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.

* Please note, to keep our BAKE! students and staff safe during the COVID-19 pandemic, we're offering only virtual classes at this time. 

Upcoming BAKE! Classes

April

21

2021

Who's Who of Jewish Cookies

4:00 pm
To
7:00 pm EDT

this class is being offered virtually.

Great Jewish cookies have great names. Rugelach! Mandelbrot! They command attention. Putting out a tray of these at a party is your way of saying “the cookie is king.” Together, we'll make mandelbrot, the Jewish cousin of Italian biscotti; and two kinds of rugelach (Yiddish for "little twists")current walnut and chocolate. We’ll walk you through every step of mixing and shaping these regal, head-turning, mouth-watering traditional Jewish treats.

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

What our guests have to say about this class:

The entire experience is so much more than a cooking class! The presentation—the conversation—the actual class—it's all so much fun! —Shirley D.
 

Include

Virtual Class
$60.00
7 spots left

April

21

2021

Who You Calling a Cream Puff?

6:00 pm
To
9:30 pm EDT

this class is being offered virtually.

Ever wonder how to make those tender hollow little cream puff shells? Well, join us to find out in this hands-on class! We'll share the history and teach you the basic techniques of creating sweet and savory pastries from pâte à choux (pronounced, pot-a-shoo) dough. You'll make your own craquelin-topped cream puffs, along with pastry cream to fill them, and savory gougères (a blend of pâte à choux dough and cheese). We will also demonstrate fried French Crullers. These recipes will kick your entertaining up several notches.

You'll leave the BAKE! class with our recipes, the knowledge to recreate them at home, and the cream puffs, pastry cream, and savory gougères you made in class.

What our guests have to say about this class:

There are so many different uses for this dough. I didn't realize you could make them savory. —Betty L.

This class was so much fun and informative. I can use the knowledge from this class in so many ways. —Patrice M.

I never thought I would feel confident to try these at home, but now it seems doable. All of the baking classes are fun and make things that appear difficult on TV much easier in practice. This has been my favorite course yet. —Anon.

Include

Virtual Class
$60.00
8 spots left

April

22

2021

Bring on the Brioche

12:00 pm
To
4:30 pm EDT

This class is being offered virtually. 

Brioche is one of the most satisfyingly rich breads in the world. And while it might seem a little trendy (brioche burger buns are popping up on many restaurant menus), brioche has been around for over 600 years and is believed to have originated in France with the Normans.

If you’ve never had the pleasure of a soft, buttery slice of brioche, let us fill you in! It's really a small step away from being a pastry. It has a golden color and a rich, soft texture from all the eggs and butter added to the flour, yeast, and salt. It’s great on its own, of course, but it makes rich bread pudding and French toast, and takes sandwiches and burgers to another level.

In this two-day class*, we’ll teach you how to make brioche dough, shape it, and bake it to perfection. You'll get plenty of hands-on practice in class with mixing, kneading, and proofing yeasted doughs—and you’ll be amazed by just how much butter you knead into the dough! We’ll also show you how versatile brioche dough is in a variety of recipes both sweet and savory.

On Day One, we’ll make one or two or more batches (your choice) of the brioche dough, before refrigerating it overnight; discuss the multitude of recipe possibilities for brioche; and then demonstrate how to transform one batch of brioche dough into our honey-almond Bee Sting Cake with vanilla bean pastry cream. On Day Two, we’ll take our prepared batches of brioche dough and teach you how to make three more delicious treats, each made with one batch of dough: a dozen brioche burger buns; one loaf of sweet Craquelin, the national bread of Belgium, enlivened with orange zest and sugar cubes soaked in Grand Marnier; and both sweet (chocolate) and savory (sausage) versions of en croûte.

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

* Please note, this virtual class takes place over two consecutive days. Depending on how much brioche dough you want to make, you’ll have the option of making brioche burger buns, Craquelin, Bee Sting Cake, and the sweet and savory en croûte. (You can make all the recipes in class, you'll just need more doughone batch for each recipeand hungry mouths!)

What our guests have to say about this class:

It's a super approachable teaching method—not intimidating at all and so informative! —Melanie

It was a very fun class, challenging but instructors were very encouraging with technique and methods. They gave great advice on alternative toppings and ingredients because of allergies. —Elizabeth H.

So much fun—energetic, enthusiastic instructors that keep it simple and practical—builds your confidence that you can do this at home. I can't wait to get started making my own brioch buns for some amazing black bean burgers. —Diane S.

Include

Virtual Class
$85.00
10 spots left

April

22

2021

Kids' Class: Patti Pockets

4:00 pm
To
6:00 pm EDT

This class is being offered virtually.

You’ll be sweet on these precious pocket pies, named after Patti, one of the Bakehouse's long-time pastry kitchen managers. Together we’ll make flaky, all-butter pie dough, cut it into pocket squares, fill them with fruit preserves, bake until golden brown, and garnish with a drizzle of glaze. They just taste so good!

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

This class is geared towards kids cooking solo, ages 12 and up, or younger kids with an adult assistant.

Virtual Class
$20.00
7 spots left

April

22

2021

Coffee Cake Craft

5:00 pm
To
9:00 pm EDT

this class is being offered virtually. 

Making a coffee cake is worth it for the smell alone! In this hands-on class, you'll craft three different coffee cakes so good you’ll be baking them for years to come—including the Bakehouse's popular Hot Cocoa coffee cake, Blueberry Buckle, and Salted Pecan Praline Banana Bread.  You'll have your household jumping out of bed in the morning for your fresh baked creation!

* Please note, having a stand mixer with a paddle attachment will be helpful for this class, but it's not required.

Include

Virtual Class
$75.00
10 spots left