Bread, Bagels, Pretzels and Rolls
After getting tired of driving to Detroit to pick up the only good rye bread we could find in Michigan in the 80s, we started baking our own bread at Zingerman’s Bakehouse on the south side of Ann Arbor in 1992. We did this because great bread really does make a difference. It’s an essential ingredient for making a great sandwich. Years later we started making traditional bagels with a crust worthy of being called ‘crust’, not a doughy version of a bagel that you find rampant in these parts. But a real bagel, with a hole in the center that’s big enough to fit your thumb; something that you usually only find on the East coast or in New York City. Swing by the Bread Box and take home a loaf of fresh bread or real bagels baked daily.
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Our traditional turn-of-the-century Jewish rye bread is made with plenty of rye flour (believe it or not, most “rye bread” sold in America has hardly any rye flour), a natural sour starter, and lots of time. Saveur magazine called it “America’s very best rye”.
- Patti’s Gimme S’more Tarts – 8/3 – 8/5
- Rum Raisin Challah – 8/3 – 8/5
- Cinn-oh-man Danish – 8/10 – 8/12
- Pumpernickel Raisin bread – 8/10 & 8/11
- Sweet Butter Tea Cake – 8/16 – 8/19
- Potato Dill bread – 8/17 & 8/18
- Banana Cream Pie – 8/24 – 8/26
- Irish Brown Soda Bread – 8/24 – 8/26
- Black Olive Farm – 8/31 & 9/1
- Blueberry Buckle – 8/31 – 9/3