In Sympathy Gift

The (mostly true) origin story of Zingerman’s

Paul Saginaw (Detroit) and Ari Weinzweig (Chicago) met while working at the same restaurant in the late 70s. They dreamed of opening a classic Jewish corner deli in their adopted home (Ann Arbor). When a century old 900 square foot building on a cobblestone street opened up it felt like fate. They opened the doors of Zingerman’s Delicatessen on March 15th, 1982. Think pressed tin ceiling and black and white tiled floor and you’ve got the picture. Five tables, some stools in the window and a menu with twenty five different sandwiches. It was a bohemian food lovers paradise, shopped and staffed by friends. It was—and remains—a bustling food oasis with an awesome mix of regulars, college students, tourists, high school students, parents, visitors, first timers, foodies, fans and adventurers. Please come visit.

We were in commerce before there was e-commerce

Historians speak of a time before the Internet made order of chaos. When cooking shows only aired on PBS. When the celebrity chef du jour was Paul Prudhomme. When no one—I mean no one—took a picture of their dinner. They called it “1992” and it was electric. 

It was the year we packed our first box. On a prep table in the basement of Zingerman’s Delicatessen. We haven’t slowed down since. Back then we took orders on carbonless paper in triplicate. We had a touch tone phone and a cassette answering machine we bought at Target for twenty bucks. There are probably adults reading this right now who have no idea what I’m talking about. That’s how long we’ve been shipping great food. 

The food is the thing

We swear the food we sell is the best tasting we can find. That’s 1,000% true. But there’s more to it. Like Alexander Hamilton we’re never satisfied. So we keep looking. We’re constantly comparing the food we sell to the new food we find. If we like the new stuff better, that’s what we want to sell. It means constantly tasting and tasting and tasting some more to make sure what was true yesterday is still true today. 

We don’t just pull food off a shelf and ship it

Take cheese. It’s a living food that keeps developing and deepening its flavors the longer it stays as a part of the wheel. That’s why we hand-cut your cheese to order directly from the wheel right before we ship it out the door. It’s more difficult than grabbing a pre-packaged wedge from a distributor. It takes lots of training. But the flavor is worth it. 

Zingerman’s Bakehouse—same story. They make all our breads and pastries by hand about a mile up the road. They don’t use any preservatives in their breads, they just let the crust be the natural protector of the crumb inside. We wrap it in paper by hand, pack it in boxes by hand, and, well, you get the idea. 

It’s all in Ann Arbor, Michigan

We started in this college town. And that’s where we’re staying. We don’t have locations around the country. We don’t have a call center in Iowa. Or India. We don’t fulfill with Amazon. We don’t outsource. We insource. 

We are real live human beings

No chatbots. No phone trees. No auto-email. Actually, there’s one, but it’s the most fun auto-email you’ll ever get, promise. When you call, you talk to us. When your order is packed it is packed by us. When we make a mistake, that’s us too. (And we’ll do whatever it takes to make it right.)

Our guarantee is rather crazy 

You know how some companies put up a bunch of rules and hurdles to overcome before they’ll give you a refund or ship out a new product? That’s not us. No rules. No returns. If you experience a problem with our food, service, shipping—or even if you simply don’t like how it tastes—let us know. We believe you. We’ll do whatever it takes to make it right. And you never have to return anything. 

Our horn, tooted by others

OK it always feels weird to share these kinds of things but they’re also kind of awesome. So here goes.

The reuben is killer.

Barack Obama, POTUS #44

Zingerman’s sandwiches are an 11 on a scale of 1 to 5.

Oprah, Midwesterner

My favorite store in the cosmos.

Jim Harrison, Writer, poet, trencherman

Arguably the best mail order gourmet food specialist in the nation.

Larry Olmstead, Forbes

Now that’s a sandwich!

Michael Ivins, Flaming Lips bassist, now retired from rock and roll

I ordered brownies for my daughter and her husband in Denver.  A coyote got into the box and ate most of the brownies. Not a very nice birthday surprise, but you came to my rescue. We came up with a new (secure) address and you replaced the brownies free of charge. 

Dave in Holt, Michigan

Zingerman’s—I think everyone around the country should love them.

Alejandra Ramos, Today Show

One of the country’s iconic food markets.

Kate Krader, Bloomberg

When it comes to the best place in America to buy cheese—OK, let’s all agree there’s absolutely no contest. It’s Zingerman’s.

Wall Street Journal

Zingerman’s is a legend.

USA Today

Thank you for having a company that ships great food overnight when children forget their parents’ 39th wedding anniversary and are in a bind.

Leah in Fredericksburg, Virginia

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

If enjoying soon, keep them at room temperature.

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

If enjoying later, keep them in the freezer.

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

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

What’s the shelf life on cheese?

• Hard, aged cheeses stay good for a long time. Many days for sure. Sometimes weeks. Bigger hunks of cheese last longer. If it looks and smelled as expected, it’s likely still great.

• What if it’s got a little mold on it? A little mold is no problem. It’s a good sign, it means the cheese is alive. Scrape it off with a knife. But if there’s a lot of mold and it’s turning dark and funky it’s time to say goodbye.

• Soft cheeses and cheese spreads (like pimento and liptauer) are best eaten within a week or two of receiving them.

How do we ship artisan cheese year-round across the country?

In warmer months (early April to mid September), we ship cheese with two business day service plus warm weather care. We employ an ice pack and insulation defensive strategy to protect against warm delivery trucks and warm warehouses and ensure your shipment arrives in great shape.

The rest of the year (late September to the end of March), the shipping method will either be flat rate service (1-4 business days) for our durable hard, aged cheeses or two business day service for our more perishable soft cheeses and cheese spreads.

Hard cheeses have been carefully selected to withstand a longer transit time. Don’t worry if it arrives a bit warm or a bit cold – cheese is durable.

How should the cheese be stored once it arrives?

• Store cheese in the fridge, ideally in the spot closest to 50 degrees. That will likely be the door of your refrigerator or in a drawer where the temperature is consistent but not too cold.

• We wrap hand-cut wedges of cheese in a cheese bag before shipment, and you can continue to keep the cheese in that cheese bag. The next best option would be parchment or wax paper.

• After you open the cheese for a nibble, any remainders can be put back into the bag and closed with a simple roll or fold. 

• Do not freeze your cheese! Cheese is a living thing. Freezing will stop the natural processes that keep cheese so tasty. 

How should the cheese be served?

Regardless of the kind of cheese, it’s best to take it out of the fridge about 20 to 30 minutes before serving it. Cheese tastes better at room temperature. It makes a world of difference: the aromas expand, becoming more complex; more of the fat spreads on your tongue, which makes the flavor more intense. When cheese is warm you’ll eat less of it and enjoy it more.

Short answer: they’re cured, so they’ll last a while!

Long answer: Curing is an ancient process that makes meat safe by keeping it inhospitable to the microbes that would otherwise cause rot. Most commonly, this is done by salting, smoking, and drying. When cured slowly and traditionally, these techniques not only make the meat safe to keep, they also make it extra delicious. Cured meats like salami, prosciutto, and ‘nduja will last for weeks or even months if stored correctly and unsliced. Slice salami as you eat it – keeping it whole will help prevent it from drying out.

What if it arrives warm?

We don’t necessarily ship cured meats with ice packs. Since it’s cured, it’s healthy and happy at warm temperatures. To prolong its life at home keep it refrigerated. But hours or even days at warmer temperatures won’t harm it a bit.

What’s up with mold on salami?

Downy white mold is as essential to salami flavor as blue mold is for blue cheese. Every good salami has mold on it at some point in its life. It’s a sign the salami is aging well; the mold protects the fat from going rancid. If you’re buying one without mold it was probably washed off at some point. It’s edible, but you can also wash it off with a bit of vinegar and water if you’d like. If a little mold returns in time it’s a good sign.