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Zingerman's Bakehouse's better baked goods

Issue No. 94: A dozen ingredients we use that make for better baked goods

1. Butter tastes better You can’t tell just from looking at a cookie or a piece of cake whether it’s been baked with butter or shortening. The bottom line on baked goods’ flavor is that butter tastes better. It’s also about ten times more costly, so many bakeries make the choice to use less expensive […]

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Issue No. 91: Jewish Rye Bread

Excerpted from the new Zingerman’s Bakehouse Book In order to open Zingerman’s Bakehouse, we had to be able to bake great Jewish Rye Bread for Zingerman’s Delicates­sen, which was our first (and at the beginning our only) customer. It’s not possible to have a superb Reuben sandwich without authentic Jewish rye bread. We wanted our […]

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