Zingerman's Ultimate Gift Basket

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. 

1. Butter tastes better

You can’t tell just from looking at a cookie or a piece of cake whether it’s been baked with butter or shortening. The bottom line on baked goods’ flavor is that butter tastes better. It’s also about ten times more costly, so many bakeries make the choice to use less expensive shortenings or margarine. You can taste and smell the difference—pull apart a Bakehouse cinnamon roll and stick it right up to your nose. The sweet, rich scent of butter is right up front, followed by the soft smell of the cinnamon. Shortening, on the other hand, has no aroma to speak of. Good pastry should smell good.

2. Better butter

Zingerman’s Bakehouse doesn’t just use any butter. Many of our baked goods start with sweet butter from Grassland. It tastes better, has less water, and more flavor. There’s no way around it—the better the butter the better the baked goods.

3. Belgian chocolate

There’s chocolate. And then there’s Belgian chocolate. Our chocolate chunk cookies are loaded with big bites of great chocolate, including Callebaut Belgian chocolate. Higher in cocoa content, Callebaut is chocolatier, richer, more delicious than the inexpensive, mass-produced chocolates you’ll find in most baked goods.

4. Real maple syrup

Not Pearl Milling Company or Mrs. Butterworth’s—we use real 100% pure maple syrup from northern Michigan to sweeten our oatmeal raisin cookies. Sugar sweetens. But maple syrup adds depth, flavor and character to a cookie.

5. Country-style sour cream

I’m a sour cream addict from way back. And the sour cream we get is so thick we’ve had guests think that we’d given them a dish of butter by mistake. (Standard issue sour cream is thin and watery by comparison.) It adds enormous richness and flavor to our sour cream coffee cake.

6. Real vanilla

Real vanilla is the first thing that big bakeries eliminate. You can use industrial, imitation vanilla for about a twentieth of the cost of the real thing. And, by proportion, you use so little vanilla in a batch of baked goods, it’s easy to delude yourself into thinking that no one will notice. But… you can clearly taste the difference. Real vanilla is literally almost 150 times as complex in flavor as artificial vanillin. Take away anything else, but please, please don’t take away my vanilla—it adds incredible aroma and flavor to anything it’s used in.

7. Red Flame raisins

Thompson raisins—the ones in the little red boxes—are such a standard that many people have never had the chance to try anything else. But there are other raisins out there, and not surprisingly, some taste a lot better. Red Flames are plump, juicy, joyously flavorful. They’re the star in our Bakehouse’s oatmeal raisin cookies, pecan raisin bread, and cinnamon raisin bread.

8. Organic unbleached & unbromated flours

The better the flour, the better the baked goods. We use organic AP flour for practically all of our breads and baked goods.

9. Fresh eggs

The norm nowadays for commercial bakeries is to use frozen eggs that come in white plastic buckets. We stubbornly stick to old-fashioned eggs in the traditional oval-shaped white shell, the way they made ’em “back in the old days.”

10. Toasted pecans, almonds, and walnuts

Toasting takes time and time is money. But it also adds a lot of flavor to nuts. So we do it. Toasting brings depth to the walnuts in our sour cream coffee cake, the pecans in our pecan pie and pecan blondies, and everything else we make with nuts in it.

11. Indonesian cinnamon

Cinnamon is such a staple in baked goods that a simple switch from one cinnamon to another can make an enormous difference. We stick with Korintje cinnamon from Indonesia, which has a rich flavor with a tongue-tingling tickle to it.

12. Love

The crew at the Bakehouse is adamant that everything that enters and emerges from their ovens does so with the same personal seal of approval—the kind you’d get if you went over to your grandmother’s for a cold glass of milk and a brownie right out of the oven.

In 2003, when Zingerman’s Coffee Company first started roasting coffee, small, specialty coffee roasters were few and far between. A decade ago, specialty coffee was beginning to find a foothold, but it was still a nerdy, niche product with a limited audience. Today, the story has changed. Even a small town is likely to have at least a couple of offbeat coffee shops serving locally roasted brews. (In the rural town of 30,000 I call home, we have four.) A big city may have dozens of independent coffee roasters.

Across the nation, specialty coffee follows certain trends.

As specialty coffee has become more ubiquitous, in many cases it’s also become more generic. Many roasters make similar boasts: they source directly from small growers, sharing details like the name of the farms or farmers, the type of coffee beans grown, and the processing methods. That transparency is great, and it’s wonderful to see the hard work of coffee growers celebrated. But for all the specificity, it’s often hard for someone who isn’t a professional coffee cupper to tell the difference between one brew and another. These days, specialty coffee tends to be synonymous with lightly roasted beans that produce highly acidic, fruity brewed coffee. If jammy coffee isn’t your jam, you may be stuck with the one token dark roast that a shop offers.

Zingerman’s Coffee Company has never been about the trends.

While the specialty coffee landscape around Zingerman’s Coffee Company has changed significantly in its 21 years in business, the operation here in Ann Arbor has largely remained the same. That consistency plays out in many ways. For one, from the beginning, the Zingerman’s roasting crew have selected a wide range of beans, with a few offerings hitting lighter, medium, and darker roast profiles. As flavor fads have come and gone, the Zingerman’s crew have continued serving a range of tastes.

Behind that range of flavors, we have long standing relationships with many of the folks who grow our coffees. While other shops may not have much to share about a grower beyond their name and a photo or two, we focus on building long-term relationships with our growers. We’ve sold coffee from Hacienda Miramonte in Costa Rica every year for a decade. It’s been even longer since we started working with the DaTerra Estate in Brazil. Over those years of partnership, we’ve traveled down to visit the estates—and they’ve come up to visit us in Ann Arbor, too. Together, we’ve worked on experimental microlots to discover the impacts of very specific terroirs. We’ve tried out different processing methods to tease new flavors out of coffees. These aren’t the kinds of partnerships that spring up overnight. Our long, strong relationships have given us deeper understanding of the coffees, and better access to exceptional beans.

A decade from now, I can’t predict how the specialty coffee market will have shifted. But I can bet that the coffees from Zingerman’s Coffee Company will continue to produce excellent, easy to love brews.