Zingerman's 2019 Spring Sale Catalog by Zingerman's Mail Order

sale ENDS MAR 31

spring sale

2019

Prices good at Zingerman's Mail Order only

Meat, meet cheese Spring Sale Custom Meat & Cheese Box

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Choose your custom assortment of spring sale cheeses and cured meats. We’ll pack them in our fun, colorful cartoon gift box along with a loaf of Paesano bread. Find the full list of meat and cheese options to include at zingermans.com or give us a call to create your custom gift. G-4SS 4 meats & cheeses plus bread, boxed was $100, NOW $50 SHIPS 2 BUSINESS DAY

Zingerman's Legendary Reuben Sandwich Kits

The pErfect sandwich by mail Zingerman's Reuben has been our top-selling sandwich since our doors opened on the corner of Detroit Street and Kingsley in 1982. It's a soul-filling combination of corned beef, Swiss, homemade Russian dressing and sauerkraut that, when properly prepared at home, is a show-stopping meal. If you know someone who loves real deli fare, sending this gift will cement your status as the most clever, generous friend anyone could have. Some assembly is required, but considering it has been known to make adults weep in appreciation, we think it’s worth it.

THREE STYLES

SAVE $50

Corned Beef Reuben G-SHE-2 serves 3-4 was $150, NOW $100 Pastrami Brooklyn Reuben G-BIN-2 serves 3-4 was $150, NOW $100 Turkey Georgia Reuben G-GEO-2 serves 3-4 was $150, NOW $100

INCLUDED Jewish Rye Bread (Pumpernickel in Brooklyn Reuben)

Meat Fixins Sauerkraut Emmentaler Swiss Zingerman’s Potato Chips Coleslaw Russian Dressing Garlicky Pickles Magic & Black Magic Brownie Bites Professional Deli Instructions

FREE SHIPPING ON ALL SANDWICH KITS

OUR GUARANTEE If you experience a problem with one of our products, customer service, shipping, or you just don't like how it tastes, please let us know. We'll do whatever it takes to make it right.

our most popular food club

SAVE $100

Monthly Bacon Club Our bacon club has been lauded by chefs, sous chefs, home chefs, pork-ophiles and bacon freaks all over America. It’s our most popular food club by far and it’s not just the novelty of bacon-by-mail that makes it so loved. The bacons are downright amazing. It’s hard to find any of these bacons in most shops, let alone all of them. They represent the pinnacle of American bacon making and, let’s be honest, this is one food that no one in the world does better than us. Sorry Europe, it’s true. Your Parmigiano Reggiano and your Champagnes are great, but you can’t touch our bacon.

BACON CLUB

ALL YEAR RASHER RATIONS

G-BAC-12 was $400, NOW $300 Month 1 Applewood Smoked

Month 4 Juniper & Thyme

Month 7 Spencer’s Irish Style

Month 10 Newsom’s Dry Cured

Month 2 Kentucky Dry Cure

Month 5 Tennessee Dry Cured

Month 8 Hickory Duroc

Month 11 Jowl and Steak

Month 3 Arkansas Peppered

Month 6 Balinese Long Pepper

Month 9 Hungarian Double Smoked

Month 12 Cherrywood Smoked

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Spring Sale Chocolate Collection

Spring Sale Best Sellers Box

The best of the best of chocolates featured in our spring sale, all packed together in our colorful, cartoon gift box. Includes Spanish Drinking Chocolate, a handmade Original Zzang!® Candy Bar, Chocolate Covered Clementines, Koeze’s Peanut Butter Chocolate Clusters, Chocolate Covered Macadamias, Bonajuto Red Pepper Truffles, and a box of Zingerman’s Chocolate Covered Peanut Brittle. G-SCH chocolate gift box was $100, NOW $50

Stock your fridge with our perennial spring sale best selling foods. Includes a loaf of Paesano bread, a half-pound each of Parmigiano Reggiano and Comté, Zingerman’s Pimento Cheese, Nueske’s Applewood Smoked Bacon, La Quercia’s Borsellino Salami and Speck, Chocolate Covered Clementines, a bag of Spanish Drinking Chocolate, and a box of Zingerman’s Peanut Brittle. G-BSS box of sale best sellers was $150, NOW $75

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buyer's guide to british terriTorials The traditional cheeses of Great Britain

By Mo Frechette

“Territorial” is a term of art for traditional regional British cheeses. As a definition it’s a bit loosey goosey. It can mean an area as big as a county where a cheese was made, like when it’s used for Lancashire or Cheshire. Or it can be as specific as the town where the cheese was sold, like cheddar, which was made in Somerset county but sold at market in the town of Cheddar. What all the British Territorial cheeses have in common is style and flavor. Save Stilton, territorials are all pressed cheeses, which means a weight has been applied to squeeze out liquid whey, making the cheese dry and firm, not gooey and soft. Once aged, the cheeses sport a flaking, crumbling texture. There’s also a kick of acidity. They are not smooth and sweet in the mouth, which puts them in contrast to perennial favorites like gouda or Comté. British Territorials are defiantly distinct. They take a moment to get used to. I find their flavor utterly rewarding. In their pre-industrial versions, territorials were what are known in the UK as “kitchen cheeses,” which, in typically straightforward English phrasing, literally means they were made in a kitchen and stayed in a kitchen. If there was milk left over from what the family farm needed for the day, it was rescued from rot to become cheese. Mostly for home use, maybe a bit to sell. As territorials became more popular they moved from kitchen to professional creamery. By the early 20th century, all of these cheeses would have been made for market by dozens–if not hundreds–of small-scale cheesemakers. All that changed with World War II. Fast forward to 2018 and there is often just one cheesemaker remaining

for a given territorial. Thus the other feature that British Territorials have in common, unfortunately, is near extinction. The go-to source for the last great examples of British Territorials is Neal’s Yard Dairy. You can taste and buy cheeses firsthand at their Borough Market or Covent Garden shops in London. They also export to the USA. We’ve been hand cutting and wrapping them to order, then shipping across the country, for a quarter of a century.

British Territorial Cheese Care STORE Territorials are adapted to the temperatures of an ambient 19th Century, not a refrigerated 21st Century one. British ambient, that is. Cool-ish, wet-ish. The best American alternative you’ll probably find is your salad crisper with plenty of salad nearby for humidity. Avoid plastic wrapping. The cheese bag we send them with is great. If you don’t have one wrap them your cheese in waxed paper or aluminum foil.

SERVE Neal’s Yard Dairy’s experienced cheesemonger and partner Jason Hinds remarked to me, “Modern cheeses are more affected by heat than cold. Territorials are the opposite.” I agree. You really need to warm these up to make them taste right, to have them flaking and crumbling like they should. Take the whole wedge out of the fridge an hour or two before you want to serve it. You can lay a wet, wrung out cloth over it if it appears to get a bit too dry before you eat.

Mo Frechette founded Zingerman's Mail Order. Email him at moeats@zingermans.com

SALE ENDS MAR 31, 2019 Prices good at Zingerman's Mail Order only

British Territorial:

Cheddar

Cheddar is the Territorial of all Territorials. It’s the homegrown kid that conquered the world, a thousand year old recipe from Somerset, in southwest England, that’s become the planet’s most widely copied cheese. Jamie Montgomery’s farm is one of only three in the ancestral homeland making truly traditional farmhouse cheddar. Big, clothbound drums are crafted by veteran cheesemaker Steve Bridges every day except Friday. All the milk comes from Jamie’s herd of just under 200 Holstein-friesian cows, which graze on a nearby hill—rumored, incidentally, to be the site of Camelot. The cheeses have a golden color, a warm, flaky texture and a penetrating, memorable flavor. This is the cheddar all other cheddars aspire to be. C-EFC 1 lb was $39, NOW $24

SAVE $15

British Territorial:

lancashire

Up in the county of Lancashire, north of Liverpool, Graham Kirkham is making the last traditional farmhouse Lancashire cheese in England. This is a quintessential British territorial. Cloth wrapped, buttered up, with a texture that's both flaking and soft, these cheeses are a real joy and one of my favorite eating cheeses bar none. Let warm up for at least an hour and the texture turns almost fluffy, the flavors as bright as pineapple. C-LAN 1 lb was $45, NOW $25

SAVE $20

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British Territorial:

stilton

British Territorial:

Cheshire

Stilton is perhaps the second best known of all the British Territorials, though it doesn't quite fit into the Territorial mould. For one, it's a blue cheese. It's also a soft cheese, not hard pressed. In fact, at its best, Stilton is nearly spreadable. This is one cheese that absolutely must be served at room temperature for its flavor and texture to shine. Serve it with walnuts, with crusty bread, with the fire blazing in the hearth. C-STI 1 lb was $40, NOW $20

The Appleby family make England's last traditional Cheshire, a British Territorial from far western England, in Shropshire, almost at the Welsh border. Cheshire is the quieter, more reserved sibling among the Territorial family. It too often goes overlooked. Now's the time to take advantage of its price discount to try it, to discover the charms of its minerality, its balanced acidity, its gentle flavor. C-CHE 1 lb was $40, NOW $25

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SAVE $15

British Territorial:

SAVE $18

red leicester

If there’s one British Territorial you haven’t heard of before it’s likely to be Red Leicester. Part of the reason may be that, for a time, it was extinct. Five decades in fact. Around the turn of the millennium David and Jo Clarke resurrected it, making cloth-wrapped wheels from the milk of their own herd. They were soon selling much of what they made to Neal’s Yard Dairy. This is clearly a Territorial but where a Territorial like Cheshire has more tart acidity, Red Leicester (pronounced “Lester”) is savory. It’s got a long finish of deep, woolly warm flavor. Try a wedge to see what the world was missing. C-RED by the lb was $38, NOW $20 SHIPS FOR FLAT RATE

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new ways to serve cheese and some old ones

By Mo Frechette

Brabander Banana Split Top a slice of Brabander goat gouda with banana jam, a piece of chocolate and an Amarena cherry. Hat tip to the mongers at Di Bruno Bros. (Make sure to visit Di Bruno’s if you’re in Philly!)

Comté Lunch One inch wide rind-to-rind rectangles of Comté with rounds of salami, quarters of cherry tomato and a leafy salad barely dressed in oil and vinegar. Drink it with a white Côtes du Jura Savagnin. How Comté is served when you visit Fort St. Antoine, the aging castle for our Comté.

Cheese and PEAS Pair fresh, blanched, snap peas, barely salted, with a creamy cheese like Harbison or Manchester. Rachel Juhl, Essex St. Cheese

Lancashire and Picalilli A fat wedge of Kirkham’s Lancashire, warmed to room temperature for at last half an hour, dredged through a moat of English piccalilli mustard-and-pickled-veg spread (p. 51). Jason Hinds, Neals Yard Dairy (Make sure to visit NYD if you’re in London!)

Feta Hot Greek Salad Lay a thin slab of feta on a sheet of aluminum foil. Top it with sliced tomato and green pepper and a bit of dried oregano. Tent the foil over it, bake till melting. Dip bread in it. If you visit a home in Athens, Greece, there’s a good chance you’ll have this for lunch.

Cheese and Coffee Sweet sheep’s cheese, like French Mountain, and black brewed coffee. Caramelly gouda, like L’amuse Signature, and a cup of espresso. Courtsey of European moms everywhere.

Gouda and Butterscotch Drizzle butterscotch over a wedge of L’amuse signature gouda. Alice Phillips, Cheesemonster Studio

SALE ENDS MAR 31, 2019 Prices good at Zingerman's Mail Order only

SAVE $16

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Cabot Clothbound Cheddar

Challerhocker

Comté from Fort St. Antoine

Cloth-wrapped from Vermont with a beefy, brothy flavor balanced with bright, tangy notes. The texture is flakier and less rubbery than waxed cheddar. C-CCC 1 lb was $36, NOW $20

A raw cow’s milk cheese washed in wine and aged for about a year. Amazingly creamy for a cheese of its age with fantastic depth and long, lingering flavors. C-HOL 1 lb was $40, NOW $20

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Fudgy texture, well balanced, never bitey flavor, our specially selected Comté from Essex St. Cheese has a buttery, hazelnut taste and finishes with a wave of cream that expands to fill your entire mouth. C-COM 1 lb was $35, NOW $17.50 SHIPS FOR FLAT RATE

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Pimento Cheese

Sennerkase with Fenugreek

Antique Gruyère

A salty, tangy spread of Vermont cheddar, Hellmann’s® mayo, pimento peppers and spices—and, if you like, bacon. One of our best-selling foods. C-PMC classic 6 oz was $11, NOW $8 4 or more, $5.50 each C-BPM bacon 6 oz was $13, NOW $9 4 or more, $6.50 each

A traditional German alpine cow’s milk cheese with a twist: the addition fenugreek seeds. The fenugreek has a natural maple syrup sweetness that adds to the rich, buttery, toasted grain flavor of this cheese. C-SEN 1 lb was $39, NOW $19.50

Classic Swiss mountain cheese, aged extra long for more flavor. Smooth, with the spiciness of a great Rhine wine. It’s got an incredible aroma and a dry, yet creamy texture on the tongue. C-GRU 1 lb was $30, NOW $15

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HALF OFF L'amuse Signature Gouda Aged over two years on pine shelves in Holland. A lush creaminess speckled with big, crunchy flavor crystals. Selected by Betty Koster of L'amuse, Amsterdam's top cheese shop. C-LAM 1 lb was $35, NOW $17.50

HALF OFF Brabander Goat Gouda Fresh tasting, rich like a milk shake, with notes of caramel and cream and just a wee hint of the chalkiness you can sometimes detect in goat cheese. C-GGO 1 lb was $35, NOW $17.50 SHIPS FOR FLAT RATE

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HALF OFF Manchester From Zingerman’s Creamery. Luscious, a bit creamy, similar to France’s mold-ripened Brie. Spread some on a baguette, or on ham sandwiches topped with caramelized onions. C-MNC ½ lb was $18, NOW $9 SHIPS FOR FLAT RATE

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Farmstead Bacon

Buyer's Guide to an American Rarity By Val Neff-Rasmussen Good winemakers often make wine from the grapes grown in their own vineyards. Excellent olive oils are most often pressed from the olives of a single estate’s groves. Farmstead cheeses, made only with the milk of the cheesemaker’s own herd, are revered at most good cheese counters. Being involved in every step of the process creates tastier food because the makers can tweak any part of the system. The cheesemaker that doesn’t like the way the milk is tasting can change the field where the animals are grazing or adjust their supplemental feed. If recent heavy rains have been watering down the milk, they can adjust the recipe. But there are next to no “farmstead” meats. There is almost nowhere in the US where the farm, the abattoir (slaughterhouse), and the curing room are all the same place. If all these other foods are made on the farm, why is it so rare to have farmstead bacon? The short answer is regulation. To run an abattoir, you have to have a USDA inspector on site whenever you’re processing animals. You also have to produce a mountain of paperwork to show that everything was done to keep the food safe. That regulation has its benefits—it (hopefully) stops us from ever living with another jungle like the one described by Upton Sinclair. But it is an immense burden for anyone trying to run a small operation. Little guys trying to do it all have been effectively squeezed out of the market. That is, nearly all the little guys. Two decades ago, Greg Gunthorp realized there was no way he could make a living raising pigs on pasture when he was forced to sell them for just five cents a pound—lower than the price during the depression. But Greg, a fourth-generation

pig farmer who grew up knowing he wanted to raise pigs, wasn’t ready to throw in the towel. So he decided to build his own processing plant and sell pork instead of pigs. Today he’s one of very few farmstead meat makers in the country. His meats are a treasure. Greg raises heritage breed Duroc pigs. They live their whole lives out on pasture. They get as much nonGMO grain as they want, plus their pick of whatever grows in their woods. They’re never given hormones, growth promotants, or antibiotics. When their time has come, they go to the abattoir on the same property where they’ve spent their whole lives. Greg and his team then break down the cuts. Many are sold fresh to local restaurants, butcher shops, and meat curers (including Smoking Goose, the folks behind our Jowl Bacon and City Hams (page 11). Greg makes his own bacon. He dry cures the pork bellies in a mix of salt and celery salt for 7 days. They’re smoked in the on-site smokehouse over a mix of applewood and hickory logs. The result is a fantastic, flavorful bacon that Greg oversees from farrow to fork. It’s as delicious as it is rare.

Gunthorp’s Duroc Bacon Fourth-generation farmer Greg Gunthorp not only cures his own bacon—he also raises all the heritage-breed Duroc pigs himself on his pasture-based northern Indiana farm. Greg dry cures the bacon for a week, then smokes it over hickory logs for 12 hours. Lightly smoky, a little sweet and all the way delicious. M-HKD 1 lb was $16, NOW $10 4 or more, $8 each

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SALE ENDS MAR 31, 2019 Prices good at Zingerman's Mail Order only

Farmstead meats and cheeses HALF OFF

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HALF OFF Pork Rillettes

Pork Liver Pate Made with pasture-raised heritagebreed pork from The Piggery’s farm, plus eggs, heavy cream, and a slew of savory spices like white pepper and nutmeg. Super silky smooth with earthy richness. M-PAT 4 oz jar was $17, NOW $8.50 SHIPS 2 BUSINESS DAYS

Bacon Jam

Rillettes are French-style shredded pork, seasoned with verjus, maple syrup, mustard, and spices. The flavor is rich but bright, and supremely porky. Made at The Piggery with heritage-breed pork from their own farm. M-RIL 6 oz jar was $14, NOW $7

The Piggery’s bacon jam, made with their own heritage-breed pork, is a chunky spread with deep, smoky, savory bacon flavor balanced with brighter notes, like the sweetness of caramelized onion. M-BCJ 7 oz jar was $16, NOW $8 SHIPS FOR FLAT RATE

SHIPS 2 BUSINESS DAY

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SAVE $16

Marieke American Gouda

Bayley Hazen Blue

Wilde Weide

Dutch expat Marieke Penterman's Wisconsin gouda is an irresistible balance of rich, dense, sweet and savory creaminess with those little crunchy flavor crystals we love so much. Made exclusively with milk from her own herd of cows. C-MKE 1 lb was $29, NOW $14.50

A stellar blue cheese that reminds me a bit of English Stilton. Or, as the maker says, it's like "a cross between butter and chocolate." A must for blue cheese lovers. Made by Jasper Hill exclusively with cow’s milk from their own herd. C-BYZ 1 lb was $36, NOW $20

Wilde Weide is a gouda, true, but calling it just a gouda is like saying a Ferrari is just a car. Made organically on a 300 year old farm, its flavors are floral, bourbon rich, stunning. C-WDE 1 lb was $40, NOW $20

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Essex Manchego

Parmigiano Reggiano

Pleasant Ridge Reserve

Unwaxed Essex Manchego has a lovely, dry crumble and never tastes bitey. It goes down smooth, with the unmistakable fruity sweetness of sheep’s milk and a long savory finish. C-EMA 1 lb was $40, NOW $20

Our most popular cheese by a wide margin. Made by Valserena dairy, where they make all of their cheese using the milk of the Bruna Sola breed cows they raise themselves. Bruna Sola milk is extra high in butterfat—and in flavor. The wheels age for at least two years, developing huge, bright, mouthwatering flavor. C-PAR 1 lb was $35, NOW $20 2 lbs was $70, NOW $35

Maybe the best American cheese being made today. Like a European mountain cheese, it's fruity in an appley sort of way—rich, deep and sweet. From wheels selected just for us. C-PRR 1 lb was $39, NOW $19.50

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Prices good at Zingerman's Mail Order only

sale ENDS MAR 31 2019

SAVE $7

UP TO

Nueske’s Applewood Bacon

Nueske’s Cherrywood Bacon

There’s a reason this is our top seller. It is perfectly balanced between softly, pleasantly sweet and salty/smoky. If I were to choose one bacon to eat every day, which pretty much sounds like heaven, this would be it. Sliced thickly. M-BAC 1 lb was $17, NOW $12 4 or more, $10 each

Smoked with cherrywood for just over twenty-four hours. The flavor is a bit softer, a bit sweeter. Cured with celery-based nitrate so it bears the odd label “uncured.” M-CHY 12 oz sliced was $19, NOW $12

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Ibérico cured pork Stories have it that in Spain, even when a family is down on their luck, there’s always money for ham. The crème de la crème in ham-crazy Spain is Jamón Ibérico de Bellota, the cured ham made from black Iberian pigs fed a diet of acorns (bellotas). The acorn diet has a magical effect on the meat, creating fat that melts in your mouth in a surreal, super delicious way. This is the pinnacle of ham—and its price is at the pinnacle too. For the pork-o-phile you know, this is a gift they will geek out over to no end.

Ibérico de Bellota Cured Ham

Ibérico Cured Ham

The ultimate ham, made from the revered acorn-fed pork. Unsmoked, cured for at least two years. It’s something we should all experience at least once in our short carnivorous lives. M-IPB about 10 lbs, whole was $500, NOW $300 M-SIB 2 oz, sliced paper thin was $40, NOW $25

Ham from the same famous black pigs, but without the acorn diet. The flavor is slightly milder, but still bold and earthy. Sliced paper thin. Serve at room temperature for the most flavor. M-BLR 2 oz sliced was $20, NOW $12

SAVE $15 $200

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Ibérico de Bellota Cured Pork Loin A foot long boneless acorn-fed pork loin, coated with barely-peppery paprika and cured until firm and astonishingly delicious. It's riddled with fat: tiny, creamy white flecks among the rosy flesh. M-LOM about 1.1 lbs, whole was $135, NOW $85 SHIPS FOR FLAT RATE

SAVE $8

Ibérico de Bellota Chorizo

SAVE $50

Spain’s mildly spicy, paprika-spiked salami, with luscious texture from acorn-fed pork. Just slice and snack. M-ICZ 10 oz was $30, NOW $15 SHIPS FOR FLAT RATE

OUR GUARANTEE If you experience a problem with one of our products, customer service, shipping, or you just don't like how it tastes, please let us know. We'll do whatever it takes to make it right.

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Speck Cured Pork

Borsellino Salami Made by La Quercia in Iowa with pork raised to impeccable standards. Mild but substantial with a great chewy texture, a trusty companion for cheese plates. M-DSG 6 oz classic was $12, NOW $8 M-DSG-8 case of 8 classic was $96, NOW $48 M-SDS 6 oz piccante (spicy) was $12, NOW $8 M-SDS-8 case of 8 piccante was $96, NOW $48 SHIPS FOR FLAT RATE

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Traditional in northern Italy, Speck is a lean piece of pork, cut from the rear leg, rubbed with sea salt and smoked over apple wood. Robust, earthy and rich, sweet and smoky. Made by La Quercia in Iowa. M-SPK 2 oz sliced was $12, NOW $8 4 or more, UP TO $6 each

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Summer Sausage

Spicy Calabrian Salami

Nduja

Madison's Underground Meat's top notch version of the midwest's classic soft slicing salami, hand made in tiny batches from sustainably raised pigs. Meaty, soft, sweet, barely smoky. M-SSS 10 oz was $20, NOW $10

Spiked with plenty of Calabrian chiles to make an inch-thick salami with serious— but never overwhelming—heat tempered with a deep, smoky sweetness. M-CAL 9 oz was $17, NOW $8.50

Nduja is dry cured like salami but the result is silky and spreadable, like spicy pork butter. Punchy yet smooth with hot Calabrian chiles. M-NAN 6 oz was $18, NOW $9

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SAVE $20 $40

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SAVE $40 Heritage Breed Classic Ham

Jowl Bacon

Red Wattle Porterhouse Chops

Bacon from the jowl, not the belly, with fat that is creamier, more delicate. Smoky, smooth, rich, and just a smidge sweet. Made by Smoking Goose in Indianapolis from local humanely raised pork. M-JOW 12 oz was $15, NOW $7.50

Our heritage Red Wattle breed porterhouse pork chops are over an inch thick and look like a T-bone steak. The flavor is famously sweet, in part due to a luscious band of melting fat. M-WAT-4 4 x 13 oz chops was $80, NOW $60 M-WAT-8 8 x 13 oz chops was $140, NOW $100

The hams, from a mix of heritage breed hogs like Berkshire and Duroc, are cured with clove, juniper, bay leaves, and garlic, then smoked over hardwood for eight hours. Juicy, smoky, thoroughly delicious, full of flavor, and easy to enjoy. Unsliced. M-CIT 4-5 lbs, boneless, serves 8-10 was $85, NOW $45

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drinking chocolate at Angelina The Best Hot Chocolate in Paris

By Val Neff-Rasmussen

My mom is not a big hot chocolate fan. When she was five years old, she had a bad experience overindulging on chocolate ice cream, and since then she’s never had much of a taste for most creamy chocolate desserts. But a few years back, when she and I took a trip to Paris, I knew I had to bring her to Angelina. Angelina is a stunning jewelbox salon de thé—literally, a “tea room,” where you can sit down for tea, coffee, or a light meal. It’s in the heart of Paris on the rue de Rivoli, just across from the Tuileries garden outside of the Louvre. You could go there to appreciate the ornate, fin de siècle decor and eat a pastry or a sip an espresso, but you’d be missing the point. Angelina serves the best hot chocolate in Paris...and—I’m ready to throw down and say it—I believe it’s the best in the world. When you order it, you don’t just get a mug of cocoa. You get your own personal-sized pitcher of steaming molten chocolate. You also get a dish piled with a fist-sized mound of freshly whipped cream. You pour your own chocolate and stir in your own cream to make the drink as decadent as you can bear. You overindulge. Even without a dollop of whipped cream, the chocolate is a stunner. Silky, ultra creamy, super chocolatey with the barest bitter edge to cut through the sweetness. After one visit to Angelina, I wrote myself the note: “it’s like drinking molten gold, if gold tasted like complex

and intensely satisfying homemade brownie batter.” It’s also remarkably rich. Finishing your pitcher is a feat. When I brought my mom, we both ordered the drinking chocolate and they brought us a slightly larger pitcher for two. We sat and sipped and marveled, but after some time we began to realize we weren’t going to be able to finish the pitcher. It seemed such a waste, though, to leave any of the chocolate behind. Finally, my mom leaned across the table, and whispered, “you know, I have an empty water bottle with me...” And just like that, the chocolate skeptic had become a convert. We waited until the staff had cleared out. Then, in the classiest way possible, we surreptitiously poured the rest of our chocolate into the water bottle, giggling like mad. That night, in our hotel room, I drank the rest of the chocolate. At room temperature from a beat up plastic bottle it’s perhaps slightly less fantastic than sipped hot and fresh from a china cup...but I won’t lie, it’s still pretty wonderful stuff.

Val Neff-Rasmussen works in marketing and product selection at Zingerman's Mail Order. She's crazy about rhubarb. Email her at vneff-rasmussen@zingermans.com

SALE ENDS MAR 31, 2019 Prices good at Zingerman's Mail Order only

3 drinking chocolates and a coffee

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SAVE $15 Angelina Drinking Chocolate Angelina, the jewelbox tea salon on the Rue de Rivoli, serves the best hot chocolate in Paris—and, I’m ready to throw down and say it, I think in the world. It’s incredibly rich, with deep, intense chocolate flavor. Sipping a mug of it—served in the café with a mound of whipped cream to dollop in as you please—is an event to remember. If a quick jaunt to Paris for a cup of hot chocolate isn’t an option, the next best option is to make it at home for yourself. P-ANG 400 g tin was $40, NOW $25

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Blanxart Drinking Chocolate

Enric Rovira’s Drinking Chocolate

So thick, so chocolate-y, so intensely rich, it’s almost impossible to describe. Simply mix with hot water or steamed milk for the smoothest cup of hot cocoa around. A bag serves 6. P-CDC 7 oz bag was $8, NOW $6 4 or more, $4 each

In Spain they’ll drink this morning, noon and night. You can make it as thick as you want by mixing the chocolate pellets with milk. For a truly indulgent experience, go heavy on the chocolate. Slow, low heat, constant stirring and a little patience will produce one of the most luscious and rich elixirs you’ve ever sipped. This is one hot chocolate we adults can keep all to ourselves. P-ROV 330 g box, 8 servings was $25, NOW $15 4 or more $12.50 each

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$10.99 flat rate per address. C ombine with other flat rate items a nd the price is the same.

Papua New Guinea Coffee Single-origin Papua New Guinea is a rare coffee that’ll appeal to anyone who likes dark, deep, rich flavors. Its mouthfeel is thick, its flavor is chocolaty. P-COF-PNG 12 oz was $22, NOW $15 4 or more $11 each

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sale ENDS MAR 31

Prices good at Zingerman's Mail Order only

2019

Chocolate Covered Candied Orange Peels Southern Italian oranges are so good you totally want to eat the peel. Especially when it’s candied in a sugar bath, slowly caramelized in an oven, then dipped into a pool of 40% cacao chocolate. P-OCP 150 g box was $20, NOW $10

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Robin Béquet's Caramels Confectionary genius Robin Béquet has developed an incredible line of caramels, widely recognized as some of the best in the country. The silver gift box is filled with three of our favorite types: sea salt, butterscotch, and salted mocha. The smaller bag is sea salt only. P-PEQ 11 oz box was $40, NOW $20 P-CSS 4 oz bag was $12, NOW $6 SHIPS FOR FLAT RATE

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Sicilian Red Pepper Truffles

Chocolate Covered Macadamias

Bonajuto continues to make old-style unconched chocolate in their century old shop in Sicily. The bite-sized crunchy truffles are spiced with just a hint of red pepper, making them sweet and spicy. P-BON-TRU box of 20 was $35, NOW $17.50 P-BON-RDP tin of 6 was $12, NOW $8

Peanut Butter Chocolate Clusters

Macadamias, roasted to bring out the depth of their milky sweet flavor and to amplify their satisfying crunch, then coated with a layer of buttery rich toffee, then a jacket of milk chocolate that’s dusted with cocoa powder. Complex, sweet, and nutty. P-TMC 6.3 oz was $22, NOW $11

Whatever our friends at Koeze in Grand Rapids, Michigan want do with their Cream-Nut peanut butter is fine by me. Their clusters have a smooth peanut butter core blended with white chocolate, rolled in chopped pecans, covered in dark chocolate. P-KPP box of 5 was $15, NOW $10 4 or more, $7.50 each

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OUR GUARANTEE If you experience a problem with one of our products, customer service, shipping, or you just don't like how it tastes, please let us know. We'll do whatever it takes to make it right.

Two takes on Peanut Brittle This is stove-top brittle, not factory gristle, with butterscotch brown flavor, sharp, crackly texture and a savory finish of roasted peanut.

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Classic Peanut Brittle

Chocolate Covered Brittle

P-BRT-S 4.4 oz was $7, NOW $3.50 P-BRT 12 oz was $20, NOW $10

P-CBR-S 4 oz was $10, NOW $5 P-CBR 12 oz was $30, NOW $15

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Bell Stone Toffee This toffee is crisp, buttery, and after a satisfying crunch it melts in your mouth. Each 12-pound batch of sugar and butter cooks for about an hour, then is poured out and topped with dark chocolate and chopped pecans. Nutty, chocolatey, just sweet enough, and perhaps a little too easy to keep snacking on. P-BST 6 oz bag was $16, NOW $10 SHIPS FOR FLAT RATE

SAVE $6 SAVE $8 Summerdown Chocolate Peppermint Creams Peppermint creams with a plus—the heirloom Black Mitcham peppermint is grown on the farm where they make the candies, picked so fresh and vibrant they practically hum. Each cream is encased in a thin chocolate shell that snaps when you nibble it. P-SMM 12 mint box was $20, NOW $12

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Chocolate Dipped Figs Figs are naughty to begin with. When they're ripe they're as soft as warm flesh, they feel like bursting and, from time to time, a tiny drop of nectar drips without bidding. The folks who make these figs start there, with tender, sweeter than usual, parito figs. They're sun dried to concentrate their flavor, emptied of their contents which is then mixed with soft chocolate truffle cream and a hint of liqueur and returned to the fig. Finally they're dipped in dark chocolate and individually packaged. P-RAB-9 9 figs was $18, NOW $12 4 or more, $9 each P-RAB-3 3 figs was $7, NOW $5 4 or more, $3.50 each SHIPS FOR FLAT RATE

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Zzang!® Candy Bar

HALF OFF

Handmade, old fashioned, peanut-filled candy bars, made by our own Charlie Frank at his chocolate factory. They're like Snickers® times 100. P-ZZG 2½ oz bar was $6, NOW $4 P-ZZG-16 case of 16 was $96, NOW $48 SHIPS FOR FLAT RATE

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Country Miche Bread

Paesano Bread

Jewish Rye

A mix of Michigan stone-ground wheat, rye flour, whole buckwheat, and spelt flour, naturally leavened. Deep and complex flavor. B-MCH-A 2 lb loaf was $15, NOW $10 4 or more, $7.50 each

Our most popular bread. Thin, snowywhite crust surrounds a soft, savory crumb with lots of holes. B-PAE 1½ lb loaf was $9.50, NOW $6 4 or more, $4.75 each

Zingerman’s main sandwich bread makes great dinner fare. Save some for sandwich leftovers. B-RYE 1½ lb loaf was $9.50, NOW $6 4 or more, $4.75 each

SHIPS 2 BUSINESS DAY

sale ENDS MAR 31

SHIPS 2 BUSINESS DAY

Prices good at Zingerman's Mail Order only

2019

SHIPS FOR FLAT RATE

$10.99 flat rate per address. Combine with other flat rate items and the price is the same.

UP TO

HALF OFF

Clementines in Chocolate

SAVE $3.50 Maple Halvah

Spectacular Calabrian oranges, soaked in a constantly refreshed bath of simple syrup for three weeks, cut in quarters, smothered in dark chocolate. Each piece is the size of a large chocolate truffle. If you slide it in your mouth all at once, the luscious orange syrup won’t drip down your chin. Better yet, let it drip. P-CIC 12 piece box was $35, NOW $25 P-CIC-12 case of twelve 12 pc boxes was $420, NOW $210 P-CIC-S 4 piece box was $14, NOW $9

Halvah, the tahini based confection popular in the Middle East and Eastern Europe, is a staple of good Jewish delis. This one from Halvah Heaven is light yet solid and melts on the tongue with flavors direct and lingering. Made with tahini and a healthy dose of Vermont maple syrup, the halvah has a dark, woody sort of sweetness. Chop up the halvah and mix it with yogurt or oatmeal, or eat it straight up. I recommend straight up. P-MPH 4 oz bag was $8.50, NOW $5

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OUR GUARANTEE If you experience a problem with one of our products, customer service, shipping, or you just don't like how it tastes, please let us know. We'll do whatever it takes to make it right.

Made in Michigan Gift Basket

Guaranteed to cure homesickness for the misplaced Michigander in your life. This gift basket is stuffed with Cherry Berry conserves from American Spoon in Petoskey, a jar of Koeze’s Cream-Nut Peanut Butter from Grand Rapids, a bag of Al Dente pasta from Whitmore Lake, a bag of Bell Stone’s Dark Chocolate Toffee from Livonia, and from here in Ann Arbor a bottle of Clancy’s Fancy hot sauce, a bag of Zingerman’s sea salt potato chips, a box of Zingerman’s peanut brittle, a bag of whole bean High Flyer coffee, and a loaf of Zingerman’s crusty Farm Bread. G-MIM gift basket $125 SHIPS 2 BUSINESS DAY

Great Lakes Artisan Gift Box

Seven delectables that I think represent some of the ingenuity and resources of artisan food makers from our region, all stuffed in a cartoon gift box: Peanut Butter from Koeze in Grand Rapids, Michigan, American Spoon Preserves from Petoskey, Michigan, Freshly Roasted Zingerman's Coffee, Mo’s Bacon Chocolate bar from Vosges in Chicago, Marieke Gouda from Thorp, Wisconsin, Nueske’s Applewood Smoked Bacon from Wittenberg, Wisconsin, and our Cinnamon Raisin Bread. G-GLA gift box $100 SHIPS 2 BUSINESS DAY

mitTen MadE Michigander of the Month Club Though we search across the country and around the world to find new flavors, many of our perennial favorite foods come from our own backyard right here in Michigan. Keep the flavors of our pleasant peninsula coming every month.

MICHIGAN FOOD CLUB Three Months G-MIC-3 $125

Good Morning, Ann Arbor Sour Cream Coffee Cake Zingerman’s High Flyer Coffee Cherry Country USA Chocolate Cherry Bread Fruit Perfect Sour Cherries Peanut Butter Jelly Time Koeze’s Cream Nut Peanut Butter Early Glow Strawberry Preserves Zingerman’s Sea Salt Potato Chips

FREE SHIPPING

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made bY

nowhere else Zingerman’s Exclusives Basket

Many of our best-selling foods can’t be found anywhere other than Zingerman’s. Some of them we make ourselves; others are made just for us by remarkable food makers we partner with from all over the world. This basket includes the best of the best of foods you won’t find anywhere else, including Zingerman's Travel Olive Oil, La Vecchia’s Dispensa’s Balsamic Vinegar, Virginia Diner Peanuts, American Spoon’s Cherry Berry Conserves, Portuguese Sardines from La Gondola, a bag of Zingerman’s potato chips, a bottle of Zingerman’s Cold Brew Coffee, and from Zingerman’s Bakehouse a loaf of Farm Bread, a Magic Brownie, a Ginger Jump Up Molasses Cookie, and a box of Mini Scones. G-ZXC gift basket $115 SHIPS 2 BUSINESS DAY

our greatest hits Zingerman's Artisan Gift Box

People travel hundreds of miles to our little deli to taste foods like these. If you can’t visit our store this might be the best way to taste the food long distance. Our cartoon box includes a mini Sour Cream Coffee Cake and hearth baked bread from Zingerman’s Bakehouse, a bag of whole bean coffee from Zingerman’s Coffee Company, Pimento Cheese Spread, a box of Peanut Brittle, Spiced Pecans, a Bacon Cheddar Scone, a Walnut-studded Magic Brownie, a bottle of our Cold Brew Coffee and a bag of Zingerman's Sea Salt Potato Chips. G-ART artisan gift box $100 SHIPS 2 BUSINESS DAY

Service star at Zingerman's Mail Order

Zingerman’s Spiced Pecans My obsession with Zingerman’s Spiced Pecans is serious...I love how one seemingly simple food can be so versatile! Toss a few over fresh greens and your salad instantly becomes more sophisticated. Pile a few on a cheese plate and your dinner guests will gobble them with delight. You can even jazz up breakfast by stirring some into your oatmeal or muffin batter. However, most often, you’ll find me snacking on them right out of the package. The balance of flavors along with the crunch makes my mouth happy and the perfect blend of sweet and savory lightly lingers on my tongue long after my last bite. The warm, buttery aroma reminds me of my days living in Manhattan when the scent of freshly-roasted nuts would fill my nose with coziness and, for a brief moment, make the city feel like my hometown in the Midwest. P-PCN 12 oz gift tin $25 P-S-PCN 5 oz letterpress bag $14 SHIPS FOR FLAT RATE

OUR GUARANTEE If you experience a problem with one of our products, customer service, shipping, or you just don't like how it tastes, please let us know. We'll do whatever it takes to make it right.

with LOVE frOm tunisIa Onsa’s Olive Oil

We’ve been selling foods from Majid Mahjoub—our source for couscous and harissa and a slew of other outstanding foods from Tunisia (online)—for years now. At the base of most of those foods is Majid’s excellent extra virgin olive oil, made from unique-to-Tunisia chetoui olives. A few years back, we collaborated with Majid to create an oil that would be exclusive to Zingerman’s. We call it Onsa’s Extra Virgin Olive Oil, named for Majid’s wife, Onsa. In a small section of Majid’s orchard, the olives are allowed to remain on the tree a bit longer before harvesting. Harvesting the olives when they’re more mature lends a softer, sweeter quality to the oil, though it’s still got a healthy, bitter, peppery kick. O-ONS 500 ml $20 SHIPS FOR FLAT RATE

with lOve from iTaly

Peranzana Olive Oil We looked long and hard for an oil to call our own. We finally chose this one. Zingerman’s Olive Oil is made by Marina Colonna on her ancient estate in the Molise, a little over 100 miles due east of Rome. Made from hand picked Peranzana olives pressed the same day they’re taken from the tree, this extra virgin olive oil is hugely flavorful. O-ZIN 500 ml $29 SHIPS FOR FLAT RATE

aged extra, just fOr us

Pleasant Ridge Reserve

This may be the best American cheese being made today. Like a European mountain cheese, it's fruity in an appley sort of way—rich, deep and sweet. Production is very small—about 6,000 wheels a year. They utilize a seasonal, open grazing system, which means all the milk used to make the Pleasant Ridge Reserve is taken when the cows are happy and content out in the open pasture. Happy cows tend to produce great tasting milk. We work closely with Andy Hatch, the maker, to select specific days of cheese, tasting from a series of different days of production to pick the most flavorful of the bunch to bring to our cheese locker in Ann Arbor and hand cut for you. C-PRR by the pound $39 SHIPS FOR FLAT RATE

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Selected and blended just For US Zingerman's Five Star Black Pepper Blend This custom blend of five black peppercorns—Tellicherry Reserve, Mlamala, Rajakumari, Tellicherry EB, and Shimoga—is carefully sourced by the spice trekking de Vienne family from small growers in southwest India. The aroma is piney, floral, minty, with a hint of juniper. The flavor is complex with a gentle heat that grows as it sits on your tongue. Keep it on your dining table and your kitchen counter; use it everywhere to up your cooking game by at least 178%. P-5SP 50 g tin $20 SHIPS FOR FLAT RATE

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ZINGERMANS.COM

OCT 5-14, 2019 Go where you could never go alone. Eat what you could never eat if you had to seek it out yourself. Get inside the kitchens and onto the farms of the world’s greatest food makers. Across ten days in Tuscany and Emilia-Romagna, we'll visit makers like Valserena, a Parmigiano Reggiano maker tucked in the hills outside of Parma. We’ll learn about traditional balsamic vinegar production from the master vinegar makers at La Vecchia Dispensa. We’ll relax on the stunning, biodynamic Valgiano estate and sample their beautiful extra virgin olive oil. We'll take cooking classes and sip our way through a number of excellent small wineries. This is a oncein-a-lifetime food pilgrimage with insider access. $6,850 per person SHIP YOURSELF TO ITALY, WE TAKE CARE OF THE REST

Check out our other upcoming Food Tours at ZINGERMANSFOODTOURS.COM

WHAT ’S INCLUDED

London - June 3-11 2019 Croatia - September 9-18 2019 Paris & Champagne - October 18-26 2019

Nearly all meals, often with special menus for us. Accommodations at hotels, rustic and chic. Transportation by air-conditioned private bus. Cooking lessons. Visits to ancient towns and to the food makers' operations. Two guides: one from Zingerman’s and one local.

the magic of the mediteRraNean

mambo Italiano

Italian Artisan Gift Box

Driving through rural Italy, every little village has their own specialty: a food that’s been made for generations, yet is unknown on the other side of the hill. This collection is a culinary journey to those hardto-reach spots and flavors. We pack our colorful cartoon gift box with luscious fig preserves, a half pound of Piave Cheese, Bonajuto Chocolate Truffles with Cacao Nibs, Roasted Hazelnuts from the Piedmont, Wild Artichokes in Olive Oil, Taralli Olive Oil Crackers and Maria Colonna's Leccino olives. G-ITL gift box $100 SHIPS FOR FLAT RATE

A Tuscan’s Treat Includes Zingerman’s Paesano Bread, Zingerman’s Travel Oil, Vecchia Dispensa’s Aged Balsamic Vinegar, Antonio Mattei’s Original Tuscan Biscotti, Italian Slow Dried Pasta, Italian Tomato Sauce from Il Mongetto, Hazelnuts from the Piedmont, Taralli Olive Oil Crackers, Bonajuto Sicilian Truffles and a hand cut, hand wrapped wedge of Parmigiano-Reggiano cheese. G-TUS italian gift basket $175 FREE SHIPPING

OUR GUARANTEE If you experience a problem with one of our products, customer service, shipping, or you just don't like how it tastes, please let us know. We'll do whatever it takes to make it right.

Farmstead Marvel

Valserena Parmigiano Reggiano Practically all Parmigiano Reggiano is made from milk pooled together from multiple farms. But the fifth-generation cheesemakers at Valserena make a farmstead cheese. That means they not only make the cheese, they also raise the cows, and all of the milk comes from their own herd. Where most parmesan is made from the milk of Freisian cows, at Valserena they raise brown Bruna Sola cows. They produce less milk than Freisians, but it has more butterfat—and more flavor. The result is outstanding: the cheese has a citrusy, mouthwatering quality, not unlike what you experience when you eat a juicy steak. Outstanding grated over a dish or for snacking on by itself. C-PAR by the pound $35 SHIPS FOR FLAT RATE

SHIPS FOR FLAT RATE

$10.99 flat rate per address. Combine with other flat rate items a nd the price is the same.

True Tuscan

Valgiano Olive Oil Balsamic Vinegars from La Vecchia Dispensa Working just off the historic square in the center of the old town of Castelvetro, southwest of Modena, Italy, Roberta Pelloni, her husband Marino Tintori, and their son Simone make a range of great vinegars. Although Americans tend to gravitate toward sweet caramel-flavored balsamics, Marino is quick to emphasize “the key to great Balsamico is balance.” Exaggerating sweetness is an easy way to enhance appeal and reduce the need for proper blending and aging. You might not notice it at first, but after many uses overly sweet balsamics get kind of dull. Not so with those from the Tintoris. We’ve been selling them for over a decade, and they have a legion of followers who return to them again and again.

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balsamicI 8 Year Aged V-8YR

250 ml bottle $25

10 Year Aged V-10Y

250 ml bottle $35

16 Year Aged V-16Y

250 ml bottle $45

30 Year Aged V-30Y

100 ml bottle $50

4 Ages Sampler Bottles V-VBT

4 x ¼ oz each $30

Oak Barrel of 16 Year Aged V-BAR-16 1 liter barrel $350 THESE BALSAMICS ALL SHIP FOR FLAT RATE

9AM-10PM ET EVERY DAY

Valgiano is grown and pressed north of Lucca on the far west of Tuscany, about twenty miles inland from the Tyrrhenian sea. Lucca’s oils have long been prized. In The Food of Italy (published in 1971 but still a great book for traditional Italian foodways), Waverly Root writes, “The greatest gastronomic glory of Lucca is its olive oil, the finest in Italy.” The latest harvest has the bitter green flavors I associate with Tuscan oils, but a tad tamer, with flavors closer to green bell pepper. The finish includes a lasting tickle of pepper all down the throat. O-VAL 500 ml $60 SHIPS FOR FLAT RATE

ZINGERMANS.COM

c a ke ee ff

o s

The Cake that Became a legend

cre a m

o c

Coffee cakes have been our best selling gift since we started mailing food in the early 1990s. Having tried a truckload of coffee cakes in the past two decades I can say quite honestly that I haven’t tasted one I like better. I think the same goes for a lot of our customers—many folks return year after year to send this gift and this gift only. It’s substantial, it’s honest, it’s straightforward, and it’s really good. I guarantee you really can taste the difference.

what about that pan?

You can’t make a Zingerman’s coffee cake without a bundt-style pan. The hole in the middle conducts heat to the interior of the cake for an even, fluffy texture throughout.

our COlorful cartoon box Sturdy, re-usable, way fun. Illustrated by our one-and-only Ian Nagy. Made with recycled cardboard.

american made cheese crate

Crafted in Wisconsin by Dufeck, the country’s last cheese crate maker. Zingerman’s logo silk screened on the lid.

OUR GUARANTEE If you experience a problem with one of our products, customer service, shipping, or you just don't like how it tastes, please let us know. We'll do whatever it takes to make it right.

SMALL

LARGE

The “Nosher” size cakes about 6 inches in diameter and 4 inches tall. They serve 5-7 easily.

The “Fresser” size cakes are about 9 inches in diameter and 3 inches tall. They serve 10-12 handily.

INTRODUCING

Chocolate Tahini Coffee Cake When Amy Emberling, managing partner at Zingerman’s Bakehouse, pitched this new coffee cake flavor, I was intrigued. After tasting it, I was sold. It’s a slightly exotic twist on a peanut butter cup in coffee cake form (and without the peanuts). Kids love it ‘cause it’s got chocolate inside. Adults love it ‘cause it’s straight up delicious. Gift givers love it ‘cause there’s nothing like it anywhere. A-THN-S small in box $45 G-THN-S small in crate $50 FREE SHIPPING

C LASS IC S

D EL U XER S

Familiar flavors, turned up to 11. The sour cream coffee cake is the all-time best selling gift in our entire catalog.

Innovative coffee cakes, made with a slightly more adventurous set of ingredients.

SOUR CREAM

HOT COCOA

OLIVE OIL

LEMON POPPY SEED

NEW DELI

ALMOND

The legend. Toasted walnuts, thick streams of Indonesian cinnamon, creamy texture, huge flavor. large in box $55, in crate $65 small in box $40, in crate $45

Real lemon oil and a veritable passel of Dutch poppy seeds, plus loads of real butter and Madagascar vanilla. large in box $55, in crate $65 small in box $40, in crate $45

With dark cocoa, a touch of espresso and chunks of dark chocolate that go molten if you heat it. large in box $55, in crate $65 small in box $40, in crate $45

Our new classic. Butter crumble topping with pistachio, clove, cardamom, coconut and more. large in box $55, in crate $65 small in box $40, in crate $45

Made with toasted almonds, freshly grated lemon zest—nearly a whole lemon’s worth per cake—and lots of excellent extra virgin olive oil. Super moist and luscious. small in box $45, in crate $50

A bright, nutty flavor from a rich, all-natural almond paste, surrounded by a thin, buttery crust. European flavor, but moist, dense, all-American texture. small in box $45, in crate $50

GINGERBREAD

Crystallized ginger, dark molasses, coffee, fresh orange juice and loads of winter spices. large in box $55, in crate $65 small in box $40, in crate $45

TRIPLE CAKE CRATE

Choose any three of our small, nosher-sized classic cakes above (not deluxers). We’ll nestle them in a large wooden cheese crate. G-3CK 3 nosher cakes, wood crate $100 FREE SHIPPING

MONTHLY COFFEE CAKE CLUB

Why stop at one cake? Give someone a chance to enjoy a flight of coffee cakes, one per month. Just as they start to miss what they finished, a fresh one arrives. Your succulent sentiments will be hard to forget. Each cake serves 5-7. Starts with the classic Sour Cream Coffee Cake; see full list of cakes online at zingermans.com. G-C-3 three months $120 G-C-6 six months $230 G-C-12 twelve months $450 FREE SHIPPING

CALL 888 636 8162

9AM-10PM ET EVERY DAY

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Pastry Collections for a few foOdies

for a larger group

Pastry Sampler

Baked Goods Bonanza

Our cartooned gift box includes a mini Sour Cream Coffee Cake, Walnut-Studded Magic Brownie, Ginger Molasses JumpUp Cookie, Currant Scone, Sea Salt Pecan Blondie, plus a pouch of six handmade, crispy, all butter Palmiers. G-ZBS sampler, serves 6-8 $50 SHIPS FOR FLAT RATE

Big, beautiful cartooned gift box with Dulce de Leche Buenos Aires and Magic Brownies, a Pecan Blondie, Oatmeal Raisin and Ginger Molasses Jump-Up Cookies, a Ginger Scone, a Cheddar Herb Scone and a Currant Scone, a six pack of all butter Palmiers and our nosher-sized Hot Cocoa Coffee Cake. G-BNZ bonanza, serves 10-12 $100 SHIPS FOR FLAT RATE

a baker’s basket

built to impreSs

Pastry Dreambox If you want to knock someone’s socks off this is the gift to do it. It’s a big foot and a half long pine crate (illustrated) stuffed to bursting with our incredible nosher-sized Sour Cream Coffee Cake, two Currant Scones, a Magic Brownie, a Dulce de Leche Buenos Aires Brownie and a Pecan Blondie, a Ginger Jump-Up Cookie, a Big Oatmeal Raisin Cookie, a Raspberry Patti Pocket, Banana Bread, Star Thistle Honey and six handmade crispy Palmiers. G-DRE dreambox, serves 14-16 $150 SHIPS FOR FLAT RATE

Almost as Good as Grandma’s Gift Basket

This is one of our most popular baskets, a selection of some of the baked goods made by Zingerman’s Bakehouse presented in a wooden box emblazoned with the Zingerman’s name.

DELUXE (illustrated) Cinnamon Raisin Bread, Zingerman’s Magic Brownie and no-nut Black Magic Brownie, Dried Currant Scone and Lemon Scone, Sea Salt Pecan Blondie, Oatmeal Raisin Cookie, Chocolate Chunk Cookie, Ginger Jump-Up Cookie, Honey and Preserves. G-GRA-1 deluxe $75 SHIPS 2 BUSINESS DAY

ULTIMATE Double of all the pastries plus a loaf each of Cinnamon Raisin and Chocolate Sourdough breads. G-GRA-2 ultimate $135 SHIPS 2 BUSINESS DAY

OUR GUARANTEE If you experience a problem with one of our products, customer service, shipping, or you just don't like how it tastes, please let us know. We'll do whatever it takes to make it right.

Beyond the malL Cinn-ful Cinnamon Roll Gift Box Almost anyone can make a cinnamon roll smell good while it’s baking, even among the cell phone kiosks at the mall. Unfortunately, most have little more than aroma to offer. You won’t taste much beyond sugar and cinnamon. The real challenge is to fashion a cinnamon roll that tastes as good as it smells. These fit the bill. Warm them up, break one open and put your nose up close. You’ll smell sweet butter, Indonesian cinnamon, real vanilla. But the real treat is next. Take one bite. That’s all you’ll need to forget the litany of cinnamon roll disappointments life has dealt you. With serving instructions. G-CIN ten roll tin in wooden crate $40 A-CIN ten roll tin in cartoon gift box $35 SHIPS FOR FLAT RATE

banaNA 3 way Banana Breads

Three flavorful takes on banana bread. Classic has no nuts. Chocolate chunk has—you guessed it—huge chunks of chocolate. Pecan praline is topped with a layer of caramel-coated toasted pecans sprinkled with a pinch of sea salt. Wrapped in tissue, each loaf serves 5-7 and comes packed in its own colorfully illustrated box. G-BNA classic banana bread, gift boxed $20 G-BNC chocolate chunk, gift boxed $20 G-BNP pecan praline, gift boxed $20 SHIPS FOR FLAT RATE

Bakery Club

BAKERY CLUB

Three Months G-BKC-3 $125

How do you choose between crusty, hearthbaked breads and buttery, handmade pastries? Easy—choose both. Each month we’ll ship a loaf of Zingerman’s Bakehouse bread accompanied by a Zingerman’s Bakehouse pastry or three.

CALL 888 636 8162

Six Months

G-BKC-6 $240 Includes first 3 months plus:

Raison d’Etre Jewish Rye Bread Sour Cream Coffee Cake

Frenchie French Mountain Bread Palmiers Orange and Almond Bostock

Chocoholic Chocolate Sourdough Bread Magic Brownie Black Magic Brownie Mini Hot Cocoa Coffee Cake

All American Roadhouse Bread Classic Banana Bread Oatmeal Raisin Cookie

Tutti Frutti Cinnamon Raisin Bread Currant Scone Lemon Scone Raspberry Patti Pocket Hand Pie

Sweet & Savory Peppered Bacon Farm Bread Sea Salt Pecan Blondie Spicy Ginger Scone Molasses Ginger Cookie

9AM-10PM ET EVERY DAY

FREE SHIPPING ZINGERMANS.COM

paesano

Paesano Thin, snowy-white crust surrounds a soft, savory crumb with lots of holes. This is the traditional bread of Puglia—the heel of Italy’s boot—and the best one to eat alongside a pasta dinner or to rip and dip in olive oil. B-PAE 1½ lb loaf $9.50 SHIPS 2 BUSINESS DAY

Chocolate Sourdough

parmesan PepPer

ChoColate Sourdough

Our sourdough bread stuffed with chunks of dark Belgian chocolate. It’s hard to resist ripping off a hunk to eat immediately, but it's best heated in the oven until the chocolate just begins to melt. B-XSB 1 lb loaf $10 SHIPS 2 BUSINESS DAY

jewish rye

26 26

Jewish Rye

Chile & Cheddar

This is rye like my grandparents ate in Eastern Europe, with plenty of rye flour, a natural sour rye starter (not the usual canned shortcuts) and lots of time to let the dough develop. The bread for our reuben and many other sandwiches. B-RYE 1½ lb loaf $9.50

Softly spicy, fire-roasted New Mexico green chiles and Nor'easter Cabot cheddar blended into tangy Farm Bread. Great on its own or as an accompaniment to dinner. Heat it up so it’s steamy when you crack the crust. B-CHI 1¼ lb loaf $16

SHIPS 2 BUSINESS DAY

OUR OURGUARANTEE GUARANTEE IfIf you you experience experience aa problem problem with with one one of of our our products, products, customer customer service, service, shipping, shipping, or or you you just just don't don't like like how how itit tastes, tastes, please please let let us us know. know. We'll We'll do do whatever whatever itit takes takes to to make make itit right. right.

When you walk into Zingerman’s Delicatessen, the first thing you see is bread. Enormous shelves stretching up to the ceiling, piled high with stacks of beautiful loaves. You can’t escape the smell. Invited to taste, you're unable to resist. Like most, you’ll end up leaving with a couple tucked under your arm. There’s not a bad loaf among them and the real gems—traditional peasant loaves like Paesano, Farm, and Jewish Rye—will redefine what you think bread can be. It may sound crazy to take that bread and send it in the mail. It sounded nuts in 1992 when we started baking. Still does today. But we ship more bread than any other food we sell, always have. If you’re not totally convinced but curious to see what the fuss is about, rest assured you can try it without risk. I guarantee you’ll love it. If you don’t, I’ll refund or re-ship, no questions asked.

find dozens more loaves at zingermans.com

Sourdough Sourdough

Parmesan Pepper

The crisp, crackly crust, Really good Parmigiano moist honeycombed Reggiano along with a load interior and that tradeof cracked black peppermark sour tang will tickle corns from Epices de Cru make this loaf savory, tangy, your tongue. So good that and slightly spicy. It’s fantas- we regularly ship them to San Franciscans across tic toasted when the cheese the country. just barely starts to melt. B-PEP 1 lb loaf $17 B-SDR 1½ lb round $9.50 SHIPS 2 BUSINESS DAY

SHIPS 2 BUSINESS DAY

Farm Farm Bread

Pecan Raisin

Like French pain au levain, this bread is a white-wheat mix with a sour starter. Crisp crust, subtle and never tiring flavor. B-FRM-RND 3 lb round $18 B-FRM-LOF 1½ lb loaf $9.50

Dense with a half pound of big, juicy Red Flame raisins and toasted pecans in every tangy loaf. The New York Times says our Pecan Raisin Bread "redefines the category." B-PEC 1¼ lb loaf $18

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Pecan raisin

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The Future of our Flour from the Zingerman's Bakehouse Blog

lours are typically not single origin (that is to say, from a single farm). Instead, they’re blended in order to hit a list of “specs,” short for specifications, that make the flour’s performance very predictable and consistent. As of last summer, though, we switched to a new flour from Bay State Milling. It, too, is a blend of various wheats, but it comes primarily from wheat grown on a single farm: Ray Freeburg’s organic farm in Pine Bluffs, Wyoming. Our new relationship with the farmer growing most of the wheat in our bread flour isn’t the only big new development at the Bakehouse. Last fall, we also installed our own mill. It is a relatively small stone mill that will allow us to use the freshest flour possible in many of our breads and pastries. Flour milled for us and flour milled by us, small farms and big farms, Michigan wheat and Colorado wheat, ancient grains and new varieties. The impending arrival of our mill and the concurrent switch to a new all-purpose flour are symbolic of our recognition that our bread making world needs them all. -Hailey Schurr

Check out the Zingerman’s Bakehouse blog bakewithzing.com/blog

featuring ray freeburg's organic wheat flour

French Mountain Bread

I’d have a tough time picking between this and Farm Bread for top spot on my European-style favorites list. French Mountain Bread has a chestnut colored crust nearly a quarter inch thick, a dense wheaty crumb inside and a toasty, long lasting flavor. It’s totally terrific for toasting. B-MON-A ¾ kilo handmade loaf $12.50 B-MON-B 2 kilo “Z” loaf $26 SHIPS 2 BUSINESS DAY

featuring rye flour milled by us Roadhouse Bread

The house bread at our restaurant, Zingerman’s Roadhouse, and a local favorite. It’s based on an early New England recipe, made by combining rye flour and cornmeal with wheat. Anyone from an 18th century New Englander to Laura Ingalls Wilder would recognize it (it’s referred to in Little House on the Prairie as Rye ‘n’ Injun bread). It’s got great crust and a soft, chewy center that has a slight sweetness from dark molasses, making it a hit with kids. Excellent with cream cheese, smoked salmon and just about any cheese plate you can dream up. B-ROA 1½ lb handmade loaf $9.50 SHIPS 2 BUSINESS DAY

OUR GUARANTEE If you experience a problem with one of our products, customer service, shipping, or you just don't like how it tastes, please let us know. We'll do whatever it takes to make it right.

Craquelin

Cinnamon RaisIn

Chocolate Cherry

A cinnamon raisin bread with substance. A chewy, solid loaf where the flavor of the dough supports the freelancing of the Red Flame raisins and the racy scent of Indonesian cinnamon. Sweetened and moistened with a hint of clover honey. Makes sensational Sunday morning toast. B-CIN 1½ lb handmade loaf $12

A chocolate lover's fantasy come true— the best Belgian and French chocolate and dozens of dried Michigan cherries. A few minutes in the oven, the chocolate chunks begin melting, the aroma of cocoa fills the air. Spread it with just a hint of sweet butter or set a scoop of vanilla ice cream on top of a warm slice. You'll be sitting in front of the most decadent dessert you've had in years. B-CHO 1 ¼ lb handmade loaf $18

The national bread of Belgium. It’s a buttery brioche rolled up with fresh orange zest and sugar cubes soaked in Grand Marnier®. The additions form a sweet swirl inside each slice like a cinnamon roll and their dark orange flavors seep into the surrounding dough. Some of our crew call it “coffee cake bread,” which gets to the spirit of the loaf, though its texture is much lighter. B-QUE 1½ lb handmade loaf $28

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bread gift boxes zingerman’s classic loaves Deli Deluxe Bread Box

for crust lovers Rustic Peasant Loaf Gift Box

These are the breads we built our reputation on. While we ship over two dozen types of loaves, these foundation breads have probably seen more tables than any other. Honor a bread fanatic by sending our cartooned gift box of Jewish Rye, Farm Bread, Better Than San Francisco Sourdough and Pecan Raisin. G-SAM-A deli deluxe $60

The cartooned gift box includes a loaf each of Paesano, Farm Bread and Roadhouse. G-PEA peasant gift box $45 SHIPS 2 BUSINESS DAY

SHIPS 2 BUSINESS DAY

breakfast breads

signature loaves

Bread-fest Gift Box

Sweet & Spicy Bread Box

Our colorful, cartoon gift box includes a loaf each of Cinnamon Raisin and 8-Grain 3-Seed Bread, a couple of Ginger Scones to sweeten the deal and a small jar each of Honey and Preserves. G-FES bread-fest box $50

A cartooned gift box stuffed to bursting with a loaf of Chocolate Sourdough, Cinnamon Raisin, Parmesan Pepper and Peppered Bacon Farm Bread. G-SAM-B sweet & spicy $65 SHIPS 2 BUSINESS DAY

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RETURNLESS GUARANTEE Customer service is our passion, our charge and our mission. If you experience a problem with any of our products, customer service, shipping—or even if you just plain don't like how it tastes—please let us know. We'll do whatever it takes to make it right for you. We never ask you to return anything so you can shop worry-free.

SHIPPING RATES MERCHANDISE TOTAL

FLAT RATE FOUR BUSINESS DAY RELAXED

TWO BUSINESS DAY

ONE BUSINESS DAY

0 - $25

$10.99

$13.99

$30.99

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$25.01 - $50

$10.99

$17.99

$33.99

$50.01 - $75

$10.99

$19.99

$38.99

TEXT US 734 436 2006

$75.01 - $100

$10.99

$22.99

$42.99

INTERNATIONAL 734 477 6986

$100.01 - $125

$10.99

$27.99

$46.99

$125.01 - $150

$10.99

$36.99

$50.99

$150.01 and up

$10.99

25%

35%

FAX 734 477 6988 BUSINESS GIFTS 866 260 6169 bizgifts@zingermans.com EMAIL service@zingermans.com PROPER MAIL 610 Phoenix Dr. Ann Arbor, MI 48108

International Shipping SHIPS FOR FLAT RATE Sorry, we are unable to ship outside the U.S. Shipment qualifies for $10.99 flat rate only if Contact us and we'll be happy to help you all items selected ship for flat rate. find someone who can assist. Bread doesn't ship flat rate, sorry.

Alaska and Hawaii Add $10 to rates. Flat Rate takes 8 days. Two Business Days takes 3 business days. One Business Day takes 2 days.

FREQUENT FOODIE REWARD PROGRAM If you spend enough to earn a prize, we'll let you know. It's that easy. No membership fee. No account number. No pin. No need to sign up. The current Frequent Foodie period is October 1, 2018 to September 30, 2019. (It repeats every year.)

Money you spend

Latitude of Award

Gift card reward

over $10,000 $5,000-9,999 $4,000-4,999 $3,000-3,999 $2,000-2,999 $1,000-1,999 $500-999

Pine Stump Junction Ishpeming Slapneck Escanaba Menominee Bad Axe Paw Paw

$500 $250 $200 $150 $100 $50 $25

Local Pick Up Order by phone or online and you can arrange for free pick up at our warehouse in Ann Arbor.

give the grandest The Ultimate Basket

Unequaled food glory. Includes an assortment of four different Zingerman’s Brownies, Molasses Ginger Jump-Up Cookie, Oatmeal Raisin Cookie, Zingerman’s Nor'easter Cabot Cheddar, La Quercia's Borsellino Salami, Zingerman’s Coffee, Zingerman’s Peanut Brittle, Garden of Eatin' Blue Corn Chips, Salsa, Zingerman's Sea Salt Potato Chips, Ginger Chimes Candies, Olives, Spanish Marcona Almonds, Chocolate Covered Figs, Zingerman’s Spiced Pecans and a Zzang!® Handmade Candy Bar. G-ULT ultimate basket $200 SHIPS FOR FLAT RATE

greAt Snacks right Out of the basket

The Snackboard Gift Baskets

These have always been our most popular gift baskets. No heating, no cooking, just eating required.

SMALL Zingerman’s Farm Bread, Nor'easter Cabot Cheddar, English Fruit Preserves, John Macy’s Cheesesticks, Garden of Eatin’ Tortilla Chips, Premium Salsa, and a Ca$hew Cow Candy Bar. G-SNA-S small $90 SHIPS 2 BUSINESS DAY

MEDIUM All the food from the small plus La Quercia's Borsellino Salami, Zingerman's Virginia Peanuts and a Magic Brownie. G-SNA-M medium $130 SHIPS 2 BUSINESS DAY

LARGE All the foods from the small and medium plus Zingerman's Peanut Brittle, Spanish Chocolate Covered Figs and a Ginger Jump-Up Molasses Cookie. G-SNA-L large $150

food ca$h

Zingerman’s Gift Cards Good for a midnight snack shopping spree online, an afternoon Reuben binge at the Delicatessen or a Tuesday evening burger at our Roadhouse. Gift cards are available in any amount, good at any Zingerman’s business. Mailed or electronic. G-GIF mailed USPS free, or UPS overnight for $15 E-GIF emailed instantly for free

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DELUXE (illustrated) Everything in the other three sizes plus Antonio Mattei's Biscotti, Olives and Zingerman's Spiced Pecans. G-SNA-D deluxe $180 SHIPS 2 BUSINESS DAY

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The gifts that remind them of how awesome you are every month. Choose your club, pay once and we'll take care of the rest. They'll get a box of fabulous food delivered to their doorstep. Guaranteed to make you look like a genius.

BREAD CLUB

Three Months 1 loaf per month G-1-3 $70

“Some women are thrilled to get a box from Tiffany... but for me one of the most thrilling things I can imagine is a box of breads from Zingerman’s.” Carol Field, The Italian Baker

monthly loafing Bread of the Month Club Our bread is magical. When you walk into Zingerman’s Delicatessen it’s the first thing you see. It’s what you smell. You can’t resist when you’re invited to taste. If you’re worried that someone will think you’re a little crazy for sending bread through the mail, it may reassure you to know that you’re not alone. We send thousands of loaves to bread lovers nationwide. It’s considered by many to be some of the finest bread made anywhere. A real treat.

2 loaves per month G-2-3 $100

Roadhouse Bread

Roadhouse & Sourdough

Paesano

Black Olive Farm & Paesano

Chocolate Sourdough

Chocolate Sourdough & Farm Bread

Six Months 1 loaf per month

2 loaves per month

G-1-6 $139

G-2-6 $200

Roadhouse Bread Paesano Chocolate Sourdough Farm Bread Better Than San Francisco Sourdough Jewish Rye

Roadhouse & Sourdough Black Olive Farm & Paesano Chocolate Sourdough & Farm Bread Parmesan Pepper & Jewish Rye 8-Grain 3-Seed & Cinnamon Raisin Pecan Raisin & French Mountain Bread

FREE SHIPPING

QUARTERLY ARTISAN CHEESE CLUB

cheEse futures Quarterly Artisan Cheese Club From dairy to cave to table. In this club we go country to country through four traditional cheese cultures. We taste cheeses subtle (like northern Italy’s cave aged Fontina Val d’Aosta, the truffle of the cheese world), cheeses emphatic (like Switzerland’s mountain cheese called L’Etivaz, made in eighty pound wheels) and cheeses rare (like the one-and-only Tarentaise from Vermont). The tour is extensive but never tiring. These are the cheeses like you’ve never tasted before. Weighing in at over a pound and a half per shipment, they’ll last the recipient for weeks.

4 quarterly shipments G-CH-4 $275 Q1 Italy Cave Aged Taleggio Parmigiano-Reggiano Fontina Val d’Aosta

Q3 Switzerland L’Etivaz Antique Gruyère Extra Aged Emmental

Q2 France French Mountain Cheese Mimolette Fort St. Antoine Comté

Q4 USA Tarentaise Bayley Hazen Blue Pleasant Ridge Reserve

FREE SHIPPING

OUR GUARANTEE If you experience a problem with one of our products, customer service, shipping, or you just don't like how it tastes, please let us know. We'll do whatever it takes to make it right.

Culinary Adventure Society and Food Explorers Club One of these would make just the right gift for that friend or client who thinks they're the Indiana Jones of the culinary world. No rolling boulders here, but we’ll send a box of food surprises based on our most up-todate food research and travel. Perhaps they’ll taste olio nuovo, a coveted bottle of great olive oil, just pressed. Maybe a cheese from one of America’s small dairies so regional it rarely leaves its neighborhood. All foods are exclusively selected for the members. We’ll include writing on each food's history and culture plus recipes for their use. It’s guaranteed to impress and put its recipient on the cutting edge of taste bud territory.

CULINARY ADVENTURE SOCIETY

FOOD EXPLORERS CLUB

Ships in March, June, September, and December. 8-10 discoveries per shipment. See dates online.

Ships monthly. 1-2 food discoveries per shipment.

1 Time G-1-Z $175

2 Times G-2-Z $325

4 Times (year) G-4-Z $600

3 monthly installments G-EXP-3 $125

FREE SHIPPING

12 monthly 6 monthly installments installments G-EXP-6 $240 G-EXP-12 $475

FREE SHIPPING

olive grove tour de force Zingerman’s Estate Olive Oil Club

In Ann Arbor, folks line up to attend our olive oil tasting events. Here’s a chance to get someone in on the action. Each shipment contains a full-sized bottle of estate-bottled extra virgin olive oil and plenty of research on how the oil was made and suggestions for using it in the kitchen. Bonus: first shipment includes a handmade ceramic terraced dipping dish and keepsake Z Clubs folder to hold the copious notes.

ESTATE OLIVE OIL CLUB

"Best Overall" food club – Wall Street Journal

Two Months G-OCC-2 $125

Four Months G-OCC-4 $200

Six Months G-OCC-6 $260

Terraced Ceramic Dipping Dish, plus:

Includes first 2 oils, plus:

Includes first 4 oils, plus:

Marina Colonna’s oil from the Molise

La Spineta from the Pellegrino family in Puglia

Roi from the Boeri family in Liguria

OLV oil from the Flores family in Spain

Agrumato lemon oil from the Ricci family in Italy

Onsa’s Oil from the Mahjoub family in Tunisia

FREE SHIPPING

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the king of rivIera Oils

Roi Olive Oil

On the Italian Riviera, delicacy, not strength, brings an oil acclaim and honor. Roi is one of the best Ligurian extra virgin olive oils I’ve tried. It’s been made in the mountain town of Badalucco by the Boeri family since 1900, exclusively from the thumbnail-sized Taggiasca olive. This oil is the favorite of many of our crew. I regularly recommend it to folks who are beginning their olive oil education. At home, I love to pour Roi on freshly baked whole fish (half an hour at 350 degrees for a fish that weighs a pound). O-ROI-500 500 ml $25 SHIPS FOR FLAT RATE

a lOve aFfair

dozens more estate olive oils & vinegars, zingermans.com

Alziari Olive Oil

It's now been over two decades since I first fell in love with Alziari, the old shop in the historic center of Nice, on France’s Côte d’Azur. Their extra virgin olive oil is exceptional and typically Niçoise—light, flowery and elegant but still full of character and charisma. I could use the same phrase to describe the tin it comes in. It's such a beautiful package that it makes one of the best gifts from our catalog; it needs no wrapping. O-ALZ 1 liter tin $50 SHIPS FOR FLAT RATE SHIPS FOR FLAT RATE

$10.99 flat rate per address. Combine with other flat rate items and the price is the same.

The lemon oil of angels

Agrumato Lemon & Orange Oils

I keep imagining that if I went to heaven, I’d discover these to be the oils the angels put on their salads. Smooth and olive-y with a bright fruitiness that tickles your nose like the bubbles of a fine champagne. This is not flavored oil but the traditional pressing of olives and citrus together—oil of the fruit married to oil of the olive in an ethereal combination. You can do most anything with Agrumato lemon and orange oils you’d do with other oils and then some. The lemon is particularly fantastic brushed on top of almost any just-broiled fish. O-AGR 200 ml lemon $36 O-ORG 200 ml orange $36 SHIPS FOR FLAT RATE

bold and BeautifUl La Spineta Olive Oil

Pugliese oils get little credit on the international oil scene. The region’s reputation is that of a producer of affordable bulk oils. But hidden in the shadows of the huge industrial producers are artisans like the Pellegrino family. I visited their farm a couple of years ago, and I keep coming back to their full-flavored extra virgin olive oil again and again. There’s a nose tingling grassiness that adds a depth of flavor to food. It’s especially good in spicy pasta dishes or any place you want a really robust olive flavor. O-SPI 500 ml $30 SHIPS FOR FLAT RATE

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Oil & Vinegar Odyssey Gift Box Zingerman’s Peranzana extra virgin olive oil from Marina Colonna in Italy is assertive and peppery. Rioja red wine vinegar from Spain is naturally converted, barrel aged for four years and has mellow, deep flavors of raspberries and red grapes. Independent of each other, they have a hundred uses in the kitchen. Bound together in a vinaigrette, they make salads and just-cooked vegetables outstanding. They come side by side in our cartooned gift box with my classic, foolproof vinaigrette recipe. G-OVO oil and vinegar $45 SHIPS FOR FLAT RATE

DANIEL'S

tears wilL be shed

Fire Cider Vinegar

Service Star at Zingerman's Mail Order

Open the cap, and the first whiff of this ochre-colored vinegar will ignite your senses from the soles of your feet to your medulla oblongata (whatever it is, it will be ignited.) After collecting your blown-off socks from the other side of the room, examine the bottle. While you won’t find a triple X on the label, Fire Cider Vinegar comes from a long, northeastern tradition of mixing vinegars with various fruits, vegetables, peppers, and honey to create a down-home cure-all that would be taken to freeze fevers and burn off colds. Pour a small swig into a glass and knock it back, just as they would have 200 years ago. A bassline of ginger here and a guitar lick of horseradish there, fronted by the apple cider vinegar and driven on the habanero pepper drumming its way to the dramatic conclusion: an inevitable, inescapable exclamation from your mouth and a single tear shed by your great-great-great-great-grandfather as he suddenly realizes how hearty his progeny will be. At home at a Texas barbeque or a Pennsylvanian picnic, pour it on some french fries or season your steak with it. Or, keep it on your shelf just in case you need to win a game of truth or dare. V-FCV 8 oz bottle $24 SHIPS FOR FLAT RATE

white balsAmIc, sOrt of Agrodolce White Balsamic Vinegar

Agrodolce is super smooth, light on the tongue, subtle and very, very long in the finish. Technically it's not a balsamic, but you can use it in place of balsamic since it’s similarly soft and sweet. Wherever it’s employed, your cooking will be enhanced by one of the most elegant vinegars I’ve tried in a really long time. It’s crafted by Sante Bertoni on his family estate outside of Modena, Italy. Described as a bit of a mad scientist, Sr. Bertoni is giving the vinegar extra maturing just for us, making its flavor more complex before it hits your kitchen. V-AGV 500 ml $25 SHIPS FOR FLAT RATE

el secrEto Sherry Vinegar

While balsamic has garnered the publicity, specially aged sherry vinegar sits aging in oak barrels in southern Spain waiting to be discovered. Sanchez Romate draws upon 300 years of experience making sherry and sherry vinegar to blend different ages of vinegar (from three to fifty years old) to create a sweet, soft, mouth-tingling flavor. It became a staple in my home long ago, but for centuries before that it became the choice of the royal family of Spain— and the Vatican. Add a few drops to creamy tomato soup or a cold summer gazpacho. Drop a dash on a salad of ripe, sweet, summer tomatoes. Mix it into a classic cocktail sauce and stand back for the fireworks. I’ve found it makes good food extraordinary. V-25Y 750 ml bottle $25 SHIPS FOR FLAT RATE

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Whenever someone loses a loved one, their house is usually besieged by grand floral arrangements. I usually send food, though, and often find it’s really appreciated—especially when they can enjoy the foods right out of the box. We offer two options. Need it there tomorrow? Call us. Not sending in sympathy? No problem, we can remove the identifying sticker.

Sitting Shiva

Bereavement Illustrated above. A not too perishable assortment of a nosher-sized Zingerman’s Sour Cream Coffee Cake, a dozen assorted Brownie Bites, John Macy’s Cheesesticks, Nor'easter Cabot Cheddar, Spanish Chocolate Figs, Zingerman’s Virginia Peanuts, La Quercia's Borsellino Salami, and a bag of Zingerman’s Coffee, ground. It’s packed with class in our oval wooden crate with Zingerman’s printed on the lid. G-BER bereavement gift box $125 G-BER-NL without "bereavement" label $125

A good choice for Shiva, the week-long mourning period in Judaism for close family members. Our wooden crate comes filled with a box of Rugelach, a box of Chocolate Covered Orange Peels, Kosher vanilla butter caramels, Zingerman’s peanut brittle, and a Chocolate and Raisin Babka. Baked goods are not Kosher. G-SHV shiva gift box $125 G-SHV-NL without "shiva" label $125

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Get Well Gift Box Gift boxed nosher-sized Sour Cream Coffee Cake, John Macy’s Cheesesticks, Earl Grey Tea, a kit to make Matzo Ball Soup, Ginger Chimes candies, a thick, walnut-studded Magic Brownie and a no-nut Black Magic Brownie. G-GWG get well gift box $85 G-GWG-NL without "get well" label $85 SHIPS FOR FLAT RATE

The Munchies Collection Shipped free to any home or campus, including those located in Ohio. Ann Arbor Tortilla Chips, Fundidora Salsa, Zingerman's Virginia Peanuts, John Macy's Cheesesticks, a Zzang!® handmade candy bar, and a Zingerman’s Magic Brownie. G-MUN munchies gift box $65 FREE SHIPPING

OUR GUARANTEE If you experience a problem with one of our products, customer service, shipping, or you just don't like how it tastes, please let us know. We'll do whatever it takes to make it right.

For Special Occasions

business gifts bizgifts@zingermans.com zingermans.com/professionalpresents

GIVE THEM FOOD THEY'LL RAVE ABOUT Zingerman’s Midnight Feeding New Baby Box What scares the living daylights out of some people just happened to friends of yours. They had a baby. They don’t sleep. How on earth do they eat? Very well, if they’re lucky enough to have friends who send this. The Midnight Feeding Gift Box is filled with a mini Sour Cream Coffee Cake, a mini Hot Cocoa Cake, two Black Magic Brownies, Zingerman’s Nor'easter Cabot Cheddar, La Quercia's Borsellino Salami, Coop's Salted Caramel Sauce, Marcona Almonds, John Macy’s Cheesesticks and a darn cute Zingerman's bib. G-BBY midnight feeding new baby gift box $125

When’s the last time you sent a business gift and the recipient called you back to say how great it tasted? How they wanted more? How you must be the smartest, best-informed, most well-dressed gift giver they know? I promise at least one of those comments will come your way. Our food has that kind of effect.

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Congratulations! Gift Box

Awesome Office Supplies

They just closed on their mortgage. They just graduated from college. They just landed their dream job. They just had their first anniversary—or their 31st anniversary. Whatever the occasion, say “congrats!!” deliciously with this colorful gift box stuffed with a Sour Cream Coffee Cake and eight assorted Brownie Bites, a half-pound of Cabot Nor’easter Cheddar, a Borsellino Salami, a couple personal-sized bags of Zingerman’s potato chips, and a four-piece box of handmade chocolate bonbons from J. Patrice Chocolatier. G-CGT congratulations! gift box $85

Feeds fifteen or more in a way they will not forget. Remotely host the best office party since that time someone snuck a magnum of Veuve Cliquot in the break room. Nosher-sized Sour Cream Coffee Cake, Macy’s Cheesesticks, Spanish Chocolate Covered Figs, crispy Palmiers, Italian Biscotti, Virginia Peanuts, Freshly Roasted Zingerman’s Coffee ground for drip, Zingerman’s Peanut Brittle, Homemade Spiced Pecans, two Oatmeal Raisin Cookies, and ten Brownie Bites. G-OFF office supply gift box $150

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For An y Occasion gift box The Weekender Gift Boxes Great all-purpose gifts, built from foods the recipient can snack on right out of the box. Whatever the occasion, folks will dig right in. The Weekender, hand assembled in our cartooned gift box (illustrated) has a loaf of Zingerman’s Artisan Bread, a couple of Brownies (Walnut-studded Magic Brownie and a Caramel Dulce de Leche Buenos Aires Brownie), La Quercia's Borsellino Salami, Zingerman's Peanut Brittle, a half pound of our Nor'easter Cabot Cheddar and a nosher-sized version of our extremely popular, extremely good Sour Cream Coffee Cake. G-WEE weekender gift box $75 SHIPS 2 BUSINESS DAY

The Long Weekender, packed in a handsome wooden crate, includes all the items in the Weekender plus Zingerman’s freshly roasted High Flyer Coffee, Zingerman’s Banana Bread, Spanish Chocolate Covered Figs and Virginia Diner Peanuts. G-LWE long weekender $160 SHIPS 2 BUSINESS DAY

American Artisan Gift Box Some will call this a minor indulgence. Some won’t say anything, they'll just smile. Everyone with a weakness for chocolate, flour and butter will know what time it is. A nosher-sized Hot Cocoa Coffee Cake accompanied by four brownies: two each of Walnut-Studded Magic and no-nut Black Magic. G-SUS chocolate suspension gift box $50

A collection to highlight the best of what’s going on in American food right now. Our cartoon box holds Robert Lambert’s Rangpur Lime Syrup from California, Broadbent Sausage from Kentucky, Pleasant Ridge Reserve Cheese from Wisconsin, Virginia Diner Peanuts, La Quercia’s Cured Ham from Iowa, Landrace Fettuccine from California, and Askinosie’s Red Raspberry Chocolate Bar from Missouri. G-AMT gift box $100

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Chocolate Suspension

OUR GUARANTEE If you experience a problem with one of our products, customer service, shipping, or you just don't like how it tastes, please let us know. We'll do whatever it takes to make it right.

for a desk hoarder Magic Brownie Bites

Sugar AND salt Sweet & Savory Bakery Basket

Zingerman’s legendary Magic Brownies—with and without toasted walnuts—carved down to a quarter of their original size. Each is baked with real butter, cane sugar and dark Belgian chocolate. G-MBB 20 bites in box (illustrated) $40 G-M50 50 bites in wooden crate $100 G-M100 100 bites in wooden crate $180 G-M200 200 bites in wooden crate $325

Who says all pastries have to be sweet? We stuff the gift basket with a loaf each of Roadhouse and Pecan Praline Banana Bread, a sweet Lemon Scone, spicy Ginger Scone, and savory Cheddar Herb Scone and Bacon Cheddar Scone, a raspberry-filled Patti Pocket hand pie, a walnut-studded Magic Brownie and a Sea Salt topped Pecan Blondie, an almond and orange scented brioche Bostock, a Ginger Jump Up Molasses Cookie and an Oatmeal Raisin Cookie. G-SSV gift basket, serves 6-8 $90

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Zingerman’s Peanut Brittle The Shnicky Shnack Our cartoon gift box, stuffed to the top with snacky favorites including Zingerman’s Butter Toasted Peanuts, John Macy’s Cheesesticks, Ann Arbor Tortilla Chips, no-nut Black Magic Brownie, Ginger-Jump Up Molasses Cookie and Zingerman's Spiced Pecans. G-ACK gift box $50 SHIPS FOR FLAT RATE

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Zingerman's Candy isn’t reinventing the wheel, just making it more delicious. This is stove-top brittle, not factory gristle, with butterscotch brown flavor, sharp, crackly texture and a savory finish of roasted peanut.

Classic Brittle

Chocolate Covered

P-BRT-S 4.4 oz $7 P-BRT 12 oz $20

P-CBR-S 4 oz $10 P-CBR 12 oz $30

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Here Fishy Fishy the crown jewels

Ortiz Tunas from Spain

Tuna is one of the most popular foods we sell. It may seem surprising because here in the U.S., tinned tuna is a low-end commodity usually sold in supermarkets. In Spain it’s at the complete opposite of the culinary spectrum. Tuna in tins, especially these from the fourth-generation family firm Ortiz, is one of the jewels in Spain's culinary crown. Ortiz's fish are all line caught—not netted—hand filleted at sea and quickly tinned by hand in good olive oil. The olive oil is key. It adds flavor and makes the texture silky over time, unlike water, which tends to leach flavors from the fish. We went to Spain and selected a single great batch of Bonito loin, our best seller, for fullness of flavor, silky texture, and lingering sweetness.

ortiz tunas

Bonito Loin

P-ORT 112 g tin $9 4 or more $7 each case of 30 $200

Bonito Ventresca (Belly) P-TUN

110 g tin $24 4 or more $20 each

Yellowfin Loin P-YLL

220 g jar $20 2 or more $18 each

Yellowfin Ventresca (Belly) P-YVT

110 g tin $16 2 or more $14 each

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the prize of POrtugal Portuguese Sardines

Tuna is our top-selling tinned seafood, but sardines aren't too far behind. It's surprising to me since sardines are not a big part of the popular food scene in America. This is perhaps the classic case of tinned food seen as poor, low-quality food. Before college students ate 75 cent ramen, they ate 10 cent sardines. Forget that stereotype. Here, four or five tender, perfect sardines, come nested in a tin of olive oil, and their flavor is extraordinary— the prize of Portugal, revered there as a kind of national seafood treasure. We offer pure olive oil (classic style, illustrated) or extra virgin olive oil, which has the effect of making the flavor more buttery, less metallic; in a way it's less fishy. P-SAR 125 g classic (illustrated) $7 4 or more $5.50 each P-SEV 110 g extra virgin $9 4 or more $7.50 each

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Find a dozen and a half more tinned fishes online, from anchovies to sea urchin sauce.

gone fishIN’ Tinned Fish Trunk A fun, colorful, under the sea themed box filled with supremely flavorful fishes: Ortiz’s Bonito Tuna from Spain, Portuguese Sardines, Portuguese Stuffed Squid, Portuguese Mackerel, and Oil Packed Anchovies from Italy. G-H2O 5 tins of fish, boxed $45 SHIPS FOR FLAT RATE

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Mo's Vintage fish locker Some people collect vintage wine. I collect vintage fish. For the past half decade I’ve been amassing a horde. Stacked on pallets, taped with "don't touch" signs, cases and cases of tinned fish from the fine fish houses of Portugal and Spain. This spring, I’ve opened the doors. It’s time to share with the world.

Vintage Fish FAQs What about the expiration date? The scourge of the food industry! (Check out John Oliver’s Last Week Tonight rant for an idea of some of what’s wrong with them.) If I were to give you one word of advice about them on tinned fish it’d be “Ignore.” The date is arbitrary, unscientific, up to the discretion of the maker. Sardines and tuna will last several times longer than what’s printed (which is usu-

Vintage Sardines Aged sardines have been a thing for at least a century, and, given that sardines were first tinned a century and a half ago, it’s basically been a pastime as long as they’ve existed. After eating some you’ll know why. There’s a particularly delicious brand of magic that infuses this oily, rich, bony, saline fish when it hibernates for years in a wallet-sized metal cocoon. Sardines also happen to be one of the cheapest tinned fish investments so their ROA— Return On Aging —regularly tops the aged fish market indexes. Two other items to note before I let you go. One, our Portuguese sardine fixer Manuel always makes sure the fish we save as vintage come from the biggest, fattest catches of the year, the end of summer haul, so even if you eat these before aging them out they’re the best sardines we have. Second, our crack illustrators have painted a new box for each vintage and they are truly handsome. P-SAR-2014 2014 vintage 125 g tin $10 P-SAR-2015 2015 vintage 125 g tin $10 P-SAR-2016 2016 vintage 125 g tin $10 buy 10 of any single vintage, $7 each

ally seven years from tinning). What tinned fish can’t I age? Salt cured fish don’t age well. They deteriorate instead of improve. For example, anchovies. Even if they are anchovy fillets in oil you want to eat them sooner than later. What do I need to do to age tinned fish? Nothing. Just hide them so no one eats them. Flip the case over once a year on your birthday if you’d like.

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Vintage Belly Tuna

The big working muscle of the tuna, which can get ticky tacky firm when young, softens up to silk when aged. From Ortiz, hand line caught in Spain’s Bay of Biscay. P-ORT-2013 2013 vintage 112 g tin $12 10 or more tins $9 each

There’s no more prized tuna cut than the belly. Known as toro in Japanese, ventresca in Spanish, it’s blessed with the most tender meat, the meltingest texture. Aged, it just gets better. Bonito ventresca comes from slightly smaller fish and is a bit lighter in color and flavor. Yellowfin are a larger, more intense fish and their ventresca cuts are correspondingly bolder. P-TUN-2016 2016 bonito ventresca 110 g tin $28 5 or more tins $24 each P-YVT-2016 2016 yellowfin ventresca 110 g tin $20 5 or more tins $16 each

Vintage Bonito Tuna Loin

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inverawe

Smoking Fish the Old Way in the Scottish Highlands By Brad Hedeman

In college my roommate and I had a VCR with one tape: Braveheart. We watched it daily. Sometimes twice. I memorized the scenery as much as the dialogue. Regardless of the film’s historical accuracy, Scotland looked beautiful and I dreamed of going. Twenty years later, last spring, I finally had a reason. I had just found some remarkable smoked salmon and I needed to learn about it. I flew with Mo to Edinburgh (read his article on British Territorials on p. 4). We drove about eighty miles north of Glasgow, deep into the Highlands, to the mouth of the river Awe—aptly named, I might add. There lies Inverawe Smokery. The place is straight from central casting. The estate where the smokery sits has been in the Campbell family so long it boasts not one, but two ghost stories, one of which was immortalized in Robert Louis Stevenson’s Ticonderoga. They raise Shetland ponies. You hear things in the wind. In the morning when everything is damp with dew and mist dribbles down the mountain you swear you see fairies. Robert and Rosie Campbell-Preson started smoking fish in 1974 with one smokebox. Using locally farmed salmon and trout, they diverted the smoke of slow burning white oak logs into a small room where the fillets hang. There were no temperature controls. There still aren't. It's a very tricky process managing fire and smoke like this. It's traditional, the way it's always been done, but once HVAC and thermostats came around almost every fish smoker installed them and turned their back on free-form smoking. Instead, the CampbellPreston's retain smokemaster Tony Hynes who shows

up in the middle of the night and during holidays because fires never sleep. They're so committed to doing things the old ways they even retired their mechanical wood splitter. These days a local teenage caber tosser comes by once a week to chop the cords of oak necessary to fuel the smokeboxes. Robert and Rosie’s son Patrick runs the company now. He’s added a few smokeboxes but the curing process has stayed the same. The traditional smoking style is amazing for flavor and texture. The whole oak logs impart a more subtle flavor than the sawdust that most smokers use today. Inverawe's lean fish also have a firm texture. They don’t break down over the long smoke time. It’s one of the characteristics I first noticed about their fish and one that you'll pick up on right away. Their salmon and trout are never soft or mushy like more commercial varieties can be. They're firm. Not tough, not overcooked, just toothsome, with a snap when you bite. It's worth mentioning that The Queen of England serves Inverawe smoked fish on Boxing Day. A part of me hopes she eats it while watching Braveheart.

Brad Hedeman works in marketing and product selection at Zingerman's Mail Order. He loves to slather butter on everything– even brownies. Email him at bhedeman@zingermans.com

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Highland Smoked

Inverawe Scottish Smoked Salmon and Trout Gift Box The Inverawe smokehouse lies at the dead end of an oak lined lane, downwind from the Campbell-Preston family’s centuries-old stone house. Walk past its black tar walls, keep the Awe river on your left, climb the foothill to Ben Cruachan, and you’ll leave tree cover quickly, coming upon hillocks of heather and gorse. You'll be surrounded to the north and west by Loch Etive, which empties, several miles west, into the North Sea. The loch (lake), walled in by steep, treeless hills, holds the trout and salmon the family use. The forest along the road is where they collect windblown oak to fuel the smokehouse. It’s all as stunning and idyllic as it sounds and when I visited last spring I thought to myself, “You’d have to work hard to screw this up.” I was overstating it of course. It’s actually quite easy to screw it up. It's difficult to smoke fish the way Patrick and his family do at Inverawe: with whole oak logs, employing no climate control beyond the fires they light. It’s the old way of smoking fish, rarely done today, and it’s quite tricky which is why, when the thermostat was invented, it was eagerly adopted. They’re making the best smoked fish I’ve had in ages, and I’m excited to import their fish to the states for the first time. Their Scottish salmon is as delicious as you can imagine, but it’s the trout that you’re going to fall for. It’s the family’s favorite, their crew’s favorite—and mine too. The exquisite blue box, sporting the Royal Seal (the Queen is a customer) comes packed with a quarter pound each of oak smoked salmon and trout, plus a 12 ounce basin of their very popular salmon terrine. Ships frozen. Arrives frozen or cool. Lasts for 3 weeks refrigerated, 12 months frozen. Serves 8 easily. G-INV 3 smoked fish gift box $75 SHIPS 2 BUSINESS DAY

Liver Lover

Tinned Cod & Monk Fish Livers Iceland, with its long, dark, frigid winters, is no stranger to preserved fish. There are the famous ones, like hákarl (rotten shark) and harðfiskur (strips of cod air-dried until tough and leathery). But a century ago, up at the end of the road at the furthest tip of one of the fingers of the Westfjords peninsula, perched between towering fjords and a deep, icy, fish-filled lagoon, the folks in the small fishing village of Suðureyri began using a new preservation technique: tinning. If these livers are anything to judge by, the results are spectacular. For the bad rap that fish liver oil gets for being unpleasantly pungent, these livers are mild and easy to love—the first time I tried them I was with an 8-year-old, and she kept going back for more. The monk fish liver is particularly soft and mild, with a smooth, rich texture. The cod liver has a bit richer flavor, with more umami and a sweet silkiness. Either would be great in a rich pasta dish, over toast like pâté, dolloped on a salad, or even eaten straight from the tin. P-MKL 120 g tin monk fish liver $14 P-CDL 120 g tin cod liver $14 SHIPS FOR FLAT RATE

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sea in a jar

Smoked Bluefish Spread In Michigan, we celebrate smoked Lake Superior whitefish spread. We grow up on it and develop an appreciation for the process. I’ve become a connoisseur of smoked fish pâtés because of my job and my Great Lakes heritage, so trust me when I say this smoked bluefish spread from the Boston Smoked Fish Co. is one to covet. Made from hand-crumbled pieces of Cape Cod bluefish smoked over hickory, it’s remarkably light in its flavor, balancing the smoke with the flavor of the fish so that you can taste both. Spread over crusty bread or crackers or serve with ribs of celery when fish loving company pops by. P-BLF 6 oz tub $15 SHIPS 2 BUSINESS DAY

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Build your own gift boxes choose your Gelato Gelato is to American ice cream what Gucci is to Levi’s. It takes every one of ice cream's details and elevates them. In Italy, most towns have at least a few gelaterie, tiny shops that sell nothing but gelato. They usually have at least a dozen flavors, from sexed up standards like super dark chocolate to sorbets and more. But before you pick your flavor, you’ve got to pick your gelateria. Here’s my tip: choose a shop with a long line—or, since this is Italy, a big, disorganized crowd. The locals know where to get the gelato with the most luscious texture and the biggest, boldest flavors. Because that’s the thing about gelato. When it’s really good the flavors are like nothing you can find in any other dessert. Years ago, the gelato makers at Zingerman’s Creamery traveled to Italy to learn how to make great gelato from the undisputed experts. We pretty much do it exactly the same way today. First, we get the best milk we can find: it comes delivered directly from Calder Dairy, one of the last farmstead dairies in Michigan that’s just southeast of Ann Arbor. Using the gelato-making equipment we brought over from Bologna, Italy, we churn the milk in small batches with super delicious ingredients like organic Demerara brown sugar, Michigan maple syrup, Koeze peanut butter, and loads more. The result is gelato with creamy, rich texture and with direct, intense flavors that’s guaranteed to knock some socks off. Pick your favorite flavors and assemble your own custom assortment of five gelati. We'll pack them on plenty of ice to arrive cold and fresh anywhere in the continental US.

Gelato Flavors

Indonesian Vanilla

Dulce de Leche Caramel

Dark Chocolate

Bittersweet Burnt Sugar

Mint Chocolate Chip

Peanut Butter

Cold Brew Coffee

Sour Cream Coffee Cake

Michigan Maple Syrup Pecan

Buenos Aires Brownie

Salted Caramel Chocolate Chunk

Raspberry Sorbet

Chocolate & Hazelnut Gianduja

Lemon Sorbet

5 Flavors You Choose

G-5GL 5 pints of gelati $125

“Well, I thought I had everything until the gelato arrived this afternoon! Now I do have everything. Great flavors and the gelato was frozen hard (the special plane must have landed at the Scottsboro airport with police escort to our front door). Now to 'Dig In'.” Tom, Scottsboro, AL

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choose your pastries

choose your bread

Choose your own assortment of six to thirty pastries. Pick from chocolatey brownies, classic cookies, creamy scones, and other luscious treats from the list below. Then pick your packaging: a colorful cartoon gift box or a classy wooden crate. From $36, see full list of options online

Select three hearth-baked Zingerman’s Bakehouse breads from the list below: classic or creative, sweet or savory, or a mix of everything. We’ll pack them in our fun, cartooned gift box. G-3BD 3 breads, gift boxed $45

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BROWNIES

SCONES

TRADITIONAL

SAVORY

Black Magic without nuts

Lemon

French Mountain

Peppered Bacon Farm

Buenos Aires Caramel

Ginger

Sourdough

Pecan Blondie

Country Pecan & Raisin

Gluten Free Townie Brownie*

Savory Cheddar Herb

Roadhouse Rye, Cornmeal & Wheat

* Not made in a gluten free facility.

Savory Bacon Cheddar

Dinkelbrot Spelt

TREATS

RYE

SWEET

Onion Rye

Chocolate Cherry

Pumpernickel

Pecan Raisin

Magic Brownie with walnuts

Oatmeal Raisin Ginger Jump-Up Chocolate Chunk with walnuts Sky’s the Lemon

Currant

Brioche Orange & Almond Bostock Raspberry Patti Pocket Hand Pie

Farm Loaf

Jewish Rye

Parmesan Pepper

Chocolate Sourdough

Cinnamon Raisin 8 Grain 3 Seed

choose your coffee cakes

Cake Flavors Sour Cream Coffee Cake Hot Cocoa Coffee Cake

Choose any three of our classic nosher-sized cakes, we’ll nestle them in a wooden cheese crate. G-3CK 3 cakes in wood crate $100

Gingerbread Coffee Cake Lemon Poppy Seed Coffee Cake Sweet Butter Tea Cake

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Great Grains

“At Walton’s Mill, which has been in operation since 1832, the emphasis is on flavor, not convenience... Macroom is truly old-fashioned oatmeal and the last of its kind.” Mari Uyehara, Taste

stones, NOT SteEl Macroom Irish Oatmeal

Eating this for the first time is like taking your first promenade in Paris, France, when all you’ve known is Paris, Texas: you realize just how good oatmeal can be. It has deep, rich, toasty flavor and a substantial texture unlike any other oatmeal I’ve ever tried. The Walton family has been milling oats in Ireland since the 1700s, and they still use old stone wheels, which I think leave the oats better tasting than steel-cut. The result is a coarse meal that has its natural oils still intact (making the meal darker than other oatmeal). P-OAT 2 lb bag $13 2 or more bags, $11 each SHIPS FOR FLAT RATE

realLy WILD Wild Rice

Fire Parched Minnesota Wild Rice This wild rice–not at all like the wild rice you’ll see in most shops–is one of America’s oldest foods. It was definitely on Native Americans’ diets four hundred years ago, which meant it was probably an early settlers' food, too. The plants were part of the Great Plains ecosystem, a thousand mile stretch of grasses whose biodiversity was as great as the Amazon. Today, the rice harvest still happens in ways a person from four centuries ago would have recognized. The grasses are gathered by hand in canoes, threshed by simple machines and parched over open fires, which gives it a slight wood-smoke aroma. To cook some I sweat half a sliced onion in a pan, add the rice and warm it, stirring it into the onion and oil, then pour in chicken broth and cook it for half an hour with the lid open till the grains crack, split and fray. The flavor is absolutely stunning. It’s mild but extremely complex, with woody, green and grassy flavors mixed in with nutty, earthy notes. Never overpowering, it’s the kind of flavor kids love too. P-CAS 1 lb bag, serves 10 as a side $25

100 times more grit

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raisED on the terrace Mountain Violet Sticky Rice

Mountain Violet Rice is a deep purple color that bursts with vibrancy when you cook it. But even more striking than the color is the aroma: it’s bright, almost berry sweet. That berry-bright flavor is balanced with deeper, winey notes when you cook it. Those sweet, fruity flavors are unlike any other rice I’ve tried. It’s grown in the steep terraces of Barlig, Mountain Province in the Philippines, where it’s traditionally used in desserts. It’s also great for bright salads and soups. P-VRC 1 lb bag $12 SHIPS FOR FLAT RATE

Jimmy Red Grits

Jimmy Red is an heirloom varietal of corn. The name comes from James Island, South Carolina, where it was first grown, and from the deep red color of the kernels. Though growing Jimmy Red corn is more labor intensive than most corn on the market these days, the flavor is amplified about a hundred fold. The grits are ground by Anson Mills using stone mills, which keep all of that flavor intact. These are some of the best grits I’ve ever tasted, with robust, mildly sweet, long-lasting flavor. P-JRG 12 oz bag $11 SHIPS FOR FLAT RATE

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pasta dinner 2.0 Turn up your Wednesday night dinner game with heirloom wheat pastas and sauces that taste like a Sicilian grandma made them. These flavors tread the line between familiar and exotic.

Community Grains Landrace Fettucine Community Grains in Oakland, California, gets the landrace Iraqi durum wheat for this pasta from a single farm: Full Belly Farm in Yolo County, California. Then they mill the whole grain. That’s unusual—nearly all “whole grain” flour is white flour with a bit of wheat germ and bran added back in, but this flour has nothing removed, nothing added. The resulting pasta is sweet, nutty, earthy, rich. It’s great with just a bit of salt, pepper, good olive oil, and Parmigiano Reggiano. Or try pairing it with garlicky wilted greens. P-CGR-FET 10 oz box $9 SHIPS FOR FLAT RATE

Gentile Napoletani Pasta From Gragnano, a hilltop town just south of Naples that’s known as the birthplace of dried pasta. The Zampino family makes Gentile pasta using a special type of wheat called Senatore Capelli, an old heirloom varietal that’s difficult to grow but incredibly aromatic. Napoletani is a shape like a shell, but with more embellished ridges. Outstanding with chunky sauces. P-GNP 500 g bag $10 SHIPS FOR FLAT RATE

i lovE sea hedGEhOgs

Urchin Pasta Sauce

western SicILy’s SecrEt sauce Pesto Trapanese

In Trapani, a small town in western Sicily, pesto means superb Sicilian almonds, local tomatoes, fresh basil, garlic and olive oil—no cheese, since that's usually a no-no in Italy for fish sauces. The basil definitely takes a back seat to the almonds and tomatoes, making it very different—and very good. A unique spread that’s easy to use for everything from pasta to seafood—a staple in Trapani—to bean soups. An excellent little diversion for the home cook. P-PTR 180 g jar $13

Sea urchin is briny and funky in a way that, as soon as the first bite hits, you can recall what the ocean wind smelled like. I first tasted Paolo Licata's sugo di ricci–sea hedgehog sauce, the Italian word for sea urchins–in Sicily a decade ago: a sweet, delicious Sicilian classic tomato sauce, spiked with shrimp and anchovies with a deep current if urchin flavor running throughout. Its a smooth sauce with no chunks of fish, and I adore it on a plate of just-cooked Rustichella bucatini (online). The sauce's flavor is strong enough that a little goes a long way, so a jar can easily serve 8. P-URH 290 g jar $32 SHIPS FOR FLAT RATE

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dinner made delicious Rustic Retreat Dinner Gift Box

A pasta dinner that’s not a cliché. This gift boxed set includes Italian Pasta and Il Mongetto Tomato Sauce, our Paesano Bread, hand cut Parmigiano Reggiano Cheese, Travel Olive Oil from Tuscany and two Cunesi Rum Truffles. G-DIN rustic retreat gift box $80 SHIPS 2 BUSINESS DAY

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an evEning at the (home) wine bar

tapas

Tapas Gift Box

In Spanish, tapas sort of means snacks, but that’s an inexact translation. In English you wouldn’t eat a meal of snacks. In Spain there’s no problem doing just that. There, tapas can start a meal or substitute for it entirely. The ingredients in this collection of open-and-serve delectables are not all Spanish, but the idea is. Eat them as the Spanish do, as evening makes its way indoors, with a glass of crisp wine. Packed by hand in our classic cartoon Zingerman's box, including: Zingerman's Farm Bread, La Quercia’s Borsellino Salami, Spanish Olive Oil and Anise Crispy Tortas, Marcona Almonds, Tuna-Stuffed Piquillo Peppers from Basque Country and Portuguese Sardines. Serves 6-8 quite handily. G-TAP tapas gift box $80 SHIPS 2 BUSINESS DAY

surf stuffed in turf

Tuna Suffed Piquillo Peppers

Tuna and smoked piquillo peppers in one snack? For me this beats putting your chocolate in my peanut butter any day. The Ortiz family’s great bonito tuna, stuffed in smoked piquillo peppers, doused in a bit of tomato sauce. A classic Catalan tapa, as delicious as you’re imagining right now, ready to eat right out of the tin. Four stuffed peppers per tin. P-TOP 4 pepper tin $18 2 or more, $16 each

a nifty trick

Ramón Peña Octopus Octopus is tricky to tin. I’ve probably tasted octopus from twenty different companies. Those fish suffered a range of maladies: overly gelatinous, too cat-foody, or they had what I like to call “rubber hose phenomenon.” I came to Ramón Peña’s octopus with low expectations born from experience. What I tasted was a treat, a surprise that ranks at the top of my tinned seafood feasts. Peña’s round tin holds over a dozen slices of tentacle, suckers intact. Octopus is never a melt-inyour-mouth food and these are appropriately meaty, with a satisfying ticky-tacky bite that never veers toward garden hose. They also sport a scent of sea so clear it’s disarming. A tin serves 4 as an appetizer. And since one of those 4 people probably doesn’t eat octopus that means there’s more for you. P-ROC 4.5 oz tin $22 SHIPS FOR FLAT RATE

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itaLy’s Crunchy SnAck Taralli Olive Oil Crackers Taralli are everywhere in Italy. Even the smallest grocery stores will sell at least a half dozen kinds of ‘em. When you eat out, there’s a good chance that your bread basket will include a few taralli. And depending on the restaurant, the taralli may be better than the bread. Because that’s the thing: good taralli are really simple, but really tasty. They’re look like tiny bagels, about the diameter of a quarter. They’re made with wheat and olive oil and they’re crunchy and flaky and they practically melt in your mouth as you eat them. As soon as you finish one handful you’re already reaching for another. Eat them like an Italian, with cheese, salami, and olives. Crumble them up on top of soup for a new take on oyster crackers. Or just snack on them straight from the bag. Just be careful or you might finish them all in one sitting. P-TTT 8.1 oz bag $6 SHIPS FOR FLAT RATE

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SAVE $9 Peperoni Cruschi If you have a soft spot in your heart for peppers or potato chips—or both—you’ll love these. Very mild chiles from the Massimo family in Basilicato, a region in the far south of Italy, are strung together by hand and then hung to dry in the sun for a few weeks. Finally they’re fried in a bit of the farm’s own olive oil, and salted. The result is a sweet, smoky, salty, crispy sensation that’s quite habit forming. P-POS 30 g bag $23 SHIPS FOR FLAT RATE

Arbequina Olives

Vecchio Salami

These small brown beauties are the olive of Catalonia, Spain, and a must for the olive lover in your life. Too small to be harvested by mechanical methods, the care and time it takes to hand pick arbequinas is a testament to their quality and reputation. Brownish purple in color, they have a unique nuttiness that makes them easy to devour by the handful, especially if you dress them with a bit of olive oil and orange rind. One jar might not be enough. P-ABQ 12 oz jar $10

From Red Table Meats in Minneapolis, where they craft stunning cured meats with heritage breed, pasture-raised meats. The Vecchio salami is coarsely ground with plenty of white morsels of fat. Silky smooth texture, rich but clean porky flavor with a hint of black pepper and garlic. M-VEC about 7 oz was $21, NOW $12 SHIPS FOR FLAT RATE SHIPS FOR FLAT RATE

$10.99 flat rate per address. Combine with other flat rate items and the price is the same.

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! ! s t u n

Marcona Almonds About ten times more flavorful than the California almonds we’re used to. These are the nuts you'll find in tapas bars across Spain, served at the start of meals, the end of meals or during a bout of afternoon sherry sipping. P-MLM 4 oz bag $9 8 or more, $7 each

Grown north of the town of Asti, the prime hazelnut producing area in Italy. These ones are harvested by hand, skinned and roasted to intensify their flavor. Slightly sweet, not a bit bitter, easy to devour by the handful. P-PHZ 5 oz bag $15 SHIPS FOR FLAT RATE

Big, fat, perfectly roasted Virginia peanuts. I’ll go out on a limb and say they’re my favorite nut ever. I’m not usually so black and white in what I love, but these peanuts inspire passion. They’re very special. Try some soon. P-VDP 10 oz tin salted $7.50 6 or more, $5 each

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Virginia Peanuts

Piedmontese Hazelnuts

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Hog jowl anyone? Guanciale

Food

with a great name

Guanciale (gwan chee AH lay) comes from the jowls (cheeks) of the pig. The Italian word guancia means cheek, but guanciale means “pillow.” So think of this as a pork pillow. It’s cured similarly to bacon, but it’s not smoked. It has an Italian flair: a bit of rosemary is included. With more fat than pancetta, it’s intense, indulgent stuff and greatly magnifies the flavor of your dishes. Slice off a few chunks, and toss them into a pan with root vegetables like potatoes or squash. Give your sauces a boost with a few pieces in the pot. Get creative. Guanciale rewards the adventurous cook. M-GUA ½ lb piece, unsliced $18 SHIPS FOR FLAT RATE

balkan tongue twister

Lutenitsa

lumps of deLight Turkish Delight with Double Roasted Pistachios In Turkey, Turkish Delight—a soft, chewy candy—is everywhere, from the shelves of countless jewelbox pastry shops to alongside your cup of Turkish coffee. But in Turkey, it’s known by the name lokum. When early 19th century British travelers came back home from touring the “exotic Orient” of Turkey, they brought the candy but changed the name (they thought "lokum" would be too difficult for their friends back home). The first name they tried—”lumps of delight”—eventually transitioned to “Turkish delight.” Ours come from Nar Gourmet in Turkey. The texture is light and bouncy, and the subtle sweetness is balanced by the deep, toasty, nutty flavor of double roasted pistachios. Packed in a cobalt blue tin, it makes a beautiful, flavorful gift. P-DLT 7 oz tin $22 SHIPS FOR FLAT RATE

Lutenitsa is a word ten times more charming to say out loud than read in your head. Go ahead, say it. Wasn’t that fun? The syllables make your tongue hop around all over the place, which is what it’ll do when it tastes lutenitsa, too. A red pepper and vegetable spread, it’s a Balkan staple that you’ll find in one form or another from Albania to Greece. This jar called Bulgaria home until it was shipped from the Black Sea to the Great Lakes. Sweet and roasty flavored, and not at all spicy, it’s a go-to spread for sandwiches and a helpful addition to add flavor to sauces. Opened, a jar will last many many weeks and, if you top it with a bit of olive oil, for much longer. P-LUT 18.2 oz jar $14 SHIPS FOR FLAT RATE

Spreadable pistachio Pistacchiosa Cream

The name evokes lots of fun feelings... like you’re whispering something important on a playground. “Psst! I’ve got a secret. It’s about pistachios. And its name reminds me of mimosas.” Antonio della Corte was creating sweet mixes for pastry shops around Rome and Anna Marie Conti was running a farm with a bed and breakfast a few miles north of the city. She knew farms, he knew kitchens. They combined their talents to create delicious foods from amazing ingredients, like this sweet, nutty, rich and lingering spread made from Sicilian pistachios and olive oil. Everything sounds better in Italian. P-PSP 250 g jar $24 SHIPS FOR FLAT RATE

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a gArdEn IN bLOom Snowberry Honey

Whoever gave the Snowberry bush its name was a poet, albeit one that courts danger—the berries are poisonous. The tiny pink flowers that cover a snowberry bush last only for a short time in the spring before producing tight clusters of snow-white berries. The brief flowering season must concentrate the flowers’ aroma because opening a jar of snowberry honey is like walking into a summer garden in full bloom. The flavor, after the scent subsides, is buttery, toasty with subtle hints of spice that give way to rich, big butterscotch flavors. P-SNO 9 oz jar $15 SHIPS FOR FLAT RATE

Pick-a-litTle English Piccalilli

While it may sound like a directive for a flower shopping spree, piccalilli is the British version of pickled vegetable condiments from South Asia. This version is made by Sky Cracknell and Kai Knutsen and their company England Preserves. Made from an array of vegetables like cauliflower, cucumber, and carrots, and mixed with cider vinegar and mustard, this yellow sauce is crunchy, spicy, bright, and prickly. It’s formulated to pair well with pork pies or to serve alongside a ploughman’s lunch. And those are great ideas. But this Yank really likes it served in sandwiches, spooned over grilled pork, or mixed with rice dishes. P-PIC 210 g jar $17 SHIPS FOR FLAT RATE

THE SUN DRIED STAPLE OF NORTH AFRICA Couscous from Tunisia

Couscous is North Africa’s answer to pasta: Durum semolina wheat, mixed with water, salt, and olive oil, dried to preserve it. The name “couscous” comes from “kaskasa,” which long ago in Arabic meant “to pound”—probably a reference to grinding the wheat, or to kneading the tough, sturdy dough before rolling the tiny grains by hand. Our couscous comes from the Mahjoub family in Tunisia. It takes them about ten days to make, but it only takes ten minutes to cook. Serve plain, with tomato sauce, with grilled vegetables, with fish, with braised meats, or cooled in a salad. P-HRL 500 g jar $12 2 or more, $10 each

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No Chimney Sweeping Necessary Chimichurri Sauce

If you don’t start singing a particular song from a particular old movie about a magical nanny, then you’re not saying it right (but it’s still fun to try). The origins of this sauce and its name come from the unique linguists of the Basque region in northern Spain, though it found its fame in Argentina (where lots of Basque folks settled). Chimichurri is a tart, herbaceous sauce of garlic, parsley, olive oil, vinegar and various spices. It traditionally serves as a condiment for fish and grilled meats, but it works double time as a marinade and vinaigrette. P-CMI 7.5 oz jar $15 SHIPS FOR FLAT RATE

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april

easter

sunday

ChocOlate stufFEd egG 2.0

Golden Egg Box of Chocolates

Inside this egg-shaped glossy golden box is an “ordinary” set of a dozen chocolate bonbons, if anything from Chocolat Moderne can be considered remotely ordinary. The bold yet balanced flavors inside the handmade chocolates run the gamut from Kashmir-spiced ganache with cardamom, cinnamon, and clove, to grapefruit caramel, to almond marzipan, to 72% Venezuelan dark chocolate ganache with single malt scotch. The grown-up flavors are just the thing for unwinding after a long evening of hiding Easter eggs around the yard. P-GEB 12 chocolates in golden egg box $65 SHIPS FOR FLAT RATE

bean to EgG

Fruition Easter Eggs Fruition Chocolate is a bean-to-bar chocolate maker, meaning they source their own cacao beans directly from farmers and then use them to craft all manner of chocolate bars and confections, including these bright pink and blue eggs for Easter. Each box of four eggs contains two flavors: Strawberry Basil, which starts savory like fresh basil from the garden but finishes with bright strawberry sweetness, and Peanut Butter & Toffee, which almost tastes like the truffle version of a PB&J sandwich from the bright, fruity notes of the chocolate. The bold, fresh flavors will wow even the most adventurous Easter eater you know. P-FCE 4 eggs, 1.6 oz total $20 SHIPS FOR FLAT RATE

veruca’s egG

Golden Chocolate Egg From Veruca Chocolates in Chicago comes this spectacular chocolate egg filled with salted caramel, chocolate-peanut ganache and a crunchy salted pretzel center. The egg is hand dipped in edible gold luster dust. P-GLD 5 oz egg, golden chocolate $16

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Chocolate Moderne Eggs

Our friends at Chocolat Moderne in New York City have nested three huge eggs into a handsome little box just for us for Easter. Three flavors: rich chocolate ganache, crunchy almond praline, and silky, salty caramel. You won’t find these three flavors together anywhere else. Even the Easter Bunny wouldn’t know where to look. P-CME 3 chocolate eggs $40 SHIPS FOR FLAT RATE

magic hazelnut eggs

Chocolate and Hazelnut Stuffed Eggs A magic trick moonlighting as an Easter sweet. It started its life as a perfectly proper egg. Then the insides were removed, deployed for dinner, the shell rinsed. Next it was filled with two ounces of Venchi’s supremely luxurious hazelnut and chocolate gianduja, the most popular sweet of Italy’s Piedmont. The shell was decorated and remains perfectly intact. It cracks and peels just like a hard boiled egg, albeit an egg laid from a chocolate chicken. Dispense them into Easter baskets if you must, but make sure to hoard a couple for the Easter Bunny. P-EGG 4 eggs in carton $25 SHIPS FOR FLAT RATE

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Tempting Fate All Our Eggs In One Basket I won’t walk on eggshells here when I tell you that we’ve gone and flaunted that age old advice. They say, “Don’t put all your eggs in one basket.” We say, “Don’t tell us what to do!” They should be grateful that at least we didn’t kill the golden goose to make it happen. Just for Easter, we’ve put all our various Easter eggs together in one big basket. (OK, technically, it’s a wooden crate with “Zingerman’s” emblazoned across the lid, but that’s not part of a catchy idiom.) The collection includes huge chocolate stuffed eggs from Chocolat Moderne, bean-to-bar crafted chocolate eggs from Fruition Chocolate, chocolate and hazelnut eggs inside real eggshells, and one Golden Egg from Veruca Chocolates. In all, there are a dozen eggs. And just for good measure, we tossed in a couple of bags of handmade raspberry and coconut marshmallow “Bunny Tails” from Zingerman’s Candy Manufactory. Sure to be the fullest flavored—and the most fate tempting—Easter basket on the block. G-EIB easter basket $140 SHIPS FOR FLAT RATE

bunny flop

Easter Fondant Cake Fondant frosting makes a gorgeous cake. It shapes like potter’s clay and holds color like a fresco. All those tilting, day-glo cakes you see that are so alluring—all fondant. Unfortunately, most of the cake’s engineering stops at decoration. The meat of the cake, so to speak, is bland and pointless. Our popular carrot cake—loads of carrots, toasted walnuts and more—has a handmade vanilla fondant frosting that really tastes good. It's decked out with a clumsy bunny. Quantities limited, reserve yours early. Ships frozen. Available until Easter. A-EAS 2¼ lbs, 6" diameter, serves 6-10 $125 FREE SHIPPING

Heritage HAM

Pecan Smoked Hams

The meat masters at Smoking Goose in Indianapolis start this ham with heritage Duroc-breed pork from Gunthorp Farm in northern Indiana. The pigs are raised out on pasture with plenty of room to root and roam, and they’re never given antibiotics or hormones. The hams are cured with pepper, coriander, mustard seed, honey, bay leaf and a strawberry-rhubarb cider from New Day Meadery in Indianapolis. The flavor is a knockout. Sweet and complex, with a smooth smokiness that lingers long after you put down your fork. The hams are fully cooked and ready to eat right away. Most people simply heat them up and they're ready to be the centerpiece for a big meal. A Zingerman’s exclusive, available only for Easter. M-SGH 4-5 lbs, boneless, unsliced, serves 8-10 $90 M-SGH-L 7-9 lbs, boneless, unsliced, serves 15-20 $175 SHIPS FOR FLAT RATE

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jewish baking

What was old is new again

Chocolate Raisin Babka Babka is a sweet loaf, both fluffy and rich, kind of like a light textured coffee cake with a dense filling swirled throughout. In the late 19th Century, babka was made with leftover challah bread dough wrapped around nuts or jam. These days, the nuts have been replaced with fillings like chocolate. Now the master bakers at Zingerman’s Bakehouse have given babka a flavor update worthy of the new millennium. Rich with butter, swirling with chocolate and cinnamon, and studded with golden sultana raisins, our modern babka bursts with chocolatey sweetness. If you have memories of dry, lifeless babka from your childhood, forget ‘em. Wrapped in tissue and gift boxed. G-BAB chocolate raisin babka $30 SHIPS FOR FLAT RATE

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Rugelach Rugelach are the royalty of Jewish baked goods: crispy, flaky, cream cheese pastry, dressed in cinnamon sugar. You take a couple bites, a shower of sugar and cinnamon fills your fingers and you’re done...until you reach for another. We offer two gift boxes. One with half classic toasted walnut with currants and apricot. The other is half chocolate, half raspberry. P-RUG 8 classic & 8 apricot $30 P-RCR 8 chocolate & 8 raspberry $30 SHIPS FOR FLAT RATE

Zingerman's Mandelbread Mandelbread is our citrus almond cookie. You might recognize them as biscotti. It is not too sweet, not overly brittle, but certainly full great flavor and crunch. The perfect partner to your morning or afternoon caffeine of choice. The key is the fresh lemon and orange zest coupled with the almonds that are blanched (so they’re skinless) and toasted (so they have more flavor), all in a toasty twice baked cookie. All that extra attention pays off in each bite. It’s at the top of my go-to list for a snack or a gift. And when you’re done gobbling them up, check the bottom of your package to see if you’re lucky enough to have a few crumbles and almonds that have broken loose. Pour those on yogurt or a bowl of fresh fruit. It’s the best! P-MND about 21 pieces, gift boxed $30 SHIPS FOR FLAT RATE

Jewish bakery in a box

(Better than) Bubbe's Baked Goods

First things first: we don’t want to make anyone angry. Maybe our pastries aren’t better than your Bubbe’s. But these Zing-made sweets are so darned good, I bet even your grandmother would be happy to nosh on ‘em. Our printed gift box is stuffed with a Chocolate and Raisin Babka, our Olive Oil Cake, Rugelach, and a dozen homemade Macaroons. Easily serve ten hungry souls for breakfast, lunch or midnight snacks. Not Kosher. G-BUB bubbe's gift box $125 SHIPS FOR FLAT RATE

OUR GUARANTEE If you experience a problem with one of our products, customer service, shipping, or you just don't like how it tastes, please let us know. We'll do whatever it takes to make it right.

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plague PictorALs Marzipan Passover Plague Lollipops

april

Passover

The story of Passover is a dark tale: ten plagues were visited upon Egypt so that Moses and the Israelites would be freed from slavery and allowed to leave. It’s an important story, but it can be challenging to explain to younger children. That’s where these marzipan lollipops can help. I know what you’re probably thinking at this point; I thought it all too. First, who dreamed this up? Second, is it for real? And third, it sounds kind of interesting, actually. Let me assure you they are for real, they are interesting, and they taste great. Marzipan is a firm, chewy candy of almond, sugar, and egg whites. It doesn’t lick like a sugar candy lollipop—it’s more of a lick-and-chew kind of event. Each pop has a design depicting one of the plagues, in a fun, approachable way. Ten pops total, one for each plague. P-LGU 10 lollipops, boxed $45 SHIPS FOR FLAT RATE

friday

pasSOver's Prize

Coconut Macaroons

Traditionally they’re for Passover, but I’m on a mission to have us all eating macaroons all year long. Why hold back when they’re this good? Our coconut macaroons are slightly crunchy on the outside, rich and creamy on the inside. Baked with Madagascar Vanilla or Belgian Chocolate. Simply put, they're the best-tasting coconut macaroons I’ve ever had anywhere, with a buttery, coconut aroma that stays with you like a strong memory. A-MAC 6 vanilla, 6 chocolate, boxed $25 SHIPS FOR FLAT RATE

Matzo Made modern

pasSover's pie

Chocolate Covered Matzo Toffee

Made with matzo meal instead of flour (so it’s acceptable for Passover), our chocolate orange tortes are loaded with ground almonds, fresh eggs, a touch of orange oil and rich, dark chocolate. It all comes nicely boxed in our handsome round, printed wooden crate. Available until Passover ends. Serves 6-8. G-PVT 6 inch across, gift boxed $45

A confection that’s greater than the sum of its parts. And it’s got a lot of parts. Smooth Belgian chocolate, crunchy peanuts, crisp toasted rice, crackling bits of toffee and matzo—delicious. Separately, the players in this chocolate covered cluster are darn good. Mixed together? Forget it, they're amazing. From the Matzo Project in Brooklyn, the only folks I know who are daring to make matzo cool in a way it never, ever was. P-CMZ 3.5 oz box $14

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Chocolate & Orange Torte

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Purim primer Mordechai wouldn’t bow to Haman. Esther convinced her husband to kill Haman and save the Jews. Haman wore a three cornered hat, and the traditional pastry for Purim, hamentaschen, is made to look like it. Kids get to play with noisemakers (groggers), so they love Purim. They get full license to make a racket whenever Haman’s name is mentioned, a practice I find is best engaged in while eating a Zingerman's Hamentaschen.

Purim

by mail Purim Begins

mar 20

wednesday

Purim Hamentaschen Gift Box While we make and sell hamentaschen year-round, it’s traditional to eat them during Purim. Celebrate with three flavors: four each of vanilla bean fresh cream cheese, poppy seed, and Northern Italian apricot. Shipped with or without noisemaking groggers. P-HAM 12 mixed hamentaschen $30 P-HAM-G hamentaschen plus 2 groggers $35 SHIPS FOR FLAT RATE