Whole Grain Vollkornbrot Bread

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!

Things You Never Knew About Sardines

Everybody knows something about these delicious little fish, but we’re confident that we’ve got plenty of new info on sardines in here for you.

Gingerbread Coffeecake from the Bakehouse

Excerpt from Ari’s Top 5 enews A wonderful, sweet way to work your way through winter One of my all-time favorites from the Bakehouse! Apparently, I’m not alone. Amy Emberling, long-time co-managing … Continued

Peppered Bacon Farm Bread

Excerpt from Ari’s Top 5 enews A Special Bake from Zingerman’s Bakehouse If you’ve had Peppered Bacon Farm bread before, you already know how excellent it is. If you haven’t had it, … Continued

Meet the Deli Detail: Bea Thaman

Meet the Deli Detail: We’re introducing you to our passionate team of experts. Today’s featured Deli crew member is Bea Thaman, Specialty Foods Manager Meet Bea Thaman, Specialty Foods Manager … Continued

Deli Knish

Let’s kibitz about knish. Have you tried these precious parcels of potato-filled pastry?! Not to toot our own ram’s horn, but we think our take on this Jewish specialty is … Continued

Pumpernickel Raisin Bread

  Excerpt from Ari’s Top 5 enews A Zingerman’s Bakehouse Special Bake provides a taste of Jewish New York From one element of great eastern European Jewish culinary culture to another. Like a … Continued

Rush Creek Reserve Cheese

Rush Creek Reserve is a soft cheese crafted in the style of a Swiss Vacherin Mont D’Or by Andy Hatch, maker of the award-winning Pleasant Ridge Reserve.