farm bread - a taste of the french countryside
Imagine sitting around a French farmhouse table waiting for dinner to be served this would be the bread they'd bring out. A foot and a half across the top of its criss-crossed dome, looking a bit like a rough cut diamond, it has thick crust and soft white chewy interior with a flavor that tastes of toasted wheat. The 3 pound loaves are our favorite - cut in quarters and freeze what you don't need right away - though to tell you the truth, some have been known to eat a half a loaf in afternoon. Baked to a nice dark crust, this is Frank's favorite loaf. Amy loves the Farm Baguettes for appetizers.

http://www.zingermansbakehouse.com/content/pages/products.php?category=bestsellers

rustic italian bread
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.
http://www.zingermansbakehouse.com/content/pages/products.php?category=bestsellers

paesano bread
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.
http://www.zingermansbakehouse.com/content/pages/products.php?category=bestsellers

sicilian sesame semolina bread
The bread to seize the imagination of sesame seed lovers everywhere - the entire loaf is rolled in unhulled sesame seeds. Golden color, great taste. Made with semolina and durum flour. We've found it's best when toasted, grilled, or heated in the oven.
http://www.zingermansbakehouse.com/content/pages/products.php?category=bestsellers

jewish rye bread
The bread that's been the base of over a hundred thousand or so sandwiches at Zingerman's Deli for the last fifteen years.

Traditional Jewish rye bread is an endangered species these days; In traveling and telephoning across the country trying to track down what's left,we've found that our Zingerman's Bakehouse Rye is just about the only one. It is rye like Amy's grandparents ate on the lower East side in New York city: plenty of rye flour (believe it or not, most "rye bread" sold in America has hardly any rye flour), a natural sour starter (not the usual canned shortcut), and lots of time. It takes more than 5 hours to let the dough develop. A perfect pairing with hot corned beef or any kind of sandwiches.
http://www.zingermansbakehouse.com/content/pages/products.php?category=bestsellers

pecan raisin bread
Over half a pound of pecans and raisins in this flavorful loaf.

This isn't your average puffy, sweet raisin bread. Instead, it's dense, intense, and delicious. In fact it's the density of pecans and raisins in this crusty chewy loaf that has made it one of our most popular breads over the years. Each loaf is baked on a stone hearth to ensure that the crust develops perfectly. This bread's popularity has been like a chain reaction-someone serves it for brunch and the next week their guests are buying it for themselves.
http://www.zingermansbakehouse.com/content/pages/products.php?category=bestsellers

better than san francisco sourdough bread
Good Enough to Ship Back to California. Crisp, crackly crust, moist honeycombed interior and the trademark sour tang that will tickle your tongue.
http://www.zingermansbakehouse.com/content/pages/products.php?category=bestsellers

french baguette
A taste of Paris in Ann Arbor. Made to eat the same day its baked, it has a thin crispy crust and a soft interior filled with lots of holes. Pick one up on the way home for dinner.
http://www.zingermansbakehouse.com/content/pages/products.php?category=bestsellers

new yorkers
Great for a burger bun with extra flavor. A soft roll with a secret pocket of slow roasted onions and poppy seeds.
http://www.zingermansbakehouse.com/content/pages/products.php?category=bestsellers

caraway rye bread
Loads of seeds and plenty of chewy rye. Ready to slice and serve with corned beef, salami, pastrami, or almost anything else.

Traditional Jewish rye has always had seeds, and we've put plenty of them into our loaves as well. If you like caraway, you'll love this loaf. For a sandwich or just a nosh, it's hard to go wrong with this one.
http://www.zingermansbakehouse.com/content/pages/products.php?category=jewishloaves

challah bread
Challah was the great treat of the week of European Jews in the 19th and early 20th century living in poverty. After a week getting by on herring and rye crusts, they eagerly awaited the Sabbath challah with the rich, luxurious, saffron colored braids. Made with real eggs, lots of clover honey, cold pressed corn oil, and a mahogany colored crust dusted with sesame or poppy seeds if you'd like.
http://www.zingermansbakehouse.com/content/pages/products.php?category=jewishloaves

onion rye bread
Fresh, carmelized onions and lots of poppy seeds baked inside and on top make this loaf incredibly popular. A major hit with onion lovers, the bread makes great toast, and very special sandwiches. At Zingerman's deli they serve it toasted with one of our favorite deli breakfasts: corned beef hash.
http://www.zingermansbakehouse.com/content/pages/products.php?category=jewishloaves

pumpernickel bread
Joan Nathan, renowned author of numerous Jewish cookbooks chose our pumpernickel to write about in her book, "The Jewish Holiday Baker". This dark and moist, Jewish pumpernickel bread is made with a natural sour starter and real pumpernickel flour.
http://www.zingermansbakehouse.com/content/pages/products.php?category=jewishloaves

jewish rye bread
The bread that's been the base of over a hundred thousand or so sandwiches at Zingerman's Deli for the past fifteen years.

Traditional Jewish rye bread is an endangered species these days; In traveling and telephoning across the country trying to track down what's left, we've found Zingerman's Bakehouse Rye is just about the only one. It is rye like Amy's grandparents ate on the lower East side in New York city: plenty of rye flour (believe it or not, most "rye bread" sold in America has hardly any rye flour), a natural sour starter (not the usual canned shortcut), and lots of time. It takes more than 5 hours to let the dough develop. A perfect pairing with hot corned beef or any kind of sandwiches.

Ari says this bread has been especially great lately. Stop in for a taste.
http://www.zingermansbakehouse.com/content/pages/products.php?category=jewishloaves

bialys
Our version of the traditional bialy. Crispy and chewy flat rolls with a center of slow roasted onions and poppy seeds. Available Tuesdays only.
http://www.zingermansbakehouse.com/content/pages/products.php?category=jewishloaves

farm bread - a taste of the french countryside
Imagine sitting around a French farmhouse table waiting for dinner to be served this would be the bread they'd bring out. A foot and a half across the top of its criss-crossed dome, looking a bit like a rough cut diamond, it has thick crust and soft white chewy interior with a flavor that tastes of toasted wheat. The 3 pound loaves are our favorite - cut in quarters and freeze what you don't need right away - though to tell you the truth, some have been known to eat a half a loaf in afternoon. When baked to a nice dark crust, this is Frank's favorite loaf. Amy loves the farm baguettes for appetizers.

http://www.zingermansbakehouse.com/content/pages/products.php?category=europeanbread

whole wheat farm
The best of both worlds: the great flavor of Farm plus the rich nuttiness of cracked wheat and whole wheat.
http://www.zingermansbakehouse.com/content/pages/products.php?category=europeanbread

pain de montagne /mon-tan-ya/ bread
Dense, intense rustic bread of the hard to reach mountain regions of France and Switzerland.

Vying with Farm bread for top spot on Frank's list of favorite breads is the Pain de Montagne. We offer it in two sizes, a .75 kilo loaf (about 1.65 lbs.) that's good for slicing and munching and a 2 kilo (about 4.4 lbs) work of art. I love the 2K loaf. A good foot-and-a half across, and four or five inches high, each loaf is decorated with a hand-cut Z. It has a chestnut colored crust, nearly a quarter-inch thick. The size is significant because bigger loaves almost always taste better. Baked to last-you'll still be enjoying 2K Montagne bread ten days after the loaf left our oven. Totally terrific for toasting, lightly buttered.

Attention French food fanatics:
Pain de Montagne is the closest thing We've ever tasted to the much-loved loaves of Paris' beloved baker, Lionel Poilane.
http://www.zingermansbakehouse.com/content/pages/products.php?category=europeanbread

paesano bread
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. Everyone likes this bread. We'll put money on it.
http://www.zingermansbakehouse.com/content/pages/products.php?category=europeanbread

sicilian sesame semolina bread
The bread to seize the imagination of sesame seed lovers everywhere - the entire loaf is rolled in unhulled sesame seeds. Golden color, great taste. Made with semolina and durum flour. We've found its best when toasted, grilled, or heated in the oven.
http://www.zingermansbakehouse.com/content/pages/products.php?category=europeanbread

rustic italian bread
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.

http://www.zingermansbakehouse.com/content/pages/products.php?category=europeanbread

french baguette
A taste of Paris in Ann Arbor. Made to eat the same day its baked, it has a thin crispy crust and a soft interior filled with lots of holes. Pick one up on the way home for dinner.
http://www.zingermansbakehouse.com/content/pages/products.php?category=europeanbread

foccacia
Italian flat bread with real garlic and olive oil in the dough. We top it with more olive oil, fresh rosemary, and sea salt or with parmagiano reggiano, fresh tomatoes and house made pesto.
http://www.zingermansbakehouse.com/content/pages/products.php?category=europeanbread

vollkornbrot
This substantial all-rye bread rolled in sunflower seeds was taught to us by our former resident German master baker Rene. Best sliced very thin. Try it with butter and preserves or a hard salami and mustard.
http://www.zingermansbakehouse.com/content/pages/products.php?category=europeanbread

pretzel sticks
Made the old fashioned way with a bit of lard and dipped in lye to get the right flavor and texture: soft inside and chewy outside. Now available everyday!
http://www.zingermansbakehouse.com/content/pages/products.php?category=europeanbread

irish brown soda bread
After working on this recipe for 13 years, we think we've really created something special using Irish whole meal flour (whole wheat), white wheat flour, stone-milled Irish oats, soured milk, baking soda and sea salt. Ask us for a sample so you can experience the great flavor and texture of this bread. Also try it with butter or cream cheese and Irish smoked salmon. Available in March 1-17.
http://www.zingermansbakehouse.com/content/pages/products.php?category=europeanbread

better than san francisco sourdough bread
Good Enough to Ship Back to California. Crisp, crackly crust, moist honeycombed interior and the trademark sour tang that will tickle your tongue.
http://www.zingermansbakehouse.com/content/pages/products.php?category=americanbread

chocolate chunk sourdough bread
Our same great chewy sourdough bread with sweet chunks of belgian chocolate. A flavor combination not to be missed!
http://www.zingermansbakehouse.com/content/pages/products.php?category=americanbread

roadhouse bread
This is the house bread at our restaurant, Zingerman's Roadhouse, and it's quickly becoming a local favorite. In fact it's Zingerman's co-founder Ari Weinzweig's new official favorite bread. It's based on an early American recipe, made by combining rye flour and corn meal with wheat and a bit of molasses. The ratio of wheat we're using is probably higher than the typical farmer would have afforded, but anyone from an 18th Century New Englander to Laura Ingalls Wilder, who wrote about it in the Little House on the Prairie, would recognize and enjoy it today. It's got a really great dark crust and soft chewy center that has a slight sweetness from the dark molasses.
http://www.zingermansbakehouse.com/content/pages/products.php?category=americanbread

caramel apple cake
Layers of apple butter spice cake filled with more Michigan apple butter and covered in decadent caramel butter cream. A slice of fall is nice.

Cake Care
http://www.zingermansbakehouse.com/content/pages/products.php?category=layercakes

linzer cookies
A traditional combination of raspberry, spices and nuts found in the classic linzer torte. Here we've made it in a smaller package- mini cookies of ground pecans and spices filled with Italian raspberry preserves, then brushed with a bit apricot glaze for shine.
http://www.zingermansbakehouse.com/content/pages/products.php?category=fancyfinger

detroit st. rounds
Our large round sourdough, capped with crown of fennel, poppy and sesame seeds.
http://www.zingermansbakehouse.com/content/pages/products.php?category=americanbread

bakehouse white
Grilled cheese, club sandwich, French toast, garlic bread...what doesn't this bread do well? Bakehouse white is our versatile American white bread, but with more flavor than other white breads you may have had. It's made with a little butter and milk to make for a soft crumb and tender crust.
http://www.zingermansbakehouse.com/content/pages/products.php?category=americanbread

new yorkers
Great for an extra flavorful burger bun. A soft roll with a pocket of slow roasted onions and poppy seeds.

We also make what we have come to call new jerseys. Same great bun with no onion pocket inside, just a little onion and poppy mixed in to the dough.
http://www.zingermansbakehouse.com/content/pages/products.php?category=americanbread

chocolate cherry bread
Yes, you really can bake a chocolate-based bread. And yes, it's as good (or better) than your imagination.

A chocolate lover's fantasy come true-the best Belgian and French chocolates and dozens of Michigan dried cherries. A few minutes in the oven and the chocolate chunks begin melting and the aroma of cocoa fills the air. Spread it with just a hint of sweet butter, or set a scoop of vanilla ice cream on top of a warm slice. You'll be sitting in front of the most decadent dessert you've had in years.
http://www.zingermansbakehouse.com/content/pages/products.php?category=specialtybread

cinnamon raisin bread
"It's the best cinnamon raisin I've ever had." Barbara Reuter, host of her own food show aired from the Food Emporium of Greenwich, CT.

This is cinnamon raisin bread with substance. A solid loaf where the flavor of the dough supports the free-lancing of the Red Flame raisins and the racy scent of Indonesian cinnamon. Sweetened with clover honey, it makes sensational Sunday morning toast or french toast.
http://www.zingermansbakehouse.com/content/pages/products.php?category=specialtybread

pecan raisin bread
Over half a pound of pecans and raisins in this flavorful loaf.

This isn't your average puffy, sweet raisin bread. Instead, it's dense, intense, and delicious. In fact it's the density of pecans and raisins in this crusty chewy loaf that has made it one of our most popular breads over the years. Each loaf is baked on a stone hearth to ensure that the crust develops perfectly. This bread's popularity has been like a chain reaction-someone serves it for brunch and the next week their guests are buying it for themselves.
http://www.zingermansbakehouse.com/content/pages/products.php?category=specialtybread

8-grain 3-seed bread
A long list of good-for-you grains made into a dense, delicious, long-lasting loaf.

Wheat, rye, corn, oats, buckwheat, barley, rice and millet, poppy seeds, flax seeds a little honey and a nearly irresistible outer crust of toasted sunflower seeds. More than a mouthful and you won't want to share this loaf with the birds! One of our most popular loaves.
http://www.zingermansbakehouse.com/content/pages/products.php?category=specialtybread

chile cheddar bread
The spiciest, most savory bread we've got. Almost a meal in itself.

We love this bread. It's savory, spicy, delicious, and dangerously close to addictive. Softly spicy New Mexico fire-roasted green chiles and raw milk Vermont cheddar blended into the Bakehouse's Farm Bread. Great on its own for a grilled sandwich or as an accompaniment to dinner. It's especially good if you give it about twenty minutes in the oven before you break it open, so it's nice and steamy when you crack the crust.
http://www.zingermansbakehouse.com/content/pages/products.php?category=specialtybread

parmesan pepper bread - they don't eat this in Italy, but they should.
A 1/4 pound of Parmegiano Reggiano in every loaf along with a load of cracked Telicherry black peppercorns. Leaves your mouth pleasantly tingling from the heat of the pepper, salivating from the savory sweetness of the parmesan. Irresistable - steaming hot from the oven. We have eaten entire loaves in a single sitting.

Now available everyday!
http://www.zingermansbakehouse.com/content/pages/products.php?category=specialtybread

stollen
One of the all-time best treats from the Bakehouse. Traditional German holiday bread made with sweet butter, Bacardi rum, candied lemon and orange peel, oranges, Michigan dried cherries, citron, currants, almonds, sultanas, real vanilla and more. Slice up a Bakehouse stollen and serve after dinner with coffee or tea, lightly toasted and brushed with butter. Available in December.
http://www.zingermansbakehouse.com/content/pages/products.php?category=seasonalbread

cranberry pecan
Bread fans everywhere wait all year long for this bread! It's a perennial favorite for the holidays. When we sample it, there's a phenomenon of customers who grab a piece as they're leaving and come back a few minutes later asking "what did i just eat? that's amazing!". This bread is a magic combination of our San Francisco Sourdough, toasty pecans, and dried New England cranberries. Available everyday in November and December.
http://www.zingermansbakehouse.com/content/pages/products.php?category=seasonalbread

panettone
A renaissance recipe for a traditional holiday treat! Naturally leavened and baked up fluffy and golden with butter,eggs, vanilla bean, candied fruits, fresh oranges, and sprinkled with almonds and pearl sugar. A luscious holiday sweet bread. makes a great gift too. Each is wrapped in hand-made paper. Available in December.
http://www.zingermansbakehouse.com/content/pages/products.php?category=seasonalbread

sourcream coffeecake - best in show!
This is a Bakehouse classic and our most popular coffeecake. Rich, moist Sourcream Coffeecake loaded with cinnamon and walnuts, baked in a traditional bundt pan. It's very impressive and extremely delicious. And if it lasts-a week or two later it will still be scrumptious. Available in two sizes depending on the crowd you're feeding 1.25 pounds or 2.5 pounds. Also available in 1.25 pound Tea cakes with no nuts or cinnamon.

"Try a bite and fall under its spell like Stepford wives" -Jungle Law Magazine
http://www.zingermansbakehouse.com/content/pages/products.php?category=coffeecakes

lemon poppy seed coffeecake - coffeecake's tart little sister
Virtually unknown, this is the secret sunrise snack of Zingerman's regulars who happily bypass bagels and muffins for a slice. It's made with real lemon oil from Boyajian, loads of real butter, real vanilla and a pile of poppy seeds. With none of the artificial aftertaste that most lemon-flavored pastries have, it tastes like biting into a perfect morning: sunny, rich, delicious. Available in 1.25 pound or 2.5 pound sizes.
http://www.zingermansbakehouse.com/content/pages/products.php?category=coffeecakes

hot cocoa cake - cocoa for cake lovers
Three years ago we issued a challenge to our bakers: come up with a cake that captures all the soft, subtle goodness of a cup of hot cocoa. We've tasted our way through a dozen different trials, and the winning result is here, laced with chocolate. The key ingredient is a very special cocoa, made for us by Scharffen Berger, one of the leaders in America's new pursuit of fine chocolate. They make a special, natural (meaning not alkalized like most) cocoa powder that is more complex and elegantly excellent than any we've ever tried. Like a cup of well-made cocoa, this is a cake you can adore at anytime with morning coffee, for a subtle sweet snack, or to cap off a long day before you head off to bed. Available in 1.25 pound or 2.5 pound sizes.
http://www.zingermansbakehouse.com/content/pages/products.php?category=coffeecakes

big o'
Stop by the Bakehouse any Friday about 6:00 P.M. and you'll see Frank leaving with one of his favorite weekend treats-a bag of big O' cookies. He's been eating them since the days he worked at Zingerman's deli in the 80's. What's make them his favorite? Large flake organic oats, huge Red Flame raisins, and real maple syrup.
http://www.zingermansbakehouse.com/content/pages/products.php?category=cookiesbrownies

funky chunky chocolate
Don't be fooled by their simple appearance. These are classic cookies brought to new heights. They're full of chunks (not chips) of Callebaut Chocolate and toasted walnut halves. Holding the chocolate and nuts together is a rich flavorful cookie full of sweet butter, brown sugar and real vanilla.
http://www.zingermansbakehouse.com/content/pages/products.php?category=cookiesbrownies

ginger jump-up
What makes these cookies so special? We use unrefined brown sugar from Mauritius (Ma...what? It's an island off the coast of Africa.) and juicy chunks of crystalized ginger. The result is a chewy, spicy, sweet treat.
http://www.zingermansbakehouse.com/content/pages/products.php?category=cookiesbrownies

ZBPB's
Simple and delicious. Traditional crumbly peanut butter cookies made from pure Michigan peanut butter-no sugar or preservatives, just ground peanuts.
http://www.zingermansbakehouse.com/content/pages/products.php?category=cookiesbrownies

palmiers
What can we say? You take really good butter, a bit of flour, and some sugar and turn it into traditionally produced puff pastry. People love these cookies. They're passionate about 'em. Also known as elephant ears, we make them in a large and not so large sizes packed in bags.
http://www.zingermansbakehouse.com/content/pages/products.php?category=cookiesbrownies

graham crackers
We wondered what would happen if we made this American childhood favorite with great ingredients. What we created was an intensely flavored cookie more addictive than what we munched on as kids.
http://www.zingermansbakehouse.com/content/pages/products.php?category=cookiesbrownies

marshmallows
Sometimes we need to have fun with our profession by making things that might seem frivolous to the serious baker. Chocolate and vanilla bean marshmallows are our indulgence in levity. They taste better than you can imagine.
http://www.zingermansbakehouse.com/content/pages/products.php?category=cookiesbrownies

magic brownies
The brownies that Zingerman's fans have been feasting on for over two decades and our most popular. They have a soft, chocolate, chewy interior dotted with toasted walnuts, and are covered with a thin chocolate crust. USA Today raves about them.
"Thank you for sharing your brownie recipe with Midwestern Living Magazine. I made them for a local county fair and won a blue ribbon." -Beth from New York
http://www.zingermansbakehouse.com/content/pages/products.php?category=cookiesbrownies

black magic
Same intense, chewy chocolate base as the traditional Magic Brownies but baked without the walnuts. Immerse yourself in the best-tasting argument around: Are they better with or without?
http://www.zingermansbakehouse.com/content/pages/products.php?category=cookiesbrownies

buenos aires
Two layers of our Black Magic Brownie sandwich a layer of Dulce de Leche, the Argentine caramel cream. Topped with a blend of cooked sugar and almonds that makes a toasty, dark caramel that we grind into a sweetly crunchy praline powder. Wow! The $64 million dollar question is "How do they get that caramel between the layers?"
http://www.zingermansbakehouse.com/content/pages/products.php?category=cookiesbrownies

pecan blondie
Moist butterscotchy blondies dotted with hand made pecan praline. Just a pinch of sea salt sprinkled over the praline makes the flavor really sing. This is Charlie, our pastry manager's, personal creation.
http://www.zingermansbakehouse.com/content/pages/products.php?category=cookiesbrownies

orange almond magic brownie
The elegant combination of orange and chocolate topped with crunchy toasted almonds, but we really kicked up the flavor with the addition of candied orange peel.
http://www.zingermansbakehouse.com/content/pages/products.php?category=cookiesbrownies

genuine ginger brownie
A new adventure in brownies. Bits of pleasantly spicy crystalized ginger dress up our beloved brownie. Ginger and chocolate is a classic flavor combination in French desserts, try it out. Even better with vanilla gelato and warm poached pears.
http://www.zingermansbakehouse.com/content/pages/products.php?category=cookiesbrownies

sesame street

http://www.zingermansbakehouse.com/content/pages/products.php?category=bagels

marvelous mandelbread
Long before everybody in America was selling biscotti out of big glass jars, Jewish bakeries were selling Mandelbread (or as they say, in Yiddish, "Mandelbrot"), biscotti's Eastern European cousin. "Mandel" means almonds in Yiddish, and these are loaded,not laced, but literally loaded with toasted almonds. Made with sweet butter, fresh eggs, lots of fresh orange and lemon zest, and scented with real vanilla. Just the aroma alone is enough to get us excited about the arrival of these traditional Jewish biscuits from the Bakehouse. You can smell the citrus as soon as you break one open. No short cuts taken here. These are mandelbread made the old fashioned way: long loaves are baked once, then sliced and re-baked cut side down, then flipped over and re-baked again. This thrice-baked technique combined with the great ingredients leaves them literally at least three times as flavorful as any mandelbread we've ever had. They're marvelous.

Mandelbread made with matzo available April 1-15, 2009.
http://www.zingermansbakehouse.com/content/pages/products.php?category=jewishpastry

rugelach: the royalty of jewish pastry
En route to becoming one of the best-selling of our Jewish baked goods.These are royally good cookies. Cream cheese pastry rolled around toasted walnuts, currants, and lots of cinnamon sugar. If you've not yet tried one of these traditional Jewish treats, now is the time.
http://www.zingermansbakehouse.com/content/pages/products.php?category=jewishpastry

buckwheat honey cake
Lekach, or honeycake, is an annual, added, incentive to celebrate the Jewish New Year. It's made from a long list of luscious ingredients, including, first and foremost, a healthy helping of very delicious buckwheat honey from a beekeeper we've hooked up with in the Pacific Northwest. With a big, bold fruity flavor, the buckwheat honey adds extra zip. Add in freshly-cracked eggs, golden raisins, toasted almonds, fresh orange and lemon zest, Indonesian cinnamon, cloves, ginger, nutmeg and a few secret ingredients, and you'll send the New Year off to a sweet start.
Available 9/26-10/9, 2008.
http://www.zingermansbakehouse.com/content/pages/products.php?category=jewishpastry

stuffed cupcakes
Our stuffed cupcakes are cupcakes for grown ups you might say...try the Caribbean Cruise (coconut cake filled with lime curd and covered in rum butter cream with a fondant lime slice on top) or the Strawberries n' Cream (chocolate cake filled with vanilla bean pastry cream and covered in fresh strawberry butter cream).
So crouch down in your cubicle or lock the bedroom door so no one tries to rob you of these irresistible cupcakes. Better yet pick up a six pack and start a cupcake club!
http://www.zingermansbakehouse.com/content/pages/products.php?category=layercakes

hamentaschen
These are our partner Paul's biggest dieting downfall. We're on strict orders to hide them when he comes in to the bakery.
A bright spot in the middle of winter is Purim, the Jewish holiday which celebrates the triumph of Persian Jews over the wicked minister Haman. Purim brings hamentaschen, the traditional, three-cornered pastry pockets, stuffed with sweet filling. One of the best of Jewish sweets. These beautiful little triangularly shaped cookie pockets are stuffed with an array of our favorite fillings including cream cheese-vanilla bean and apricot. With that all butter cookie crust and exceptional array of fillings, it's hard to go wrong with a hamentaschen at any time of the day.

This months flavors: vanilla bean cream cheese or apricot preserves.
http://www.zingermansbakehouse.com/content/pages/products.php?category=jewishpastry

zing'casion cakes
Better birthday cakes make better birthdays! And the same goes for any occasion, so we have created a seasonal line of special cakes for you to choose from. You might see colorful fondant streamers, hand-made flowers, lady bugs, or even cakes wrapped up to look like a gift. Choose from carrot cake, chocolate cake, and yellow chiffon or buttermilk cake inside. Available in 6" and 9" rounds.

Click here for photos of our current designs.
Cake Care
http://www.zingermansbakehouse.com/content/pages/products.php?category=layercakes

summer citrus cake
Amy loves cake and she begged the pastry kitchen to develop one that was a perfect match for a hot humid Summer day in Ann Arbor. This cake made the mark. It's a light chiffon cake with our own orange and lemon curd between the layers, dressed in vanilla whipped cream and toasted coconut. Available in 6" and 9" rounds.
Cake Care
http://www.zingermansbakehouse.com/content/pages/products.php?category=layercakes

buttermilk cake
The quintessential birthday cake. A dense buttery yellow cake filled with raspberry buttercream and covered in smooth vanilla swiss buttercream. Lots of our customers like to customize it by ordering it with chocolate buttercream instead. That makes it a classic American dessert. Available in 6" and 9" rounds or sheet cakes.
Cake Care
http://www.zingermansbakehouse.com/content/pages/products.php?category=layercakes

hunka burnin' love chocolate cake
Our dense buttermilk chocolate cake covered in rich Belgian chocolate buttercream. Customers have been known to fall in love with it. Bakers have been known to eat the batter even before it makes it to the oven. Available in 6" and 9" rounds and sheet cakes.

Cake Care
http://www.zingermansbakehouse.com/content/pages/products.php?category=layercakes

24 carrot cake
We peel and grate forty pounds of carrots to make one batch of this cake. All those carrots add an incredible moistness and a fresh sweetness to the cake. Combine them with toasted walnuts and aromatic spices and you get a great cake that's totally delicious on its own. Cover it with a generous amount of cream cheese frosting and it becomes irresistible. Available in 6" and 9" rounds and sheet cakes.

Cake Care
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hummingbird cake
When Zingerman's Roadhouse opened we were inspired to introduce many old time American favorites. Hummingbird cake is one of them. A traditional southern cake with toasted coconut, fresh bananas, toasted pecans and pineapple covered in cream cheese frosting. Available in 6" and 9" rounds.
Cake Care
http://www.zingermansbakehouse.com/content/pages/products.php?category=layercakes

Cheesecakes
Made with fresh cream cheese from our neighbor Zingerman's Creamery. Chocolate with magic brownie crust, New York style with real vanilla bean and a pastry crust, or Muscovado brown sugar with a graham cracker cornmeal crust. Available in 7" rounds.
http://www.zingermansbakehouse.com/content/pages/products.php?category=layercakes

cupcakes
Cupcakes make people smile. They can be a party for one, or a crowd pleaser. Our cupcakes are available in chocolate cake with vanilla butter cream, buttermilk cake with chocolate butter cream, or hummingbird cake with cream cheese frosting. Each one is topped with cute little seasonal fondant shapes.

Cupcakes are June's cake of the month! 20% off all cupcakes all month long!
http://www.zingermansbakehouse.com/content/pages/products.php?category=layercakes

all-butter croissants
Our croissants are the real thing! Classic Parisian pastry made with multiple layers of butter laden dough. Cut open a croissant and you should immediately see a lacy network of caverns and crevices, never a dense interior. Stick your nose inside and you'll immediately smell the difference between a croissant properly made with butter and one that's been marginalized with shortening. Take a taste and you'll experience the rich, buttery, melt-in-the-mouth flavor that have made croissants a favorite of cafe' goers in Paris for so many centuries.

Try'em in the form of Almond Croissants (filled with toasted almond frangipane and topped with slivered almonds) or a Pain au Chocolate (with a double dose of Valrhona dark chocolate inside).
http://www.zingermansbakehouse.com/content/pages/products.php?category=morningpastry

Boston Brown Bread
When is a bread not really a bread at all? When it's Boston Brown Bread! Sweet and rich with deep complex flavor from an ingredient list that reads like a guide to great baking: molasses, real butter, fresh eggs, local sour cream, muscovado brown sugar, red flame raisins, wheat, rye and organic cornmeal.
http://www.zingermansbakehouse.com/content/pages/products.php?category=americanbread

cinnamon rolls
Almost anyone can make a cinnamon roll smell good while it's baking. Unfortunately, most have little more than aroma to offer - you won't taste much more than sugar and cinnamon. The real challenge is to make a cinnamon roll that tastes as good as it smells, and these fill the bill. Break one open and stick your nose up close?you'll smell the sweet butter, the Indonesian cinnamon, the real vanilla. Then eat and enjoy. Warm 'em up for an extra-tasty wake up call.
http://www.zingermansbakehouse.com/content/pages/products.php?category=morningpastry

bakehouse sweet scones
You have no idea how passionate people can get over a scone? Zing regulars practically purr when they get to eat these things. Others beg (unsuccessfully) for the recipe; some start screaming if they come in and discover we've sold out for the day. Without revealing the recipe, we will say that the secret is in the ingredients: sweet butter, heavy cream, and super quality mix-ins like Michigan dried cherries, crystalized ginger and currants. (We allow no shortening shortcuts to cut the cost and carve up the flavor.) Delicate, flaky and velvety smooth as they melt in your mouth. So rich you never need to butter them. So good you won't eat just one.
http://www.zingermansbakehouse.com/content/pages/products.php?category=morningpastry

cheddar herb scones
Just close your eyes and imagine...tender, flaky texture combined with the flavors of fresh rosemary and Vermont cheddar. They're even better with scrambled eggs or make a bacon sandwich on them.
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toni's come undone
We take a whole bunch of dark chocolate chunks and mix it into our sourdough bread; roll 'em, bake 'em, eat 'em and start shouting with happiness. Most everyone who's had the pleasure gets a nice little twinkle in their eye at the mere mention of them. The savory flavor of the bread somehow balances the dark, slightly sweet, richness of the chocolate. Eaten together you end up with a whole new taste sensation. One that's neither sweet nor savory; a third way of eating I guess. Truly an alliance for angels.
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muffins
There's a lot of flavor in these scrumptious little muffins. We hand mix (literally, to keep them tender) some great ingredients: real butter, vanilla, buttermilk, fresh eggs, wild blueberries, real orange oil, toasted sunflower seeds and more. Try them all- Sugar Crisp, Blueberry Cornmeal, Cranberry Orange, and Maple Bran with dried cranberries.
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pecan pie
This is our all time best selling pie. It's a pie so good even Southerners pay for it happily. Why? It's a pile of toasted pecans, literally, surrounded by a rich brown sugar custard made from unrefined Mauritian brown sugar, real butter, and vanilla. It's intensely flavorful and sticky finger lickin' good.
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cranberry walnut pie
Michael London, who taught us how to bake, gave us the recipe for this pie. It mixes rich brown sugar custard with tart cranberries and toasted walnuts. Its beautiful to look at, great on a Fall or Winter table, and tastes remarkable.
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pumpkin pie
Pumpkin was a native North American squash that was widely eaten by native Americans long before Europeans arrived. Pumpkin pie really was on the menu at the Pilgrims' second Thanksgiving in 1623. Hundreds of years later it's still on the menu in most homes. Now that's staying power. Creamy pumpkin filling spiced with Indonesian cinnamon, ginger, and cloves and made as rich as a person could stand with the addition of cream from Guernsey dairy, a Michigan family-owned dairy.
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chocolate chess pie
This pie is really special. You may not have heard of such a treat if you're not from the South, but when we were looking for traditional American desserts to make for Zingerman's Roadhouse this one came up and its been on the menu ever since. We make a rich chocolate custard with Scharffen Berger dark baking chocolate and bake it in a buttery crust. Top it with some fresh whipped cream and maybe a few berries.
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old school apple pie
This American beauty has a lard and butter crust like they used to make 'em back in the day. Lard gives a crust an extremely tender, almost crumbly texture. This crust literally melts around the apples giving the pie a rolling hills appearance that we often see in drawings depicting apple pies. In honor of traditional apple pie we kept the filling completely simple: a little butter, a little cinnamon, and smidge of nutmeg and some sugar. If you'd like to try something very traditional, at one time totally mundane, but now tough to find...drop in for a taste! We hope you'll like it as much as we do.
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coconut cream pie
An American classic chock full of coconut flavor! We start with...what else? A crisp butter pie crust and fill it with creamy coconut filling that's made with coconut milk, shredded coconut, and real vanilla bean. Each cutie pie is topped with real whipped cream and more toasted coconut.
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cherry pie
A double butter crust, dusted with demerrara sugar and packed with juicy, chewy Michigan sour cherries and a filling that's not too sweet.
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Focaccia with mozzarella and tomato 8/21 & 8/22
Garlic and olive oil focaccia with local Cornman Farms tomatoes & Zingerman's Creamery fresh mozzarella.
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paris brest
The first time Toni, one of our partners at Zingerman's Mail Order, tasted this she said "It's plate lickin' good". We pipe a ring of pate choux, bake it till golden brown, then it's sliced and filled with almond praline pastry cream and vanilla bean whipped cream. This is a traditional French dessert that was originally created to celebrate a bicycle race (shaped like a bicycle wheel) from Paris to Brest in France. Available in mini, individual and large sizes.
http://www.zingermansbakehouse.com/content/pages/products.php?category=fancyfinger

buche de noel (yule log)
Our version of the traditional French holiday dessert: a light vanilla cake rolled around walnut rum butter cream and covered in chocolate butter cream. It's decorated with hand-made edible sugar mushrooms, holly and freshly fallen snow. Each log serves 8-12. Available in December.
Check out a photo.
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macaroons
Not just for Passover, these are a great treat anytime for anyone. They have a creamy texture and the great flavors of vanilla bean or chocolate. Its impossible to just eat one. Get them by the big luscious piece or a dozen petite size in a tin.
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chocolate orange torte
This is a moist rich cake for chocolate lovers made with lots of dark chocolate, real orange oil, and ground almonds coated in a shiny dark chocolate ganache and more sliced toasted almonds. Its a bonus that its good for Passover because the cake is made from matzo meal. 6" size, serves 6-8.

Available April 2009.
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kulich
This cake has developed quite the following around here in just three short years of making it. If you taste it you'll know why we look forward to Spring. Kulich is a Russian Easter cake that's light, golden and buttery with bursts of red flame raisins, Michigan dried cherries, candied lemon and orange, toasted almonds, and more.

Available April 1-12, 2009.

http://www.zingermansbakehouse.com/content/pages/products.php?category=seasonalpastry

buckwheat honey cake
Lekach, or honeycake, is an annual, added, incentive to celebrate the Jewish New Year. It's made from a long list of luscious ingredients, including, first and foremost, a healthy helping of very delicious buckwheat honey from a beekeeper we've hooked up with in upstate New York. With a big, bold fruity flavor, the buckwheat honey adds extra zip. Add in freshly-cracked eggs, golden raisins, toasted almonds, fresh orange and lemon zest, Indonesian cinnamon, cloves, ginger, nutmeg and a few secret ingredients, and you'll send the New Year off to a sweet start.
Available September 26 thru October 9, 2008.
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white chocolate raspberry chiffon cake
It looks a little like a winter snowfall. It feels light and creamy. It tastes heavenly. Layers of yellow chiffon cake sandwiched with white chocolate mousse and Italian raspberry preserves. It's all covered in fresh whipped cream and white chocolate shavings.

Cake Care
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Run for the Roses Pie
A Kentucky Derby tradition for nearly fifty years that originated in Prospect, Kentucky. It’s a mighty fine mix of toasted walnuts, dark chocolate and thick vanilla bourbon filling in our all butter pie crust. Available in May only.
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summer citrus cake
Amy loves cake and she begged the pastry kitchen to develop one that was a perfect match for a hot humid Summer day in Ann Arbor. This cake made the mark. It's a light chiffon cake with our own orange and lemon curd between the layers, dressed in vanilla whipped cream and toasted coconut. Available in 6" and 9" rounds.

http://www.zingermansbakehouse.com/content/pages/products.php?category=seasonalpastry

sweet cream biscuits
When Summer comes to Michigan there is almost nothing better than eating local fresh berries of all varieties. To make the experience perfect we've created a sweet cream biscuit-tender, moist and flavorful from all the butter and cream in the recipe. To make their great tender texture we mix them by hand. Just serve them with fruit and whipped cream.
http://www.zingermansbakehouse.com/content/pages/products.php?category=seasonalpastry

zzang!® candy bars ...the original
Taking candy bars back 100 years!

We use the best ingredients you can pronounce to create these indulgent chocolate bars. Starting with a honey nougat made with natural peanut butter, we dip it in a sensual caramel made from muscovado brown sugar. The biggest and best butter roasted peanuts we can find come next, and the whole endeavor is finished off with a dip into a rich bath dark chocolate.

"They [Zzang! bars] remind me of the 1930s bars that were hand-made, slab style with candy love. Although I never tasted a bar from that era, this is what I believe they would be." -Beth Kimmerle, author of the History of Candy
http://www.zingermansbakehouse.com/content/pages/products.php?category=candybar

strudel
We take our own strudel dough and carefully hand stretch it over an 8-foot table until it's thin enough to see through, then its folded and layered with melted butter and a sprinkle of cake crumbs, wrapped around Zingerman's Creamery Cream Cheese, vanilla bean. juicy blueberries and sour cherries, baked until golden brown and dusted with powdered sugar. Available Wednesday, Thursday, Saturday and Sunday.
http://www.zingermansbakehouse.com/content/pages/products.php?category=morningpastry

key lime pie
A soft creamy filling made with a bit of sour cream and real Key Lime juice. Try it with a dollop of sweet whipped cream.
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gingerbread
Moist, spicy, and super flavorful gingerbread cake made with real butter, molasses, crystallized ginger and a bit of Zingerman’s Coffee company brew. Serve up a slice warm with fresh whipped cream to get you through the rest of winter.
http://www.zingermansbakehouse.com/content/pages/products.php?category=coffeecakes

lemon clouds
These babies have taken the world of breakfast pastries by storm! This airy butter pastry is kissed with a touch of our fresh lemon curd to create a danish that will lift you up in to the clouds.
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'M' cookies
No tailgate is complete with out them! Maize and blue hand decorated 'M' shaped cookies individually wrapped and ready. Makes a great gift in a welcome basket or for a graduation party too. Go blue!
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Patti's Gimme S'more Tart
The gangs all here- Bakehouse graham cracker shell, filled with soft dark chocolate ganache, and topped with a toasted vanilla marshmallow. Created by long time pastry crew supervisor, Patti Weaks. Warm it up a bit for the full experience.
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brewhouse bread
Aromatic and flavorful bread made with Michigan Brewing Company's Nut Brown Ale, whole wheat, and coarse rye.
http://www.zingermansbakehouse.com/content/pages/products.php?category=americanbread

1610 traditional (our version of 'not really' plain)

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Bunny Tails
The surprise Easter phenomenon is back. Hand-made marshmallows flavored with Agrimontana Italian raspberry preserves or Fabbri Italian coconut paste, piped in a dollop and dipped in sugar or toasted coconut. They're so darn cute you can't help but eat 'em!

Available April 1-12, 2009.

http://www.zingermansbakehouse.com/content/pages/products.php?category=seasonalpastry

snickerdoodle
Just like you remember...or maybe you didn't have the pleasure of growing up with these chewy butter cookies covered in cinnamon sugar. Either way you can find them at here at the Bakehouse!
http://www.zingermansbakehouse.com/content/pages/products.php?category=cookiesbrownies

chocolate babka
NEW! Dark chocolate and a splash of cinnamon rolled up in a moist yeasted Jewish sweet bread. Stop in and ask for a taste.
http://www.zingermansbakehouse.com/content/pages/products.php?category=jewishpastry

baker's wife brioche
Named after the play that was in town at the Performance Network “The Baker's Wife”. Brioche is a French bread made rich with real butter and fresh eggs. We've made the traditional brioche a tete baked in a round fluted pan. It is a bread with many sweet and savory possibilities. It is believed that when Marie Antoinette said “Let them eat cake” she was actually referring to brioche. Available everyday!
http://www.zingermansbakehouse.com/content/pages/products.php?category=europeanbread

chocolate chubby cookies
It’s really not fair to call them a cookie. (The number one ingredient is melted chocolate!) Lots of deep dark chocolate chunks in a chocolate-y cookie with toasted pecans.
http://www.zingermansbakehouse.com/content/pages/products.php?category=cookiesbrownies

ca$hew cow
A candy bar to be experienced! Made from cashew butter, roasted cashews, our own cashew brittle and a bit of puffed rice, milk chocolate and just the sunniest bit of sea salt, dipped into a very delicious dark chocolate. Sara Richardson, long time Bakehouse staffer, keeps one in her glove box for chocolate emergencies.
http://www.zingermansbakehouse.com/content/pages/products.php?category=candybar

blueberry pie
Tender flaky all-butter crust filled with juicy wild Maine blueberries. Simply delicious even for breakfast! For a real summer treat warm it with a scoop of Zingerman's Creamery lemon gelato.
http://www.zingermansbakehouse.com/content/pages/products.php?category=pies

lemon merenga
A fresh burst of lemon to get your taste buds dancing. We take a crisp tart shell and fill it with our own house-made lemon curd (lots of fresh lemon juice, some sugar, egg yolk, and sweet butter) and top it with toasted meringue. It's a wonderful balance of sweet, tart and texture. Do you know how to do the merenga?
http://www.zingermansbakehouse.com/content/pages/products.php?category=pies

margaret's sweet wheat bread
Margaret is Frank's youngest daughter. He created this softer loaf for her several years ago, now she's all grown up but she still loves it. Sweet Wheat is the only all whole wheat bread we make. It gets its tender crust from the addition of buttermilk and clover honey and a crunch from toasted sunflower seeds. Makes a great club sandwich.
http://www.zingermansbakehouse.com/content/pages/products.php?category=americanbread

fresh fruit tart
The best fresh fruit we can find, local if it’s available, spread over top of vanilla bean pastry cream and a crisp tart shell made with a hint of fresh citrus. This is what summer tastes like! Individual size.
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Summer Fling Coffeecake
Introducing a new flirty version of one of our favorite forms of pastry. It’s chockfull of coconut and lip lickin’ lime. A moist fragrant inside and toasty coconut crust outside. Doubles as breakfast or dessert.
http://www.zingermansbakehouse.com/content/pages/products.php?category=coffeecakes

holiday challahs!
Gorgeous saffron colored challahs in the traditional round shape for a sweet and complete new year. Available with or with out rum-soaked raisins.

Baked everyday 9/26 thru 10/9, 2008
http://www.zingermansbakehouse.com/content/pages/products.php?category=seasonalbread

holiday challahs!
Gorgeous saffron colored challahs in the traditional round shape for a sweet and complete new year. Available with or with out rum-soaked raisins.

Baked everyday 9/26 thru 10/9, 2008
http://www.zingermansbakehouse.com/content/pages/products.php?category=jewishloaves

eclairs
What's not to love? A tender shell filled with vanilla bean pastry cream and topped with dark chocolate ganache! Available in mini or full size. A real crowd pleaser.
http://www.zingermansbakehouse.com/content/pages/products.php?category=fancyfinger

'07 heaven cake
A big beautiful 9" round of this cake has 7 layers in all...alternating chocolate cake, coconut cake, and vanilla swiss butter cream. Then it's all covered in Belgian chocolate butter cream and toasted almonds. It’s a joy to eat!

Cake Care
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lemon chess pie
A variation on the southern classic made with lots of fresh lemon juice, fresh lemon zest, and a splash of buttermilk in an all butter crust. A sunny treat for the winter time.
http://www.zingermansbakehouse.com/content/pages/products.php?category=pies

cinn-oh-man
A breakfast pastry with intense cinnamon flavor! Flaky layers of buttery croissant dough laminated with cinnamon butter glazed in cinnamon and vanilla. We tested them everyday for a couple weeks and the staff would eat the whole batch in minutes. We think you'll love them too.
http://www.zingermansbakehouse.com/content/pages/products.php?category=morningpastry

chocolate-dipped palmiers
How do you make a crispy, buttery palmier even better? Give it a little dip in dark chocolate! A great little afternoon sweet with coffee, elegant enough for a dessert tray.
http://www.zingermansbakehouse.com/content/pages/products.php?category=cookiesbrownies

parmesan pepper

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9 is fine grain

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george's gorgeous jammin' berry

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roasted garlic

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flipped out onion

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enough already

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amazin' raisin

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grand poppy

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sea salt

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detroit st.

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sunny honey wheat

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buns!
Hamburger and hot dog buns! These are buns worthy of your grillin' masterpiece. Baked fresh everyday with no preservatives.
http://www.zingermansbakehouse.com/content/pages/products.php?category=americanbread

pound cake
Pound for pound, the biggest flavor around! It's a simple mix of real butter, flour, sugar, fresh eggs and real vanilla. Good enough to eat on it's own. A dessert heavy weight with fresh fruit and whipped cream. Available in two sizes- pound cake (16 oz.) and just under a pound cake (10 oz.)
http://www.zingermansbakehouse.com/content/pages/products.php?category=seasonalpastry

Loomis bread 8/28 & 8/29
A chewy, crusty loaf of sourdough bread with roasted red peppers from local Cornman Farms and Great Lakes Cheshire cheese (created by John Loomis) from our neighbor Zingerman's Creamy.
http://www.zingermansbakehouse.com/content/pages/products.php?category=specialbakes

what the fudge?
Creamy layers of milk chocolate fudge, muscovado brown sugar caramel, and malted milk cream all stacked up dipped in dark chocolate. Sweet teeth around the country rejoice!
http://www.zingermansbakehouse.com/content/pages/products.php?category=candybar

lemon sable cookies
Crisp butter sandwich cookies filled with our own fresh lemon curd and a magically sprinkle of sparkling demerarra sugar.
http://www.zingermansbakehouse.com/content/pages/products.php?category=fancyfinger

pecan diamonds
A perfect little pecan pastry. Just the right size for a few bites of heaven. Fresh caramel and toasted pecan pieces on top of buttery crust.
http://www.zingermansbakehouse.com/content/pages/products.php?category=fancyfinger

olive oil cake
Just one bite and you'll shout "Olive it!". Made with extra virgin olive oil, orange liqueur, fresh orange juice, fresh lemon zest, and toasted almonds. It might look simple, but it sure is full of flavor. 6" cake only.
http://www.zingermansbakehouse.com/content/pages/products.php?category=coffeecakes

bostock
Frank and Amy, Bakehouse managing partners, tried this pastry creation ten years ago and they are still thinking about it. It's that good! We take a slice of our independently awesome brioche, brush it with orange flavored simple syrup, spread it with almond frangipane, sprinkle it with toasted almonds and bake it. Totally worth getting out of bed for.
http://www.zingermansbakehouse.com/content/pages/products.php?category=morningpastry

marjolaine
A traditional French torte with coffee house flavors: layers of toasted hazelnut cake with chocolate and espresso butter creams. Each slice is striking to look at and satisfying to eat.
Available in a 4"x6" rectangle.

Cake Care
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Obama buns
NEW Obama buns! In honor of our new president we're offering a new and improved 'bama bun recipe- a more tender, richer dough that soaks up the caramel schmear. And we removed the raisins and replaced them with loads more toasted pecans. Available every Saturday and Sunday.

http://www.zingermansbakehouse.com/content/pages/products.php?category=morningpastry

Mary's wild oats
The best granolas are a fresh product with a relatively restricted shelf life, and much of what’s out there sits for months and lacks the sort of really full flavor we enjoy. Mary’s Wild Oats, named for one of the original bakers here at the Bakehouse, is made with organic rolled oats, real butter, clover honey and plenty of dried cranberries and toasted almonds. It’s a surefire way to bring more flavor to your breakfast table, we guarantee it.
http://www.zingermansbakehouse.com/content/pages/products.php?category=morningpastry

Green Olive Paesano bread 8/7 & 8/8
Chewy cornmeal crusted paesano bread studded with savory green olives. A great summer snack with a frosty beverage.
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Cranberry Pecan bread -every weekend in July!
Bread fans everywhere wait all year long for this bread! Usually just a perennial favorite for the holidays, we're bringing it back for a visit this summer. When we sample cranberry pecan bread, there's a phenomenon of customers who grab a piece as they're leaving and come back a few minutes later asking "what did i just eat? that's amazing!". It is a magic combination of our San Francisco Sourdough, toasty pecans, and dried New England cranberries.
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Over the Moon Pies
As seen in the New York Times! Not really a cookie or a brownie, these are in a class all their own. The kind of pastry that sends most everyone over the moon with one bite and has taken the bakehouse by storm from the start. We take two little chocolate cakes, fill them with real vanilla butter cream, and bath them in crisp dark chocolate. Enough said.
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Traditional Ciabatta 8/14 & 8/15
This is the real thing, not a fast food fad. This is a true loaf of traditional Italian Ciabatta, with chewy open crumb and a thin, crisp, floured crust. Ciabatta means slipper in Italian, so the name refers to its long oval shape.
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