Our fantastic gruyere is hitting its flavorful peak at about 18 months for a full, concentrated flavor and plenty of those little flavor crystals we love! Makes the tastiest fondue we've ever had!

A Zingerman's exclusive and one of our favorite Dutch cheeses! Made from 100% raw Jersey cow's milk and aged about 8 months, this cheese hits a perfect balance of creaminess and the full flavor of a well aged cheese.

Still the king of English Farmhouse Cheddars! We select our wheels from exceptional batches that are aged to at least 18 months which makes for a fuller, more complex flavor.

Our current batch of dry-cured Parma hams have been aged for 40 months (12 months is the standard) making for some really amazing, sweet and surprisingly mellow ham. Hand-sliced to order right off of the bone!

These are still some of the best American salamis we've ever tasted. From salami-veteran Francois Vecchio's traditional recipes, made with fresh Berkshire pork in natural casings, seasoned just enough to highlight the natural pork flavor.

These tins have about 3 years of age on them now, making for really rich and mellow tuna flavor. Pair with a handful of our niçoise olives and make yourself the best niçoise salad ever!

It's summer in Australia right now, so it's the perfect time for us here in wintry MI to enjoy their latest harvest of olive oil. Pressed in June '10, the Meltzer family created a special blend just for us — buttery & silky with nutty undertones and a peppery finish.

From our friends' family estate in Zakynthos, Greece to your table, this delicious blend of two classic Greek olive varietals are bottled unfiltered and have a pleasantly bitter, fresh, bright flavor. A great oil for any dish.

From the South Australian plains comes this smoky, caramel-y and a tiny-bit sweet aged vinegar. Reduced over open air fires and then carefully aged in old wine casks, it's reminiscent of a sherry with a down under twist.

Hand picked, unfiltered and as fresh as it gets from California. Only a limited amount of Pasolivo's olive oil harvest is bottled immediately after pressing, capturing its burst of intensity and raw flavor that eventually fades over time.

Zingerman's Candy Manufactory
Zzang! Bars

Buy 2 Zzang! bars and get one free at the Deli! Choose from our Zzang!® Original, Ca$hew Cow and What the Fudge?

Olive of the Month!
Niçoise Olives

Classic French olives, evenly ripe, naturally cured without pasteurizing for better texture and flavor. Pair with Ortiz Bluefin Tuna for an amazing Niçoise salad!
$18.99/lb

Cheese of the Month!
Zingerman's Creamery Manchester cheese

The Manchester is a velvety-rich double-cream cow's milk cheese with a fragrant, bloomy mold rind. It runs the gamut from mild, soft and slightly runny under the rind to dense and firm with wild rogue molds and strong mustiness.
on sale! $9.99/lb, $2 off! (regular $11.99/lb)

Bread of the Month!
Zingerman's Bakehouse Rustic Italian Round

One of our best selling breads for its versatility. It has a beautiful white crumb and a golden brown crust. From panini to pb&j, it does it all.
$4.50/ea (regular $6.25/ea)

Special Bakes!

Rosemary baguettes special bake on 1/8 & 1/9, 1/9 & 1/10
Crusty French baguettes with fresh chopped rosemary. A perfect pairing with olive oil or fresh goat cheese. Early morning and late morning bake.

NEW Roasted Garlic Italian bread special bake on 1/15 & 1/16
Our oh-so popular, golden crusted Rustic Italian bread with a savory addition- fresh whole cloves of garlic, roasted and mashed. Makes instant garlic bread with a little spread of butter. 1.5 Lb loaf. Late afternoon bake.

Black Olive Farm bread special bake on 1/22 & 1/23
A crusty round of our signature farm bread studded with marinated black olives. Late afternoon bake.

Loomis bread special bake on 1/29 & 1/30
Tangy farm bread with chunks of Zingerman's Creamery Cheshire cheese (created by Creamery partner John Loomis) and roasted red peppers from Cornman Farms in Dexter, MI. A Zingerman's exclusive! Late afternoon bake.

New Pastries!

Lemon Scone
Just enough flour to hold the butter and cream together, with a lovely lemony flavor. A bit of sunshine in your winter morning.

Bacon Pecan Sandy Cookie
This recipe developed for our Bakin' with Bacon class. It's a sweet and salty satisfying mix- apple wood smoked bacon, toasted pecans in a melt in your mouth buttery cookie, sprinkled with a pinch of sugar and salt. Bacon lovers gotta try 'em.

Apricot Rugelach
Tender, flaky butter and cream cheese dough, hand-rolled around Italian apricot preserves.

We borrowed this idea from the Deli's own Evan Swedish, who enjoyed a version of this sandwich when he was a boy growing up in Virginia. Perfectly spiced pastrami and oven-melted Grafton Cheddar Cheese on pumpernickel bread, served with a side of our homemade applesauce for dipping or spreading on thick.
$12.50/ea

Layers of fluffy yellow chiffon cake, our own white chocolate mousse, and raspberry preserves garnished with white chocolate shavings.
20% off!

By design Brazilian beans coming from Daterra Estates are selected and roasted to produce a rich and hearty espresso, thick with luxurious crema. What some folks don't realize is well-roasted espresso beans can also be brewed in a drip maker to produce a great cup of coffee that is exceptionally dense, very rich and very smooth.
17.99/lb