Farm-raised salmon from the Bay of Fundy, cured using Snow’s Sugarbush Grade B maple syrup and a hint of Vietnamese Cinnamon, right here in Ann Arbor! It’s softly sweet and subtly spicy with a smooth smokiness and rich salmon flavor.

A long time staple at the Deli! We get this salted, sweet cream butter delivered weekly from Onsted, Michigan. It’s got a higher butterfat content than commodity butter and it’s cut to order for ultimate freshness and clean, pure flavor.

One of our favorite cheeses from the Zingerman’s Creamery! A tangy, hand-ladled goat’s milk cheese liberally spiked with green peppercorns. It’s a very versatile cheese with a spicy kick, pairs well with savory and sweet flavors, and great for parties!

We’ve searched long and hard for the perfect dog, and we think our friend Sy Ginsberg of United Meat and Deli makes the best one we’ve ever tasted! All beef, skin-on, plump and juicy dogs.

Seriously good pastrami, that perfectly balances great beef with a little smoky sweetness, and just enough spice. We prefer our regular or navel cut for hot sandwiches and the lean cut for eating cold. Our very own recipe, created with our long-time friend Sy Ginsberg, from UMD.

Well rounded and complex, this New Zealand oil draws inspiration from Tuscany. Peppery and herbaceous, with hints of artichokes and cut grass- great for seasoning foods, or straight-up
dipping.

From Australia, this carefully blended oil has a fresh, almost intoxicating aroma of sun-ripened tomatoes and sweet apples. Rich, creamy, wonderfully fragrant and complex, with a subtle, lingering peppery finish.

Casados is a marriage of opposites. An exclusive blend made just for us (and you!). Frantoio, with its almondy aroma and peppery finish, is lively and engaging. Olave and Zingerman’s will each donate $1.00 for every liter of frantoio or casados olive oil sold to the non-profit un techo para chile (a roof for chile) to help rebuild homes. untechoparachile.com

Exclusive! A rare, Basque vinegar made from Hondarribi Zuri and Beltza grapes. With a little natural conversion and a lot of effort to get it here, we’ve fallen in love with it’s mouthwatering, savory flavor.

Mixed Spanish olives with house-made heat: marash pepper, garlic, jalapenos and scallions.

$14.99/lb

2006 and 2007 AMERICAN CHEESE SOCIETY WINNER. A dense, lemony goat brick covered with a snow-white mold rind and liberally studded with freshly cracked green peppercorns. As it ages, the pepper becomes more assertive and the cheese develops more goat flavor.

$25.99/lb – $3 off if you buy a 1/2 pound or more

The traditional bread of the Puglia region of Italy. Pass it around the table for ripping and dipping in great olive oil, soup or pasta sauce.

$4.50/ea (regular $6.25/ea)

Special Bakes!

Loomis bread baked on 5/7 & 5/8
Tangy farm bread with chunks of Zingerman’s Creamery Cheshire cheese and roasted red peppers from Cornman Farms. It’s a ZCoB trifecta and a Zingerman’s exclusive. Late afternoon bake.

Rosemary baguettes baked on 5/14 & 5/15
Crusty French baguettes with fresh chopped rosemary. A perfect pairing with olive oil or fresh goat cheese. Early morning and late morning bake.

Pumpernickel Raisin bread baked on 5/21 & 5/22
Chewy, traditional pumpernickel bread with juicy red flame raisins and a sprinkle of sesame seeds. Great toasted with a schmear of Zingerman’s Creamery award winning cream cheese. Late morning bake.

Black Olive Farm bread baked on 5/28 & 5/29
A crusty round of our signature farm bread studded with marinated black Kalamata olives from Greece. Late afternoon bake.

Blueberry Buckle for Memorial Day Weekend, 5/29 delivery
A buckle is an American coffeecake that dates back to colonial times. Our sweet and moist version has a bounty of wild blueberries, sweet butter, a touch of orange and cinnamon, and is topped off with a remarkable butter-crumble crust.

This sandwich was created for Zingerman’s Deli by a group of students (Olof, Lynus, Brianna, Alexis and Pierce) from the Mack Open School. Their recipe starts with provolone, Genoa salami and Zingerman’s pastrami piled high on a sliced baguette. Then, after adding a little lettuce and a couple slices of our dill pickles, they ask us to ‘squirt some honey mustard in there.’ Steps #9 and #10 call for us to “Eat” and “Enjoy!” We think you will!

$9.99/ea

A modern twist on a Passover Tradition — Sponge Cake! We’ve dressed up this normally tasty but plain dessert and it’s so good we’re making it beyond Passover. Try our light and lemony sponge cake with lemon curd between the layers and a caramelized meringue exterior. A pretty, flavorful and light dessert. Plus it’s wheat free!

20% off!

Papua New Guinea (PNG) is a staple in our coffee lineup. We were recently offered a small lot of peaberry PNG. Normally, two seeds develop inside each coffee fruit. In a small percent of the berries only 1 seed is formed and wraps around the fruit and is called a peaberry. Because of this small size, it must be roasted a little more gently.

$17.99/lb