Upcoming BAKE! Classes

September
17
2014
6:00 pm
to
9:00 pm
Learn the secrets to traditional German-style soft pretzels made with lard and dipped in lye. We will teach you how to form the crossed pretzel shape and tell you the story of why a monk decided to have this food be “in prayer.” You'll also shape the stick or baguette we make at the Bakehouse. These simple but tasty rolls are sure to become a family favorite. We will answer the “burning” question, “Are these dipped in the same lye used to make soap?” We'll end class tasting some warm pretzels with a little mustard and Zingerman's Creamery pimento cheese.

You'll leave BAKE! with our recipe, the knowledge to recreate it at home, a dozen pretzels you made in class and great coupons.

*This class was formerly known as "Bavarian Baguettes: a.k.a. German Pretzels"
$75.00
10 spots left

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September
17
2014
6:00 pm
to
9:00 pm

Remember when you were little and the gym teacher pulled out a compact plastic bundle and magically unfurled it into a huge parachute that the whole class could fit under? Well, you’ll have that experience all over again when we take a grapefruit size piece of strudel dough and stretch it out to cover a 24 sq. ft. table. Then we’ll make sweet and savory fillings to finish it off. This is just about the most fun you can have making food.  

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, two strudel you made in class, strudel dough to bake at home and great coupons.
$75.00
6 spots left

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September
19
2014
8:00 am
to
12:00 pm
Great Jewish cookies have great names. Rugelach! Mandelbrot! Hamentaschen! They command attention. Putting out a tray of these at a party is your way of saying “the cookie is king.” We’ll walk you through every step of mixing and shaping these regal, head-turning, mouth-watering traditional Jewish desserts.  

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, five dozen cookies you made in class and great coupons.

$100.00
5 spots left

Name of the student who will be attending this class

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September
20
2014
8:00 am
to
5:00 pm

Experience the process behind a wide range of breads, including making your own sourdough starter, poolish and rye sour. In two action packed days you'll bake parker house rolls, bagels, english muffins, fougasse, bread made with Michigan Westwind Mill flour, pumpernickel raisin bread, whole wheat sourdough and our all time best seller Rustic Italian. Your weekend also includes breakfast and lunch each day! While you're here, enjoy the great restaurants, farmer's markets and theaters Ann Arbor has to offer. 

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, a full tummy, bags of bread you made in class and great coupons.
$500.00
9 spots left

Name of the student who will be attending this class

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September
20
2014
1:30 pm
to
5:30 pm

There are very few places in the world outside of France where you can get a good, truly flaky, buttery croissant. Zingerman’s Bakehouse is one of them. There are some tricks but it’s mostly about taking the time to do it right. And when you smell and taste these treats, you’ll be happy that you did. In this class you’ll learn the basic techniques of creating traditional butter laminated dough. We'll make plain butter croissants as well as almond and chocolate filled! 

You'll leave BAKE! with our recipes, the knowledge to recreate them  at home, 18 croissants, croissant dough to bake later and great coupons.

**You may want to bring a cooler to put your take-home dough in, if you are traveling more than an hour to attend class.

$125.00
1 spot left

Name of the student who will be attending this class

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