Zingerman's Bakehouse Ann Arbor

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

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.

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. Baked daily by 10 AM.

A 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. Baked daily by 10 AM

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.

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 naturally leavened hearty bread with whole grains, seeds & a touch of honey. 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

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

A garlic bagel with sea salt and plenty of sesame & poppy seeds.

Our classic bagel with plenty of sesame seeds.

Our classic bagel with a coating of poppy seeds

Stuffed with plump raisins and kissed with cinnamon.

Our Zing 1610 plain bagel with a generous coating of large crystal of sea salt.

House roasted cloves of garlic blended into the dough.

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 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 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.

Made with Wisconsin butter and Guernsey Dairy Cream with fresh lemon juice, lemon zest, and pieces of candied lemon.

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

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.

Laminated danish dough surrounding just a wisp of lemon curd.

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

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 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.

Available daily all month long! A flirty version of one of our favorite forms of pastry - the coffee cake - 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.

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 butter.

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.

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.

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.

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

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

A smoked ham and butter bean soup. Super filling and satisfying.

with romaine lettuce and chicken salad made with fresh tarragon on Challah bread.

Genoa salami, applewood smoked bacon, rosemary ham, lettuce, and garlic mayo on True North bread. Available most days by 10:00 AM

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.

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

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.

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

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

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

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.

A light, sweet, cloud-like, fruit-topped dessert: a baked round of sweet, vanilla meringue, topped with a thick layer of unsweetened whipped cream and colorful, seasonal fruit.

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.