June Bread of the Month
Jewish Rye bread

The bread that's been the base of a hundred thousand or so sandwiches at Zingerman's Deli for the past twelve years. Traditional Jewish rye bread is an endangered species these days! This is the real thing.
$3.50/ea.

Special Bread Bakes
Green Olive Paesano bread—Available for two days only Friday 6/15 & Saturday 6/16
Special Bread Bakes
Chernushka Rye Bread—Available for two days only Friday 6/22 & Saturday 6/23
Special Bread Bakes
Peppered bacon Farm bread—Available for two days only Friday 6/29 & Saturday 6/30

Eric's Oil

There's nothing provincial about this Provencal olive oil. Eric uses a blend of French olives, and one Italian olive varietal as a tribute to his Italian heritage. Smooth and buttery, with a hint of that Italian pepper.

The perfect cheese for people who think they don't like cheese. A fresh cow's milk cheese with Telicherry black pepper and garlic thrown in. Great with bread or tossed with pasta for an instant sauce.

This raw Swiss mountain cheese started life as a young cheese up in the Alps. We brought it to Ann Arbor and aged it in our cheese cave for months until it reached maturity—strong, stinky, scrumptious.

Rustic yet dapper, like a country bumpkin dressed up for the fair. This is a really straight-forward honest salami with a bit of red pepper that sneaks in at the end. Perfect in baguette sandwiches.

Jaime says this might be our most amazing vinegar. A fresh fig is one of the world's most delectable treats. Here is the essence of the fig in liquid form. You could use this as a dressing, but to really impress, sip it as an aperitif.

You could grow some fresh tomatoes, hand-harvest sea salt, press your own olive oil, hand-pick and hand-mash garlic and forage some wild fennel and then combine them all over an open flame in an ancient iron pot and slow cook for 6 hours and then it just might taste as good as this Tuscan sauce.