The Deli Dish

September 14, 2022

Dobos Torta: New and Improved!

Excerpt from Ari’s Top 5 enews The Bakehouse’s fantastic version just got better still! Dobos Torta is the creation of József Dobos who first developed it in his Budapest bakery back in 1884. Dobos’ family apparently had long roots in the food world, so it was probably not a shock when he opened his pastry shop in […]

September 13, 2022

How to Use Varietal Honeys

7 of Our Favorite Ways to Put Honey to Good Use If you’ve been following along with our honey series, you know all about the history of honey, how it’s made, what to look for when buying honey, and a few of our favorite varietals to try. (Don’t fret if you missed them, catch up […]

August 24, 2022

Summer Fling Coffee Cake – Special Bake!

Excerpt from Ari’s Top 5 enews A late-season weekend fling with one of my Bakehouse favorites As we move into the final weeks of summer, the Bakehouse has decided to have one more fling with the season. Or at least with this seasonally lovely coffee cake from the pastry kitchen. Summer Fling Coffee Cake will be out this […]

August 22, 2022

Apple Rétes Made with Rare “Transparent Apples”

Excerpt from Ari’s Top 5 enews Special Hungarian Apple “strudel” from the Bakehouse In Hungary, what Germans and Austrians call strudel is known as “rétes” (pronounced “ray-TESH”). If you go to Hungary, you’ll find that rétes holds near-religious significance and is a regular item in pretty much every bakery and cafe. Chef Helen Czégény & Clara M. […]

July 27, 2022

Apricot Rugelach from the Bakehouse

Excerpt from Ari’s Top 5 enews Continued culinary and emotional engagement with apricots In the way things weave together in my mind, the study of Ukrainian culture and history has given me a higher appreciation for apricots than I’ve ever had. What has always existed on the culinary periphery of my mind is now front and center. […]

July 9, 2022

Almondinger Cookies from the Bakehouse

Excerpt from Ari’s Top 5 enews A tasty vegan cookie and its connection to a classic Ann Arbor park In our Zingerman’s 2032 Vision, we share: Our dedication to the Ann Arbor area is a huge piece of what makes us who we are. It challenges us to stay close, it excites us, it makes us creative. […]

July 9, 2022

Pumpkin Cheesecake from the Bakehouse

Excerpt from Ari’s Top 5 enews Amazing autumn release from the Bakehouse The history of cheesecake in general seems, in rudimentary form, to date back to England in the 15th century. A closer-to-what-we’re-now-used-to form, is likely 18th century in its origins. Its American advancement happened in the late 19th and early 20th centuries. American cream cheese was […]

July 8, 2022

Tunisian Olive Oil Cake from the Bakehouse

Excerpt from Ari’s Top 5 enews A bit of northern Mediterranean culinary “sunshine!” In the spirit of the sorts of regenerative natural cycles that lead us to call for more composting and more compassion, a few months ago, the staff member I quoted above gifted me a copy of Charlie Mackesy’s beautifully touching kid’s book The Boy, the […]

July 8, 2022

Somodi Kalács – Special Bake!

Excerpt from Ari’s Top 5 enews Hungarian Cinnamon Swirl Bread from the Bakehouse Somodi Kalács (pronounced sho-MO-dee-ka-loch) already has a strong cult-following and I’m confident it will only continue to grow going forward. If you’re not yet familiar with it, Somodi Kalács is a particularly tasty cinnamon swirl loaf that’s made in the tradition of the Transylvanian […]

July 8, 2022

Esterházy Torta from the Bakehouse

Excerpt from Ari’s Top 5 enews Tricky to pronounce, easy to eat, traditional Hungarian pastry Nearly all of the food we work with here at Zingerman’s is, in its roots, poor peoples’ food. Even some of our most expensive items—Parmigiano Reggiano, extra virgin olive oil, artisan bread and pastry from the Bakehouse, prosciutto di Parma, pastrami, pulled pork bbq … though relatively costly by […]

July 8, 2022

The Black & White Brownie from the Bakehouse

Excerpt from Ari’s Top 5 enews An East Coast tradition with an Ann Arbor twist I did not grow up in Manhattan, so I have no emotional bond to black-and-white cookies, but nearly every New Yorker I meet seems to. As food writer Robert Sietsma says, “No pastry—except perhaps the cheesecake—is more closely associated with New York […]

July 7, 2022

Cheesecake from the Bakehouse

Excerpt from Ari’s Top 5 enews A Zingerman’s classic in the making This classic cheesecake from the Bakehouse has earned its spot on my “classics in the making” list. It is so, so, so good. We have been quietly making it for nearly twenty years now. For whatever reasons I can’t really explain, it’s never been a […]

July 6, 2022

Perky Pecan Pie from the Bakehouse

Excerpt from Ari’s Top 5 enews A pie that plays just as well in Paris, France as it does in Paris, Texas Pecan pie is hardly hard to find—you’ll see one in nearly every American bakery, or at least on the menu in most every roadside diner. The challenge isn’t finding one—it’s finding a great one. If you or […]

July 6, 2022

Wild Blueberry Buckle Makes a Comeback!

Excerpt from Ari’s Top 5 enews A long-standing classic returns for a special appearance this summer! I can’t recall when we started making Blueberry Buckle, but it’s been a classic and a fan favorite pretty much ever since. If you haven’t had it, it’s a wonderful crumb-topped, cinnamon-scented, butter-enriched, and blueberry-laced coffee cake that you can eat, […]

June 29, 2022

Creating the Perfect Sundae with Zingerman’s Gelato

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! And why not make them the best they could possibly be with Zingerman’s gelato? What Makes Zingerman’s Gelato So Special? First: What is gelato? Gelato […]

June 28, 2022

Gelato For Breakfast: A Sicilian Tradition

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 gelato first thing in the morning. Gelato for breakfast is a regular item on the island. It’s offered in most every café; young kids, teenagers, […]