Whole hog pit-smoked pork seasoned with Eastern North Carolina BBQ sauce and served on a brioche bun with a choice of Red Rage Tomato BBQ Sauce or South Carolina Mustard BBQ Sauce. (Zingerman's Roadhouse)

Pit-smoked BBQ beef served on a brioche bun with a choice of Red Rage Tomato BBQ Sauce or South Carolina Mustard BBQ Sauce. (Zingerman's Roadhouse)

Thinly shredded kale with dried cherries, pine nuts, garlic, lemon, extra virgin olive oil, and SarVecchio Parmesan cheese. (8oz or 16oz options) (Zingerman's Roadhouse)

Rice cakes in gochujang marinara sauce, topped with melted cheese. (Miss Kim)

Farm-fresh scrambled eggs, Ig Vella’s Monterey Jack cheese, and New Mexico Hatch green chiles wrapped up in a flour tortilla. Can be made with or without Nueske's Applewood-Smoked Bacon. (Zingerman's Roadhouse)

Whole smashed potatoes in Korean chili spice mix. (Miss Kim)

Locally-grown collard greens braised until tender with lots of Nueske’s applewood smoked bacon! (Zingerman's Roadhouse)

Crispy fried chickpeas in Korean chili spice mix. (Miss Kim)

Thinly shredded kale with dried cherries, pine nuts, garlic, lemon, extra virgin olive oil, and SarVecchio Parmesan cheese. (8oz or 16oz options) (Zingerman's Roadhouse)

Made by Great Lakes Potato Chips and spiced with carefully sourced French Grey Sea Salt. (Zingerman's Roadhouse)

A classic starter all over the South. A creamy spread of Cabot cheddar, Hellmann’s mayonnaise, and chopped red peppers. Served with your choice of celery or a Zingerman’s Bakehouse pretzel stick.(Zingerman's Roadhouse)

Roasted beets, garlic, tahini, chickpeas, and extra virgin olive oil. Served with your choice of celery sticks ($8) or a Zingerman's Bakehouse pretzel stick ($10). (Little Kim)

Dulce de leche caramel cream sandwiched between two layers of our chewy Black Magic Brownies. (Zingerman's Bakehouse)

Vanilla chiffon cake and fresh vanilla bean pastry cream covered in a thin layer of vanilla Swiss buttercream, topped with a rich dark chocolate ganache glaze.(Zingerman's Bakehouse)

A bright, cheery filling of Michigan sour cherries in a tender, flaky, all-butter crust. (Zingerman's Bakehouse)

Pillowy brioche dough, sweet cream butter, real vanilla, and lots and lots of Indonesian cinnamon. (Zingerman's Bakehouse)

Korean plum syrup mixed with sparkling water. (Little Kim)

A not-too-sweet sip of sunshine with freshly squeezed orange and lemon juices, a refreshing splash of tangy Yakult, an Asian drinking yogurt, and a touch of floral rose syrup. (Miss Kim)

Rich and smooth cold brew coffee from Zingerman's Coffee Co.. Half & half, oat milk, and simple syrup available to add.

To mark the Bakehouse's 25th anniversary in 2017, we compiled 65 of our most popular recipes in this handsome, illustrated cookbook. Recipes in the book include Bakehouse classics like Jewish Rye Bread, Paesano Bread, Sour Cream Coffee Cake, Pecan Pie, and Stollen.

The Bakehouse's newest cookbook, containing a range of recipes for the great food we make to celebrate life events, seasonal festivities, birthdays, weddings, even tailgating. Over 75 new recipes including Passover, Mardi Gras, and Pi Day favorites.

"Designed by illustrator Ian Nagy and available at the Deli and other Zingerman’s businesses. Ian says “I wanted the images not to be too complicated, so they could be colored with crayons. I thought it would be more fun to have food characters and animals instead of humans.” Ian has created so many amaZING pieces of art for Zingerman’s, and this coloring book is no exception. Whether you are a kid or an adult who loves coloring, we think you’ll love what Ian has created."

“Why Democracy Matters” explores democracy not as a political position, but as a daily practice—rooted in dignity, empathy, collaboration, and care. In this pamphlet, Ari Weinzweig invites readers to explore democracy as a way of working together to create hopeful, lasting change in our companies, communities, and country.