ZINGERMAN'S BAKERY OF ANN ARBOR

Take a UNIQUE Look At Zingerman's Breads HERE!
Can you smell the aroma of just baked?
When Happy Badger arrives at your door, your bread would have been baked the night before... through the night in fact.

When you see the ; that means we have found this bread economical, size efficient and sturdy for everyday use or just plain crazy good. We take into consideration the size, number of sandwich slices, taste and personal preference. It's more of a practical guide for home use. There hasn't been a bread that we didn't like, of course and here's your opportunity to try every one! HAVE FUN.

Detroit Street...Ann Arbor twist on our traditional San Francisco Sourdough - makes incredible garlic bread! Our San Francisco Sourdough round capped with a crown of fennel, poppy and sesame seeds. Named in honor of the red cobblestone street on which Zingerman's Delicatessen resides.

Sourdough Round...better than san francisco sourdough. We actually have regular customers who have us ship boxes of this bread to them in San Francisco. Crisp, crackly crust, moist honeycombed interior and that trademark sour tang will tickle your tongue. We ship them to San Franciscans across the country—even to some living near the Golden Gate Bridge. 1.5 lb.

Roadhouse Bread america's orginal rye 2 lb loaf

This is the house bread at our restaurant, Zingerman’s Roadhouse, and has become a local favorite. It’s based on an early American recipe, made by combining rye flour and cornmeal with wheat. 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 would recognize and enjoy it today. It’s got a really great crust and soft chewy center that has a slight sweetness from dark molasses.

Chocolate chunk sourdough
the simple yet incredibly pleasing combination of chocolate and bread in a convenient and easy to hand loaf

It’s simple: our sourdough bread stuffed with chunks of dark Belgian chocolate. Like most of the school children I know, I like to rip off a hunk and eat it as soon as I open the bag. But it's best when you pop it in the oven for about fifteen to twenty minutes. Your entire kitchen is likely to be filled with sensuous smells—warm chocolate, good bread. This is one loaf that's very hard to keep around the house.

8-grain 3-seed bread
a long list of good-for-you grains made into a dense, delicious, long-lasting loaf. Cracked wheat, cracked rye, cracked barley, corn grits, oats, millet, whole wheat, whole rye, flax seed, poppy seeds, a little honey and a nearly irresistible outer crust of toasted sunflower seeds. More than a mouthful— this ain’t no bird feed.

New Mexico Green Chile and Cheddar
and the spiciest, most savory bread we've got. almost a meal in itself. I love this bread: savory, spicy, delicious and dangerously close to addictive. Softly spicy, fire-roasted New Mexico green chiles and raw-milk Vermont cheddar blend into the Bakehouse’s tangy San Francisco-Style Sourdough. Great on its own, or as an accompaniment to dinner. It’s especially good if you give it about twenty minutes in a 375 degree oven before you break it open, so it’s nice and steamy when you crack the crust.

Parmeson Pepper Bread...a quarter pound of italian parmesan and a whole lot of aromatic tellicherry black peppercorns inside every spicy loaf.
My Italian friends would probably think this bread is a heresy, but that’s their loss. It’s a natural for me, because I love bread, parmesan and good black pepper. There’s a quarter-pound of Parmesan in every loaf, along with a load of cracked black Tellicherry peppercorns. Leaves your mouth pleasantly aroused from the heat of the pepper, and salivating from the savory sweetness of the Parmesan. It’s fantastic when toasted.

Vollkornbrot...a traditional german bread for those that love it dark and dense

When the Bakehouse first unleashed the Vollkornbrot last fall, the response was surprising. We had high hopes, of course, that this very traditional, very dense and chewy German bread would find an audience but we had no idea it would gather such a quick following. Some folks tried it out of curiosity. Some were drawn to the fact that it’s wheat-free, and then there were the transplanted Germans that longed for a bread as good as those they left behind. Made from rye meal, rye flour, sunflower seeds, sea salt, yeast and rye sour, the Vollkornbrot is chewy, malty, and really delicious. Spread on some butter or top it with a slice of really great Dutch cheese for a nice light lunch, snack, or simple breakfast.

Farm Bread...the traditional loaf of the french countryside. beautiful basket weave crust and a chewy, gently sour crumb. ari and frank's favorite bread. (frank carollo is the managing partner of zingerman's bakehouse)
Imagine sitting around a French farmhouse table waiting for dinner: This would be the bread the family would serve. A white-wheat mix made with a sour starter, very similar to pain au levain in France. Its crust is crisp, its flavor subtle and never tiring. The 3-pound round loaf is my favorite. Cut them into quarters and freeze what you don’t eat.
Happy Badger's No.1 choice

French Mountain Bread...dense, intense rustic bread of the hard to reach mountain regions of france and switzerland.
This loaf vies for top spot on my list of favorite breads. We offer it in two sizes, a .75-kilo loaf (about 1.65 lbs) that’s good for munching, and a 2-kilo (about 4.5 lbs) work of art. I love the 2K loaf. A good foot-and-a-half across, and four or five inches high, each 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 Mountain Bread ten days after the loaf left our oven. Totally terrific for toasting.

Paesano... our best bread for ripping and dipping into a great olive oil. the traditional loaf of puglia in the heel of the italian boot. Our most popular bread. Spreading out like the cap of a wild mushroom, its thin, snowy-white crust surrounds a soft, savory crumb filled with lots of holes (we work hard to put the holes in). This is the traditional bread of Puglia—the heel of Italy’s boot—and the best one to eat alongside a pasta dinner. Recommended for ripping and dipping in great olive oil.

Caraway Rye...ready to slice and serve with corned beef, salami, pastrami or almost anything else. Real rye made with lots of whole caraway seeds, inside and out.

Challah...it's not hard to find a loaf challah. but challah made only with hand-cracked eggs (no frozen eggs-tract), cold-pressed corn oil, and clover honey?
Challah was the treat-of-the-week for Jews of my grandparents’ generation, growing up in the poverty of Eastern Europe. After a week of getting by on herring and rye crusts, they eagerly awaited the Sabbath Challah with its luxurious, saffron-colored braids. Made with real eggs, lots of clover honey and dusted with sesame or poppy seeds. Kids love this loaf.

Onion Rye. ..made only with fresh onions - none of the dried, over-salted, dehydrated, (can you tell i don't like them) "onions" most bakeries use. Made with real onions (not dehydrated), caramelized, baked inside and on top.

Pumpernickel...the pumpernickel author joan nathan chose to feature in her Jewish Holiday Baker. jesse bernstein's favorite bread. Dark and rich with real pumpernickel flour. Probably the best pumpernickel made in America today, our loaf is featured in Joan Nathan’s Jewish Holiday Baker. A perfect pal to smoked salmon or whitefish salad.

Jewish Rye...the bread that's been the base of a hundred thousand or so sandwiches at zingerman's deli. This is the same bread we use to make our sandwiches; it’s in our popular Rockin’ Reuben Kit. It takes over 5 hours for its dough to develop its full flavor. Anything less and the bread lacks character.

Tsitsel means breast in Yiddish, and this loaf is well, breast-like in shape. A nurturing way to start your day. Spread with Michigan Farm Butter and American Spoon Michigan Strawberry Preserves. Sans seeds.

A round, tall, rye bread dusted with rye flour. Tsitsel bread has a cool, moist, chewy center and a nice crust, all of which makes it a great dinner bread. Better still, try it spread with sweet butter and smoked fish for Sunday brunch.

SWEET SPECIALTY BREADS

Chocolate Cherry...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 chocolate and dozens of dried Michigan cherries. A few minutes in the oven, the chocolate chunks begin melting, 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.
toasted with cream cheese and bananas

Cinnamon raisin... "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 cinnimon from Indonesia, Sweetened and moistened with a hint of clover honey. Makes sensational Sunday morning toast.

Pecan Raisin...over half a pound of pecans and raisins in every very dense, very intense loaf. I don’t know if we were fully prepared for the popularity of this incredible bread. It’s been like a chain reaction—someone serves it for brunch, and the next week their guests are calling us and buying it for themselves. Calling it dense is an understatement: over a half-pound of big, juicy Red Flame raisins and toasted pecans are baked into every loaf. The New York Times says our Pecan Raisin Bread "redefines the category." Also available: toasted sliced crisps of pecan raisin, great for dipping in our cream cheese or snacking on their own.
served with cup of tea at breakfast