Bread, Bagels, Pretzels and Rolls
After getting tired of driving to Detroit to pick up the only good rye bread we could find in Michigan in the 80s, we started baking our own bread at Zingerman’s Bakehouse on the south side of Ann Arbor in 1992. We did this because great bread really does make a difference. It’s an essential ingredient for making a great sandwich. Years later we started making traditional bagels with a crust worthy of being called ‘crust’, not a doughy version of a bagel that you find rampant in these parts. But a real bagel, with a hole in the center that’s big enough to fit your thumb; something that you usually only find on the East coast or in New York City. Swing by the Bread Box and take home a loaf of fresh bread or real bagels baked daily.
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Zingerman’s Bakehouse – The Book
A book 25 years in the making, packed with best loved recipes for baking and business. This is the must-have baking book for bakers of all skill levels. Since 1992, Michigan’s renowned artisanal bakery, Zingerman’s Bakehouse in Ann Arbor, has fed a fan base across the United States and beyond with their chewy brownies and ginger jump ups, famous sour cream coffee cake, and fragrant loaves of Jewish rye, challah, and sourdough. It’s no wonder Zingerman’s is a cultural and culinary institution. Now, for the first time, to celebrate their 25th anniversary, the Zingerman’s bakers share 65 meticulously tested, carefully detailed recipes in a beautiful hardcover book featuring more than 50 color photographs and bountiful illustrations. Behind-the-scenes stories of the business enrich this collection of best-of-kind, delicious recipes for every “I can’t believe I get to make this at home!” treat.
Zingerman’s Bakehouse Bread Special:
This naturally leavened loaf is simply organic wheat flour, water, and sea salt. The crumb has a mild sour tang and the flavor of toasted wheat. The caramelized crust gives it extra flavor, too. Farm bread makes any sandwich better!
- Babka – everyday in September
- Blueberry Buckle – 9/1-9/4
- Black Olive Farm – 9/1-9/2
- Craquelin – 9/8-9/10
- Honeycake – 9/15-9/30
- Challah Rounds – 9/15-9/30
- Moroccan Challah – 9/15-9/30
After a mighty long hiatus, babka is back, baby! So what is it? Babka, which means little
grandmother in Yiddish, is a traditional Jewish loaf of sweet bread. It all started when nuts and
seeds were twisted up with scraps of challah dough on Shabbat, then it evolved into the modern
day chocolate version when Jews arrived in New York. Variations can be found by other names
throughout Eastern Europe.
There’s a lot going on in our babka. We start with a rich buttery brioche dough, paint it with dark
chocolate, sprinkle it with chocolate crumble and orange syrup soaked raisins, twist it up, and
carefully place that work of art in the pan. The loaf is baked to a golden brown with a fragrant
cinnamon sugar top. We’ll go a long way for full flavor! A slice of our dark chocolate raisin babka is
great for morning coffee, evening dessert, afternoon tea time or anytime. Warming it up a little would
be nice too. Enjoy!