Products We're Featuring
Next Door Drink of the Month:
An herbaceous blend of flowers from the ancient tea trees of Yunnan and fresh Rosemary.
Zingerman’s Bakehouse Cake of the Month:
Dobos Torta – 20% off
Pronounced [doh-bosh], this traditional Hungarian coffeehouse torte was created in 1887 by well known chef and confectioner József C. Dobos (1847–1924). It’s five thin layers of vanilla sponge cake and dark chocolate butter cream, all topped with pieces of crispy dark caramel. Taste one of Hungary’s most famous tortas!
Zingerman’s Bakehouse Bread of the Month:
Imagine sitting around a French farmhouse table waiting for dinner to be served–this would be the bread they’d bring out. A foot and a half across the top of its crisscrossed dome, looking a bit like a rough cut diamond, it has a thick crust and a soft white chewy interior with a flavor that tastes of toasted wheat. The 3 pound loaves are our favorite–cut in quarters and freeze what you don’t need right away–though to tell you the truth, some have been known to eat half a loaf in an afternoon. Baked to a nice dark crust, this is Frank’s favorite loaf. Amy loves the Farm Baguettes for appetizers.
- Craquelin 10/2-10/4
- Green Olive Paesano 10/9 & 10/10
- Somodi Kálacs 10/16-10/18
- Chernushka Rye 10/23 & 10/24
- Rosemary Baguettes 10/30-10/31
- Lemon Poppyseed Coffeecake 10/29-11/1
LiptauerIn our never-ending effort to bring back great flavors of days of yore, we’re excited to offer up this taste of Hungarian tradition. To make Liptauer (pronounced “Lip-tower”) we start with a base of our Farm Cheese, spice it up with fresh garlic, Hungarian paprika, capers, toasted caraway and just a touch of anchovy. It’s moderately spicy and exceptionally complex, with a big burst of flavor in every bite!
SALE PRICE $6.50/ea, REG PRICE $8/ea
Connétable SardinesFounded in 1853, the Connétable factory has been producing some of the world’s best sardines for over a century-and-a-half. These simple, no-nonsense classics from Brittany, France are cleaned by hand, fried and then packed in velvety extra virgin olive oil. Good enough for the fanciest of hors d’oeuvres or enjoyed right out of the tin.
SALE PRICE $6.60/ea REG PRICE $9.99/ea
New Crop Mlamala Black Pepper from IndiaPart of our work with Épices de Cru has been to discover the wonderful plethora of peppercorns that are out there in the world. Although Columbus failed to find any on his voyage across the Atlantic, the de Viennes have found plenty. The better-known Tellicherry peppercorns have been the staple of our cooking here at Zingerman’s for decades. But, of course, the de Viennes are opening a whole new world of black peppercorns to us. Black pepper, it turns out, is like wine or cheese or any other agricultural product in that there’s a huge range of sources, quality levels, crop years, and everything else. This new arrival is one of my favorites. The Mlamala pepper is one of the first to arrive in Ann Arbor from the 2015 harvest. It comes from the Cardamom Hills, near the source of the great green cardamom we get from the de Viennes (try it in the Armenian coffee at Zingerman’s Coffee Company!). It’s harvested in the hills facing the areas near the Periyar river where the de Viennes semi-wild Tribal black pepper (also amazing!) comes from. “Unlike tribal, it is from a domesticated variety of pepper vines, hence the larger berries. Similar terroir, different varietal,” Philippe explained. The pepper comes from a part of India that speaks Malayalam, one of the 22 official languages of the country. In case you were wondering, it has the largest number of letters in its alphabet of any of the Indian languages. The de Viennes’ friend and pepper-sourcer extraordinaire, Sudheer, shared that, “Mlamala, if you translate from the local Malayalam language, it means ‘deer.’ ‘Mala’ means Hills. So ‘Mlamala’ is ‘deer hills.’ Many years back Mlamala is the place having lot of deers, though now you can see only a few of them.” The district is very remote, situated on the bank of the Periyar River. It does not have a proper road, so jeep is the main mode of transportation. The remoteness has kept the area from being overly commercialized. Sudheer says that it “…has lots of small pepper farmers. Mlamala is surrounded by tea plantations. Many migrated from different parts of Kerala. 40 years back nobody wanted land over there due to bad weather. But it turns out the climate is good for quality peppers, now they made a good road.” Part of the quality comes from the altitude—these Mlamala pepper vines grow at 2500 to 3000 feet above sea level. The area gets a lot of sunlight which, along with the good local soil that’s naturally fertilized by the farmers, yields large and full flavored berries. Careful, timely harvesting and processing complete the picture. It’s a delicious, full-flavored, spicy regional black pepper. There’s a freshness and liveliness to its flavor, and an aroma that comes from being new crop. It’s actually air-shipped to Montreal for Épices de Cru, then boxed and sent south over the border to us. It’s got a lot of deep, balanced, long-lasting pepper heat. Lots of low notes, less wininess than the Wynad, more of a loving heat that really stays with me for a marvelously long and very pleasant time. Use it any way you would use other black peppercorns, which, if you’re like me, means on almost everything. I barely eat a meal without freshly ground black pepper. Salads, pastas, meats, seafood, soup, tomatoes… Honestly it’s even good on vanilla ice cream. Exploring the different black peppercorns we’re getting from Épices de Cru is going to bring you a set of whole new flavors and aromas. I hope you enjoy this special pepper as much as I have. – Ari
SALE PRICE $12/ea REG PRICE $16/ea
Bali Fully Washed KintamaniKintamani refers to the highland plateau in Northeastern Bali where coffee production thrives. Kintamani is situated between Mount Batukaru and the active Mount Agung, the highest point on the island. This lot comes from one of several producer groups in the area who farm in the Subak Abian and are based on the Hindu philosophy of Tri Hita Karana, which holds that prosperity comes from harmony among people, nature, and God. The Subak Abian were among the stakeholders who established Indonesia’s first Geographical Indication protection for coffee–similar to Parmigiano-Reggiano cheese in Italy or Champagne in France. Bali has a reputation for producing carefully processed coffees with more delicate flavors than typically found in beans from Indonesia. We like this coffee for its rich, nutty aroma and flavors of lemon and brown sugar.
$17.99/12 oz bag