| Rustic Italian Bread |
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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. |
| Better Than San Francisco Sourdough Bread |
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Good enough to ship back to california. Crisp, crackly crust, moist honeycombed interior and the trademark sour tang that will tickle your tongue. |
| Paesano Bread |
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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. |
| Jewish Rye Bread |
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This is the bread thats been the base of over a hundred thousand sandwiches at zingermans deli since our opening in 1992. |
| Traditional Jewish Rye Bread |
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Traditional Jewish rye bread is an endangered species these days; In traveling and telephoning across the country trying to track down whats left, weve found that our Zingermans Bakehouse Rye is just |
| Sicilian Sesame Semolina Bread |
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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. Weve found its |
| Pecan Raisin Bread |
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Over half a pound of pecans and raisins in this flavorful loaf. This isnt your average puffy, sweet raisin bread. Instead, its dense, intense, and delicious. In fact its the density of pecans and rai |
| French Baguette |
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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. We hand-shape each one of our baguettes. Pick one up on yo |
| New Yorkers |
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Great for a burger bun with extra flavor. A soft roll with a secret pocket of slow roasted onions and poppy seeds. |
| Farm Bread - A Taste Of The French Countryside |
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Imagine sitting around a French farmhouse table waiting for dinner to be served--this would be the bread theyd bring out. A foot and a half across the top of its crisscrossed dome, looking a bit like |
| West Wind Bread |
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Simply a darn good loaf of naturally leavened bread and a bread with local flavor too. The recipe was developed at the Bakehouse using flour milled from Michigan wheat by our friends at Westwind Mill |
| Jewish Rye Bread |
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This is the bread thats been the base of well over a hundred thousand sandwiches at Zingermans Deli since our opening in 1992. |
| Caraway Rye Bread |
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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 weve put plenty of them |
| Onion Rye Bread |
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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 |
| Pumpernickel Bread |
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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 na |
| Challah Bread |
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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 chal |
| Bialys |
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Our version of the traditional bialy. Crispy and chewy flat rolls with a center of slow roasted onions and poppy seeds. Available Tuesdays only. |
| Holiday Challahs |
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On vacation. Gorgeous saffron colored challahs in the traditional round shape for a sweet and complete new year. Enjoy them with or with out rum-soaked raisins. |
| Farm Bread |
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A taste of the french countryside Imagine sitting around a French farmhouse table waiting for dinner to be served-- this would be the bread theyd bring out. A foot and a half across the top of its cr |
| Vollkornbrot |
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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 |
| Paesano Bread |
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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. Everyone likes this bread. Well put money on it. |
| Rustic Italian Bread |
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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. |
| Sicilian Sesame Semolina Bread |
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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. Weve found its |
| Bakers Wife Brioche |
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Named after the play that was in town at the Performance Network The Bakers Wife. Brioche is a French bread made rich with real butter and fresh eggs. Weve made the traditional brioche a tete baked i |
| Pretzel Sticks |
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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 |
| Whole Wheat Farm |
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The best of both worlds: the great flavor of Farm plus the rich nuttiness of cracked wheat and whole wheat. |
| Pain De Montagne /Mon-Tan-Ya/ Bread |
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Dense, intense rustic bread of the hard to reach mountain regions of France and Switzerland. |
| Foccacia |
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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 parmigiano reggiano, fresh tomatoes and Green Fields pesto made in |
| French Baguette |
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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. |
| Roadhouse Bread |
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This is the house bread at our restaurant, Zingermans Roadhouse, and its quickly becoming a local favorite. In fact its Zingermans co-founder Ari Weinzweigs new official favorite bread. Its based on |
| Country Wheat |
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Just imagine the sun coming up and the Farmers wife bringing you a warm, soft loaf of pan bread to the breakfast table. No more daydreaming, its a reality and its delicious! Each loaf is hand-made wi |
| Detroit St. Rounds |
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Our large round sourdough, capped with crown of fennel, poppy and sesame seeds. |
| Chocolate Chunk Sourdough Bread |
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Our same great chewy sourdough bread with sweet chunks of belgian chocolate. A flavor combination not to be missed. |
| Bake House White |
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Grilled cheese, club sandwich, French toast, garlic bread what doesnt this bread do well? Bakehouse white is our versatile American white bread, but with more flavor than other white breads you may h |
| Better Than San Francisco Sourdough Bread |
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Good Enough to Ship Back to California. Crisp, crackly crust, moist honeycombed interior and the trademark sour tang that will tickle your tongue. |
| Brew House Bread |
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Aromatic and flavorful bread made with Bells Amber Ale from Kalamazoo, MI, whole wheat flour, and coarse rye. |
| Northern Cornbread |
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Cornbread is a very simple baked good, but when you use a really good recipe and really great ingredients, it turns into something special! Our cornbread is Northern style--slightly sweet and moist. |
| New Yorkers |
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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 insi |
| Buns |
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Hamburger and hot dog buns! These are buns worthy of your grillin masterpiece. Baked fresh everyday with no preservatives. |
| Pecan Raisin Bread |
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Over half a pound of pecans and raisins in this flavorful loaf. This isnt your average puffy, sweet raisin bread. Instead, its dense, intense, and delicious. In fact its the density of pecans and rai |
| 8-Grain 3-Seed Bread |
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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 (from K&K Honeyb |
| Cinnamon Raisin Bread |
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Its the best cinnamon raisin Ive 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 th |
| Chocolate Cherry Bread |
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Yes, you really can bake a chocolate-based bread. And yes, its as good (or better) than your imagination. A chocolate lovers fantasy come true-the best Belgian and French chocolates and dozens of Mic |
| Chile Cheddar Bread |
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The spiciest, most savory bread weve got. Almost a meal in itself. We love this bread. Its savory, spicy, delicious, and dangerously close to addictive. Softly spicy New Mexico fire-roasted green chi |
| Parmesan Pepper Bread |
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They dont eat this bread in Italy, but they should. A 1/4 pound of Parmigiano Reggiano in every loaf along with a load of cracked Telicherry black peppercorns. Leaves your mouth pleasantly tingling f |
| Cranberry Pecan |
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Bread fans everywhere wait all year long for this bread! Its a perennial favorite for the holidays. When we sample it, theres a phenomenon of customers who grab a piece as theyre leaving and come bac |
| Panettone |
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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 p |
| Stollen |
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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, curr |
| Holiday Challahs |
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Gorgeous saffron colored challahs in the traditional round shape for a sweet and complete new year. Enjoy them with or without rum-soaked raisins. |
| 1610 Traditional (Our Version Of Not Really Plain) |
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| Sea Salt |
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| Grand Poppy |
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| Detroit St. |
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| Sesame Street |
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| Parmesan Pepper |
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| Georges Gorgeous Jammin Berry |
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| 9 Is Fine Grain |
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| Roasted Garlic |
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| Enough Already |
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| Amazin Raisin |
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| Sunny Honey Wheat |
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| Flipped Out Onion |
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| Hot Cross Buns 4/5 - 4/8 |
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A traditional treat on good friday, hot cross buns are a soft yeasted bun made with a bit of potato to keep the dough moist, raisins, currants, candied orange peel and topped with an icing cross. A z |
| Black Olive Farm 4/13 & 4/14 |
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A crusty round of our signature farm bread studded with marinated black olives. If you dont devour the whole loaf in a few days, turn the rest into savory bread crumbs for a new twist on eggplant par |
| Pumpernickel Raisin 4/20 & 4/21 |
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Chewy, traditional pumpernickel bread with juicy red flame raisins and a sprinkle of sesame seeds. Great toasted with a schmear of zingermans creamery award winning cream cheese. |
| Bacon Pepper Farm 4/27 & 4/28 |
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Check out nueskes apple wood smoked bacon and black pepper lovin it up in a crusty loaf of our signature farm bread. This bread is a meal in itself our most popular special bake. |
| Barches- Hungarian Challah Bread 4/27 & 4/28 |
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Barches (bar-kess) is a traditional hungarian bread like challah, but made with milk. Our version is mixed with hungarian sweet paprika giving it a warm orange color and a faint spice note that build |
| Sourcream Coffeecake - Best In Show |
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This is a Bakehouse classic and our most popular coffeecake. Rich and moist from the real sour cream made at Guernsey family dairy in Northville, MI. Then we load it with cinnamon and walnuts and bak |
| Hot Cocoa Cake - Cocoa For Cake Lovers |
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Many 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. Weve tasted our way through a dozen different trials, and th |
| Lemon Poppy Seed Coffeecake - Coffeecakes Tart Little Sister |
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Virtually unknown, this is the secret sunrise snack of Zingermans regulars who happily bypass bagels and muffins for a slice. Its made with real lemon oil from Boyajian, loads of real butter, real va |
| Summer Fling Coffeecake- You The Put The Lime In The Coconut |
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A flirty version of one of our favorite forms of pastry- the coffeecake. Its chock- full of coconut and lip lickin lime. A moist fragrant inside and toasty coconut crust outside. Doubles as breakfast |
| Olive Oil Cake |
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Just one bite and youll 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 flav |
| Gingerbread - Aris Favorite |
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Moist, spicy, and super flavorful gingerbread cake made with real butter, molasses, crystallized ginger and a bit of Zingermans Coffee company brew. Serve up a slice warm with fresh whipped cream to |
| Palmiers |
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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. Theyre passionate about em. Also known as |
| Maple Leaf Cookies |
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Back by popular demand Maple leaf shaped cookies made with real maple syrup and maple sugar sandwiched with maple sugar buttercream. Lots of deep true maple flavor without being overly sweet. Created |
| Funky Chunky Chocolate |
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Dont be fooled by their simple appearance. These are classic cookies brought to new heights. Theyre full of chunks (not chips) of Callebaut Chocolate and toasted walnut halves. Holding the chocolate |
| Triple Trouble Chocolate Cookie |
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We are warning you these cookies are dangerously good. While testing them here at the bakery, the staff reaction was overwhelmingly enthusiastic. They just couldnt stop eating eating them. Its a real |
| Buenos Aires |
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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 |
| Big O |
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Stop by the bakehouse any friday about 6:00 p.m. And youll see frank leaving with one of his favorite weekend treats- a bag of big o cookies. Hes been eating them since the days he worked at zingerma |
| Ginger Jump- Up |
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What makes these cookies so special? We use unrefined brown sugar from mauritius (ma what? Its an island off the coast of africa) and juicy chunks of crystallized ginger. The result is a chewy, spicy |
| Zbpbs |
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Simple and delicious. Traditional crumbly peanut butter cookies made from pure peanut butter (no sugar or preservatives, just ground peanuts) that we get from bay city, mi. |
| Magic Brownies |
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The brownies that zingermans 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 |
| Black Magic |
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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? |
| Pecan Blondie |
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Moist butter scotchy 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 former pastry manager and cur |
| Townie Brownie |
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Who needs wheat flour to make a delicious brownie? Try our new townie brownie, as unique as the ann arbor natives its named after. Made from ancient grains commonly used in south america- - amaranth |
| Orange Almond Magic Brownie |
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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. |
| Genuine Ginger Brownie |
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A new adventure in brownies. Bits of pleasantly spicy crystallized ginger dress up our beloved brownie. Ginger and chocolate is a classic flavor combination in french desserts, try it out. Even bette |
| Lemon Sponge Cake |
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A modern twist on a passover tradition sponge cake weve dressed up this normally tasty but plain dessert and its so good were making it beyond passover. Try our light and lemony sponge cake with lemo |
| Macaroons |
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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 l |
| Chocolate Orange Torte |
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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 bo |
| Hamentaschen |
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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- corn |
| Marvelous Mandelbread |
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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 ), biscottis eastern european cousin. Man |
| Rugelach: The Royalty Of Jewish Pastry |
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One of our best- selling jewish baked goods.these are royally good cookies. Cream cheese pastry rolled around apricot preserves or currants and toasted walnuts, topped with cinnamon sugar. If youve n |
| Buckwheat Honey Cake |
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Lekach, or honey cake, is an annual, added, incentive to celebrate the jewish new year. Its made from a long list of luscious ingredients, including, first and foremost, a healthy helping of very del |
| Cakes |
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Looking for a spectacular cake for your event that tastes as good as looks? Well meet with you to create a totally custom design and select your favorite flavors. Great cakes and seasonal designs for |
| All- Butter Croissants |
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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, |
| Cinnamon Rolls |
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Almost anyone can make a cinnamon roll smell good while its baking. Unfortunately, most have little more than aroma to offer - you wont taste much more than sugar and cinnamon. The real challenge is |
| Sweet Scones |
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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 |
| Cheddar Herb Scones |
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Just close your eyes and imagine tender, flaky texture combined with the flavors of fresh rosemary and vermont cheddar. Theyre even better with scrambled eggs or make a bacon sandwich on them. |
| Cinn- Oh- Man |
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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 t |
| Cinn- Oh- Man |
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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 t |
| Bostock |
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Frank and amy, bakehouse managing partners, tried this pastry creation ten years ago and they are still thinking about it. Its that good we take a slice of our independently awesome brioche, brush it |
| Muffins |
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Theres 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 o |
| Lemon Clouds |
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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. |
| Strudel |
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We take our own strudel dough and carefully hand stretch it over an 8- foot table until its thin enough to see through. Then its folded and layered with melted butter and a sprinkle of cake crumbs, w |
| Obama Buns |
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In honor of our president we improved and renamed our bama buns- we now use a more tender, richer dough that soaks up the caramel schmear. And we removed the raisins and replaced them with loads more |
| Perky Pecan Pie |
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This is our all time best selling pie. Its a pie so good even southerners pay for it happily. Why? Its a pile of toasted pecans, literally, surrounded by a rich brown sugar custard made from unrefine |
| Jumble Berry Pie |
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Filled to the brim with a jumble of juicy berries- raspberries, blackberries, blueberries, and cranberries. Not too sweet and not too tart filling inside. Flaky buttery crust on the outside. A deligh |
| Coconut Cream Pie |
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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 thats made with coconut milk, shredded coconut, and real van |
| Key Lime Pie |
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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. |
| Lemon Merenga |
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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) a |
| Country Peach Pie |
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Just as summery and precious as you imagine- lots of peaches with a bit of sugar and real vanilla bean packed into an all butter crust, topped with a flavorful streusel we make with organic brown sug |
| Cranberry Walnut Pie |
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This is a pie we look forward to each year. It mixes rich brown sugar custard with tart cranberries and toasted walnuts. Its beautiful to look at on a holiday table and tastes remarkable. Available n |
| Rustic Apple Pie |
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Its a classic a mound of fresh apples tossed in cinnamon sugar hand- folded inside a rustic looking all butter pie crust. The whole thing is sprinkled with cinnamon sugar streusel. |
| Chocolate Chess Pie |
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Chess pie is a Southern tradition. Our version is a creamy baked chocolate custard in an all- butter crust. For us, it all starts with a very special dark chocolate from Mindo chocolate makers in Dex |
| Cheery Cherry Pie |
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A double butter crust, dusted with demerara sugar and packed with juicy, chewy michigan sour cherries and a filling thats not too sweet. |
| Go Blue Berry Pie |
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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 zingermans creamery lemon gelato. |
| Lemon Chess Pie |
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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. |
| Pumpkin Pie |
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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. Hun |
| Rhubarb Pie |
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Flaky all- butter crust with a sweet and tart filling of local rhubarb from Makielski Farms in Ypsilanti, Michigan. |
| Pattis Gimme Smore Tart |
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The gangs all here- bakehouse graham cracker shell, filled with soft dark chocolate ganache, and topped with toasted meringue. Created by long time pastry crew supervisor, patti weaks. Warm it up a b |
| Chocolate Orange Torte |
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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 bo |
| Sweet Cream Biscuits |
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When Summer comes to Michigan there is almost nothing better than eating local fresh berries of all varieties. To make the experience perfect weve created a sweet cream biscuit- tender, moist and fla |
| M Cookies |
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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 avai |
| Apple Tarts |
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Crisp buttery puff pastry topped with apples, baked in sweet butter and vanilla sugar. Sounds simple, but it is simply incredible. Individual size. |
| Fresh Fruit Tart |
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The best fresh fruit we can find, local if its 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 individ |
| Buckwheat Honey Cake |
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Lekach, or honeycake, is an annual, added, incentive to celebrate the jewish new year. Its made from a long list of luscious ingredients, including, first and foremost, a healthy helping of very deli |
| Peach Tart |
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Buttery puff pastry filled with a treasure trove of fresh peaches (local when we can get them) baked in sweet butter and vanilla sugar. Sounds simple, but is simply incredible. Individual size. |
| Buche De Noel (Yule Log) |
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Our version of the traditional french holiday dessert: a light vanilla cake rolled around walnut rum butter cream and covered in chocolate butter cream. Its decorated with hand- made edible sugar mus |
| Eclairs |
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Whats 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. |
| Paris Brest |
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The first time toni, one of our partners at zingermans mail order, tasted this she said its plate lickin good . We pipe a ring of pate a choux, bake it till golden brown, then its sliced and filled w |
| Lemon Sable Cookies |
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Crisp butter sandwich cookies filled with our own fresh lemon curd and a magic sprinkle of sparkling demerara sugar. |
| Linzer Cookies |
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A traditional combination of raspberry, spices and nuts found in the classic linzer torte. Here weve made it in a smaller package- mini cookies of ground pecans and spices filled with Italian raspber |
| Pecan Diamonds |
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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. |
| Macaroons |
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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 l |
| Pound Cake |
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Pound for pound, the biggest flavor around its a simple mix of real butter, flour, sugar, fresh eggs and real vanilla. Good enough to eat on its own. A dessert heavy weight with fresh fruit and whipp |
| Cosmic Cakes |
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This is 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 thin chocolate cake layers, sandwich them with special |
| Almond Pound Cake |
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Rich, moist and packed with pure almond paste. Its so flavorful its a real treat all by itself. Or, try it with a little raspberry sauce, a dusting of powdered sugar or a scoop of coffee gelato. |
| Graham Crackers |
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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. |
| Stuffed Cupcakes |
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Our stuffed cupcakes are cupcakes for grown ups you might say. Try them both: Blackberry stuffed cupcakes- buttermilk cake, vanilla bean pastry cream, blackberry butter cream and vanilla fondant. O.M |
| Cheesecake |
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Our cheesecakes are special because they are made with fresh cream cheese from our neighbor Zingermans Creamery. This month enjoy New York style, made with real vanilla bean and a butter pastry crust |
| Cupcakes |
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Cupcakes make people smile. They can be a party for one, or a crowd pleaser. Our cupcakes flavors are buttermilk cake with fresh strawberry butter cream, hummingbird cake with cream cheese frosting a |
| Banana Bread |
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No nuts in this good ol banana bread, just great ingredients like sweet butter, fresh eggs and of course, bunches of flavorful, fresh bananas We also make it with the addition of big chunks of dark B |
| Marys Wild Oats |
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The best granolas are a fresh product with a relatively restricted shelf life, and much of whats out there sits for months and lacks the sort of really full flavor we enjoy. Marys wild oats, named fo |
| Tonis Come Undone |
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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 whos had the pleasure gets a nice little |
| Rigo Jancsi |
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A traditional hungarian coffeehouse torte named after rigo jancsi (1858- 1927), a famous hungarian violinist who seduced and married clara ward, princesse de caraman- chimay. Its two light layers of |
| Dobos Torta |
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Pronounced (doh- bosh), this traditional hungarian coffeehouse torte was created in 1887 by well known chef and confectioner jozsef c. Dobos (18471924). Its five thin layers of vanilla sponge cake an |
| Dios Torta |
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Were bringing you our version of another great hungarian coffeehouse torte. Pronounced (dee- ohsh), dios means walnut in hungarian. Youll find many versions of walnut cakes in hungary, the most famou |
| Sweet Strudel |
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We take our own strudel dough and carefully hand stretch it over an 8 ft. Table until its thin enough to see through. Then its folded and layered with melted butter and a sprinkle of cake crumbs, wra |
| Savory Strudel |
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We take our strudel dough and carefully hand stretch it over an 8 ft. Table until its thin enough to see through. Then its folded and layered with melted butter and a sprinkle of bread crumbs, wrappe |
| Lunch Specials At The Bakehouse |
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We currently offer these hungarian soups: gabors bean & ham on tuesdays and csirke gombaleves (cheerka gumba levesh), a chicken and mushroom soup, on wednesdays. |
| New Langos |
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Lon- gohsh, a savory fried bread and popular hungarian street food. Try it with garlic or add local sour cream and fresh dill. Available on tuesdays from 11:30 am to 1:00 pm. |
| Barches- Special Bake April 27 & 28 |
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Barches (bar- kess) is a traditional hungarian bread like challah, but made with milk. Our version is mixed with hungarian sweet paprika giving it a warm orange color and a faint spice note that buil |
