Ari's Favorites
Excerpt from Ari’s Top 5 enews A happy confluence of health and culinary excellence 8-Grain 3-Seed Bread is one of the first breads we started making at the Bakehouse nearly 30 years … Continued
Ari's Favorites
Excerpt from Ari’s Top 5 enews 35 years of canning high quality wild-caught seafood in Alaska As you may well likely know, I’ve long been a big fan of what people in … Continued
Ari's Favorites
Excerpt from Ari’s Top 5 enews Farmstead Parmigiano Reggiano from a 5th-generation family-run dairy, made from the milk of Sola Bruna cows Back in 1982 when we opened, it was hard to … Continued
Ari's Favorites
Excerpt from Ari’s Top 5 enews A terrific upgrade to a long-standing Bakehouse classic! Recently at the Roadhouse, we’ve started to use far more flavorful spelt flour in our pancakes, freshly milled … Continued
Ari's Favorites
Excerpt from Ari’s Top 5 enews Delicious vegetable dish with a North Mediterranean spin Here’s a dish that’s terrifically delicious, nutritionally excellent, and easy to make! It features the incredibly tasty and … Continued
Ari's Favorites
Excerpt from Ari’s Top 5 enews A taste of America’s past to put on local tables today This bread has been one of my favorites for nearly 19 years now, ever since … Continued
Ari's Favorites
Excerpt from Ari’s Top 5 enews Crafted to the recipe of a famous beer-making Milwaukee colonel In 1837, the same year that Michigan became a state and that the barn at what’s … Continued
Ari's Favorites
Excerpt from Ari’s Top 5 enews Crazy good, naturally-cured, cracked green olives from southeastern Spain I taste a lot of new foods. Rarely a week goes by that I don’t try a … Continued
Ari's Favorites
Excerpt from Ari’s Top 5 enews The last traditional Cheshire maker in Britain It’s been nearly three decades now that we’ve been selling the Appleby family’s very fine farmhouse Cheshire cheese at … Continued
Ari's Favorites
Excerpt from Ari’s Top 5 enews Sensational seeded sourdough We’ve been making the “Better than San Francisco Sourdough” bread for nearly 30 years now. September will mark the beginning of its fourth … Continued
Desserts
It’s heating up here in Ann Arbor as we race into July, which means it’s time for gelato (okay, it’s always time for gelato). Better yet, it’s time for sundaes! … Continued
Ari's Favorites
Excerpt from Ari’s Top 5 enews Introducing Gelato for Breakfast I kid you not—one of the things I verified on my trip to Sicily one summer was that they really do eat … Continued