Bread, Bagels, Pretzels and Rolls
After getting tired of driving to Detroit to pick up the only good rye 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 fresh loaf or real bagels baked daily.
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The traditional loaf of the Puglia region of Italy. Pass it around the table for ripping and dipping in great olive oil, soup or pasta.
Zingerman’s Bakehouse Special Bakes:
- Irish Brown Soda Bread – 3/1-3/17
- Olive Oil Cake – 3/21-3/24
- Black Olive Farm – 3/22 & 3/23
- Potato Dill loaf – 3/29 & 3/30
- Hamentaschen – All month
- King Cake – 3/1-3/5
- Paczki – 3/5
- Bailey’s & Chocolate Cupcakes – 3/15-3/17
Learn More About Our Food
Excerpt from Ari’s Top 5 enews Killer combo with the Creamery’s Cream Cheese The Bakehouse Grain Commission project—the undertaking of on-site milling of grains at Zingerman’s Bakehouse—has been one of the most inspiring improvements we’ve made in the last year! The difference in flavor in the breads and pastries that use the freshly-milled grain has […]Read More
Based on everything I’ve learned here’s what goes into a good Jewish rye bread: #1 A Good Rye Sour Starter The old style, Jewish rye starter is made by taking the previous day’s fully baked rye bread. The general wisdom, of course, is that the consumer can’t tell the difference. We’ve never agreed with that, […]Read More