

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

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.

Fresh blueberries over a vanilla bean pastry cream in a crisp, buttery 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 recipes, including Passover, Mardi Gras, and Pi Day favorites. Purchase now for pick-up.

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.

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

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.

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!

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)

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