Stop by the Creamery ­
Cheese Shop
422 Detroit Street, Ann Arbor MI 48104
Deli: 734.663.3354 (DELI), ­
Next Door: 734.663.5282 (JAVA)
April Spring Oil Change at the Deli
Our annual olive oil sale gives you a
chance to stock up on your favorite ol-
ive oils and get great deals on some that
you may not have discovered yet. All of
the 2009 oils from Italy, Spain, France,
and California will be on sale until we
run out, so be sure to come in soon!
Sandwich of the month
March
Heinz's Bottom Line
As a salute to our dear Deli, we present the sandwich that
originally carried the #29. While Jon P. currently assumes
the badge on our menu board today, the number was once
held by a sandwich named after one of the Deli's first ac-
countants, Heinz Schmidt. Heinz's Bottom Line showcases
Arkansas peppered ham, Switzerland Swiss cheese, lettuce
and spicy Dijon mustard on Bakehouse pumpernickel bread.
Happy 29th Birthday Zingerman's! $11.99/one size
April
The Cat Mack App Attack
We're not a BBQ joint, but we did think some of the pulled
protein we present on several sandwiches deserved a
chance to shine solo. Four ounces each of barbecue chicken,
beef and spicy shredded pork, surround a pile of toasted &
buttered Bakehouse white bread with which to dip, soak, or
sandwich! Served with our old fashioned potato salad, which
joins the party as a palate cleanser. $11.99/one size
St. Patrick’s Day
Corned Beef & Cabbage
Thursday, March 17th • 11am-7pm • $14.99/person
We’re serving up a hearty plate of traditional Irish fare—
hand-sliced Zingerman’s Corned Beef (with a side of our
extraordinary hot mustard), potatoes, carrots and cabbage,
and a wedge of Zingerman’s Bakehouse Irish Soda Bread
with farm butter. No reservations needed for this family-
friendly St. Patrick's Day feast!
Roadhouse Special Dinners are 5-course family-style
affairs with a little history and a LOT of food featuring
writers, chefs, authors and more from our own ­
community and all around the country.
Mardi Gras Dinner #101
Tuesday, March 8th • 7pm
$45/dinner
If you can’t make it to New Orleans for Mardi Gras, celebrate withInstead of Big
the Roadhouse! A longtime favorite dinner of many, Chef Alex
shares his love of Cajun and Creole cooking with a menu sure to It all began when Bo Burlingham and Inc. Magazine
rival that of one found in the Big Easy.
For reservations to all events stop by 2501 Jackson Ave. or call 734.663.3663 (FOOD)
734.929.0500 • 3723 Plaza Dr. ­
www.zingermanscreamery.com
Hands-On
CheEse TaSTings Baking ClasSes
Get Your Goat 3723 Plaza Drive • 734.761.7255
Sunday, March 13th • 4-6pm • $25 per person
We’ll open up the fine and various world
of goat cheese as we taste samples both
soft and hard, tangy and smooth. We’ll
learn all about the properties of this milk,
our relationship with the farmers who
tend the goats, and the complex story be-
hind goats' milk scarcity during Michigan win-
ters. Come celebrate our favorite rambunctious
ruminant and gain new appreciation for the whole range of their
delicious cheese! BONUS: We'll be featuring the winning entry in our
January City Goat Recipe Contest: Goat Cheese Truffles!
American Cookies
Rinds of All Kinds! Tuesday, April 12 • 5:30-9:30pm • $100
Sunday, March 27 • 4-6pm • $25 per person Learn to make the Zingerman's Bakehouse
In this cheese tasting, we'll tackle the age-old question: can I really whoopie pie recipe seen in the New York
eat that rind? Quite often, the answer is an emphatic "Yes!" We'll talk Times! In addition, we'll make and taste some
about the various types of rinds, their functions, and the many ways other American classics- like chocolate chip
cheesemakers encourage rind growth on their cheeses. And most im- cookies, no bake cookies and snickerdoodles.
portant, we'll taste 'em! Discover how the rind is cheese's most deli-
cious built-in accompaniment. Wholey Whole Grain Breads
Thursday, April 21 • 5:30-9:30pm • $100
Cheeses for Springtime We know that whole grains can be good for
Sunday, April 17 • 4-6pm • $25 per person
us but that’s not the only reason to eat them.
With the right recipes and techniques they can
Celebrate the return of sunshine, green, and growing things to the
taste great, too. We’ll teach you to make whole
earth (calves, kids, and lambs too!—with a fresh and springy cheese
wheat cinnamon raisin bread, whole-grain rye
tasting. We'll pair early Michigan-grown veggies and herbs with some
bread, and masterful multi-grain bread. Learn
of our lactic favorites: luscious burrata atop spring greens, double-
the benefits of using the whole kernel of grain
cream manchester and sprout sandwiches on toast, braised cabbage
and how to unlock its full potential!
with goat cheese and walnuts - yum! We'll also taste our Pashka, an
Easter classic and decadent Russian cheesecake of sorts, made with
fresh farm cheese, eggs, butter, candied orange peel, raisins, vanilla,
and lemon zest! Start planning your picnics; spring is here at last!
Learn to Make Fresh Mozzarella
Saturdays Sept-May • Noon-2:30pm • $50
Reservations required
Making your own mozz in your own kitchen is fun and easy and after
spending a day with us, you’ll have the know-how to do it yourself
Check out the full schedule
every time you want the rich, milky taste of really fresh cheese. Don’t
and register for classes at
wait for tomato season! Spots are limited. Reserve today!
www.bakewithzing.com
3723 Plaza Drive­
734.929.6060
Meet Bo Burlingham!
Small Giants Dinner
“Second Saturday”Tour!
Companies That Choose to Be Great March 12 & April 9 • 11am to noon
Join us monthly for an open-to-the-public,
no-reservation-required cupping. Sit down
Monday, April 18th • 7pm • $45/dinner
with Coffee Company managing partners
Allen and Steve to sample some new offer-
named Zingerman’s the Coolest Small Company in ings, some old favorites, some experimen-
America and continued when Bo’s book, Small Giants, tal batches and learn how to discern the
featured the Zingerman’s Community of Businesses as a com- subtle distinctions among the world's cof-
pany that chose to be great, instead of big. With those prinicples now fees.
formalized in a two-yearly ZingTrain seminar, Bo is back in Ann Arbor
sharing the mojo of what makes a Small Giant. Join us the
second Saturday
Chef Alex has explored America, finding new
and exciting culinary Small Giants throughout
of each month,
#1 02 the country for the menu of this special dinner. 11am-noon.
For more information about ZingTrain seminars,
including the Small Giant Seminar, April 18-19, visit
www.zingtrain.com.
www.zingermansroadhouse.com
­1
ISSUE # 225
­1
MARCH-APRIL 2011
 Build Up to the Deli Build-Out
The Deli Build-Out is underway. It’s already been a four-year
process, and the project, as per the Zingerman's way, has only
become smarter and more inspiring over time. Every obstacle has
been parlayed into an opportunity for innovation. Each Tuesday
morning Deli partners, architects, contractors, consultants and
staff work collaboratively to hone all the details of the design,
the construction plan and the timetable. Deciding where to place
a bathroom can take three hours because every impact is consid-
ered. What we will achieve, in the end, is an expansion of the his-
toric Deli building that will retain all the best of our quirky, Zingy
features, while becoming a better place to work, shop and eat.
Our goal is to become a model of resource efficiency and sustain-
able building and working practices. And our vision is a building
destined to serve and sustain, come what may, for the next 100
years! We’re super excited that the Deli’s expansion will be a LEED-
NC (that stands for “new construction”) certified green building!  harvested, produced and transported in a sustainable fashion. From
Woot! Woot! This is big news! It means we are committed to factoring
in the environmental impact of the Deli Build-Out into every decision
we make, from sourcing through construction, in daily use and into
perpetuity. We are making a profound and meaningful investment
in our future well-being, a commitment to living and working with
intention, foresight and a positive outlook... Plus we are taking a
giant step towards fulfilling the sustainability pledge at the begin-
ning of the 2020 vision for the Zingerman’s Community of Businesses.
What is LEED anyway? The acronym LEED stands for Leadership in
Energy and Environmental Design. Basically, it’s serious third party
verification “that a building or community was designed and built
using strategies aimed at improving performance across all the met-
rics that matter most: energy savings, water efficiency, CO2 emissions
reduction, improved indoor environmental quality, and steward-
ship of resources and sensitivity to their impacts.” In a nutshell, it
labels a new project as an environmentally responsible, profitable
and healthy place in which to live and work. The US Green Building
Council developed the LEED points system to make it possible for
building owners and operators to identify and implement practical
and measurable green design solutions to issues in construction,
operations and maintenance. The choices we make will garner
points that when added up will accredit us with a level of LEED cer-
tification—certified, silver, gold or platinum—based on an accumula-
tion range of 1 to 100 total points (with 10 bonus points available).
What exactly does LEED measure? To give you an idea of LEED speci-
fications we’re examining and weighing as appropriate and feasible
for us, take a look at the six main categories where the build-out plan
aims to receive credit points:
1. Sustainable Sites: To get these credits, we minimize our building's
impact on ecosystems and waterways. It covers everything from
encouraging downtown density and managing stormwater runoff to
edible landscaping and responsible construction site management.
2. Water Efficiency: To get these credits, we implement smart water
use inside and out.
Announcing Zingerman’s
Events on Fourth
in Kerrytown, 415 N. Fifth Ave.,
in the former location of Eve
This charming space is now avail-
able for reservation by Zingerman’s
Catering customers (734-663-3400 for
information) and its convenient kitchen
will support the Deli during the build-out
period. We take our hat off to our friend
and fellow restauranteur, Eve Aronoff, for
her unique and significant contribution to
our food lives and applaud her new Cuban
venture, Frita Batidos.
­2
ISSUE # 225 MARCH-APRIL 2011
The Deli's Needs
Meet with LEED
3. Energy and Atmosphere (read 'carbon footprint'): This is the big
opportunity category for us because restaurants are energy intensive
buildings. In the U.S., buildings use 39% of the energy and 74% of the
electricity produced each year. Restaurants, per square foot, con-
sume nearly three times more energy than the average commercial
building. So our Build-Out has got to use a variety of integrated ener-
gy strategies. Efficient design and construction is a start. Purchasing
energy star-rated appliances and lighting helps. Recapturing and
reusing waste heat and installing water-cooled refrigeration systems
means very little energy gets lost. We’ll also hire folks called commis-
sioning agents who vet and balance our systems to monitor energy
performance for years after we’re up and running. They make sure
our systems operate as efficiently as designed.
4. Materials and Resources: This credit category makes us focus
on what’s out there product-wise and material-wise that’s grown,
framing (FSC certified lumber and concrete block made with fly ash)
to finishes (countertops made of recycled paper pulp, old linoleum
flooring), the Build-Out will end up with many smart, high perfor-
mance, easy on the environment materials. We also know that the
reuse of any salvageable materials and the responsible disposal of
all construction waste earns additional points.
5. Indoor Environmental Quality: To earn these credits we have to
consider all the strategies that give us top quality indoor air, maxi-
mize the use of natural light and make us all acoustically comfy!
6. Innovation and Design: This last category provides bonus
points for innovative site-specific solutions that go the extra mile.
It recognizes projects that use creative technologies and strate-
gies effective above and beyond the LEED standards. Sounds very
Zingy so we’ll see what we can come up with to earn points here.
If your curiosity is peaked, check out credits and the project
certification process on the USGBC’s LEED website: www.usgbc.
org. You’ll learn everything you want to know about the intent,
the requirements, and the strategies for getting those credits.
How will LEED certification impact our look, feel and function?
Honestly, most of the differences will be invisible or super subtle.
It’s a no brainer that improving indoor air quality and scrutinizing
mechanical systems will make a more comfortable work environ-
ment. And we believe that taking full advantage of available natural
light will have a positive impact on how we feel throughout our
workday. Some of the mechanical and refrigeration systems are
downright cool—doing amazing things like recapturing the heat
from our ovens and compressors to use elsewhere. Other solu-
tions, like adaptive re-use of materials and rainwater collection,
are simply old fashioned thrift, harkening back to an older, less
resource-intensive time. Green building is really just design that
makes sense. It works well, and it works well for the long haul.
Won't a green Build-Out be unbelievably expensive?
A LEED certified project often (but not always) costs more up-front,
but.... B-U-T, the beauty is that it should quickly pay for itself in
reduced utilities expenses and greater productivity—of the build-
ing, of the staff, and in sales. When the Build-Out Team considers
an option, they look at the initial, up-front costs as well as the costs
over time to run, maintain, repair and replace a piece of equipment
or materials. The story again and again is that well-planned, green
initiatives end up saving money overall... and a lot faster than you'd
think. In part, this is because so much is looked at, measured and
considered that otherwise gets overlooked. Like all positive change,
there's a lot of up-front work and time-consuming consideration and
planning involved. But Zingerman's was never afraid of a little hard
work or a new idea. These are exciting, inspiring times at the Deli.
Hold on to your hard hats, it's going to be a great, cool, fun ride!
The Deli will be open
for business as usual
throughout construction!
Where To Get Build-Out Info
• Visit www.zingermansdeli.com/deli-con-
struction-news
for the latest news, architectural drawings,
photos!
• Next Door’s 2nd Floor Build-Out
Bulletin Board
Check it out near the top of the Next Door
stairs (adjacent to the men’s bathroom). You’ll
see updates on architectural plans, FAQ’s, and
find out what’s coming next!
Our Timeline
We break ground in early 2011 and aim to wrap
up construction by mid 2012.
Our Fun New Look!
The Deli’s entrance will remain the same! A
2-story glass atrium will connect the rear of
the historic Deli building to a new 2-story
brick structure (about 10,400 sq ft) to stand
on the site of the fire-damaged Kingsley St.
structure.
The historic “orange house” will be architec-
turally integrated into the new brick structure
and aid guest flow inside the Deli.
On the patio, an open-air pavilion will replace
our well-used big top tent surrounded by lots
of outdoor space and edible landscaping.
Why We’re So Happy!­
The 1st floor of the new building will house
a bigger kitchen, our sandwich line, and
improved delivery and storage systems!
Both the 1st and 2nd floors of the new building
will offer more guest seating options and new
restrooms!
We’ll have more retail space in the old Deli for
the wonderland of foods we showcase!
By regrading the site, all our buildings will
be more accessible to our guests with wheel-
chairs, walkers and strollers!
We have the chance to become a greener busi-
ness. Our project is a LEED-NC (new construc-
tion) certified green building! The LEED point
system, developed by the US Green Building
Council, measures the environmental sustain-
ability of a project’s design, construction,
operations and maintenance.
The Deli Build-Out is all about a better
Zingerman’s Experience to be enjoyed by
many more people for generations to come!
 An International Fascination Finally Arrives At Zingerman’s Bakehouse
Every culture loves fried dough and sugar! Lagaymat, koeksister, youtiao, vada, bamiyeh, suf-
ganiyah, kachori, fritter, smoutebollen and krofne—are a few versions of dough fried in oil and
usually glazed or filled with something sweet. The beloved American donut is actually a world-
wide treat as ubiquitous as its savory cousin the dumpling.
Personally, I’ve loved donuts since I was a child. My earliest donut memory is the chocolate-
covered donuts from the Woolworth’s 5 and 10 on Charlotte Street in Sydney, Nova Scotia. I
the kitchen make them on Saturday mornings for all of you to enjoy. #5 Expert Knowledge and
Enthusiasm: Randy Brown, one of our sales team membersgrew up working in bakeries and spent
many hours making donuts. He was excited to teach us what he knows, help us purchase the right
equipment, and to encourage us to make more donuts. The stars came into alignment and off we
go into the world of donuts.
What can you expect from us in the world of

PACZKI!
remember them as real donuts rather than mass-produced artificial imitations. They were kind fried confections? We are going to focus on
of irregular, the dough was chewy and satisfying and the icing was real chocolate icing, not taste- two areas: Full-flavored versions of American
less, brown-colored paste. After I left my hometown I sought out donuts wherever I went. There standards and foreign favorites. Come to the
was VJ’s north of San Diego that my brother proudly took me to while he was in graduate school. Bakehouse on Saturday mornings now and you
The bite of the dough was perfect. There was a shop on the UCLA campus that bedazzled me with can have two great American Standards: a tra- MARCH 8 ONLY
different shapes and colored sprinkles, definitely more about display than flavor. I ate sfenj, a ditional early American cake donut made with Order ahead from
Moroccan fried dough, in a market in Rabat in 1989 that I can’t forget about. I succumbed to the buttermilk, flavored with nutmeg and lightly Zingerman's Bakehouse or
allure of Krispy Kreme when I lived in New York in the late 90s. It was during the company’s first glazed with a Michigan honey, and an apple frit- Zingerman's Delicatessen.
foray into national distribution and they were sold in a Gourmet Garage I passed when I walked ter made with large chunks of fresh (not dehy-
from 95th to 116th street on my way to business school. I always promised myself that I would buy drated) Michigan apples and Michigan apple but- 5 Special Flavors!
just one but then when I saw the choices two were in my bag and….they never made it back to ter, plus flavorful Indonesian cinnamon. Over • traditional powidla (plum jam)
my apartment. Since then? I’m sustained by our hometown favorites at Washtenaw Dairy, fancy the coming months we will change the offer- • rosehip jam
donuts on menus of high-end restaurants, and, most recently, the donuts we’ve been making at ings and feature flavorful traditional American • raspberry preserves
Zingerman’s Bakehouse. donuts – historical and current. On Friday at • vanilla custard
lunch time we are making Moroccan sfenj. These • sweetened cream cheese
So how can it be that my donut-loving self owns a bakery that specializes in American and
are large, irregularly shaped pieces of dough,
International favorites, and yet, until last spring, we never made them? Some of what happens at
with large holes on the inside, fried and rolled Read more about the
the bakery is about team and timing and in the last 9 months the team has emerged to make the
in Demerara sugar. On Fat Tuesday we’ll venture packzi tradition on page 11.
timing just right for us to venture into the world of fried dough. We needed a few things before
into the world of traditional Polish Paczki. Later
we could really get going. #1. Leadership Support: I love to eat them and make them. Frank’s a
in March keep your eyes out for an authentic
willing taster. Check. #2 The Tools for the Job: We bought a small fryer to make cannoli. This
French Cruller.
allowed us to experiment with donuts without making too much of an investment. #3 Confidence-
Building Small Steps: Alejandro Ramon, one of our BAKE! instructors has been making donuts Have favorite American donut types and foreign treats? Write to me and let me know aember-
since he was a child and we created a BAKE! class to teach them. #4 Bold Entrepreneurial Steps: ling@zingermans.com. We can start working on them.
Shelby Kibler, our BAKE! Principal, created a daring bacon-apple donut to honor Ari’s bacon Amy Emberling
book. Nina Huey, our, pastry kitchen manager had built a great team and they were game to have Bakehouse Managing Partner

Go Nuts for Handmade Donuts from Zingerman's Roadhouse

You know you have a good job when homework means studying donuts, right? But I really was doing homework

Every Day is
on donuts, when I happened to stumble over this quote from the Simpsons:
"Donuts. Is there anything they can’t do?”

Sundae at
At first I paid little attention to what Homer Simpson had said. He is, after all, only a cartoon character. But the
more I’ve conversed with people about donuts, the more I’m starting to think that the Simpsons are really on
to something. If I’ve learned one thing from having been making donuts at the Roadhouse for the last four or
five years and now at the Bakehouse for the last year or so, it’s that, at least around these parts, people totally
love donuts!!! Honestly I don’t think I’ve ever seen more peoples’ eyes get so wide over a single food than when A Different Donut Sundae for Every Day of the Week!
I’ve told them that we’re making donuts at the Roadhouse. I mean caviar, balsamic vinegar, oysters, dry-aged Each sundae features the Roadhouse's traditional Dutch-American cake donut.
steaks and cold-smoked salmon get people thinking but the response to donuts seems to be sort of intensely
visceral, almost instinctive, intuitive, uncontrollable response. It’s as if they don’t even have to think about it—I
say “donuts” and they just start smiling. Something connects, clicks, ignites, . . . almost erupts. Donuts really do
Mondae Fridae
seem to do it all!
Everything is Better Double Donut
with Bacon Sundae Our classic Donut Sundae sand-
While the recent buzz about them may seem sudden, donuts are an American tradition that dates back to the Bacon chocolate gravy, apple-wood wiched between two donuts.
early 17th century arrival of the Dutch on East Coast. The original idea of the American donut may actually be smoked bacon, vanilla gelato, bour-
tied to a New Year’s Eve tradition in the Netherlands. The “oliebol” is a yeasted batter with raisins that’s fried in bon-caramel sauce, whipped cream, Saturdae
hot oil and could be light and fluffy or denser with powdered sugar. (The name means, literally, “oil ball.”) One Virginia peanuts and a cherry. PBJ & D
Dutchman I talked to said with a broad smile, “We eat piles of them for New Year’s Eve in Holland.” The origin Koeze peanut butter, fruit preserves,
of the American name "donut"? Of course no one really knows but it could well be that early recipes suggested Tuesdae vanilla gelato, whipped cream,
that the cook make up little “nuts” of dough to fry. Dulce Donut Virginia peanuts and a cherry.
Here in the States, donuts were pretty much exclusively a home cooked food up until the early years of the Dulce de leche sauce, dulce de leche
20th century. Large scale commercial production probably started in the 1920s, at which time they were most gelato, whipped cream, Virginia Sundae
popular for taking to movie theaters. At about that time, to satisfy the growing demand for donuts, one inven- peanuts and a cherry on top. Ari’s Original Donut Sundae
tive Russian Jewish immigrant named Adolph Levitt created the first donut machine. By 1934, the same year that A housemade Dutch donut smoth-
the World's Fair in Chicago declared the donut "the food hit of the Century Of Progress," Levitt was pulling down Wednesdae ered in bourbon-
twenty-five million dollars annually for the sale of his donut machines to bakeries. (You can see the small metal Chocolate, Chocolate, Chocolate! caramel sauce,
salt and-pepper shaker souvenir set from that same 1934 World’s Fair in the hallway case at the Roadhouse.) His Chocolate sauce, chocolate gelato, vanilla gelato and
daughter Sally Levitt Steinberg put together the Donut Book to tell his story and that of donuts in general—it’s chocolate shavings, vanilla gelato, whipped cream
highly recommended if you’re into donuts. whipped cream, Virginia peanuts with a cherry
and a cherry. on top.
The donuts at the Roadhouse are, I think, really darned good. They’ve been written up in a fair few places in-
cluding the Travel + Leisure and Maxim magazine and they’ve made the Serious Eats National Donut Honor Roll
over at seriouseats.com. John T. Edge wrote about them in his book, Donuts: An American Passion. The Ann
Thursdae
Arbor Observer ran a piece by Bix Engels about the new All-American brunch: “. . . The real showstoppers,” she Nuts about Nuts
wrote, “are the house-made donuts, adapted by Roadhouse chef Alex Young from a traditional Dutch American Vanilla gelato, bourbon-caramel
recipe. World’s apart from the standard sugar-flour-grease bombs of chain fame, Roadhouse donuts are full sauce, whipped cream, loads of
flavored, with hints of molasses, lemon zest and nutmeg in a rich buttermilk batter, deep fried but not greasy, Virginia peanuts and a cherry.
and dusted with a dark brown muscovado sugar. Everyone at our table (which included some hard-to-impress
New Yorkers) was utterly bowled over.

MARCH-APRIL 2011
­3
ISSUE # 225
 Fixing the Energy Crisis in
Or, Why Ignoring The Natural Laws Of
Ever found yourself frustrated, wondering almost aloud:
-What’s wrong with all those employees? Why don’t they get it?
- Why don’t more people start to innovate?
- What’s keeping employees from being more creative?
- What’s wrong with the economy? What’s keeping things from getting going?
Some obvious answers spring to mind—“employees just don’t get it,” “most people aren’t very
innovative,” “creativity is being killed by texting and video games,” “the work ethic just isn’t what
it used to be”—but, honestly, I think the answer to these problems, and the solution, starts with a
simple, two-letter word: US. Not the “United States.” Us. You and me. No I’m not spoofing, it’s not
a typo and I haven’t tipped over the emotional edge. I’m talking about the people in leadership
roles in any business, organization, or for that matter, country.
To my sense of things, there’s actually nothing wrong with most employees—they’re more than
capable of “getting it” and also of getting it done. Most people, I think, are actually very innova-
tive and they have been all along. Pretty much all humans are born creative and are capable of
using their creativity regularly. So, I really don’t think the problem is with employees. So maybe
can blame the economy for our problems? I know the economy is obviously not at its best, but
I’m not too big on waiting around for it to get better. In my humble opinion, we have the power
to pick up the pace right now, without waiting for Washington or anyone else. But we won’t do it
as long as we’re running our organizations in violation of the Natural Laws of Business (or more
on the natural laws, see the sidebar on this page or email me at ari@zingermans.com). When you
work in opposition to nature I’ll just politely say that while you might do alright for a while, in
the long run you’re in trouble.
Although I’ve pretty regularly put big ideas into print in the last ten or twenty years, the truth is
that I continue to think about them and learn from them long after I’ve formally released them
to the world. The Natural Laws of Business is one of those ideas that has kept going and grow-
ing long after I originally put it into print. The original essay on the Natural Laws was one of 18
“secrets” that I stuck into Zingerman’s Guide to Good Leading, Part 1, which came out last year.
But the idea goes back a lot farther than that . . .
I can remember Paul bringing the Natural Laws up at one of the first ZingTrain seminars (www.
zingtrain.com/our-seminars), a good fifteen years ago or more. And, I think we’ve been operat-
ing in sync with them for a long time (or at least trying to). But even fifteen years out, the idea of
the Natural Laws is still making its way through my mind. Having the Natural Laws out and about
in the book, being read by people all over the world has brought me a host of new insights, one
of which is that their import is a lot bigger than I thought it was when I first had the idea to write
the piece, probably five or six years ago. What’s become especially obvious of late is that while
the positive part of this equation—living with the natural laws in mind and adhering to them
most of the time—is a very good thing, the inverse is an invitation to big trouble. NOT following
the Natural Laws, it’s now very clear to me, can very seriously screw up a company, the lives of
all the people who are part of it and the community in, which they work.
I don’t want to overplay the point. I’m not big on preaching doom or gloom. Nor, as you probably
know by now, am I ever very big on telling others what they ought to be doing. What follows isn’t
an admonition, merely an observation that one may, or may not take heed of. But not saying
what I see as clear as clear can be isn’t helping anyone. So . . . I’m just gonna say it.
By operating in violation of the Natural Laws of Business the country’s workplaces are suffering
a very serious energy crisis.
Although I do like to have fun, and I do probably laugh more than most serious CEOs (#12 on the
list of Natural Laws is that successful organizations have more fun), this is not a joke or just some
catchy play on words. I’m very serious about this energy thing. I’m not saying that the world is
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Visioning helps a ton! It keeps us focused clearly on where we’re going — even if we make short-
term strategic adjustments to account for what’s going on around the world, our vision for 2020
doesn’t change. And similarly our guiding principles keep us anchored by talking about how we’re
going to work together and with the world around us while we’re doing this. These tools and tech-
niques all focus on ways to build more effective, lasting and rewarding relationships with staff,
peers, bosses, customers and community. Everyone can use these tools: people who are brand new
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pany – and have fun in the process.
­4
ISSUE # 225 MARCH-APRIL 2011
coming to an end. The world will wake up tomorrow just as it always has, lots of companies will
continue to make money, lots of others won’t, politicians will still be trying to prove themselves
right, and the weather in Michigan will still be weird. I’m also not saying that some cataclysm is
coming.
I think that it has actually already arrived.
I could, I suppose, put this into good news/bad news terms. The bad news is, honestly, the sky’s
kind of already fallen. Over the course of the last century or so it’s settled slowly down on our
heads, so steadily and so long ago that no one’s necessarily noticed other than when we have
big “crises” like the economic insanity of the last few years. I think we’ve grown so accustomed
to working with it that hardly anyone even notices any more. Well, I take that back. We notice
by bitching and being frustrated, and by asking those four questions I posed up front, often over
and over (and over) again. Although there are certainly many exceptions, I think that this energy
crisis in the work place is endemic.
To steal the late Vic Chesnutt’s song title, the gravity of the situation really only came clear to
me when I went to DC last September to speak about these self same Natural Laws at the annual
Inc. 500 conference. Before I got up to present, I had the chance to hear Gary Hirshberg, founder
and CEO of Stonyfield Yogurt, give what I thought was a pretty great keynote. He talked at length
about the impending environmental crisis we’re confronted with, about how our ongoing opera-
tion in violation of the natural laws of the planet is leading us, inexorably, towards exhaustion
of the limited resources the planet has to offer us. He talked about the cost of this activity on the
country, on companies, on healthcare and on people’s personal lives.
Anyways, Gary followed all that by outlining the extensive and creative work that Stonyfield has
undertaken to turn things around in their corner of the world—within a matter of years they’re
successfully saving on resource use and making more money by doing it. He didn’t just preach
about environmentalism being the “right thing to do.” He actually showed how an effective, sus-
tainable, ecologically sound business might—and, in fact, can—deliver better bottom line results.
That, I think, is a holistic solution that any right-minded organization—regardless of which end
of the political spectrum one places oneself on—would want to look at.
As I was listening to Gary, getting ready to go on stage myself to speak about the Natural Laws,
I had one of those ideas that stayed with me and has grown stronger every time I tell anyone
about it.
As organizations opt to live the Natural laws, energy will go up, and with it will come innovation,
creativity and positive performance results!
To get you up to speed here, I should back up and say that I’ve become increasingly conscious
of energy in the workplace over the last couple years. My awareness shot up almost overnight
when I met Anese Cavanaugh, founder of the small California-based company, Dare to Engage,
who does an amazing job of teaching and coaching on the subject. Over the last year I’ve written
extensively about it. We’ve actually now formally defined “fun” at Zingerman’s—in the profes-
sional sense of the word—as being “positive energy,” and we’ve begun to draft up a recipe and a
more detailed definition to use in our training. (Happy to send copies of any of it—email me at
ari@zingermans.com). It’s pretty quickly become a big part of our culture. Most everyone here
can, and will, talk about energy, and it’s being built into our training and operating systems. And
it’s working—we’re taking what was already a pretty high level of energy in the organization up
to even greater heights.
Just as the corporate world, by operating in violation of nature, had contributed to a serious
environmental crisis, the mainstream work world, by ignoring the Natural Laws of Business, has
contributed to an energy crisis of its own. It’s that energy (which, as we learned from Anese,
describes the way everyone feels and the feeling we get from being around them) that I had in
mind while Gary was Powerpointing his way deeper and deeper into the impact of environmen-
tal issues.
You don’t need to be an expert to see what I’m talking about with this image; the energy crisis is
By the end of this seminar, participants will:
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performance as a manager.
2. Explore the management philosophy that has been successful at Zinger-
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3. Develop a network of peers who face similar challenges.
All of our seminars & workshops are held in our
dedicated training space at Zingerman's Southside:
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For more information and to register visit us at
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Cost: Includes
$975/person - Tuition
- Instructional materials
- Plenty of product sampling
- Breakfast and lunch
n the American Workplace
f BusineSs Is A Recipe For Big Trouble
about as obvious as anything can be. Go into most any business to get done besides sharing their thoughts with a little conclave

12
other than the really great ones and you know and I know that of business people from around the country.
the place is going to feel . . . flat. I’ve shared this image with hun-
And yet, without fail, their enthusiasm on almost every issue was

The Natural
dreds of people (of all ages and all backgrounds) over the last
HUGE. This was no dog and pony show where people came out
few months, and they all, almost immediately, get it. Walk into
with all the “right answers” delivered by rote. The content these
most any mall or call most any mail order business you can see,

hear and feel the lack of liveliness in the faces of all too many
hard-working people all over the country.
When energy is low, so too is creativity, innovation, engagement
and . . . almost everything else.
I’m guessing you know what I’m talking about—employees’ eyes
are dull, their voices fall flat. While their work is good enough
Laws of BusineSs
guys were sharing clearly came from their heads, but there was
a hugely positive level of emotional energy emerging from their
hearts at the same time. These guys were clearly 9s and 10s on
anyone’s energy scale. You probably could have powered a cou- (from Zingerman’s Guide to Good Leading,
ple sustainable food carts on the emotional wattage they were Part 1: A Lapsed Anarchist’s Approach to
putting out. It was clear that the overriding reality is that one of Building a Great Business)
the biggest reasons that we—and other good organizations we
knew—were surviving the economic nightmare fairly well was

1)
to get by it’s clearly neither exceptional nor overly inspiring. I An inspiring, strategically sound
because of our high energy.
don’t mean that they hate their jobs, or that they’re not trying,
vision leads the way to greatness
or that they don’t care. But we know that all too often, they’re By living the natural laws of business, we were tapping the full
watching the clock more than they’re watching the bottom line, energy of the people who work here, and getting way better re-
“getting by” the way a bad team does late in a game in which sults in the process.

2) compelling reasons to buy

they’ve been way behind since midway through the first quarter. You need to give customers really
Mind you, what I’m talking about here is not “only” energy, and
You can decide for yourself whether or not you want to call that
it’s not just some “soft stuff” to slough off to our HR department
a “crisis,” but I don’t think anyone’s going to argue that it’s a re- from you
to deal with. Energy is . . . almost everything. With it comes tal-
ally great recipe for success. I mean, I’m no economist and I’ve
ent, intellectual ability, innovation, creativity, caring, generosity
never coached basketball, but I can tell you pretty clearly that
of spirit, belief, big ideas, and doing all that extra effort stuff that

3) Without good finance, you fail

neither the company nor that team I just described is going to
so often makes the difference between winning and losing. I be-
make much of a comeback when the energy’s that low. It’s hard
lieve we’re getting great energy from most everyone who works
to get high output out of low energy inputs.
here. Before you injure yourself rolling your eyes, let me restate
The good news, though, is that it’s actually fairly easily repaired that we’re far from perfect—we still have some cynics, and all of

4) they’re part of a really

at, believe it or not, almost no cost.
I felt pretty good about this emerging energy crisis idea when I
presented it in DC. But a couple days after I came home, my feel-
ing got even stronger. I was co-presenting with Bo Burlingham
here in Ann Arbor at ZingTrain’s two-day Small Giants seminar.
us clearly slack some from time to time. But pretty much across People do their best work when
the board, the energy here is on; people care, they’re working
hard, they’re having fun, they’re innovating all over the place, great organization
and they’re getting better results for it.
By contrast, most of the rest of the world is letting massive

At the end of each afternoon we bring in a panel of assorted
front line staff, managers and partners to answer questions from
seminar attendees. Across the board that day, the content of the
answers the panel gave was great. But what blew me away wasn’t
what they were saying—it was all about the energy behind it. I
mean literally, when it came time to answer whatever question
the audience threw at them, each in their turn would light up.
They weren’t just high energy; they were what the sports world
5)
amounts of available energy go to waste. Pick your analogy— If you want the staff to give great
working in that low-energy way is like filling a bucket that’s got
service to customers, the leaders
a big hole in its side; like running the AC with the windows wide
open; or like trying to drive on the highway while you’re still have to give great service to the
stuck in low gear. Makes me shiver a little bit just thinking about staff
it. Basically, by not living the Natural Laws, lots of well meaning
companies are basically paying people NOT to contribute. When
you think about it that way, it’s no wonder we have an economic

6)
If you want great performance
would call “on fire.” crisis in full bloom.
from your staff, you have to give
I mean, think about the context—this wasn’t like they were ap- Mind you, we’re not the only ones that get this, and I’m NOT say-
them clear expectations and
pearing in Carnegie Hall or getting interviewed before taking the ing that there aren’t other great organizations doing a similar,
field to play in the Super Bowl. They were simply playing their or even better, job of this than we are. While they’re not the training tools
daily roles in the story that is Zingerman’s, a successful but still norm, those good companies are certainly out there, and, by
almost-irrelevant-in-the-scheme-of-the-world small food busi- dint of the fact that you’re actually still reading this, the odds are

ness in a mid-sized town in the middle of the state that’s had the
worst economy in the U.S. for as long as I can remember. I know
enough to know that they were probably pretty tired and that
they surely had six or seven or seventy other things that needed
7)
good that you might own, manage or work in one. There are also Successful businesses do the
high energy elements—departments, regions, specific stores, or
things that others know they
whatever— of organizations that might otherwise not be at the
high end of the energy range. Without knowing much of anything should . . . but generally don’t

8)
To get to greatness you’ve gotta
keep getting better. All the time!

Guide to Good Leading, Part 1

9)
Success means you get
better problems

Named One of Inc. magazine's

2010 Top Books for Business Owners! 10) they will likely lead straight into
Whatever your strengths are,

your weaknesses
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www.zingermanspress.com, www.zingermans.com
11)
It generally takes a lot longer to
and volume discounts available at www.zingtrain.com make something great happen
than people think

"Anarchism on Rye"A Talk With Ari Weinzweig 12)

Great organizations are apprecia-
tive, and the people in them have
For more on the anarchist approach to building a business, come hear Ari at the Hatcher Graduate more fun
Library Gallery (Room 100) on April 6 at 5:30. Ari will discuss anarcho-capitalism and give a sneak
peek of the next volume in the Zingerman's Guide to Good Leading Series, due out October 2011.

MARCH-APRIL 2011
­5
ISSUE # 225
 The Energy Crisis in the American Workplace (cont.)
about how those successful companies actually operate, I’ll say
that the odds are extremely high that—knowingly or not— they’re
living most all of those 12 Natural Laws.
You can see the impact of their harmonious relationship with the
world, usually, just by looking into the eyes of the employees.
The people who work there are excited—their heads and hearts
are all in the game. People look happy. They’re smiling, laughing
and learning. It’s not like they don’t have disagreements or short-
falls or screw-ups, or snipe at each other, because, of course,
sometimes, they do. We’re all human. But nevertheless they’re
focused and having fun. More often that not, when the energy
feels that good, results are likely good.
It’s funny— the other day I was interviewed by a business report-
er who asked me if I thought that what we did here at Zinger-
man’s was “almost unnaturally positive.” I thought about it for
a minute and then I realized it was actually the opposite. “What
we’re doing,” I told him, “is, to the contrary, probably the more
natural way to work. It’s in sync with the Natural Laws of Busi-
ness. This is the way it’s supposed to be. Look over the list of
the laws—things just work better when you share a clear vision
of where you’re going, when people believe in what they’re do-
ing, when the leaders give great service to the staff.” I paused
for a minute to process the idea I’d just put out there for the
first time. “It’s actually the other way of working, where people
aren’t having fun, they’re not in a great organization, they don’t
have clear expectations of what they’re supposed to do, and they
don’t know where the company is going,” I said, sort of thinking
aloud actually, “that’s the unnatural way to work.” I thought a bit
more and then let the rest of the idea emerge. “People are actu-
ally supposed to like what they’re doing,” I posited. “That’s truly
the more natural way to work.”
Inside those organizations that don’t live the Natural Laws the
people working are severely energy deficient. The good news is,
I think, that the crisis is actually not all that hard to turn around.
I know half the country is waiting for Capitol Hill to come up with
a way out of the hole we’re in. I’m here to suggest that it’s time
to stop waiting. Subsidies are fine and tax breaks, I’m sure, sound
as appealing as a candy bar would to a kid (nothing against great
candy, mind you—we have a company that makes it every day!),
but the real answer, the sustainable answer, the answer with the
energy source that’s endlessly renewable, is right here in the
hearts and minds of the people we’re already paying to do the
work. If low-energy businesses just bought into and lived those
darned Natural Laws they could probably up their emotional and
intellectual ante like ten fold without spending a dime.
If you doubt my doom and gloom, energy crisis assessment, take
a look at this data from a Harris Poll cited in Dean Tucker’s great
book, Using the Power of Purpose. Seriously—check this out. Of
those surveyed:
Only 37% of employees clearly know the company’s goals
Only 20% are enthusiastic about those goals
Only 20% could say how they could support those goals
Only 15% feel like are enabled to work towards ‘em
Only 20% fully trust the company they worked for
Pretty dismal, don’t you think? No wonder nothing seems to get
done these days. But thanks to Dr. Tucker, I realized it was actu-
ally worse than I thought when I read the polling numbers the
first time through. He had the deft wisdom and wit to suggest
that one translate that workplace data into what it would mean
for a football team. Of the eleven players who get sent out onto
the field:
Only four actually know which goal they’re going towards
Even more depressing, only two of them actually care
Only two know which position they’re supposed to be play-
ing when they get on the field.
Only two guys on the team feel like their efforts on the field
could actually make a difference.
And all but two players would be just as likely to be rooting
for the other team as their own.
Hello! OMG! Insert all the expletives you’re comfortable compos-
ing, and then add a couple more for good luck. *!@#&*!!! Is that
an energy crisis or what? Remember, this isn’t just me making
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­6
ISSUE # 225 MARCH-APRIL 2011
this stuff up while holed away in the slightly strange version of
reality that is Zingerman’s here in Ann Arbor. This is Data with a
serious, corporate, official “D” that’s as big as the one in “Dallas.”
American business is paying people (often with lots of benefits)
to work at somewhere between 15 and 37 percent of capacity.
They show up, they get paid, they do work, but the truth is that
they’re operating as if their batteries were on low. You can deny
it if you want—belief, I know, is a powerful thing. But I’m telling
you it’s true.
Mind you, here at Zingerman’s we screw up regularly and we
want to improve most everything we do (that’s actually Natural
Law #8). But, the energy level here at Zingerman’s is high and our
bottom line results and savings levels, knock on a lot of very
natural, traditionally hewn, wood, are also healthy. I’m getting
similar reports from friends and colleagues across the country.
The headlines are still horrific, and I know, many people are still
suffering, but the companies that are living the natural laws are
doing pretty darned well. (Like I said, knock on wood! I don’t
want to jinx anything!)
Our job, the way I see it, is to help keep it that way. Or actu-
ally, more accurately and more appropriately, to raise it all even
higher regardless of which direction others’ economic winds
are blowing. Although I think we have a lot of good hiring and
training techniques to teach (see Zingtrain.com), honestly I don’t
think the people who work here (me, Paul, the other partners
or anyone else) are ten times better than people everywhere
else. Don’t get me wrong—I love our people. I just think that I’d
probably grow to love a lot of the people who are out there even
though many of them—working as they are at about an eighth of
their full energy—have probably made me crazy when I was one
of their customers.
To be clear, again, I’m not here to tell you what to do. My intent is
simply to share my observations in the hope that they help oth-
ers who are ready to help themselves, not to lecture other lead-
ers into some sort of grudging submission to nature. In the same
way, I’m sure, that Gary Hirshberg, the Stonyfield CEO, hopes
that others of us will learn from and adapt the ideas that they’re
implementing so that we all have a more environmentally sound
world for our children to live in.
I hope that everyone else gets going on this stuff the way we and
other successful organizationsalready have and starts to mind-
fully live the Natural Laws of Business.
It does seem a bit odd, I guess, to “give away” our natural ad-
vantage in the market place. If everyone else in our area or our
industry catches on and they all start to live and lead according
to the Natural laws . . . that will, I suppose, sort of make it harder
for us here at Zingerman’s to stay successful. But you know, that
would—as per Natural Law #9—be a really, really good problem
to have. As a big believer in sustainable business, it’s very clear
to me that the better everyone around us does, the better our
town’s going to do, the better we’re going to do too. So please,
go for it—eat away at our current natural advantage by living the
Natural Laws for yourself. It’s pretty much free, and I think it’s a
lot more fun.
I know that, for folks that have been doing business differently
for a long time, starting to live the Natural laws might be easier
said than done. It’s not just some switch you throw, or a new sup-
plier to simply start buying from. But, emotionally challenging
as it may be, I truly believe from the top of my head to the bot-
tom of my heart, that that is the solution to the energy crisis in
the workplace. Anyone who’s interested, who’s ready to do some
reflection and willing to change the way they lead and run their
organizations can get the work going in the right direction. And,
so too can anyone else—leadership work isn’t limited to people
whose names show up at the top of org charts.
While it is work, the truth is that it’s mostly about an intellectual
and emotional commitment to introspection, better communica-
tion and living in harmony with nature. The more effectively we
live those Natural Laws, the more mindful we are of them, the
more the energy in our organizations is going to go up. You’re
certainly welcome to slough off that statement off as overly sim-
plistic. But it makes it no less true! The thing about the Natural
Laws is that . . . they’re natural; they don’t disappear whether we
believe them to be valid or not. What changes are the results we
get.
By living the Natural Laws we develop a very different—and radi-
cally more rewarding—way of relating to work, to the world, to
our organizations and to ourselves.
If that sounds grandiose . . . maybe it is. What I think starts to hap-
pen when all this works in harmony is that people make the tran-
sition that one of my favorite writers of all time, Wendell Berry,
describes simply and insightfully as going from “bad work” to
“good work.” Good work leads to good energy. Berry argues elo-
quently that, “The old and honorable idea of ‘vocation’ is simply
that we each are called, by God, or by our gifts, or by our prefer-
ence, to a kind of good work for which we are particularly fitted.
Implicit in this idea,” he adds with a bit of well grounded cynicism
and I’m sure a sparkle in his seventy-six year old, rooted-in-the-
Kentucky-countryside-eyes, “is the evidently startling possibility
that we might work willingly, and that there is no necessary con-
tradiction between work and happiness or satisfaction.”
While that seems like a shocking idea, I’m sure, to many, to me
it seems . . . totally natural. Raise the quality of people’s work
experience by living the Natural Laws, and we raise their energy.
Raise their energy and we raise the quality of their work. Raise
the quality of their work and we raise their energy again. You get
the idea. If you think that won’t impact GNP, product quality, ser-
vice scores, fun factors and fifteen hundred other things, think
again! I don’t want to get carried away here, but think about what
happens to the energy that we all take with us when we leave
work and carry it into everything else we do. It’s kind of obvious.
The energy with which we emerge from our workplace is going
to impact the way we deal with our kids, our companions, other
service providers when we’re customers and pretty much every-
thing. Like I said,I don’t want to sound grandiose here but . . .
The reality is that this energy crisis—and the natural solution to
it—are a very big deal.
On the odd chance that you’ve read this far but still want to roll
your eyes at me, the last story here goes to Sharon Compton. Sha-
ron’s worked at Zingerman’s Mail Order for nearly seven years
now. She’s not a manager nor is she on the fast track to being a
Zingerman’s partner or trying to take over the corporate world.
She’s a very kind, very skilled, very caring and very thoughtful
person who contributes positively to what we do in many, very
meaningful ways. I like her a lot, and, so too, does most everyone
who works with her. Anyways, the other day Sharon stopped by
where I was sitting in the Mail Order service center and asked if
I had a minute. Which, of course, I totally did. She wanted me to
know how much she appreciated being able to work here. Before
coming to work here, she went on, she’d retired from her “real
career” after 25 years on the job. And she wanted to share with
me that having worked here, in a positive and rewarding setting,
one in which she was having fun at work, appreciating and being
appreciated at a really high energy level every day, well, she’d
started to realize that her entire first career had been almost,
what she called, “a waste.”
Before you feel bad for her, I’ll add that she was smiling when she
said it, and she said straight off that this revelation wasn’t really
bothering her. She told me that it’d come clear to her early on
when, six months into working here, her husband had said some-
thing like, “What’s up with you? How come you’re not complain-
ing about work any more?” And the deal was sealed not long
ago when an old friend they hadn’t seen for a long time came to
visit. When he was leaving to go home, he stopped her, smiled
and said, “Wow. You sure don’t complain like you used to.” So
take Sharon’s story and add back the positive energy lost dur-
ing her 25-year career at wherever it is she worked all that time.
Eliminate the 25 years of negativity that, almost needless to say,
she also, unwittingly sent out into the world. Multiply all that by
however many Americans are in the workforce, less those who
work in the really great, naturally oriented organizations, and
the equation is rather . . . overwhelming.
Put that power back into our economy and . . . just think how
many great things could get going.
(If you want to look them all up, the Natural Laws essay is in Zing-
erman’s Guide to Good Leading, Part 1, and, honestly, if you don’t
want to buy the whole book, email me at ari@zingermans.com).
 Roaster's
Picks
March
Kenyan Peaberry
Great Kenyan coffees, like this auction lot, have flavors not found in coffees from

GraduAtion 2011!
any other growing region. They taste distinctly of black currant (cassis). It is a lively
brightness that has tartness balanced by sweet dark fruits. In this coffee the flavors of
currant and prune shine through. It has an exceptional clean and sweet aftertaste that
makes you want another sip, and then another.
We were offered a very small amount of this coffee by an importer who, like us, scored
this as one of the best auction lots we've tasted in 5 years. It's also the first peaberry
Kenyan that we've purchased. The small size of the peaberry requires a very delicate
Leave Ann Arbor In Good Taste!
roast and special attention while roasting. We were only able to purchase 2 bags of this Zingerman’s Catering makes it easy to have Zingerman’s famous deli sandwiches or deli
green coffee and are offering exclusively at Zingerman's Community of Businesses. trays for your graduation celebration. Simply give us a call and we will put together a
feast sure to please everyone.

April We deliver your order right to your door or you can pick up at the Deli. No need
to leave your car, we will run your order right to you!
We were too busy trying new coffees to make a choice for April
when this newsletter went to print. Stop in or give us a call to see Give us a call at 724-663-3400.
what we liked best! Was it the Tanzanian? A Rwandan? Did our
Check out the Graduation Menu at www.zingermanscatering.com
homage to New Orleans with fresh roasted chicory make it?!

FOOD TOURS
Visit Piedmont with
Zingerman’s Food Tours! March Cheese
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On occasion, I love seriously dark chocolate, big
red wines, pasta with fresh herbs, and rich sauces
made with really good butter. Nor would I turn
down great risotto with white truffle shaved over
it. These foods (and so many more) are all part of
Available at Zingerman's Creamery cheese shop at
the local traditional cuisine of Piedmont, a region 3723 Plaza Drive and Zingerman's Delicatessen.
in the northwest of Italy. Zingerman's has long

Manchester cream CheEse

been sharing artisanal Piedmontese products with
our customers here in Ann Arbor, and we decided
it's high time to take people to the source.
on sale for $9.99 (reg $11.99) on sale for $9.99 (reg $11.99)
Come join us this October and you will: Serving Suggestions Serving Suggestions
• Go behind the scenes and visit a wide range of The Manchester, when soft, is best on a Cream cheese was the very first cheese
artisanal Piedmontese food producers, several French baguette with chutney and tomato. we made at the Creamery, crafted much
with products that have been at the Deli or in Mail Because of the added cream, the aged as it was on small dairies a hundred years
Order's catalogs over the years. From cheeses to version is firm and dense but slices very ago. Made completely by hand with fresh
risotto, chocolate and nougat to polenta, red wines, grappa, and white truffles, these well and can be served with oatcakes or local milk from Calder Dairy it has a deli-
producers will share their passion for what they do and their food will delight your crackers and chutney (particularly Bushe cious, fresh milky flavor and a wonder-
tastebuds.
Browne's Banana Chutney). The cheese fully light and fluffy texture. Great spread
• Explore the delicious Piedmontese cuisine - sophisticated, known for using top- can also be baked in a puff pastry. on a bagel, terrific on toast, and it makes
quality fresh ingredients, and with hints of French influence. And, for every dish
an amazingly good cheesecake.
there's just the right pairing of one of the (world-famous) local wines.
• Stroll the markets and shops of Torino (Turin) and Asti, and pay a visit to Bra, birth-
place of Carlo Petrini, the founder of the Slow Food movement and home to his Uni-
versity of Gastronomic Sciences.
• Last but not least, you’ll be wowed by the lovely countryside, from the mountains to
the lush river valleys.
March Gelato Specials!
We make these special gelati once a year and when
Come eat, learn, and enjoy your way across Piedmont with us!
they're gone, they're gone until 2012.
Oct 13-21, 2011. Only 15 culinary adventurers, maximum. $5,400 per person, $6,400 per

GuinNeSs GelAto
person for solo travelers.*
irisH Brown Bread
Please see the Zingerman's Food Tours web site for more information about all of our
tours, and to sign up for our occasional e-news. Call or email any time, or find us on
Gelato Oh my goodness, my Guinness! A sweet,
malty reduction of this famed Irish stout is
Facebook. We’d love to hear from you! Made with caramelized bits of Bakehouse
folded into gelato for this once-a-year frozen
Irish brown soda bread, this annual gelato
treat. While supplies last!
jdowney@zingermans.com is sweet and creamy and winning over
www.zingermansfoodtours.com more fans every March.
888-316-2736

Triumphant Returns! FREE GELAT

O
Piedmont, October 2011 Spain, Fall 2012
These favorite gelato flavors make a comeback!
on y our BIR
THDAY
Tuscany, October 2011 Sicily, Fall 2012 CofFee at the Cre
amery!
Morocco, March 2012 Tuscany, Fall 2012 minT chip
*Prices subject to change.

MARCH-APRIL 2011
­7
ISSUE # 225
 A playground for lovers & creators of cured and smoked pork

is coming! Nut your

What's your bacon quotient? Do you...
• Want to the support the Southern
Foodways Alliance and the Washt-
enaw County 4-H Club?
• Wonder where to go to listen to
a tango-dancing, Plato-quoting pig
farmer talk bacon to a nationally
renowned culinary historian?
• Want to listen to bacon lore from
Tennessee’s Allan Benton, propri-
etor of Benton’s Bacon and maker
of some this country’s finest cured
and smoked pork bellies?
• Wonder what bacon poetry
sounds like?
• Dream of eating more bacon than
you ever dreamed of?
• Love bacon but can’t ever quite
get your fill?
• Wake up some mornings ­
wondering why you couldn’t taste
ten different bacons in a day?
average brittle!
Our latest concoction from the candy
kitchen foregrounds the full-flavor of
fresh-roasted Jumbo Runner peanuts. “I
use cane sugar like everyone else, but we
cook to shades of deep gold to bring out
all the flavor, and the peanuts are in there
long enough to roast perfectly,” notes
candyman Charlie Frank. Once the brittle
is cooked, Charlie lays it out on a sheet
and waits until it hits exactly the right tem-
perature before pulling it apart. “You want
to see bubbles in the mix and when they
get to just the right size, you start pulling.

If you answered yes to these questions, you’ll

Pull too soon and the and you just get a
gooey mess and tiny pieces. Pull too late
and you don’t get it to the right thickness.

want to come to the 2nd Annual Camp Bacon!
A sneak peek at our hopes and
plans for the weekend:
Thursday Evening:
· Preview dinner with Andrea Reusing,
James Beard nominated Chef-Owner of
Lantern Restaurant, Chapel Hill, North
Carolina at the Roadhouse
!gni moc si
When you pull at just the right time you
get the sugar to be that silky, shiny con-
sistency and pieces that shatter when you
crunch them.”
Saturday’s main event Sunday Morning Available only at Zingerman’s Bakehouse,
· Bacon curing tales from bacon maker · Bacon Street Fair Fundraiser for 4 H Zingerman’s Coffee Company, Zingerman’s
extraordinaire, Allan Benton Roadhouse & Zingerman's Delicatessen.
· Conversations with Brian Polcyn, Chef,
Restaurateur, Co-author of the best sell-
ing book Charcuterie
· and John T. Edge, Author, Director of
Southern Foodways Alliance, member
of James Beard's Who's Who of Food &
Beverage in America
Check out our
·Bacon history, bacon poetry, bacon facebook page or go to
entertainment, bacon learning,
• And, of course, Bacon!
zingermanscampbacon.com
to see how our plans
are shaping up.

Do
the SOUTHSIDE SHUFFLE!
briarwood
mall

And get a free set of 5

ex
it 1
77

limited-edition Zingerman's notecards!

ex
it 1

Zingerman's Southside is our secret little "producer's row"

77

(Zingerman's Bakehouse, Creamery and Coffee Company) where

s ta t e st .

we make and sell the breads, pastries, cheese, gelato, coffee that
pl
11

Zingerman's fans enjoy here in Ann Arbor and all over the U.S. You can az
37

a
dr
buy great tasting food right where it's made and meet the folks who .
23

make it! Follow the map on this page or just point your GPS to Plaza airport blvd.
37

Drive, Ann Arbor and then look for the bright orange roof!
airport blvd.

AVAILABLE ONLY SHOP AT ALL THREE

OFFER GOOD WHILE
IN MARCH BUSINESSES IN ONE DAY & ellsworth
SUPPLIES LAST!
SPEND A MINIMUM OF $20 ann arbor airport
ellsworth

­8
ISSUE # 225 MARCH-APRIL 2011
1. Finding Farro: An Ancient Italian Grain Four Ways
It’s not like farro is new; actually it’s anything but. More
than likely it dates back to before the time when modern
wheat was readily available. I can’t even say that it’s new to
the US—it’s been available here for many years now. But for
some reason, it’s only in the last few months that I’ve actu-
ally “discovered” what I clearly could/should have known
all along—farro is really good, really
easy to cook, really versatile, and it’s
really good for you too.
If you’re like me and you
knew next to nothing about
farro before finding this
little piece in the newslet-
ter, it’s an old grain, like
I said, that dates back to
pre-Roman times. The
Latin name, if I have my
words right, is Triticum
dicoccum. It’s somehow
related to spelt but seemingly
isn’t spelt despite the fact that many people present it
as such. Glenn Roberts, from Anson Mills, who’s a master of
these things, gave me a long discourse on the subject of the
sort that only Glenn can give, sharing more tiny details than
even I can barely keep track of. Suffice it to say that the man
knows his seed history, his traditional grain growing and
his milling methods and that, honestly, everything that he
grows and grinds—we get grits, polenta, corn meal for mush,
Carolina Gold rice just to name a few—is incredibly good.
Regardless of family tree and genetic tracing work, the key
is that farro tastes terrifically good.
We’ve been serving a whole grain farro piccolo (the hard
to find, smallest size) by Glenn at Anson Mills a lot of late
at the Roadhouse. It’s fantastic. Definitely smaller in size,
and I think a bit nuttier and fuller of flavor. At the Deli
we’ve got a bigger grained, farro medio that comes from
the Gragnano region of Italy, courtesy of the folks at Rus-
tichella pasta, who send us pretty much nothing but really
good things, and this stuff is no exception.
With Olive Oil, Salt and Pepper
It’s not hard to cook—most recipes call for soaking it over-
night which you can do in which case the cook time is really
no more than a few minutes. Being more of in the moment
cook I just boil it straight from the bag with a bit of salt for
about 30 to 40 minutes ‘til its tender. You can go to any de-
gree of doneness you like; I prefer it a bit more on the firm
side, so it’s got a bit of nice al dente chew left in the middle.
When it’s done, just drain it and dress it up with really good
olive oil, some sea salt, and whatever else you want, and
serve it as you would pasta, rice or beans. If you want you
can add a bunch of chopped kale or sliced thin collards to
the cooking water. If you have a chunk of bacon or a par-
mesan rind sitting around you can put those in the cooking
water too. When the farro’s finished, just drain, dress and
go straight to soup bowl and eat.
Farro Salad with Mozzarella and Roasted Pepper
One salad I came across in my reading suggested serving
room temperature farro, topped with bits of fresh mozza-
rella and chopped tomato. Given that we’re in the middle
of winter, I’ve been using roasted red peppers instead of
tomatoes to great effect. Finish it with a lot of good green
olive oil (the Pasolivo from California has been high on my
list) along with a bit of sea salt, a touch of Marash (Turkish)
red pepper and lots of freshly ground black pepper. This
dish is actually good as well with the farro hot and the moz-
zarella at room temperature—the cheese will get slightly
soft when you toss the two but won’t be fully melted down.
Roman Farro Soup
I’m very big on farro-based soups—they’re easy to do, I can
use pretty much anything I’ve got at home, and they keep
me warm and well fed. Basically the old Roman recipes
seem to be what most of the world might know now as “min-
estrone,” but they’re made with farro instead of beans or
pasta. Saute some chopped carrots, celery, tomato, garlic
and onion, along with a good bit of pancetta, then simmer
the lot of them in chicken (or other) broth with farro and
plenty of olive oil. Chopped greens are always a good ad-
dition as well. Add a piece of pork or parmesan rind if you
have one laying around to buck up the flavor even further.
Finish with ground black pepper and chopped fresh parsley.
Serve it with grated Pecorino Romano cheese and more ol-
ive oil at the table.
Farotto
You can also prepare farro as you would Italian rice and
make it into a farroto. The recipe is really no different from
what you’d do to make a risotto. Sauté some onion, celery
and pancetta in olive oil ‘til soft. Add the uncooked farro.
Sauté a few more minutes stirring regularly. Then add a
ladleful of bubbling hot broth—chicken is good but actually
any type of broth would work. Stir the farro; when the broth
is almost absorbed, do it again. And again. And again. Til the
farro is al dente. Should take about 30 minutes or so. Finish
it with a bit of added fat—olive oil is great, but bacon fat is a
fine way to go too if you have that around. Add some grated
cheese. Farotto, like risotto, can be made with most any
additional ingredients; mushrooms, chicken, and various
vegetables are all high on my list. Nuts of most every sort
are excellent—for sure those Freddy Guys Oregon organic
hazelnuts would be great! Honestly the point is you can do
pretty much anything.

2. Pasta with Smoked Spanish Paprika
Here’s an incredibly simple way to make a really fast and fantastic meal. It’s a dish I do
when I’m really tired and I don’t have anything amazing in particular that I want to make.
It’s a great way to get the leftovers out of my refrigerator and into a really nice, spicy, warm,
easy to make supper. So easy . . . . I’m actually a bit embarrassed to even include it here. All
you do is cook some good spaghetti, drain it and toss with any bits of cooked vegetables,
meat or fish you have heated up. Add some good olive oil, a sprinkling of salt. Cooked chick-
peas are very good as well. Then add a very generous bunch of the ground smoked Spanish
paprika that Iberians know as Pimenton de la Vera. I like the hot version but you can stay
with sweet if you want. You can of course adjust the amount of paprika to your particular
taste. Toss the paprika and the pasta right in the bowl and eat. The paprika, hot pasta and
olive oil form an instant sauce that clings nicely to the noodles. Grind on black pepper, add
more oil or salt as needed. I usually forgo cheese on this one as it seems to get in the way of
the smoky, very slightly citrusy, intensity of the paprika. But it’s your pasta—put whatever
you want on it.
4. Orange, Fennel, and Olive salad
You can find versions of this throughout the Mediterranean. Obviously oranges don’t grow
around here but at least there’s good fresh citrus coming into the market while we’re in
the worst of winter. If you can find blood oranges they’re really good but any good citrus
(grapefruit’s good too) is delicious. Slice fresh fennel really thinly, toss with orange seg-
ments, pitted black olives (good ones for god’s sake, not the ones from the can—we’ve
got great—right now), olive oil, sea salt, black pepper, red Marash chile flakes. Good with
toasted almonds, chopped prosciutto or Serrano ham, or even a bit of feta as well.
5. Watermelon, Feta and Arugula salad
I have mixed feelings about putting this in here. Truth is I’d rather make it in August when the
watermelons are out on the Farmer’s Market. But it’s good to eat some fruit in the winter and if
I’m going to eat something that’s out of season around here, watermelon’s are one of the ones
that still seem to be pretty good even when they’re coming from far away. It’s actually good
with other melons too, but watermelon is what I like best. Although hardly anyone here has had

3. Inzimino; Tuscan Seafood Stew it, it’s actually a classic Greek salad—one of those combinations that sounds very strange
to the uninitiated but is actually extremely delicious and very simple to make. Cubes of
Although almost unknown I’m sure around Ann Arbor, Inzimino is nearly an institution on watermelon, crumble up some of that barrel-aged Greek feta I mentioned above, toss with
Tuscany's east coast, especially around the old port town of Livorno. It caught my eye one torn leaves of fresh arugula. Dress with a good fruity olive oil and a lot of freshly ground
day while flipping through Micol Negrin’s very nice book Rustico because of her note that it black pepper. I think it’s an amazingly delicious combination—the sweetness of the melon,
was often served by the Livornese Jewish community for Sabbath, connected, she conjec- the salty tang of the feta, the richness and slight pepperiness of the oil, offset against the
tures to the cooking of Tunisian Jews. (It is, actually remarkably close to the Octo-cous stew slight crunch and slight pepperiness of the arugula. Try in the winter to brighten a dark day,
I learned from the Mahjoub family). I should say that the version in Rustico is made with and then, if you like it, do it again in the height of the Ann Arbor summer!
squid so that wouldn’t have been what Italian Jews were eating (at least not openly), but the
same dish can easily be made with fresh fish, or as she says it frequently was, with salt cod.
I’ve done it with octopus as well. Micol’s recipe doesn’t call for chickpeas but many others
do and I like their meatiness—heavy perhaps for summer but in winter it’s nice to get the
warmth and weight that they bring to the dish.
To make Inzimino, saute some chopped carrot, onion and garlic in plenty of olive oil. (I
swear by the sun-dried chopped organic garlic we get from the Mahjoub family in Tunisian).
Add some chopped fresh parsley, and a bit of red chile flakes (I’m a BIG believer in the Turk-
ish red pepper we get from Marash). Add some dry white wine, a can of cooked chickpeas, a
can of chopped tomatoes with its juice, a pinch of salt and simmer. If you’re using octopus,
add it (chopped) to the liquid and simmer covered for about 45 minutes to an hour ‘til the oc-
topus is tender. If you’re using fresh fish or squid, simmer the soup for about 20-30 minutes
(before you add the seafood), adding more liquid if needed to keep it from getting too thick.
While it’s cooking, sauté some fresh swiss chard or other good greens in plenty of good olive
oil, along with a pinch of sea salt, til soft. About ten minutes before you’re ready to serve,
add the greens and the fresh fish to the pot, simmer ‘til the fish is flaky. You should have a
thick stew like dish—serve it hot with more olive oil poured over top.

MARCH-APRIL 2011
­9
ISSUE # 225
 Easter from
TREAtS
hot crOsS buns
A traditional treat for Good Friday, a soft yeasted
bun made with raisins, currants, and candied orange
peel, topped with an icing cross. We make ours with
a bit of potato to keep the dough moist and bake them fresh just for Zingerman's
locations! Limited time and limited supply! Order yours today!
Baked fresh everyday April 21-24.
We sold out early last year. Don't wait!
More Easter Treats!
Easter cookie - Egg shaped butter cookies with a hint of fresh
citrus zest that are delightfully decorated with our own marbled
vanilla fondant. Great in an Easter basket or at each place setting
on the dinner table. Available April 1-24.
Kulich - A traditional Russian Easter cake with flaky buttery dough, luscious rum-soaked dried
fruits topped with vanilla glaze and toasted almonds. A beautiful hostess gift or brunch treat.
Available April 1-24
Marshmallow Bunny Tails! - ­Hand-made marshmallows in two
delicious flavors: raspberry and coconut. No off tastes from chemicals
or flavorings, just clean pure flavor from Italian Agrimontana raspberry
preserves or Italian coconut paste and toasted coconut. You could say
they're from Italian bunnies! Each half-pound package contains both flavors.
Available April 1-24.

pashkA
You definitely don’t have to celebrate Easter to enjoy this traditional Russian Or-
thodox dessert. Very much like an un-baked cheesecake, we start with our fresh
cream cheese for this decadent dessert. Fresh eggs and farm butter are mixed in
with candied orange peels, raisins, and lemon zest. After setting overnight, we
hand-pack cheese molds with the mixture and press it for one more night until
they are ready to eat. Note: This product does contain
raw eggs. Available starting April 1st, and will be available
until April 9 or until we sell out.
Traditionally served with kulich (see Easter treats
from Zingerman's Bakehouse, to the right).
Say "SomebunNy loves you"
with Zzang! Candy Bars
for Easter
Our new Zzang! Bar four-pack features each flavor (Original, CaShew Cow, What the Fudge? and
the new Wowza!) in a neat little Easter package that comes complete with a greet-
ing card drawn by Zingerman's artist Ian Nagy. As if the chocolate wasn't
enough of a reason to put this on your gift list, the card is the first in
a series of four celebrating Easter, Halloween, Christmas and Valen-
tine's Day. Collect them all and put them together for a surprise bit of
Zingerman's memorabilia! Easter is April 24.

paSsover spEciAlS

MacaroOns fulL menu online at www.zingermansdeli.com

Creamy texture and the great flavors of vanilla bean or chocolate. It's impos- Erev Passover is April 18th
sible to just eat one. Get them by the big luscious piece or a dozen petite ones We've been preparing and serving full-flavored Passover dishes since we opened in 1982.
in a tin. Available April 1-26. We make everything from scratch in our kitchen and use the best ingredients we can find.
Over the years, our annual Passover menu has built up a loyal local following thanks to

Chocolate Orange Torte traditional dishes like our homemade gefilte fish (try it if you think you don't like gefilte
fish!), mahogany eggs, and beef brisket. The full menu is online starting March 1. Don't miss
This is a moist rich cake for chocolate lovers made with lots of dark out. Call 734.663.3400 to order!
chocolate, real orange oil, and ground almonds coated in a shiny
dark chocolate ganache and toasted slivered almonds. It's a bonus A few favorites on this year's passover menu:
that it's good for Passover because the cake is made from matzo meal.
6” size, serves 6-8. Available April 1-26. Seder Plate Other menu highlights
Charoset, Mahogany Eggs, Fresh Horse- Charoset, Fresh Horseradish, Chopped

Matzo mandelbread radish, Roasted Lamb Shank, Passover

Greens, Parsley, & Matzo Crackers.
“Mandel” means almonds in Yiddish, and these are loaded—not laced, but liter-
ally loaded—with toasted almonds. Made with sweet butter, fresh eggs, lots of CompletE SedEr Meal
fresh orange and lemon zest, and scented with real vanilla. Made with Matzo Choose from roast beef brisket OR
meal instead of flour. Available April 1-26. whole-roasted free-range chicken, with
housemade golden mashed potatoes and
Liver, Jewish Chicken Broth, Matzo
Chocolate Orange Passover Tortes,
Bakehouse Macaroons and more.
Please order at least 72 hours in advance
to ensure timely delivery
First pick-up is April 18th.

PasSoVer SponGe Cake

gravy, four handmade gefilte fish, potato
kugel & passover greens, Jewish chicken Please note: none of­
broth with Matzo balls, and a 6” chocolate our Passover foods are
A modern twist on a Passover favorite—Sponge Cake! We’ve dressed up this
orange Passover torte made at Zingerman’s strictly kosher.
traditionally tasty but sort of plain Passover dessert. Try our light and lemony
sponge cake with lemon curd between the layers and a caramelized meringue Bakehouse.
exterior. A pretty, flavorful and light (and gluten-free) ending to a Passover
feast. Available April 1-26.
To see the full menu, stop by the Deli or go online at
www.zingermansdeli.com | Order ahead at 734.663.3400

­10
ISSUE # 225 MARCH-APRIL 2011
What’s Bakin’ at
Bake!-cations CelEbrate FaT Tuesday with
Fantasy Camp For Home Bakers Paczki
Every year on Fat Tuesday, guests call us to place their paczki orders. Every year, we’ve hung our
Start Planning Your Summer Bake-Cation heads and explained that we don’t make them. But now, after 18 years, we at the Bakehouse can
finally say that we can take your paczki order! It took our sales guy, Randy Brown, who grew up
Our BAKE-cations™ are the ultimate experience for the home baker! We guide you
in the baking world, to make this happen.
through a comprehensive education in bread and pastry techniques in a fun, excit-
ing, relaxed and always hands-on classroom full of good humor and expert instruc-
Randy has us making traditional paczki. That means we’re using a little Spiritus, Polish grain
tion. You’ll need to bring along an empty suitcase to bring home all the great stuff
alcohol with a scary proof content, in the dough. It’s flavorless and you probably won’t taste it,
you’ve made. Includes breakfast & lunch each day.
but it keeps the dough from absorbing too much oil. (Interesting little baking trick we’re going to
experiment with in our other fried doughs.) We will have two traditional fillings: powidla, which
BAKE-cation Week: Bread is stewed plum jam, and rosehip jam, which is made from the buds of rose bushes. We’ll also have
Learn the theory and the practice behind differ- a newer, Polish-American filling of raspberry preserves and vanilla custard. And last we have our
ent styles of breads—chemically leavened, straight own creation, sweetened cream cheese. Let’s call it the Irish paczki (after it’s creator Randy) and
doughs, liquid sponges, and sourdoughs. celebrate it as a living example of the forces of the American melting pot in action. The paczki will
Jul 26-29 2011 • 8am-5pm be slightly more spherical (traditional shape) than a jelly-filled donut. Some will be glazed with
icing and others will be covered in powdered sugar.

BAKE-cation Week: Pastry Let me share just a little paczki history with you. It seems that paczki were created in Poland dur-
Come and learn all of our not-so-secret techniques ing the Middle Ages. Some people say that French cooks visiting Poland improved them by making
to making tasty pastry. We cover strudel pulling, them lighter. In Poland they are actually eaten on Fat Thursday, the last day before Lent. Although
laminating croissants, perfecting a pie crust and we’re usually sticklers for authenticity, we’re going to stay with the thriving Polish-American
much more. tradition of Detroit/Hamtramck, Chicago, and Cleveland to avoid unnecessary confusion. Polish
Jews actually ate them during Hanukah (fried foods being traditional during Hanukkah) and then
Jun 21-24 2011 • 8am-5pm took the tradition to Israel where they are now called sufganiyot in Hebrew! So if you like them
Aug 9-12 2011 • 8am-5pm on March 8th, join us on the eve of Hanukkah, December 20th, 2011 and we’ll make them again!

Paczki will be available at Zingerman’s Bakehouse (3711 Plaza Drive, 734-761-2095) and
Zingerman’s Delicatessen (422 Detroit Street , 734-663-3354) on Tuesday March 8th. Since this
Register at is our first year we’d love if you placed your order before Fat Tuesday so that we make sure we
make enough for everyone who wants them!
www.bakewithzing.com Amy Emberling, Bakehouse Managing Partner

or call 734.761.7255
The Paczki are coming March 8 only!
Call ahead to reserve yours in five great flavors: traditional powidla (plum jam), rosehip jam,
raspberry preserves, vanilla custard, and sweetened cream cheese

Bread of the Month

March Farm Loaf
Baked to a nice dark crust, this
is Bakehouse co-owner Frank
Carollo's favorite loaf.
We have made some great specialty breads over the years that developed their own small followings, so we bring them back
for a weekend here and there just for fun. If you’re looking for a little bread adventure check out this calendar. $4.50 (regular $6.25)
Irish Brown Soda Bread 3/1-17 Black Olive Farm 4/9 & 4/10 April Paesano
After working on this recipe for 13 years, we think we've A crusty round of our signature farm bread studded with The traditional bread of the
really created something special using Irish whole meal marinated Greek olives. If there's any left after snack- Puglia region of Italy. Pass it
flour (whole wheat), white wheat flour, stone-milled ing, it makes great bread crumbs for a twist on eggplant around the table for ripping and
Irish oats, soured milk, baking soda and sea salt. Ask us parmesan. dipping in great olive oil, soup
or pasta.
for a sample so you can experience the great flavor and
Pumpernickel Raisin 4/16 & 4/17
texture of this bread.
Chewy, traditional pumpernickel bread with juicy red $4.50 (regular $6.25)
Potato Dill 3/5 & 3/6 flame raisins and a sprinkle of sesame seeds. Great
Roasted potatoes, fresh dill and scallions mixed up in our toasted with a schmear of Zingerman’s Creamery award

Cake of 20% OFF

chewy tangy sourdough bread. Great on a tuna melt or winning cream cheese.
toasted with soft cheese.
Hot Cross Buns 4/21-4/24 whole cakes-of-the-month and
Green Olive Paesano 3/12 & 3/13
Savory green olives stuffed into our cornmeal crusted
A soft yeasted bun made with raisins, currants and can-
died orange peel, topped with an icing cross. the Month slices at the Bakehouse or
Deli Next Door coffeehouse!

paesano bread. Makes an instant appetizer.

Peppered Bacon Farm 4/30 & 5/1
Loomis Bread 3/19 & 3/20 Check out apple wood smoked bacon and black pepper March April
lovin' it up in a crusty loaf of our signature farm bread.
Tangy Farm bread with chunks of Zingerman's Creamery Hunka Burnin' Love 24 Carrot Cake
Cheshire cheese (created by Creamery partner John Nearly a pound loaf. A meal in itself!
Loomis) and roasted red peppers from Cornman Farms in Chocolate Cake We peel and grate 40 pounds
Our dense buttermilk choc- of carrots to make one batch
Dexter, MI. A Zingerman's exclusive!
CalL ahead to order olate cake covered in rich of this cake, combined with
Alsatian Rye 3/26 & 3/27 your special loaves from: Belgian chocolate butter toasted walnuts and aromatic
spices, and covered with a
Chewy rye made with hearty whole wheat and an old cream. Customers have been
Bakeshop—3711 Plaza Dr. • 761.2095 generous amount of cream
world sour tang. known to fall in love with it.
Deli—422 Detroit St. • 663.DELI (3663) cheese frosting. Available in
Available in 6" and 9" rounds
Chernushka Rye 4/2 & 4/3 Roadshow—2501 Jackson Rd. • 663.FOOD and sheet cakes. 6" and 9" rounds and sheet
Chewy traditional Jewish Rye with peppery chernushka Most of our Special Bakes are available for shipping
cakes.
seeds. at www.zingermans.com or 888.636.8162

MARCH-APRIL 2011
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ISSUE # 225