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.

Upcoming BAKE! Classes

July

28

2021

Cinn-ful Cinnamon Rolls

12:00 pm
To
3:30 pm EDT

This class is being offered virtually. 

Join us for one of our most popular hands-on classes! Your family and house guests won't soon forget waking up to the aroma of butter, cinnamon, and brown sugar from freshly baked sweet rolls. Learn how it's done! In this two-day class*, we'll teach the basic techniques of creating a sweet dough. You'll get plenty of hands-on practice in class with mixing, kneading, hand-shaping, and proofing yeasted doughs. We'll also show you how versatile our sweet dough is in a selection of recipes both sweet and savory. 

On Day One, we'll make our sweet dough, before refrigerating it overnight, and answer any questions you may have. On Day Two, we'll teach you how to make three delicious treats with our sweet dough: cinnamon rolls, pecan sticky buns, and a cheesy braid.

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

* Please note, this class takes place over two days. You’ll have the option of making two out three items with your batch of sweet dough: 6-8 large cinnamon rolls, a pan of pecan sticky buns, and a cheesy braid. (You can make all three recipes in class, you'll just need to make a second batch of sweet dough).

What our guests have to say about this class:

I've been baking for years and have worked in a bakery—I just love learning new tricks I might not know. —Barb S.

The cinnamon rolls were as light as pillows and the taste was pure heaven. —Joyce S.

Such a nice experience! I don't have much baking experience and I loved every minute of it! —Jolie S.

This was my best class yet, out of probably a dozen. I love the versatility of what I can do with the dough. —Beth S.

Include

Virtual Class
$85.00
1 spot left

July

29

2021

Ooh La La Croissants: French Pastry Class

12:00 pm
To
3:30 pm EDT

This class is being offered virtually and in-person. 

Join us for one of our most popular hands-on baking classes! In this hands-on class*, we'll teach you how to make traditional French croissants the Zingerman's Bakehouse way. There are very few places in the world outside of France where you can get a truly great, flaky, buttery croissant—Zingerman’s Bakehouse is certainly one of those places. We pride ourselves on their rich flavor, tender honeycombed interior, and crispy exterior that shatters a little when you bite into it. It’s mostly about taking the time to do it right and not using fake ingredients or pre-made frozen doughs. And we think it’s well worth the time and effort to do so. Like we say, you really can taste the difference. 

This class is a great choice for any beginning or advanced baker looking to build up their baking skills and recipe box. We'll teach you the key techniques for working with a yeasted dough, creating a butter-laminated dough (layering the dough with butter and folding it over), filling the croissants, proofing them properly to achieve the right texture inside, and finally, baking them to a rich golden brown. When you smell the sweet aroma and taste the buttery flavor of your croissants fresh from the oven, you'll be so happy that you made the investment in making them from scratch.

We'll make our butter croissant recipe from start to finish, giving you the option, as well, to fill your croissants with both our rich almond frangipane spread (we'll give you the recipe for that, too) and bars of intense dark chocolate imported to us in Ann Arbor from renowned French chocolatier Michel Cluizel, before baking them all to perfection. There are few more sublime things in our book than enjoying a freshly-baked croissant that is still a little warm. We can’t wait for you to try it. It’s going to be life-changing. And we know where you can get a good cup of coffee to go with it, for the full effect.

For some storied history on the French croissant, head to our blog and read, "From Kipferl to Croissant: A Brief History." 

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

We'll end the in-person class with a tasting of warm croissants and you'll go home with croissant dough to bake later and some great coupons.

(You may want to bring a cooler and ice pack to class with you for storing your bake-at-home croissant dough on the ride home if you are traveling more than an hour to attend. That way it will stay chilled and not begin to rise on your trip home.)

* Please note, the virtual class takes place over two consecutive days. On Day One we will make our yeasted, butter-laminated croissant dough, before refrigerating it overnight; and go over filling options, including how to make our almond frangipane.  On Day Two we will roll, fill, and shape our croissants, followed by some downtime for proofing; and then bake them.

* The in-person class takes place over one day for four hours.

WHAT OUR GUESTS HAVE TO SAY ABOUT THE CLASS:

It's always good to learn as much as possible about what we eat, and homemade will taste better than store-bought. This is a great skill set to add. —Keith P.

Thee taste of homemade croissants in class emphasized the value of making them myself. —Amy A.

It was a lot of fun and very easy to follow for a beginner with zero baking experience. —Bob P.

Include

Virtual Class
$85.00
8 spots left

July

30

2021

Rockin' Rye Bread

12:00 pm
To
4:30 pm EDT

this claSs is being ofFered virtualLy and in-person. 

It's no secret we love rye around here! In this hands-on class, we'll teach you to make three varieties of rye bread that Zingerman’s Bakehouse is famous for: our Onion Rye and Pumpernickel, as well as Vorterkaker, a Norwegian 100% rye. Each bread has its own unique personality that you’re sure to love. Our Onion Rye is brimming with flavor thanks to fresh, caramelized onions and lots of poppy seeds baked inside and on top. Our old-world-style Pumpernickel bread is dark, moist, and also full of flavor. Both these ryes are made with the same detailed process and organic rye sour as its cousin, our famous Jewish Rye bread. And Vorterkaker? You’ve never baked a bread like this before. It’s a traditional rye baked into a flat disc and flavored with fennel and anise seeds.

All of the rockin’ rye varieties we’ll make in class are moist and full of flavor, thanks in no small part to our organic rye sour starter. We also use what we call “old” in our recipe. It’s simply rye bread from a previous day mixed with water to make a mush. It adds to the texture of the bread and spiritually connects today to yesterday, recognizing the circularity of our lives. We use more rye flour and less yeast than other bakeries, bake our loaves on a stone hearth, and mist the crust with water right out of the oven. That quick steam makes the thin crust shiny and crispy

No matter which rye bread you like best, your sandwiches will be sending you thank-you notes!

You'll leave the BAKE! class with our recipes, the knowledge to recreate them at home, and everything you made in class: a rye sour starter, two loaves of Onion Rye, a loaf of Pumpernickel, and a disk of Vorterkaker.

We'll end the in-person class with a rockin' rye tasting and you'll go home with some great coupons.

* Please note that the virtual class takes place over two consecutive days. On Day One, we’ll meet to mix and discuss our rye sour starter, before letting it ferment overnight. On Day Two, we’ll bake!

*The in-person class takes place over one day for 4.5 hours.

In-Person Class
$130.00
1 spot left

July

31

2021

Danish: The Breakfast of Vikings

9:00 am
To
1:00 pm EDT

This Class is Being OfFered VirtualLy and in-person. 

Sail ashore and conquer the mysterious and rich world of Danish dough. In this hands-on class*, we'll teach you the techniques for laminating rich dough with butter, make your own dough, and create hand-shaped Danish (almond-filled bear claws, pinwheels, and pockets filled with cream cheese or fruit), each surrounded by the rich tender flaky dough that makes a good Danish. We'll also teach you how to make lemon curd and turn your laminated Danish dough into the Bakehouse's ethereal Lemon Clouds—the light, airy, buttery pastry with a kiss of lemon curd inside.

You'll leave the BAKE! class with our recipes, the knowledge to recreate them at home, and the 18 Danish you made in class.

We'll end the in-person class with a Danish tasting and you'll go home with some great coupons.

* Please note, the virtual class takes place over 2 consecutive days. On day one, we'll make the laminated dough and go over all your options for topping/filling your 18 Danish. On day two, we'll shape, fill/top, and bake all your Danish.

*The in-person class takes place over 1 day for 4 hours.

What our guests have to say about this class:

Such a fabulous class of hands-on experience and tasting! I feel much more confident about making Danish and using yeast! —Danielle K.

I'm so excited to take what I learned home and make Danish for friends and family! —Corey A.

Comprehensive and fun! Perfect in every way. —Laura A.

Include

Virtual Class
$85.00
8 spots left

August

1

2021

Dobos Torta: Hungary's Most Famous Cake

9:00 am
To
1:00 pm EDT

This class is being offered virtually

 

Join us for this hands-on class as we make Dobos (pronounced doh-bosh) the Zingerman's Bakehouse way. This traditional Hungarian coffeehouse torte was created in 1884 by well-known Hungarian chef and confectioner József C. Dobos (1847–1924), in Budapest, which, at the height of the Austro-Hungarian Empire, enjoyed a coffeehouse culture of delicious fancy tortes and great coffee. Our Dobos torta is five layers of light vanilla sponge cake filled and iced with dark chocolate espresso buttercream, the sides covered in chocolate brownie crumbs, and garnished on top with a layer of crisp rich caramel.

 

We'll teach you how to make the cake layers, buttercream, brownie crumbs, and caramel, and then how to assemble these into a truly delicious and decadent dessert, all in your home kitchen*. This beloved torte evokes the elegance of Budapest's by-gone coffeehouse culture and the pastry traditions of Hungary, a country touted as “the land of 10-million pastry lovers,” by George Lange, the Hungarian-born American restaurateur, food and travel writer, critic and journalist. Taste one of Hungary's most famous tortas. 

 

*Please note, to make the Dobos Torta, you’ll need a stand mixer with paddle and whisk attachments or a hand-held mixer.

Include

Virtual Class
$60.00
7 spots left