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.

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 an oval loaf. Baked Daily by 3:00 PM

Our traditional sourdough studded with chunks of dark chocolate. Baked by 2:00 PM on MONDAYS AND FRIDAYS ONLY.

Naturally leavened bread made with organic wheat flour, water, sea salt and sourdough starter formed into a round loaf. Baked Daily by 2:00 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.

An egg-free, German-style braided challah. It's made with freshly milled organic wheat and spelt, potatoes, and a touch of local honey. The potatoes, in place of eggs, give this vegetarian loaf a tender, chewy texture. Baked after 5 PM on MONDAY, THURSDAY & 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.

Our traditional Jewish Rye bread baked with fresh caramelized onions and a sprinkle of poppy seeds on top. Baked by noon MONDAYS AND THURSDAYS ONLY!

A traditional french country loaf, naturally leavened & made with organic wheat flour & sourdough starter. Baked daily by 5:00 PM

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 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

Sourdough with aged white cheddar and Hatch green chiles from New Mexico.

Organic wheat flour, the highest quality sea salt, water, and a little yeast to get the magic started. Griddled on both sides to a beautiful golden brown.

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.

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

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 lightly yeasted Hungarian roll that is flaky like a biscuit. Full of flavor from sweet butter, fresh eggs, local sour cream and fresh dill.

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.

A butter croissant stuffed w/Parmigiano-Reggiano and prosciutto.

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.

SATURDAYS ONLY. Fried pate a choux, in a sugary glaze.

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

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.

A buckle is an American coffeecake that dates back to colonial times. We make it with wild Maine blueberries, sweet butter, a touch of orange and cinnamon, and top it off with a remarkable butter-crumble crust.

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.

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.

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.

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.

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.

Fresh, seasonal Michigan rhubarb and a bit of sugar 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.

Fresh, seasonal Michigan rhubarb and a bit of sugar 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.

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

A puff pastry cookie w/a buttery caramel exterior & a flaky texture. (FMWG)

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)

A deeply flavored and rich soup of sharp cheddar cheese, vinagre de Jerez, Marash pepper, and a well-chosen amber ale.

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 .

Hand pulled mozzarella made by our neighbors at Zingerman's Creamery. Due to it's hand made nature, sizing may rang from 7.25-8oz. The perfect amount for topping 2 pizzas.

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

Zingerman's Coffee Company's Cold Brew is cold-steeped for 16 hours for a silky smooth sip. This cold brew blend includes carefully sourced beans from our friends at the Daterra Estate in Brazil as well as coffee from the Apo and Angra coffee cooperative in Papua New Guinea. These beans were selected for their body, finish and flavor.

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.

Cremini mushrooms, fresh dill, and sour-cream are folded in a flakey buttery crust. Frozen & ready to bake at home.

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.

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.

Hand pulled mozzarella made by our neighbors at Zingerman's Creamery. Due to it's hand made nature, sizing may rang from 7.25-8oz. The perfect amount for topping 2 pizzas.

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

A southern cake made with pineapple, banana, coconut, & pecans covered in cream cheese frosting.

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

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.

A buttermilk cupcake stuffed with lemon curd and topped with fresh strawberry buttercream.

Our Whole Community Cake for AAPI Heritage Month! A chiffon cupcake stuffed with pandan pastry cream and topped with ube buttercream.

Join us in celebrating Pride month! A decadent chocolate cupcake topped with a colorful rainbow of vanilla Swiss butterceram.

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

Pate choux filled with vanilla bean pastry cream, topped with dark chocolate ganache.

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.