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.
Products We're Featuring
One of our best selling breads for its versatility. It has a beautiful white crumb and a golden brown crust. This is that great, simple, white European loaf. All it needs is some sweet butter.
Zingerman’s Bakehouse Special Bakes:
- Small Summer Fling Coffeecake- 6/7—6/9
- Chernushka Rye – 6/7 & 6/8
- Cinn-oh-man Danish (Zingerman’s Next Door Café) – 6/14-6/16
- Somodi Kálacs (pictured below) – 6/14-6/16
- Pain de Montagne 6/21 & 6/22
- Black Olive Farm – 6/28 & 6/29
Learn More About Our Food
Our Vollkornbrot whole grain bread is even better by being made with grain milled right at Zingerman’s Bakehouse. Dark deep flavors and dense texture!Read More
Looking for a good loaf of rye bread? Let us help you narrow your search.Read More