Artisan breads made with organic flour and baked fresh daily in Ann Arbor, MI.
A landmark and destination in the college town of Ann Arbor, Zingerman’s Deli was incubated by a lust for traditional Jewish foods. Hometown heroes Paul Saginaw and Ari Weinzweig opened Zingersman’s Deli on March 15, 1982 in just a small 2-story red brick building across from the Ann Arbor Farmer’s Market. Fast-forward to 1992, after ten years of amazing success providing the absolute best deli foods, Paul and Ari sought help from an old friend, Frank Carollo, to assist them in starting what is now the Zingerman’s Bakehouse. Frank, an engineer by training and a novice to bread making immersed himself in the artisan craft of baking and apprenticed himself to upstate New York baker, Michael London. Michael arrived in Ann Arbor with a cooler full of starters and they were soon baking the breads we have come to love.
Wanting to bring old style European Breads to the deli, their motivation was plain and simple, "we love everything about great bread and pastry. We love to bake it. We love to eat it. We love to sell it. We love the extra bit of enjoyment it adds to the otherwise routine aspects of daily life. And we don't ever want to be without it. Better baked goods aren't just business for us.”
Though these loyal community members have been baking traditional and artisan breads for decades, we were thrilled to discover that the Bakehouse just recently shifted to organic flours, much of which is sourced from a mill in Grand Traverse Bay.
Enjoy artistry breads like Pecan Raisin for your morning’s French toast or the uber famous Jewish Rye - either way you can’t go wrong. Rest assured that when adding Zingerman’s bread to your shopping cart, you can bet that it will be fresh. They are just around the corner from us and we deliver within 24 hours from when it is baked.
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