Ari’s Pick: Bumble Honey Cake

Fresh milling makes for another amazing improvement

a slice of bumble honey cake resting on the rest of the cakeIn our never-ending work to make more flavorful and more traditional food, this year we began using freshly milled rye flour our Bumble Honey Cake. What has long been really good, is now so terrific that I’m craving it all day! It’s got a big round wonderful flavor, an exceptionally moist texture, and a lovely long finish. Wow!

Honey Cake for Rosh Hashanah

Eating honey is a traditional Jewish way to ring in a sweet New Year, and honey cake is one of my favorite ways to elevate my honey eating. This year is the best batch I can remember us making. We only see the Bumble Honey Cake but once a year here. So, now’s the time to take advantage of the Bakehouse’s good work. It’s only out for the holidays, so order soon!

Honey Cake at the Bakehouse is made from a long list of luscious ingredients, including a healthy helping of dark and delicious buckwheat honey. The honey has a big, bold, dark, mysteriously fruity flavor. Add in the freshly milled rye flour, sugar, freshly cracked eggs, golden raisins, toasted almonds, fresh orange and lemon zest, ground cinnamon, cloves, ginger, nutmeg, and some freshly brewed black tea and you’ll send the New Year off to a good start.

How to Enjoy Bumble Honey Cake

Amy Emberling, co-managing partner at the Bakehouse says: “I think it’s an overlooked winner—complex layering of flavors, an interesting and subtle version of gingerbread. I love the ingredient list.” Great after dinner, or to start the day have a slice for breakfast. Its big, well-rounded, softly spicy flavor would be fantastic with a cup of that great Tree Town Blend we’re brewing this month. The honey cake is terrific with Creamery gelato as well. Or you can toast it and serve it with a little Creamery Cream Cheese in the morning. It’s a wonderful way to ring in the New Year! I’m nibbling it now with my coffee as I write!


Ari headshot
Ari Weinzweig
Co-Founding Partner at Zingerman's | + posts

In 1982, Ari Weinzweig, along with his partner Paul Saginaw, founded Zingerman’s Delicatessen with a $20,000 bank loan, a Russian History degree from the University of Michigan, 4 years of experience washing dishes, cooking and managing in restaurant kitchens and chutzpah from his hometown of Chicago. They opened the doors with 2 employees and a small selection of specialty foods and exceptional sandwiches.

Today, Zingerman’s Delicatessen is a nationally renowned food icon and the Zingerman’s Community of Businesses has grown to 10 businesses with over 750 employees and over $55 million in annual revenue. Aside from the Delicatessen, these businesses include Zingerman’s Bakehouse, Coffee Company, Creamery, Roadhouse, Mail Order, ZingTrain, Candy Manufactory, Cornman Farms and a Korean restaurant that is scheduled to open in 2016. No two businesses in the Zingerman’s Community of Businesses are alike but they all share the same Vision and Guiding Principles and deliver “The Zingerman’s Experience” with passion and commitment.

Besides being the Co-Founding Partner and being actively engaged in some aspect of the day-to-day operations and governance of nearly every business in the Zingerman’s Community, Ari Weinzweig is also a prolific writer. His most recent publications are the first 4 of his 6 book series Zingerman’s Guide to Good Leading Series: A Lapsed Anarchist’s Approach to Building a Great Business (Part 1), Being a Better Leader (Part 2), Managing Ourselves (Part 3) and the newly-released Part 4, The Power of Beliefs in Business. Earlier books include the Zingerman’s Guides to Giving Great Service, Better Bacon, Good Eating, Good Olive Oil, Good Vinegar and Good Parmigiano-Reggiano.

Ari regularly travels across the country (and world) on behalf of ZingTrain, teaching organizations and businesses about Zingerman’s approach to business. He is a sought-after Keynote speaker, having delivered keynotes for Inc. 500, Microsoft Expo Spring Conference, Great Game of Business Gathering of Games, Positive Business Conference at the University of Michigan Ross School of Business, American Society for Quality (ASQ), and the American Cheese Society. Most recently, Ari and Paul Saginaw were invited to address an audience of 50,000 for the University of Michigan 2015 Spring Commencement.

One of Zingerman’s Guiding Principles is being an active part of the community and in 1988, Zingerman’s was instrumental in the founding of Food Gatherers, a food rescue program that delivers over 5 million pounds of food each year to the hungry residents of Washtenaw county. Every year Zingerman’s donates 10% of its previous years profits to local community organizations and non-profits. Ari has served on the board of The Ark, the longest continuously operating folk music venue in America.

Over the decades, the Zingerman’s founding partners have consistently been the recipients of public recognition from a variety of diverse organizations. In April 1995, Ari and Paul were awarded the Jewish Federation of Washtenaw County’s first Humanitarian Award. In 2006, Ari was recognized as one of the “Who’s Who of Food & Beverage in America” by the James Beard Foundation. In 2007, Ari and Paul were presented with the Lifetime Achievement Award from Bon Appetit magazine for their work in the food industry. Ari was awarded the Lifetime Achievement Award by the American Cheese Society in 2014. And Ari’s book, Building a Great Business was on Inc. magazine’s list of Best Books for Business Leaders.

Notwithstanding the awards, being engaged on a daily basis in the work of 10 businesses and 21 partners, writing books on business and in-depth articles on food for the Zingerman’s newsletter, Ari finds time to be a voracious reader. He acquires and reads more books than he can find room for. Ari might soon find himself the owner of the largest collection of Anarchist books in Ann Arbor outside the Labadie collection at the University of Michigan library!

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