bake - June 2019 - 26

THE ZINGERMAN'S COMMUNITY
The Zingerman's Community of Businesses (ZCoB) is a family of
small food-related companies and entrepreneurial ventures. Each
is located in the Ann Arbor area. They are operated by one or
more partners who share ownership and manage the business.

A farmer near Saline is planting 15 acres of Warthog
wheat for Zingerman's, which is building a network

Started in 1982 by Paul Saginaw and Ari Weinzweig in a historic
building near the Ann Arbor Farmers' Market, Zingerman's Deli
is an Ann Arbor institution, as the source of great food and great
experiences for thousands of visitors every year. The deli features
huge corned beef sandwiches, an exceptional array of farmhouse
cheeses, estate-bottled olive oils, varietal vinegars, smoked fish,
salami, coffee, tea and much, much more.

with local farmers and getting to know who's doing
what. "The more we dig, the more we ﬁnd out things
going on out there," Carollo says.
"The network is growing and expanding the more
we poke around. Whenever we start something new,
we typically have humble expectations. It usually
takes three years before we reach what we expect.

Zingerman's Bakehouse makes traditional breads and pastries for
Ann Arbor and Zingerman's customers across the country. Hand
decorated wedding cakes are a specialty.

But what is happening now leads me to being more
excited and energized than ever."
Already for some pastries, the Bakehouse is substi-

BAKE! is a hands-on teaching bakery for home bakers. From
short single-subject classes to week-long BAKE-cations, BAKE!'s
mission is to rekindle the fading art of baking bread and pastries
at home.

tuting whole wheat ﬂour for all-purpose ﬂour. They
make scones with freshly milled einkorn, "that's out
of this world." Zingerman's switched in freshly milled
Michigan grown soft white wheat ﬂour in their famous
Funky Chunky Dark Chocolate cookies.

Zingerman's Roadhouse is a full-service, sit-down restaurant serving really good American food. Come in for full flavored Southernstyle barbecue, dry aged steaks, oysters, macaroni and cheese and
an enormous collection of small batch bourbons.

"With the cookie, we didn't change a thing but the
ﬂour, and nobody has said a thing," he says. "We have
found better texture, better ﬁnish and a cookie that
retains moisture better."

Zingerman's Creamery is dedicated to bringing fabulous tasting
hand-crafted cheese and gelato to dairy lovers everywhere.

For Zingerman's popular shortcake biscuits, bakers
substitute in freshly milled soft white wheat ﬂour, with

Zingerman's Catering is for office meetings, small parties and
large events. The business delivers and serves everything from
corned beef to caviar, charcuterie to champagne, party platters to
wedding cakes.

a little more buttermilk and leavening to lighten the
ﬁnished product a bit. Carrot cake is next.
For the future, Carollo guesses that rather than just
one 26-inch mill, they might have an entire room with

Zingerman's Coffee Co. is a wholesale roaster supplying cafes,
restaurants and businesses.

a couple of stone mills. "Maybe our mix is no longer
90% white ﬂour but becomes 70%, and we're milling
a lot more on site."

ZingTrain is a consulting company specializing in training, service, merchandising, specialty foods and staff management. ZingTrain shares Zingerman's expertise with companies and individuals through seminars and one-on-one consulting.
Zingerman's Candy Manufactory is a wholesale candy maker, creating old-fashioned American sweets by hand.

Currently, he says, the Bakehouse uses 1.5 million to 2
million pounds of white ﬂour a year. "We're milling no
more than 150 pounds of ﬂour a week. It's a humble start."
A large amount is used for production of Zingerman's
rye bread, Roadhouse bread and country miche. Their
volkornbrot (German whole grain seed bread) is now

Zingerman's Press specializes in small runs of finely crafted books
about food and the food world.

made with 100% freshly milled ﬂour.
"Specialty grains and freshly milled ﬂours - it's an

Zingerman's Food Tours offers limited, exclusive, behind-thescenes guided tours of artisan food makers around the world.

26 < JUN 2019 | bakemag.com

injection of ﬂavor and nutrition," Carollo says. "It's the
fermentation that makes it special. We've built a strong

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bake - June 2019

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