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

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

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

Our traditional sourdough round with a topping of sesame, poppy & fennel seeds. Baked daily by 3:00 PM

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.

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 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

German spelt bread made with freshly milled organic spelt & rye flours, mashed potatoes, & toasted sunflower seeds. 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

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 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.

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

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

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.

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

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

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.

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.

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.

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

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.