Zingerman's Bakehouse Ann Arbor

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 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. Baked daily by 10 AM.

Old-world style Pumpernickel bread that's dark, moist, and full of flavor. It’s made with the same detailed process and organic rye sour as its cousin, our traditional Jewish Rye Bread, and garnished on top with cracked rye. Baked by noon on TUESDAY, FRIDAY & SUNDAY ONLY.

Traditional rye bread made with a high percentage of rye flour, about 25%, a natural rye sour starter which we feed daily, and “old”—a mush made from leftover rye bread and water (a step usually skipped in the modern day). For another layer of flavor, we add ground caraway and the whole grain flour we use to feed our rye starter daily is Midwest organic rye from our friends at Janie’s Mill. Baked daily by noon.

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

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

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.

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 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.

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.

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.

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.

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

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)

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

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

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 provolone cheese and balsamic vinaigrette on our French baguette.

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

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

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.

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.

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

includes 10 cinnamon rolls and glaze

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 classic with Jamaican roots, made with fresh bananas, toasted coconut, pineapple, toasted pecans, and a touch of cinnamon. The cake is covered with cream cheese frosting and the sides coated in more toasted coconut.

Now nut free! Made with 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 gluten free dark chocolate chunk brownie cake, covered in vanilla buttercream.

3 layers of apple butter spice cake filled with more apple butter and frosted in rich caramel buttercream. The 3 layer Zinghigh cake serves 6-10.

Thin layers of toasted walnut cake, filled with toasted walnut vanilla buttercream, and decorated with poured fondant glaze. Serves 8

A Hungarian chocolate sponge cake filled with chocolate rum whipped cream, then topped with an apricot glaze and a rich layer of chocolate ganache.

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.

rich buttermilk cake filled with decadent dulce de leche and topped with salted caramel buttercream.

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

A swirl of our classic Zingerman's cheesecake and chocolate cheesecake with a bit of tahini. We add delicious chunks of Hebel & Co Halvah from Los Angeles, and pour it all in our black magic brownie crust.

Creamy pumpkin cheesecake in a Ginger Jump Up Cookie crust. Serves 6-10.

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.

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.