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 bread 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:
- Babka – Available Wednesdays, Fridays and Sundays in October
- Honeycake – 10/1-10/8
- Challah Turbans – 10/1-10/8
- Moroccan Challah – 10/1-10/8
- Chernushka Rye – 10/11 & 10/12
- Somodi Kálacs – 10/18-10/20
- Black Olive Farm – 10/26 & 10/27
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
It’s November at Zingerman’s! Cranberry Pecan bread is here! When I started at the deli, I was always getting requests for the mythical cranberry pecan bread, but I had to wait a couple months to get my chance to try it. Now I understand why guests will pine for a freezing November day in the […]Read More