Bakery Club

When will the first installment ship?

Whenever you’d like! Want to plan ahead and cross off an item on your gifting to-do list? You can choose a preferred arrival date in the future when you checkout online or when you give us a call. Otherwise, the first installment will ship on our next available ship date.

When will the rest of the installments ship?

After the first installment, the remaining club shipments will arrive every four weeks. If you’d like to change the delivery for any reason – maybe the recipients are traveling or maybe you want the shipments to occur every other month – we can make it happen! Just reach out to us and we’ll be glad to help.

How easy is it to change the address for one or more shipments?

Super easy! You can call, email, text or chat and let us know about the update. As long as it hasn’t shipped, we can change the address with a few simple clicks.

When am I charged for the club?

You’ll be charged the full amount for the club before the first installment ships out.

Want to print a card to give before the first shipment arrives? We have just what you’re looking for:

Bacon club card – monthly

Bacon club card – quarterly

Bakery club card

Bread club card – artisan

Bread club card – classic

Bread club card – sweet

Cheese club card – monthly

Cheese club card – quarterly

Cheese pairing club card

Coffee cake club card

Coffee club card

Food explorer’s club card

Dinner club card

Jewish Deli club card

Meat & cheese club card

Michigan foods club card

Olive oil club card

Pastry club card

Reuben sandwich club card

Snack club card

All of our Zingerman’s Bakehouse pastries and coffee cakes are baked with full-flavored ingredients, but without preservatives. The good news is we’ve done the hard work of tasting and testing to ensure that they can be enjoyed for weeks to come.

If enjoying soon, keep them at room temperature.

Each baked good will have an “eat or freeze by” sticker that is about two weeks from when the package ships out. If enjoying the treats within a week or so of delivery, they can be kept at room temperature in the packaging they arrived in or in a plastic bag. Avoid the refrigerator, it can ruin the texture.

If enjoying later, keep them in the freezer.

For longer term storage, all of our baked goods freeze well for up to three months. They can be stored in the freezer in their original packaging or, if they’ve been opened, double wrapped in plastic bags. 

After the freezer, it is best to allow frozen pastries and coffee cakes to defrost slowly at room temperature in the packaging. That’s all–though with some pastries like scones, a little warm up in an oven will make them extra delicious. 

We ship thousands of loaves every year to bread lovers nationwide.

Our artisan bread is baked down the road from us at Zingerman’s Bakehouse. We ship bread using two business day service – nothing slower. Our bread doesn’t have any preservatives, so we use expedited shipping to help ensure it arrives in great condition.

The bread will last on the counter for a few days in its Zingerman’s bread bag.

It does not need to be refrigerated – in fact, we recommend you avoid the fridge! Refrigeration will wreak havoc on the texture.

If you want to keep the bread for more than a few days your best bet is to freeze it.

Double bag the loaf—or part of it—in plastic and freeze for up to three months.

All of our full-flavored breads are completely baked all the way so reheating is not necessary. 

You can eat the bread right out of the bag (ripping pieces or cutting slices – no judgment here). If it seems a little hard or dry, that’s because the thick, crisp crust is meant to protect the bread. Just like the rind on a natural cheese, real bread has very real crust to protect the inside of the loaf from drying out.

We only suggest that the bread will give you the “just out of the oven” experience… if you reheat it in the oven.

For a warm crackly crust and a soft, chewy crumb, we suggest putting your loaf (whole, half, or part) in a 350 degree oven for approximately 15-20 minutes. If you’re pulling bread out of the freezer, let it defrost for about 30 minutes before throwing it in the oven.

Most artisan breads are based on the same four ingredients: flour, water, salt, and a leavener. The first step to making great bread is to choose great versions of those ingredients.

Better Flour

Let’s start with flour. At Zingerman’s Bakehouse, the “house” flour is an organic AP flour that comes from a single mill in Colorado—most of it grown on a single farm. The bakers use more than 20,000 pounds of it each week. It’s included in baked goods from Farm Bread to Hummingbird Cake.

For many breads and pastries, the team at our Bakehouse also use locally grown, freshly milled whole grain flours. Many of those flours are milled in the bakery on the in-house stone mill, including the rye flour used in the Vollkornbrot and Roadhouse breads. The freshly milled flours are more variable and perishable, but used well they contribute exceptional depth of flavor.

Natural Leavening

Let’s talk about leavening, too. While some Zingerman’s breads, like Paesano and Sesame Semolina, are made with yeast, more than a dozen of our breads are naturally leavened. Naturally leavened breads are made without the addition of commercial yeast, relying instead on the “wild” yeasts present in the sourdough starters the Bakehouse team has been feeding daily since 1992. Zingerman’s naturally leavened breads range from the tangiest Better than San Francisco Style Sourdough to sweeter loaves like Cinnamon Raisin and Chocolate Cherry.

Time

The most important ingredient is one you’ll never see listed on a label: time. At Zingerman’s, making bread is a slow process. A loaf of Farm bread takes 18 hours. A loaf of Paesano bread takes a whopping 20 hours. All that time allows for incredible flavor development, the same way that a broth simmered all day has way more intense, complex flavor than one that’s only been cooking for a couple of hours.
Those flavorless artisan breads from other bakeries probably suffer from being made in just a few hours, not allowing enough time for flavor development. And incidentally, those bags of sliced white bread at the grocery? Thanks to industrial dough developers and oxidizers, they can go from raw flour to oven- ready dough in four minutes flat. No wonder they don’t taste like much!

Stone

The method of baking matters, too. Zingerman’s breads are baked in a stone hearth oven. The stone allows for more even distribution of heat, making for a crisper, more flavorful crust.

All the little steps add up. Zingerman’s breads are deeply aromatic, with complex flavors of grain. You really can taste the difference.

Photo credit: EE Berger