Bread of the Month!
Jewish Rye bread
Traditional, turn-of the century Jewish recipe for chewy, crusty rye bread. Real rye like this is hard to find these days!
In the April “Sandwich Issue” of Saveur magazine, Jane and Michael Stern—”two aficionados of traditional Jewish rye”—embark on a quest to “track down the country’s tastiest loaves.” “America’s very best rye?” they write, “No contest. We found it in Ann Arbor, Michigan…It comes from Zingerman’s Bakehouse, which makes loaves of rugged rye that are dense and springy, laced with the taste of hearth smoke.”
Cranberry Pecan bread baked on 5/6 & 5/7
Making a special appearance for Mother’s Day weekend! And what a great gift or brunch treat it would make! How do we pack so much flavor in 1¼ pounds? This is a dense loaf loaded with dried cranberries and toasty pecans. It’s a well known phenomenon in our store that customers grab a sample of this on their way out; they might get as far as their car door, but they always come back in to
buy a loaf. It’s deliciously habit forming.
Scallion Walnut Farm bread baked on 5/13 & 5/14
Our crusty, slightly sour farm bread with toasted walnuts and fresh chopped scallions.
Potato Dill bread baked on 5/20 & 5/21
Roasted potatoes, fresh dill and scallions mixed up in a round of our chewy tangy sourdough. Great on a tuna melt or toasted with cream cheese.
Loomis bread baked on 5/27 & 5/28
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.
Blueberry Buckle for Memorial Day Weekend, 5/28 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.