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BAKE! with Zing

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    by name
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Blog » FMWG

Tag: FMWG

Oldways Whole Grains Council logo for Whole Day for Whole Grain

March 23, 2023

By Lee Vedder

A Whole Day for Whole Grains

Join the Celebration at the Bakehouse on March 29, 2023

June 15, 2022

By Ari Weinzweig

Ari’s Pick: 8-Grain 3-Seed Bread from the Bakehouse

A happy confluence of health and culinary excellence
a loaf of Roadhouse Bread partially sliced with a couple of slices tipped over

June 9, 2022

By Ari Weinzweig

Ari’s Pick: Roadhouse Bread from the Bakehouse

A taste of America’s past to put on local tables today
overhead view of Ginger Jump-Ups

May 4, 2022

By Ari Weinzweig

Ari’s Pick: Joyful, Ginger-Laced, Ginger Jump-Up Cookies!

One of my all-time favorites from the Bakehouse
hot cross buns

March 25, 2022

By Amy Emberling

Our Hot Cross Buns Are Better Than Ever

Improvements that make me giddy
graham crackers with chocolate and marshmallows in the background

March 24, 2022

By Ari Weinzweig

Ari’s Pick: Zingerman’s Bakehouse Graham Crackers

A terrific, healthy, tasty treat with a bit of a strange history
country miche

November 17, 2021

By Ari Weinzweig

Ari’s Pick: Country Miche

Marvelously Beautiful, Terrifically Tasty Bread
a loaf of Sicilian Sesame Semolina bread, cut in half, with one half tilted towards the viewer

November 10, 2021

By Lee Vedder

Freshly Milled Durum Wheat Flour

A New Grain Initiative
side view of a soft rye sandwich loaf

September 22, 2021

By Alexandra Stafford

A Recipe for Supremely Soft Rye Bread

Author Alexandra Stafford uses freshly milled flour for incredible flavor
Big O Cookies

August 25, 2021

By Ari Weinzweig

Ari’s Pick: The Best Oatmeal Raisin Cookies Around

Ooohs and Aaahs for Big O’s from the Bakehouse

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Ann Arbor, MI 48108
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Telephone 734-761-7255
Fax 734-761-2190
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