What is Zingerman’s anyway?
It started with a small deli but it has obviously grown way beyond that. For nearly 30 years now our emphasis on education, flavor, tradition, and the integrity of ingredients has helped create a living culinary laboratory where customers can experience everything from corned beef and noodle kugel to estate-bottled Tuscan olive oil to terrific grits from South Carolina. We sell tons of brisket, thousands of hand-shaped traditionally made, Bakehouse bagels, and many thousands of Magic Brownies every year. At the Deli and Roadhouse we serve complete meals to customers from all walks of life every week. We’re also local artisan producers — Zingerman’s Bakehouse makes traditional bread and pastries; the Creamery crafts fresh cheeses; the Coffee Company sells carefully roasted beans; and the Candy Manufactory makes some pretty amazing old-fashioned candy bars! Zingerman’s Mail Order ships it all to food lovers across the country.
Finding food is hardly all we do here. From the start, it’s been our sincere hope that Zingerman’s will always be a place where people will leave having had a rewarding and really positive experience. The kind of spot where folks who’ve never heard of hundred-year-old balsamic vinegar, Nashville hot (as in super-spicy) fried chicken, chess pie, rye, or handmade harissa can come and taste these things for themselves. An organization in which new staff members can relatively quickly become veritable experts. Whether it’s hot corned beef, home-cooked chicken broth, well-aged wheels of mountain Gruyere, or really good loaves of hearth-baked French mountain bread, we want to bring as much traditional food to as many people as we possibly can.
Given all the good press we’ve had and the number of visitors for whom we’ve become a destination, I guess it’s safe to say that Zingerman’s has become an Ann Arbor institution. Our local customers come in regularly—many every day. People who’ve moved away make return trips just for the Zingerman’s experience. Many who’ve left Michigan will still make meals out of our food by using our catalog-based mail order business or website. Others come back to take classes at BAKE!, or to learn about business approaches in our ZingTrain seminars. Our guests tell us that most anywhere they go, once they tell people they’re from Ann Arbor the odds are that the person will respond by talking about one of two landmarks: either the University of Michigan or Zingerman’s.
The initial idea for what started as Zingerman’s Delicatessen came up in casual conversation with my now-partner Paul Saginaw. We were probably out having a beer after work one night — Paul Saginaw was the general manager of a restaurant where I was washing dishes back in the spring of 1978. Despite the fact that any HR expert would have called us a mismatch because we occupied opposite ends of the org chart when we met, we were actually sort of a match made in the world of food business idealism. We spent many an evening discussing what we would do if we had our own place and weren’t weighed down by the less than super-high standards set by the folks for whom we were working. We talked regularly about how we could build a business that would bring potato pancakes, chicken soup, goat cheese, smoked salmon, and other very special foods to a town that really didn’t have much of that sort of thing. And of how we could do it in a way that was unique to us, something special.
In 1979 Paul left the restaurant where we worked and, along with a partner, Mike Monahan, opened a fish market inside a converted feed and seed store (Kerrytown Market & Shops) beside the Ann Arbor Farmer’s Market. He and I continued to share a pretty wide range of food and business fantasies, but the one idea that stuck with us more than any other was to start a delicatessen. We’d both grown up eating Jewish food—he in Detroit, me in Chicago—and we’d been accustomed to enjoying a good corned beef sandwich when we wanted one. I’m sure we were hardly the only ones to have the idea. And for a long while, it was just that. Meanwhile, I kept on in my mainstream management position. It certainly wasn’t a bad job, but it was becoming increasingly clear to me that I was giving my all in an organization of folks with more modest visions and values of food and management.
By the time the students came back to campus in the fall of 1981 I knew I was ready to leave the corporate food world. I really didn’t know what I was going to do, but I didn’t have any kids, I didn’t owe any money, and there really wasn’t any reason I could think of to stick with a job that felt less and less rewarding with each passing day. So, without a real plan in mind, two days before my 25th birthday, I gave a couple months’ notice to the restaurant’s general manager and started preparing myself for some unknown, but hopefully exciting future.
Then, in one of those interesting coincidences, Paul came by a couple days after I’d announced that I was leaving. Opportunity, he believed, was beckoning; a smallish, two-story, red brick building around the corner from the fish market was coming open, and he thought maybe it was time to open the deli he and I had discussed for so long. The opportunity turned out to be a pretty good birthday gift for me. We started meeting regularly to review menus, business plans, pro-forma financials, and everything else we thought might be relevant.
Deli Days Are Here Again
On March 15, 1982, a ridiculously short four-and-a-half months after Paul called to tell me the building had become available, we opened. When we let the first customer in that first morning we had just two employees on the payroll—one part-time and one full-time. We also had a lot of loyal friends who were willing to make coffee and clear tables while they waited for us to put their sandwiches together. (Two of them—Frank Carollo and Maggie Bayless—have long since moved into more prominent roles as managing partners of the Bakehouse and ZingTrain, respectively!) We had five tile-topped square tables with four seats at each, and four stainless steel stools covered in not-very-cool-looking forest green vinyl anchored into the floor at a counter that ran across the big front window.Back when we opened we offered a small but meaningful selection of made-to-order deli sandwiches (25 to be exact); a solid selection of much-loved Jewish specialties like chopped liver and chicken soup; a couple of refrigerated cases filled with cured meats, traditionally made cheeses, and smoked fish. Up at the register we stacked breads and pastries from various local bakeries. The smoked salmon, salami, corned beef, and pastrami that got us going remain pretty prominent, though we’ve added a much wider and more interesting selection of traditional pastas, jams, honeys, vinegars, and other great tasting stuff from around the world.
Like every new business we made lots of mistakes and worked hard to correct them as quickly as we could. Fortunately we were able to make things right more often than not. Lo and behold, we actually did pretty well. I’m sure my mother was more than a bit miffed, but next to deli classics like corned beef, herring, chopped liver, rye bread, and Swiss cheese we stocked cheap cigarettes and then-neighborhood favorites like ham hocks, pork rinds, and big bunches of collard greens. In those early years we used to let people light up in the store, and each of the tables had a black plastic ashtray on it. I clearly remember our long-time customer, Larry, sputtering with anger that he was never coming back when we decided in the late ’80s to remove the ashtrays and limit the smoking to sausage and salmon.
But It’s So Small
While what we do probably sounds huge, it’s important to note that it all started in 1300 oddly shaped (I think it’s a “rhomboid”) square feet of space. Having heard about us through food-loving friends and all the positive press we’ve received, people in other cities almost inevitably imagine the Deli to be some massive Midwestern version of Harrod’s food halls. Boy, are they surprised the first time they visit. I can’t keep track of how many times I’ve heard something along the lines of, “Wow, it’s really a lot smaller than I thought!” Which is fine with us. We never wanted to be one of the biggest, only one of the best.
If you come to town, you’ll still find the Deli on its original site at the intersection of Detroit and Kingsley streets, across from the Farmer’s Market and about two blocks up from the old train station. The parking is still bad, the location still hard to find, but the neighborhood is now considered a great place to live. The two-story, orange brick, main building, with its mere thousand square feet of selling space, has been in the food business its whole life: it was built as a grocery in 1902. Although our European customers can’t quite conceive of something so new being considered of historical significance, the building is on the historic register.
In 1986, when the building was practically bursting at the seams, we added an additional 700 square feet onto the main building. This gave us space to make more sandwiches and to redo much of the building’s rapidly aging infrastructure. But, this still wasn’t enough room for us to do what we wanted to do. So in 1991 we renovated the 19th-century wood-frame house next door and added an additional 60 or so seats, along with space where we could make espresso, brew pots of specialty coffees and teas, and offer a much-expanded selection of sweets. This space is now known affectionately as Zingerman’s Next Door.
It’s all kind of whacked, but somehow it works. If you get into what we do, it’s a wonderfully weird and one-of-a-kind experience. As we said in our original vision, there are many delis but there’s still only one Zingerman’s.
Products We're Featuring
Fall Flavors & Spooky Sweets
Zingerman’s Candy Manufactory
Our seasonal favorite is back from vacation. Be THE trick or treat house on the block with our handmade candy, made with muscovado brown sugar caramel mixed with crisped rice, then all enrobed in swiss milk chocolate. Monsters (and their parents) everywhere will love it.
Skulls and Creepy Crawly Critters
Pure rich chocolate all dressed up and ready for trick or treating. Various spooky shapes available in your choice of creamy milk or velvety dark chocolate.
Other sweets back from vacation
We promise they are no trick and all treat!
Limited Edition Bars
Want to know how much theobromine, epicatechin and caffeine is in your cacao bean? Then award winning Patric Chocolate owner Alan McClure is your kind of chocolate maker. For the past couple of years Alan has been pursuing a masters and now a PhD in food science. His goal of studying chocolate’s flavor chemistry is to “produce a bar more delicious than anything that has existed before”. From the taste of his chocolate, we think his studies have been pretty successful so far! Because his school work keeps him busy, the bars are all limited in availability and rotate seasonally. Although it is hard for me to choose, my favorite in our current line up is his Habanero Bar made with Madagascar dark chocolate, sprinkled with spicy & citrusy habanero sea salt giving the chocolate just the right amount of heat. Visit the Next Door to taste what else Alan has produced for us this month.
Here in the Next Door we cannot stop munching on Shawn Askinosie’s spin on this classic candy. It starts with single-origin Tanzania chocolate, which is directly sourced from the farmers from the Kyela District of Tanzania. This particularly complex and fruity chocolate is hand-ladled over a rich, dense malt ball center, which then tumbles for hours while more chocolate is delicately layered on top. They are left unpolished and rustic-looking. Be sure to visit the Next Door before we eat them all!
Big Picture Farm
Sea Salt & Bourbon Vanilla Goat Milk Caramels
Since the beginning, these hand-made caramels have won a huge following and a slew of awards. Crafted with distinctly floral and creamy fresh goat’s milk from a small happy herd of goats nestled in the hillsides of Vermont. They are fragrant, delicate and softer in texture than traditional caramels. Goat farmers, Lucas & Louisa suggest pairing these with your favorite aged tomme cheese.
New! Mayana Chocolate
These magical candy bars for grown-ups are made by husband and wife team Daniel and Tamara Herskovic in Spooner, Wisconsin. Made the old-fashioned way, they are dense and packed with flavor. A sophisticated candy with a sublime texture and the perfect amount of sweetness. We have three varieties currently available on our Next Door’s shelves.
Coconut Dream with crispy coconut cookie, salted caramel and creamy coconut coated in 66% dark chocolate.
The Kitchen Sink bar has it all! Dark chocolate packed with peanut butter, pretzels, crisped rice doused in milk chocolate and caramel, sprinkled with fleur de sel.
Heaven’s To Bacon is filled with bacon-almond praline, potato chips, smoked sea salt caramel and puffed rice all wrapped up in a thick shell of 66% dark chocolate.
As the nights get a little chillier, cozy up with a cup of hot chocolate
This decadent chocolate quickly became one of our favorite hot cocoas here in the Next Door. Made special for us, Barbara Wilson at Mindo Chocolate concocted a decadent 77% dark drinking chocolate which is delicately floral, has a nice acidity and a pleasant lingering finish. A flavorful and well balanced hot chocolate, perfect for sipping during the cold evenings ahead.
Also try their hot cocoa, available to order at our espresso bar!
Charlie Brown Drinking Chocolate
A new cocoa to our shelves made in small batches in Detroit by inventive entrepreneur, Avida Johnson. With a vision to create products that are nurturing and delicious, she has created a comforting, rich and frothy dark chocolate blended with peanut butter. It’s like drinking a sophisticated peanut butter cup – packed with flavor and just the right amount of sweetness.
Chocolat Moderne Cocoa Casbah Hot Cocoa
The entire suite features Valrhona chocolate, with cacao contents in excess of 70%. Add a bit of milk, and you’ve got a silky smooth potion on your hands. For the Purists, look no further than Midnight Oasis. For the Explorers, we have 3 options: Snake Charmer (A staff favorite! cocoa with cinnamon & anise; try it with a shot of ouzo for an “after hours” delight).
Kama Sutra (cocoa, cardamom and clove blended with coconut oil).
And Mayan Eyes, which is probably the most popular cocoa, Joan formulated especially for Zingerman’s (smoky chiles & warm spices with a spicy kick that will heat you up from head to toe!)
Mexican Drinking Chocolate
This traditional Mexican chocolate (cacao, sugar, cinnamon and almonds!) has been stone ground and not heavily refined, thus lending to a crunchy texture and bright flavor. The almonds add a little richness to the body. The cinnamon is gracefully balanced, adding a little spice without being overdone. We like to combine chopped Mexican chocolate with water, but milk and almond milk are also excellent combinations.
Spanish Drinking Chocolate
So thick you can stick a spoon up in it and so intoxicating you might want to drink this sitting down! This rich chocolate traveled all the way from the workshop of Barcelona’s visionary chocolatier Enric Rovira. Your choice of sweet & smooth Tradicional made with 55% Dark Chocolate or bittersweet & decadent Amargo made with 70% Dark Chocolate.
Learn More About Our Food
Our Favorite Producers
The King of cheese—produced in the heart of Italy for over 9 centuries, this classic raw cow’s milk cheese is exceptional on it’s own or used as an ingredient. Try our classic Caesar salad to taste the difference real Parmigiano-Reggiano makes.
All Natural Fabrique Délices Pâtés & Mousse. The most traditionally made and flavorful line of pâtés we’ve tasted in the U.S. using only antibiotic- & hormone-free meat, without preservatives, artificial ingredients or nitrites. Excellent with cornichons and Dijon mustard on Zingerman’s Bakehouse breads!
Prosciutto di Parma can only be produced from Italian-born and bred pigs raised according to the highest standards, on which they are monitored, inspected and traced. The dry, aromatic breezes from the Apennine Mountains impart a delicate, sweet flavor into the ham that keeps you wanting more. Hand selected for the Deli, our Prosciutto di Parma is aged a bit extra than the standard and we carry various ages to appeal to all palates. Ask for a taste, and take home an ounce or two.
With Nicolina Sergiacomo Peduzzi at the helm, this Italian pasta is still made in small batches using the finest durum wheat semolina flour, the way her father began in 1924. It’s rustic, chewy texture imparts a delectable flavor and holds sauce beautifully.
Hailing from Iowa, Herb & Kathy Eckhouse’s pork house produces the most amazing cured meats with exceptional quality & flavor. See what all the fuss is about –ask for a taste!