Zingerman’s Bakehouse

Zingerman’s Bakehouse, in Ann Arbor, Michigan, is an institution.  In celebrating its 25th anniversary, Zingerman’s has made it possible for bakers and cooks of all levels to bring a piece of the celebrated business into their kitchens.  Zingerman’s Bakehouse by Amy Emberling and Frank Carollo (Chronicle Books, October 2017), shares 65 meticulously tested, carefully detailed recipes in a beautiful hardcover book featuring more than 50 color photographs, illustrations and behind-the-scenes stories of their phenomenal business. 

Since 1992, this artisanal bakery has fed millions of fans across the country with delicious breads and baked goods. But Zingerman’s Bakehouse is also part of a community of eight different businesses which includes the world-famous Zingerman’s Deli. In addition to baking up delicacies for the deli, the Bakehouse is known for their delicious cookies, pastries and coffee cakes, as well as Jewish favorites like hamantaschen, rugelach, and Jewish Rye bread.  They also bake up unique variations on the traditional Challah such as Moroccan Challah and Raisin Turban Challah and a rare sabbath Cholent recipe.

Years of insights and what Zingerman’s refers to as “delicious mistakes” make these the best-of-their-kind recipes. Here’s a baker’s dozen of our favorites:

• Just Rhubarb Rhubarb Pie
• Dinkelbrot German Spelt Bread
• Bakehouse Bagels
• Sicilian Sesame Semolina Bread
• Focaccia with Gorgonzola and Caramelized Onions
• Somodi Kalács Transylvanian Cinnamon Swirl Bread
• Bakehouse Brownies: Black Magic, Magic, and Buenos Aires
• Hunka Burnin’ Love Cake
• DetroitStyle Pizza
• Tunisian Orange and Olive Oil Cake
• Walnut and Current Rugelach
• French Crullers
• Bakehouse Blondies

In addition to chapters on how to set the stage for successful baking, the book showcases recipes perfect for any occasion or time of year.

Amy Emberling is a Managing Partner at Zingerman’s Bakehouse. She has been an avid food lover and baker since her childhood in Nova Scotia, Canada where she especially enjoyed feasting on wild blueberries and freshly steamed lobster. After high school Amy moved to Cambridge, MA, and when she wasn’t enjoying Boston bakeries and restaurants, she studied American social movements at Harvard College. She then followed her passion for food and learned to cook and bake at L’École de Gastronomie Française at the Ritz Hotel in Paris, France. Amy was one of the original bakers at Zingerman’s Bakehouse when it opened in 1992 and played a management role until 1996 when she left Ann Arbor for what she thought would be the rest of her life. After a few years’ hiatus, though, she returned to be a Zingerman’s partner in 2000. As well as leading the bakery, Amy teaches seminars with ZingTrain and is a partner in Zingerman’s Candy Manufactory. Her 25-year career in food is characterized by her passion for baking, teaching, and caring for her staff and community.

Frank Carollo is one of the founding Partners of Zingerman’s Bakehouse, one of the nine businesses in Zingerman’s Community of Businesses. His paternal grandparents came to Detroit from Sicily in the early part of the 20^th century and his mother grew up in Austria.  Frank was greatly influenced by the culinary traditions of his heritage. He came to Ann Arbor in 1972 to study Engineering. During his final term at the University of Michigan he got a job as a cook in a restaurant and his life was changed forever. The food business provided a means for Frank to connect his love for food, baking and European culinary tradition and his hard-wired desire to be organized and systematic. The end result has been great breads and pastries every day.

Antonis Achilleos is a food and lifestyle photographer based in New York City.