All of our desserts & pastries are made down the road at Zingerman’s Bakehouse! Find out more information and more goodies at zingermansbakehouse.com

Coffeecakes

Sourcream Coffeecake
Rich, moist Sourcream Coffeecake loaded with cinnamon and walnuts, baked in a traditional bundt pan.

Gingerbread
Moist, spicy, and super flavorful gingerbread cake made with real butter, molasses, crystallized ginger and a bit of Zingerman’s Coffee company brew.

Hot Cocoa Coffeecake
Ultra-chocolaty, filled to the brim with natural cocoa powder from Scharffen Berger, this coffeecake is like a well-made cup of hot cocoa that can be savored anytime of day.

Lemon Poppyseed Coffeecake
Made with real lemon oil from Boyajian, loads of real butter, real vanilla and a veritable passel of Dutch poppy seeds.

Olive Oil Cake
Made with extra virgin olive oil, orange liqueur, fresh orange juice, fresh lemon zest, and toasted almonds.

Muffins

There’s a lot of flavor in these scrumptious little muffins. We hand mix (literally, to keep them tender) some great ingredients: real butter, vanilla, buttermilk, fresh eggs, wild blueberries, real orange oil, toasted sunflower seeds and more.

Try them all:
Cranberry-Orange Muffin
Blueberry Muffin
Maple Bran Muffin
Sugar Crisp Muffin

Cakes

Hunka Burnin’ Love Chocolate Cake
Four layers, three kinds of chocolate and a whole lotta love. The most intensely chocolate-y cake around!

Buttermilk Cake
A dense buttery yellow cake filled with raspberry buttercream and covered in smooth vanilla swiss buttercream.

24 Carrot Cake
We peel and grate forty pounds of carrots to make one batch of this cake. Combine them with toasted walnuts and aromatic spices and you get a great cake that’s totally delicious on its own. Cover it with a generous amount of cream cheese frosting and it becomes irresistible.

Hummingbird Cake
A traditional southern cake of coconut, fresh bananas, and pineapple covered in cream cheese frosting.

’07 Heaven Cake
Alternating chocolate cake, coconut cake, and vanilla swiss butter cream. Then it’s all covered in Belgian chocolate butter cream and toasted almonds.

Cupcakes
Cupcakes make people smile. They can be a party for one, or a crowd pleaser. Stop by the Next Door and see what delicious flavors we are offering!

Stuffed Cupcakes
Our stuffed cupcakes are cupcakes for grown ups you might say… Stop by the Next Door and see what delicious flavors we are offering!

Zing’casion Cakes
Better cakes make better birthdays! And the same goes for any occasion, so we have created a seasonal line of special cakes for you to choose from. You might see colorful fondant streamers, hand-made flowers, ladybugs, or even cakes wrapped up to look like a gift. Call to find out about our latest designs.

Morning Sweets

Bostock
Frank and Amy, Bakehouse managing partners, tried this pastry creation ten years ago and they are still thinking about it. It’s that good! We take a slice of our independently awesome brioche, brush it with orange flavored simple syrup, spread it with almond frangipane, sprinkle it with toasted almonds and bake it. Totally worth getting out of bed for.

Apple Tarts
Crisp buttery puff pastry filled with a treasure trove of fresh seasonal Michigan apples baked in sweet butter and vanilla sugar. Sounds simple, but it is simply incredible.

Cinnamon Rolls
Almost anyone can make a cinnamon roll smell good while it’s baking. Unfortunately, most have little more than aroma to offer – you won’t taste much more than sugar and cinnamon. The real challenge is to make a cinnamon roll that tastes as good as it smells, and these fill the bill. Break one open and stick your nose up close, you’ll smell the sweet butter, the Indonesian cinnamon, the real vanilla. Then eat and enjoy. Warm ‘em up for an extra-tasty wake up call.

Cinn-Oh-Man
A breakfast pastry with intense cinnamon flavor! Flaky layers of buttery croissant dough laminated with cinnamon butter glazed in cinnamon and vanilla. We tested them everyday for a couple weeks and the staff would eat the whole batch in minutes. We think you’ll love them too.

Lemon Clouds
These babies have taken the world of breakfast pastries by storm! This airy butter pastry is kissed with a touch of our fresh lemon curd to create a danish that will lift you up in to the clouds.

Rugelach
The royalty of Jewish pastry — cream cheese dough rolled around toasted walnuts, currants & lots of cinnamon sugar.

Mandelbread
A traditional Jewish treat loaded with almonds and scented with fresh orange & lemon zest. Better than biscotti!

Graham Crackers
Our Graham Crackers are, of course, made with really great ingredients. Real butter, dark Demerara sugar from Mauritius, clover honey, Indonesian cinnamon, fresh eggs, some sugar, and a little touch of ground ginger.

Hamentaschen
One of the best Jewish sweets. These beautiful little triangularly shaped cookie pockets are stuffed with an array of our favorite fillings: including cheese, apricot, poppy seed, prune, raspberry, cherry and almond.

Paris Brest
The French excuse to eat mounds of praline pastry cream and vanilla bean whipped cream. It’s plate lickin’ good!

Strudel
We take our own strudel dough and carefully hand stretch it over an 8-foot table until it’s thin enough to see through, then its folded and layered with melted butter and a sprinkle of cake crumbs, wrapped around Zingerman’s Creamery Cream Cheese, vanilla bean and Italian apricot preserves, baked until golden brown and dusted with powdered sugar. Available two days a week.

Danishes

Vanilla Bean Cheese Danish (on vacation)
There’s half a vanilla bean in every one of these delicious danishes. A turn-of-the-century treat, best when warmed to release the vanilla flavor.

Cherry Pecan Danish
Traditional Danish pastry with Michigan dried cherries and toasted pecans.

Pies

Pecan Pie
This is our all time best selling pie. It’s a pie so good even Southerners pay for it happily. Why? It’s a pile of toasted pecans, literally, surrounded by a rich brown sugar custard made from unrefined Mauritian brown sugar, real butter, and vanilla. It’s intensely flavorful and sticky finger lickin’ good.

Cranberry Walnut Pie
Michael London, who taught us how to bake when we first opened in 1992, gave us the recipe for this pie. It mixes rich brown sugar custard with tart cranberries and toasted walnuts. Its beautiful to look at, great on a Fall or Winter table, and tastes remarkable.

Old School Apple Pie
This American beauty has a lard and butter crust like they used to make ‘em back in the day. Lard gives a crust an extremely tender, almost crumbly texture. This crust literally melts around the apples giving the pie a rolling hills appearance that we often see in drawings depicting apple pies. In honor of traditional apple pie we kept the filling completely simple: a little butter, a little cinnamon, and smidge of nutmeg and some sugar. If you’d like to try something very traditional, at one time totally mundane, but now tough to find…drop in for a taste! We hope you’ll like it as much as we do.

Lemon Merenga
A fresh burst of lemon to get your taste buds dancing. We take a crisp tart shell and fill it with our own house-made lemon curd (lots of fresh lemon juice, some sugar, egg yolk, and sweet butter) and top it with toasted meringue. It’s a wonderful balance of sweet, tart and texture. Do you know how to do the merenga?

Chocolate Chess Pie
This pie is really special. You may not have heard of such a treat if you’re not from the South, but when we were looking for traditional American desserts to make for Zingerman’s Roadhouse this one came up and its been on the menu ever since. We make a rich chocolate custard with Scarffenberger dark baking chocolate and bake it in a buttery crust. Top it with some fresh whipped cream and maybe a few berries.

Pumpkin Pie
Pumpkin was a native North American squash that was widely eaten by native Americans long before Europeans arrived. Pumpkin pie really was on the menu at the Pilgrims’ second Thanksgiving in 1623. Hundreds of years later it’s still on the menu in most homes. Now that’s staying power. Creamy pumpkin filling spiced with Indonesian cinnamon, ginger, and cloves and made as rich as a person could stand with the addition of cream from Guernsey dairy, a Michigan family-owned dairy.

Cheesecakes

Made with fresh cream cheese from our neighbor Zingerman’s Creamery. Chocolate with magic brownie crust, New York style with real vanilla bean and a pastry crust, or Muscovado brown sugar with a graham cracker cornmeal crust.

Cookies and Brownies

Over the Moon Pies
As seen in the New York Times! Not really a cookie or a brownie, these are in a class all their own. The kind of pastry that sends most everyone over the moon with one bite and has taken the bakehouse by storm from the start. We take two little chocolate cakes, fill them with real vanilla butter cream, and bath them in crisp dark chocolate. Enough said.

Big O’ Cookies
Large flake organic oats, huge Red Flame raisins, and real maple syrup.

Funky Chunky Chocolate Cookies
Don’t be fooled by their simple appearance. These are classic cookies brought to new heights. They’re full of chunks (not chips) of Callebaut Chocolate and toasted walnut halves. Holding the chocolate and nuts together is a rich flavorful cookie full of sweet butter, brown sugar and real vanilla.

Ginger Jump-up Cookies
What makes these cookies so special? We use unrefined brown sugar from Mauritius (Ma…what? It’s an island off the coast of Africa.) and juicy chunks of crystalized ginger. The result is a chewy, spicy, sweet treat.

ZBPB’s Cookies
Simple and delicious. Traditional crumbly peanut butter cookies made from Bazzini peanut butter-no sugar or preservatives, just ground peanuts.

Magic Brownies
The brownies that Zingerman’s fans have been feasting on for over two decades and our most popular. They have a soft, chocolate, chewy interior dotted with toasted walnuts, and are covered with a thin chocolate crust. USA Today raves about them.

Black Magic Brownies
Same intense, chewy chocolate base as the traditional Magic Brownies but baked without the walnuts. Immerse yourself in the best-tasting argument around: Are they better with or without?

Buenos Aires Brownies
Two layers of our Black Magic Brownie sandwich a layer of Dulce de Leche, the Argentine caramel cream. Topped with a blend of cooked sugar and almonds that makes a toasty, dark caramel that we grind into a sweetly crunchy praline powder. Wow! The $64 million dollar question is “How do they get that caramel between the layers?”

Pecan Blondie Brownies
Moist butterscotchy blondies dotted with hand made pecan praline. Just a pinch of sea salt sprinkled over the praline makes the flavor really sing. This is Charlie, our pastry manager’s, personal creation.

Scones

You have no idea how passionate people can get over a scone? Zing regulars practically purr when they get to eat these things. Others beg (unsuccessfully) for the recipe; some start screaming if they come in and discover we’ve sold out for the day. Without revealing the recipe, we will say that the secret is in the ingredients: sweet butter, heavy cream, and super quality mix-ins like Michigan dried cherries, crystalized ginger and currants. (We allow no shortening shortcuts to cut the cost and carve up the flavor.) Delicate, flaky and velvety smooth as they melt in your mouth. So rich you never need to butter them. So good you won’t eat just one.

Try them all:
Cherry Scone
Currant Scone
Ginger Scone
Country Scone

Cheddar Herb Scone
Just close your eyes and imagine…tender, flaky texture combined with the flavors of fresh rosemary and Vermont cheddar. They’re even better with scrambled eggs or make a bacon sandwich on them.

All-Butter Croissants

Our croissants are the real thing! Classic Parisian pastry made with multiple layers of butter laden dough. Cut open a croissant and you should immediately see a lacy network of caverns and crevices, never a dense interior. Stick your nose inside and you’ll immediately smell the difference between a croissant properly made with butter and one that’s been marginalized with shortening. Take a taste and you’ll experience the rich, buttery, melt-in-the-mouth flavor that have made croissants a favorite of cafe’ goers in Paris for so many centuries.

Almond Croissant
Our all-butter croissant filled with our own toasted almond frangipane and topped with slivered almonds.

Pain Au Chocolat Croissant
A double dose of dark Valhrona chocolate in the center of a flaky, butter pastry. A Parisian favorite.