Zingerman's Baking and Cooking Classes in Ann Arbor

BAKE! is Zingerman's hands-on teaching bakery in Ann Arbor, MI, tucked between Zingerman's Bakehouse and Zingerman's Creamery.

We offer dozens of different bread, pastry, and cake hands-on baking classes and cooking classes both in our teaching kitchens and online for virtual classes. We also offer the ability to customize your experience with private classes, both in-person or virtual.

All of us at Zingerman's Bakehouse know the joy and excitement of baking something really good and sharing it with friends when it's hot out of the oven. Our baking and cooking classes will leave you with that same joy, the food you made, and the inspiration and skills to continue your baking journey.

Our in-person classes (except for family classes & kids camps) are designed for adults aged 17 and up. Virtual classes (except for virtual kids classes) are designed for adults as well, however, households are welcome to participate together, so kids can join in the fun, too.

We want to encourage a love of cooking and baking early, so we also offer a variety of classes designed for kids that include multi-day camps for kids and teens, and more. Head to the kids’ classes and private classes pages for more information.

In-Person Classes Have Returned!

We're working on making them easier to find on the site. In the meantime, here's the current line-up of in-person offerings:

Tuesday, 6/22, 5 - 9 pm: Berry Delicious Fruit Pies
Saturday, 6/26, 9 am - 1 pm: Sweet and Savory Galettes
Tuesday, 6/29: 5 - 9 pm: Ooh La La Croissants
Tuesday, 7/6, 6 - 9 pm: Fresh Fruit Tarts
Saturday, 7/10, 9 am - 1 pm: Berry Delicious Fruit Pies
Tuesday, 7/13, 6 - 9 pm: Soft Pretzels
Saturday, 7/17, 9 am - 11:30 am: Scones, 2 Ways
Tuesday, 7/20, 5 - 9 pm: Baking with Tahini
Saturday, 7/24, 9 am - 1 pm: Zingerman's Deli Pot Pies

Upcoming BAKE! Classes

May

19

2021

Esterházy Torta: Walnut Cream Coffeehouse Cake

12:00 pm
To
4:00 pm EDT

This class is being offered virtually. 

In the late 1800s, at the height of the Austro-Hungarian Empire, Budapest, Hungary's capital city, enjoyed a coffeehouse culture of delicious fancy tortes and great coffee. Philosophers, artists, musicians, and politicians gathered in coffeehouses throughout the city to share ideas and camaraderie while eating cake! We’ll teach you to make one of Hungary's classic coffee-house tortes.

Together, we'll make Esterházy Torta, an elegant dessert that could end up being your hallmark. It’s made up of thin, soft layers of toasted walnut cake, filled with a luscious vanilla and toasted walnut pastry cream, and topped with a fondant glaze in a distinctive design resembling the traditional French Napoleon pastry. The torta is a classic sold at all traditional Hungarian bakeries. Join us for some time-honored Hungarian flavor!

You'll leave the BAKE! class with our recipes, the knowledge to recreate them at home, and the 1/4-sheet torta you made in class.

* Please note, to make the Esterházy Torta, you’ll need a stand mixer with a whip attachment.

Include

Virtual Class
$75.00
11 spots left

May

19

2021

Marshmallows & Graham Crackers

5:00 pm
To
9:00 pm EDT

This class is being offered virtually. 

Remember summer nights spent toasting marshmallows over a crackling camp fire? Crunchy graham crackers layered with perfectly toasty marshmallows and melty chocolate? We remember those s’more-filled days fondly, but there's no reason they need to remain a happy memory. We're here to help you recreate this childhood favorite (only even better than you remember).

In this hands-on class, we’ll teach you to make from scratch the Bakehouse’s recipe for perfectly crisp, flavorful, and not-to-sweet graham crackers made from great ingredients, including Michigan grown soft white whole wheat, honey, and ginger. They’ll take you right back to those summer campfires, only now to a whole new level of flavor and crunch.

Then we’ll have fun making vanilla marshmallows*, also from scratch, and learning how to make up our own flavor variations. Coconut? Peppermint? Raspberry? Chocolate and Mocha marshmallows? You betcha! Any marshie you can dream up, you can make. You won’t believe the difference between your homemade marshmallows and the packaged varieties of your childhood. Join us and increase the flavor of your s’mores by 100%. 

For some storied history on the origins of graham crackers and s'mores, head to the Bakehouse's website and read: "Graham Crackers: A Childhood Favorite Grows Up!"

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, and the graham crackers and marshmallows you made in class. 

* Please note, we use beef-based gelatin in our marshmallows. Substitutions cannot be made.

What our guests have to say about this class:

I made graham crackers at home before I took this class that did not turn out. I now know what I did wrong and how to make them so they turn out crispy and tasty. —Kateri B.

Include

Virtual Class
$75.00
12 spots left

May

20

2021

Mini Mambo Italiano: Italian Breads

8:00 pm
To
9:00 pm EDT

This class is being offered virtually. 

Join us for this mini version of our popular hands-on baking class, "Mambo Italiano: Italian Breads." We'll take you on a brief bread-making journey through part of Italy, as we teach you how to make fresh-baked Italian bread from scratch the Zingerman's Bakehouse way. 

Let's meet the Bakehouse Italian breads you'll be making:

Focaccia—A tender flatbread topped with Parmigiano-Reggiano® cheese. It's a great bread to enjoy as an appetizer, to serve with spreads, or to make a sandwich with. Wait until you experience focaccia warm and fresh from your own oven. You might want to double the recipe at home to account for the imminent snack attack that's coming to a kitchen near you.

Sicilian Sesame Semolina—Our homage to Sicilily and a Bakehouse favorite since we opened, this bread is made from nearly 100% durum wheat (the same used to make pasta) in its two different forms—both the coarser ground semolina and the more finely ground durum. The entire loaf is then rolled in unhulled sesame seeds before baking. The natural oil in all those seeds that cover the dough gets slowly roasted in the oven, contributing an intense flavor and aroma, not to mention a lovely little crunch. And that’s just the crust! Inside there’s a firm, rich, and almost cake-like crumb with a golden yellow hue. This bread is fantastic toasted or grilled and pairs beautifully with garlic butter, pesto, olive tapenade, or a sprinkle of good parmesan. For more on why we're so taken with this exceptional Italian bread, head to our blog and read: "Sara's Sweet on Sicilian Sesame Semolina."

In this two-day class*, we'll walk you through the Bakehouse's recipes for Focaccia and Sicilian Sesame Semolina, covering all the essential techniques. On Day One, we'll meet briefly to discuss what in the world a poolish is and why you need it to make these Italian breads, before we mix it up and let it ferment overnight. On Day Two, we'll make our bread dough, and go over the techniques of handling yeasted doughs, proper kneading, shaping and proofing your loaves, and finding out when your loaves are ready to bake, and more. You'll get plenty of hands-on practice, leaving you with the skills to bake these Italian breads at home anytime you want.

You'll leave the BAKE! class with our recipes, the knowledge to recreate them at home, and the Focaccia and Sicillian Sesame Semolina you made in class. 

* Please note, this virtual class takes place over two consecutive days. On Day One, we’ll meet briefly to mix our poolish and answer any questions you might have. On Day Two, we will be mixing, shaping, proofing, and baking our two Italian breads.

 

What our guests have to say about this class:

I was looking for bread baking tips and ended up learning tons. I've always been a big fan of baking and this class has inspired me to try baking different types of bread. —Zixuan W.

Fantastic class with just the right mix of art and science. —Bridget W.

Include

Virtual Class
$85.00
12 spots left

May

21

2021

German Breads

5:00 pm
To
6:30 pm EDT

this class is being offered virtually.

While working with Eli and Tino of Dresdner Backhaus, a famous bakery in Dresden, Germany, we exchanged recipes and experience freely. Join us for this two-day class as we make three of the breads our German friends taught us: the Bakehouse's Dinkelbrot, a spelt, rye, and sunflower seed loaf; Wurzelbrot, a rye and wheat baguette; and Vinschgauer, a savory, seasoned mountain roll that's delicious with ham and cheese.

On Day One, we'll meet for 1.5 hours to mix our rye sour, make our soakers, and mix our poolish before letting them sit overnight. We'll also answer any questions you may have. On Day Two, we'll be mixing, shaping, proofing, and baking our German Breads. 

* Please note, to make the Wurzelbrot, you'll need a stand mixer with a hook attachment. 

 

What our guests have to say about this class:

Very thorough presentation. One of the best BAKE! classes I've taken. Taking home rye starter is a big plus! —Helen P.

Include

Virtual Class
$85.00
5 spots left

May

22

2021

Flatbreads Around The World

9:00 am
To
1:30 pm EDT

This class is being offered virtually. 

This class takes you all the way back to the origin of bread. Flatbreads have been around since humans first picked wheat off the stalk and decided to grind it and heat it. In this class we’ll make whole wheat tortillas*, za'atar bread, and einkorn naan; and we’ll demonstrate how to make a proper matzo . We'll teach you everything you need to know to make these versatile, full-flavored flatbreads.

You'll leave the BAKE! class with our recipes, the knowledge to recreate them at home, and all the flatbreads you made in class.

*We use lard in this one, but if that doesn't work with your dietary needs we can substitute butter. Just let us know ahead of time.*

* Please note, there are some specialty flours (Einkorn and True North) that are needed for this class, both of which are available for purchase in the Flatbread Flour Kit and in the Bakehouse Bakeshop. If you'd like more information before signing up for the class, please email [email protected] and we'll send you the information. 

 

What our guests have to say about this class:

These breads are amazing! I loved them all so much! The only difficulty with the class is deciding which one to make first. —Dana Y.

Include

Virtual Class
$75.00
8 spots left