All-Nighter Gift Box

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. 

Virginia Diner Peanuts are unmatched in flavor for a couple reasons. One, they start with great peanuts. And two, they fry them.

Arriving in Great Peanut Country.

You enter Wakefield, Virginia on Highway 460E. It’s a four-lane road where the vistas alternate between crowded trees, kudzu covered abandoned houses, high fields of corn, low fields of peanuts. When you pass the fields the air is warm. When you hit a stand of trees the temperature changes, you hit a patch of cool, dark air. A few roadside shops do business in heavy machinery. The only other vehicles seem to be trucks hauling lumber. There are some old motels. There are billboards advertising a festival called “Pigs, peanuts and pines.” You are in peanut country and you’re about to arrive at Virginia Diner.

Virginia Diner buys super large extra whole Virginia peanuts, the top 2% of the crop.

They’re different than America’s most common nut, the runner, which is smaller, rounder, shaped more like a pea than the long, lozenge-shaped Virginia nut. (Planters uses runners, as does Snickers and most peanut butter manufacturers.) Their size and density contribute to the terrific crunch.

Virginia Diner peanuts are fried.

Growing up in Michigan I knew of peanuts two ways: roasted in the shell or out of the shell. Virginia Diner, however, has always fried them. The diner originally made them in small batches in their french fryers right on the kitchen line. When they got too much business they built a small fry facility out back. They didn’t automate, they just bought more french fryers. (This makes me wonder why more restaurants don’t offer freshly fried peanuts?)

You won’t be able to see any evidence of frying in your nut. The shelled peanuts look clean and blond in the tin. So what’s the difference between a fried peanut and a roasted peanut? To me the main difference is texture. To some extent you can think of the difference between potatoes French fried and roasted. French fries are crispier, with a textural pop. Fried peanuts have that same crispy, satisfying crunch. And unlike French fries, fried peanuts keep their texture in the tin. Weeks after opening—a length of time I can honestly say I’ve only experienced once, and by sheer force of will—they still have a zip to them that roasted nuts lack.

Virginia Diner blanches their peanuts before frying.

It’s a step few peanut fryers take. It adds time and expense, but it also stops the peanut from absorbing much oil in the fryer. Eat a handful of Virginia Diner peanuts and your hands are remarkably oil-free. They don’t leave any grease in your mouth. As anyone who’s fried food at home knows it’s a bit of a technical feat to fry to the correct texture with no greasiness.

These days boutique coffee shops offer about seventeen different ways to make a cup of coffee. Each of those different brewing methods will produce slightly different flavors. To get the sweetest, smoothest cup of coffee, though, your best bet is to skip the in-the-moment brewing all together and go with a bottle of cold brew. So, what makes ours so special?

We carefully source our beans to make high quality cold brew.

When coffee beans are heated they release acids that come across as bitter flavors. When you make cold brew, the flavor ends up being sweeter and smoother without that acidic, bitter kick. Since cold brew is never heated, there’s no hiding poor quality. You can’t skimp on the raw material. At Zingerman’s Coffee Company, we use a blend of beans carefully sourced directly from the growers in Brazil and Indonesia. Buying coffee directly like that is a little like buying your vegetables at the farmer’s market: you can build a relationship directly with the grower, and that often translates into getting the most flavorful produce. The Brazilian-Indonesian blend makes for a chocolatey, full-bodied, sweet cold brew coffee. It’s incredibly smooth, without the acidic bite you sometimes find in hot coffee.

Almost every other cold brew on the market has preservatives added or needs to be refrigerated—or both.

The exception to this rule is the cold brew from Zingerman’s Coffee Company. They’ve spent the last few years developing a process for making cold brew made with only coffee and water that’s shelf stable for up to a year at room temperature. It’s still best served chilled (though it tastes great at room temperature, too), but feel free to toss it in your car and drive around with it for a couple of days before popping it open—ideally at a picnic on the beach.