bake - September/October 2020 - 18

a larger audience, just in time for the holidays." 
BAKE!'s "Fancy Schmancy Holiday Cookie" class, its
most popular class, and its pie-making class, will also now
be available online. This holiday season, BAKE! students
can treat themselves to a virtual BAKE! experience.The
year's "Fancy Schmancy Holiday Cookie Class" class
will feature Mint Spritz, Pfefferneuse, Baci di Gama and
Linzer cookies. Students of the virtual cookie class will
have the option to order a class ingredient kit. In its pie
class, BAKE! will demystify the art of making pie crust,
covering both pumpkin pie and apple pie.
BAKE! offers dozens of hands-on classes on how to
make breads, pastries, cakes and more, in its teaching
kitchens, virtual classes and in private classes. BAKE!
has earned a loyal following, both locally and nationally
and has been featured in publications like Saveur, Travel
+ Leisure and Country Living. 

"I taught an online bagel
class in which there were
seven different members
of one family in seven
different locations."
Sara Molinaro, principal and lead instructor of BAKE!

Zingerman's Bakehouse is an artisanal retail and wholesale bakery. The Bakehouse has grown and evolved from
being a bread bakery that solely serves Zingerman's Deli.
Today the Bakehouse proudly serves Zingerman's
partner businesses, the southeastern Michigan community, and beyond, 363 days a year.
The Bakehouse uses the best ingredients it can find
including organic wheat flour, rye, and cornmeal and
Michigan-grown grains like spelt and einkorn.
For select breads and pastries, the Bakehouse freshly
grind whole grain flours on the Bakehouse's own stone
mill at the Bakehouse.
Educational support
the success of the retail baking industry.
Certification with RBA is a catalyst for professional
growth and credibility. It exposes young bakers to skills
and ideas, giving a broader understanding and appreciation of the craft.

18 < SEP-OCT 2020 | bakemag.com

ZINGERMAN'S

The Retail Bakers of America (RBA) is committed to


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bake - September/October 2020

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http://digital.bakemag.com/sosland/bake/2020_09_01
http://digital.bakemag.com/sosland/bake/2020_08_01
http://digital.bakemag.com/sosland/bake/2020_07_02
http://digital.bakemag.com/sosland/bake/2020_07_01
http://digital.bakemag.com/sosland/bake/2020_06_01
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http://digital.bakemag.com/sosland/bake/2020_04_01
http://digital.bakemag.com/sosland/bake/2020_02_01
http://digital.bakemag.com/sosland/bake/2020_01_01
http://digital.bakemag.com/sosland/bake/2019_12_01
http://digital.bakemag.com/sosland/bake/2019_11_01
http://digital.bakemag.com/sosland/bake/2019_10_01
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http://digital.bakemag.com/sosland/bake/2018_07_02
http://digital.bakemag.com/sosland/bake/2019_03_01
http://digital.bakemag.com/sosland/bake/2019_02_01
http://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
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http://digital.bakemag.com/sosland/bake/2016_12_01
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http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
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http://digital.bakemag.com/sosland/bake/2013_06_01
https://www.nxtbook.com/sosland/bake/2013_05_01
https://www.nxtbook.com/sosland/bake/2013_04_01
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