Zingerman's Fall Buyer Guide Catalog 2021 by Zingerman's Mail Order

WHAT’S BEHIND THE CURTAIN? A LOOK AT ZINGERMAN’S (UNTRADITIONAL) E-COMMERCE FULFILLMENT OPERATION

By Mo Frechette

Whether we were curious about it or not, during the last year we all became a lot more fami li ar w ith how e-commerce works. Especially the logistics side of it. I’ve never written much about that part of the business at Zingerman’s. It’s not because I don’t enjoy it. I do.This might be the right time for a change. So, small drum roll please, here’s a quick peek behind the curtain at our mail order operation. The first thing that’s probably important to say is the curtain is not very big. Our entire operation is in Ann Arbor, Michigan. All of it. We don’t have warehouses scattered across the country. We don’t outsource our shipping. We don’t have a remote call center. What we have are two taupe, squat, cinder block and aluminum buildings, separated by a driveway (oh how we wish we could delete that driveway and merge them!). There is a garden across the parking lot. The people who answer the phones and emails are here. (We call their office our “service center,” not a “call center.”) The purchasing team is here. The coders who build our website are here. On any given day our crew totals about 100 people. During December it’s more like 500. When I started shipping food it was just me in the basement of our Delicatessen, a few miles away. If you ordered from a small food company during the last year, chances are they packed your box like I did then. I rummaged up through the deli, took food off the shelf, cut cheese and wrapped salami, then packed it at a table in an unlit nook of the basement. When we moved to a proper warehouse there was the temptation to stop all of that. To throw away all that handwork and buy cheese that was pre-wrapped and other foods that were grab-and-ship easy. But we didn’t give in to the

temptation. We still do it all by hand. I tell you this because it is not common. Almost every business like ours, once they hit a certain size—which is not even that big—buys pre-cut, pre-wrapped food so they can save time and skip training people on the craft of caring for it. I get it. It’s a pain. Sometimes I want to skip it too. But the food tastes way better—promise. More to come on these topics another day. Meanwhile, here are some of our fulfillment crew and their favorite foods. Mo Frechette founded Zingerman’s Mail Order. His favorite snack food is popcorn. You can reach him to ask him about his favorite ways to season it—or anything else you’re wondering about—at moeats@zingermans.com.

COME WORK WITH US Every year we hire several hundred people for seasonal work. People come from all walks of life. From all over the country too. Our customers often make our best crew. If you’re curious and want to join us, please let us know. • • • •

$15 per hour starting wage Paid breaks Free meals (Also we make the meals, which are delicious) • Discounted shopping • Lots of respect, very little nonsense • zingermansjobs.com

BOSS LEVEL

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 production crew get to know our products hands-on every day. Here are a few of their favorites.

RICH'S FAVORITE

Zingerman’s Pick Captain Broadbent Breakfast Sausage SEAN'S FAVORITE

Zingerman’s Cheese Captain Montgomery’s English Clothbound Cheddar Sean, our Cheese Captain, describes the experience of splitting open a 30-pound wheel of Montgomery’s Cheddar: “Nothing quite compares to the experience of clothbound cheeses. As the layers of waxed cloth come off of Montgomery’s Cheddar, a wonderful aroma fills the air, sweet mycelium mixed with earthy tones only found deep in an old forest. Close your eyes and you’re there, something very special!” C-EFC by the pound $42

Often the first person to touch an order is Rich, one of our Pick Captains, who collects (or “picks”) the items we ship in each order. Rich has a clear favorite item to pick. “Every time I pick Broadbent Sausage, I’m reminded of my grandfather, Allison McGregor, and his annual hunting pilgrimage to Kentucky. He’d return with rabbits, bacon, and hams to sell to the folks in the neighborhood, but that smoky sausage in a sack was my favorite. Still is.” Made by Ronnie and Beth Drennan in Cadiz, Kentucky, Broadbent's breakfast sausage is made with fresh pork, sage and red pepper, stuffed into a cloth bag, smoked over green hickory, air dried for a week. M-BRB 1 lb $12 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

SHIPS 2 BUSINESS DAY WARM WEATHER CARE

Charcuterie and Cheese Gift Box

ROB'S

BELINDA'S

FAVORITE

Zingerman’s Gift Box Zingerman’s Floor Leader Jawdropper Gift Box & Basket Captain The Belinda, one of our Floor Leaders in our warehouse, is all about

Rob, our Gift Box and Basket Captain, assembles dozens of gifts every day. The Charcuterie and Cheese Gift Box is his favorite: "It's the Zingerman’s equivalent of Jimmy Eat World’s Bleed American—all killer, no filler. Stuffed top to bottom with great ingredients, it’s almost too much food to fit in the crate. No wasted space means there are only a few ways to arrange the items, but once you get it down, you’re looking at one of our most efficient and best-tasting gift boxes.” Each oval wooden crate comes efficiently, deliciously packed with Old Kiev Salami, Cornichon Pickles, Dutch Gouda and Zingerman’s Nor’easter Cabot Cheddar, Moroccan Olives, a loaf of Zingerman’s Sourdough Bread, Tempesta’s spicy ‘Nduja Cured Meat Spread, Zingerman’s Virginia Peanuts and Rustic Bakery Olive Oil and Sea Salt Flatbreads. G-CAC charcuterie & cheese gift box $175 FREE SHIPPING

the presentation. “I really like training people on how to make a gift box look great. When our customers open their gift, that’s our opportunity to represent Zingerman’s. When they think about ordering again, they’ll come back, because they’ll always remember ‘Wow, that was a great presentation!’ One of my favorites is our Jawdropper gift box, it’s so pretty! It comes out looking really nice.” We stuff our giant wooden crate with a walnut-studded Magic Brownie and a Pecan Blondie, an orange and almondscented brioche Bostock, a nosher sized Sour Cream Coffee Cake, a nosher Toasted Pecan Pie, Holy Cow Beef Sticks, a bag of whole bean Zingerman’s Coffee, Spicy Cashews, Sea Salt Caramels, Tunisian Couscous, Elderflower Swedish Fish Gummies, Passion Fruit and Citrus Curd, Rosemary Maple Almonds, Zingerman’s Spiced Pecans, Tuna-Stuffed Piquillo Peppers, and Zingerman’s Sea Salt Potato Chips. G-JAW gift box, serves 25 no problem $250 FREE SHIPPING

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IS THIS FISH SUSTAINABLE? CONSIDERATIONS FOR BUYING AND EATING FISH

By Val Neff-Rasmussen

Americans love our salmon and shrimp. But our appetite for them has enormous ecological and social implications worldwide. To feed our salmon and shrimp habits, seafood companies have increasingly turned to aquaculture: farms that raise fish in small pools or giant open nets. Holding vast numbers of fish in tight quarters has many of the same inherent problems as raising chickens or pigs in confinement on land, including rampant disease spread (often combatted with sub-therapeutic antibiotics fed to the fish), enormous amounts of waste, and poor conditions for workers. But perhaps the biggest problem is what they’re fed. Most fish are pescatarians. They eat other fish. On a farm they’re typically fed fishmeal—pellets made by grinding up small fish called “forage fish.” Forage fish are wild caught in giant nets called trawls, often off the coast of developing nations where regulations are more lax. This can decimate local fish stocks and make life terrible for the subsistence fishermen that rely on them. So if farmed fish cause so many problems, does that mean we’re better off eating wild-caught fish? Not necessarily. In the case of our beloved salmon, virtually all Atlantic salmon are farmed, so there isn’t a wild-caught option. Even when there are wild fish to catch, how they’re caught makes a big difference. Those trawlers don’t just go for forage fish. They’ve also nearly wiped out fish populations ranging from cod off of the coast of eastern Canada to tuna off the coast of Somalia and Tanzania. And even though trawlers may intend to fish just one species, they often scoop up lots of other fish, too—and sometimes other marine life, like turtles. This is called bycatch. There can be tons of it, and it’s usually thrown away. What’s a seafood eater to do? Here are a few recommendations.

1)ASK HOW FISH WERE

WILD CAUGHT CAUGHT

Seek out commercial fishermen catching with hooks, rather than nets like trawls. The bonito tuna that we get in tins from Ortiz is all line caught, one at a time. This allows the fishermen to be more selective with their catch.

2)EAT

THE

LITTLE

Dive deeper into the oceans of (un)sustainable fishing: Four Fish by Paul Greenberg Eat Like a Fish by Bren Smith Rancher, Farmer, Fisherman by Miriam Horn The Secret Life of Groceries by Benjamin Lorr Last Man Fishing (Documentary film, 2019)

3)TRY

THE

UNKNOWNS

Eating a wider variety of fishes can reduce the impact of bycatch by giving fishermen a market for everything they bring in. Try less familiar species, like hake, wreckfish, or scup. There are many, many more. Get to know your local fisherman or fishmonger to learn what’s coming in locally to you.

4)GO

FOR

BIVALVES

Oysters, scallops, clams, and mussels are ocean filterers. They get their nutrients from water currents with no added feed, even on farms.

5)JOIN

CSF

Community Supported Fisheries (CSFs) are the fish version of CSAs, the farm shares for produce. CSFs get fish directly from fishermen to fish eaters. There are CSFs in many cities across the US. Some even ship nationwide, or have landlocked pick up locations. Start your search for a local CSF at finder.localcatch.org Want to delve deeper into the world of (un)sustainable fish? We’re currently exploring each of these topics and more in greater detail on our blog, The Feed. Read more at thefeed.zingermans.com.

FISH

By choosing smaller fishes, like anchovies, sardines, or mackerel, we can encourage fishermen to harvest fish directly for people to eat, rather than grinding them up into fishmeal for farmed fish.

MORE TO LEARN

Val Neff-Rasmussen is a writer and food finder at Zingerman’s Mail Order. Her favorite breakfast is buttered toast. You can reach her to share your favorite toast ideas—or for any other reason—at vneff-rasmussen@zingermans.com.

ORTIZ

TUNAS

Bonito Loin P-ORT

112 g tin $9 4 or more $7 each

Bonito Ventresca (Belly) P-TUN

110 g tin $24 4 or more $20 each

Yellowfin Loin P-YLL

line caught

Ortiz Tunas from Biscay 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.

220 g jar $20 2 or more $18 each

Yellowfin Ventresca (Belly) P-YVT

110 g tin $16 2 or more $14 each

EACH SHIPS FOR FLAT RATE

Go FOr Bialves

Smoked Mussels

The fourth-generation fishing family of Antonio Pérez Lafuente has been farming mussels off the coast of Galicia, Spain for around half a century. Using wooden floating frames, they hang long ropes with mussels attached down into the sea. The mussels grow on their own, filtering and cleaning the seawater around them. Once they are harvested and brought to shore, they’re steamed, smoked, removed from the shell and tinned in olive oil to preserve the texture and flavor. Crack open the tin and serve with crusty bread and some nuts, or toss with pasta for a true taste of the sea. Sustainable and delicious. P-PSM 4.2 oz tin $10 SHIPS FOR FLAT RATE

Eat THE LitTlE Fish Portuguese Sardines

Smaller fishes are most often harvested wild as feed for bigger farmed fishes. It’s our loss, because they’re delicious—and eating them ourselves is more sustainable to boot. To many, sardines may feel like a poor man’s choice, eaten only when you couldn’t afford anything else, but 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. I like to serve them simply, laid on a slice of toasted farm bread and dressed with great olive oil. Add a pinch of salt, a twist of black pepper, a squeeze of lemon and eat ‘em up. P-SAR 125 g tin classic $7 P-SAR-12 case of 12 $70 SHIPS FOR FLAT RATE

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WHY ARE SO MANY DISHES CALLED CURRY?

HIGH SCORE

By Val Neff-Rasmussen

The origin of the word “curry” is like the story of “kangaroo”—it’s based on a British misunderstanding. Historians suggest that a few centuries ago the Tamil word kari referred to a spiced sauce or to black pepper. British colonizers took that term, anglicized it to “curry,” and used it to describe a wide range of dishes eaten across the Indian subcontinent. It’s worth noting that even today Indians don’t use the word “curry” much, unless they’re speaking to an English speaker. Instead, they use the names of specific dishes, like korma, rogan josh, or vindaloo. Today, in English, we use the word curry to refer to spiced stews of meat, fish, or vegetables, generally eaten with rice or bread. Homegrown curry recipes are common all around the globe: from India to the Caribbean, from South Africa to Japan, from Thailand to the UK. The story of how curries became so ubiquitous is the story of 2,500 years of human movement around the globe. Around the 4th century BCE, merchants and missionaries from India traveled across southeast Asia, bringing tamarind, garlic, shallots, ginger, turmeric, and black pepper along with Hinduism and Buddhism. In the 8th century CE, Arab merchants and missionaries traveled throughout India and southeast Asia, bringing dishes including kebabs, biryanis, and kormas, along with Islam. Starting around the turn of the 16th century, European merchants, missionaries, and colonizers began establishing forts and trading posts in India and across southeast Asia. In addition to Christianity, they brought new foods from the Americas, including potatoes, tomatoes, and most significantly, chili peppers. Over the centuries, all these ingredients and techniques contributed to the development of new dishes across southeast Asia—the same dishes the Brits would later group together under the moniker “curry.” After the British empire outlawed slavery in 1833, former slaves left their plantations. To address the labor shortage, Brits recruited Indian indentured servants. After five to ten years of hard labor for minimal wages, the Indians were given “free” land in their new countries. Under this system,

1.5 million Indians emigrated to other parts of the British empire, settling everywhere from Fiji to South Africa to Trinidad and Tobago. Over time, new curries developed as the Indian immigrant communities began cooking with new local ingredients. Of course, curries came to Britain, too. In 1784 the first commercially available curry powder was manufactured and sold by Sorlie’s Perfumery Warehouse, just down the block from Piccadilly Circus in London. By the mid-19th century, curries were regular features in British cookbooks, and frequently served in cafes and clubs. They still are. Curry powder made its own conquests around the world, showing up today in everything from curried chicken salad in the US, to currywurst sausages in Germany, to curried scallop pie in Tasmania, to curried herring in Scandinavia. But perhaps the unlikeliest and yet most fervent love for curry powder comes from Japan. In 1868, when Japan opened their ports to foreigners, British sailors brought foods incuding ice cream, beef hash, and curry powder. Today, curries are a Japanese schoolkid favorite.

SPICE UP YOUR OWN CURRIES

Epices de Cru Spice Set and Book Ethné and Philippe de Vienne’s Montreal-based spice business Epices de Cru has what I think are hands-down the best spices around. This kit has 26 spice combos from around the globe, including a couple of curry blends. There’s enough to keep a curious cook busy for months. It comes with a full book featuring sixty of their welltested recipes. Makes a stunning gift. P-EDC 26 spices, plus book $95 SHIPS FOR FLAT RATE

3 5

A KIND OF CURRY COLLECTION

East African ExcelLence

Terrific Thai

Zanzibar Curry Sauce

Panang Curry Sauce

This complex curry simmer sauce is made from a blend of spices popular in Tanzania’s spice islands, including cloves, paprika, chiles, and star anise mixed with coconut milk, ginger, garlic, spinach, and peanuts. Simmer chicken, beef, or veggies in it and serve over rice or polenta. P-ZBR 12 oz jar $17

Thai curries start with a paste of dried shrimp, chili, garlic, ginger, and sugar. From there, the type of curry depends on what else is blended in. This panang curry includes lemongrass, galangal, shallot, fish sauce, Thai basil, and Makrut lime leaf. It’s spicy, sure, but also cozy and satisfying. Simmer with tofu, meats, or veggies, and serve over rice. P-PNC 13.1 oz jar $16

SHIPS FOR FLAT RATE

popular Punjabi

Saag Spinach Curry Sauce Rupen Rao’s saag—the word for spinach throughout much of the Indian subcontinent—is seasoned with onion, jalapeno, lime juice, ginger, garlic, and spices. The deep green sauce is ideal for simmering potatoes, meat, or the classic, paneer. P-SAA 10 oz jar $19 SHIPS FOR FLAT RATE

SHIPS FOR FLAT RATE

westErn indian 5 WINNER Goan Curry Sauce

nOtaBle north InDIan

Savory Tomato Curry Sauce

The classic sauce for chana masala, rich with caramelized onion, garlic, and ginger. Simmer with chickpeas, chicken, lamb, or vegetables, and serve over rice. P-TCS 12 oz jar $10 SHIPS FOR FLAT RATE

CambOdian Core FlavOr

Lemongrass Paste

Made with lemongrass, kaffir lime, galangal, tomatoes, onions, coconut milk, ginger, and garlic. The slew of spices in the recipe bring some complex zip and zing to your dishes without overpowering it with heat. Great with shrimp. P-GOA 10 oz jar $14

Lemongrass paste is the base ingredient for all types of Cambodian curries, marinades, sauces, and soups. This version is made from lemongrass, garlic, onion, jalepeños, olive oil, sugar and more. It’s concentrated, spicy, bright, and bursting with umami. To make a curry, blend the paste with coconut cream and use it to simmer chicken, beef, or veggies. P-LGR 3.5 oz jar $14

SHIPS FOR FLAT RATE

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SWEET AS FRUIT

By Val Neff-Rasmussen

Take a look at enough centuries-old Christmas baked goods like lebkuchen and panettone, and you'll see they make a big deal about including sugar or honey. Today, we think nothing of whipping up a batch of chocolate chip cookies on a Tuesday night or stirring a spoonful of honey into our morning tea. Sugar is everywhere. But this abundance of sugars is a relatively new phenomenon. As recently as the start of the 20th century, sweeteners were hard to come by. Given the expense of trade and travel, nearly all sweeteners were made locally. And more often than not, they were made from fruit. This fruit-as-sweetener phenomenon pops up again and again all over the world. For millennia in the Middle East, dates and pomegranates have been cooked down to make sugary-sweet date syrup and bright, juicy pomegranate molasses. Roman cookbooks dating from the turn of the 5th century CE include recipes for quinces stewed in honey, similar to modern day membrillo popular throughout Spain and Portugal. In southwest France around the town of Agen, they’ve been drying plums for centuries to make toothsome, craveable prunes (I know that sounds like an oxymoron, but I promise, they’re fantastic). Around Modena, Italy, most grape juice gets cooked down for balsamic ( find the old-school, traditional version at zingermans.com), but some becomes saba, a syrupy grape sweetener. Each autumn in colonial New England, apples would be pressed into cider. To preserve the cider before it fermented into alcohol, it was boiled down into puckeringly tart-sweet syrups and jellies.

walnut dip from the Levant, and to fesenjan, an Iranian walnut and chicken stew. Iraqi and Kuwaiti children grow up eating dibis wa rashi—date syrup drizzled over tahini, eaten with flatbread like a Middle Eastern PB&J. Quince spreads are the classic pairing for salty Manchego cheeses in tapas bars across Spain, and cider jelly makes a great accompaniement for tangy cheddars. Don’t let the traditional uses limit you. Fruit-based sweeteners can be used in just about any cooking project. Stir syrups into iced tea or cocktails. Mix a dribble into a vinaigrette or a marinade, or use as a glaze for roasted meats or vegetables. Blend them into a batter for muffins or quick breads. Or keep it simple, and use them on pancakes, oatmeal, or toast.

Over the past century, as transportation has improved and global supply chains have become more efficient, sugar and honey have become cheaper and ubiquitous. We’ve moved away from local, fruit-based sweeteners. It makes sense. White sugar gives a simple, neutral sweetness that blends easily into whatever other flavors we cook with. Fruitbased sweeteners taste like, well, fruits. If what you want is a plain pound cake, then white sugar is your best bet. But don’t write off the fruits. Sugar can’t provide the deep, caramelized richness of date syrup, or the bright-yet-smoky quality of cider jelly. Fruit-based sweeteners have all sorts of uses in traditional cooking. In southwest France, most every pâtisserie offers pastries stuffed with Agen plum cream (see, I told you they’re delicious!). Pomegranate molasses gives a sweet kick to dishes like muhammara, a roasted red pepper and

WINNER!!!

FRUIT-BASED SWEETENERS secret flavor BOmb

Pomegranate Molasses

Pomegranate molasses is a syrup-like reduction of pomegranate juice that has a unique, tart-sweet flavor and is colored a gorgeous, deep reddish purple. Some versions add water or sugar, but those can often dull the tangy flavor of the fruit. This one is 100% pomegranate. It’s as thick as maple syrup with sweet and sour flavors that combine the best of balsamic vinegar with lush fruit. Great as an ingredient in an array of Middle Eastern dishes, it’s the sort of addition to sauces and stews that adds enormous depth of flavor but no one can ever identify. P-POM 12.34 oz bottle $9 SHIPS FOR FLAT RATE

original sweetener Just Date Syrup

iberian spread from michigan

Quince Conserve

Quince is the main ingredient in Spain’s famous membrillo. This version, made with quinces and a touch of Riesling—both from Northern Michigan—has a lightly acidic yet earthy flavor with a velvet smooth, spreadable texture. It’s equally great alongside salty cheeses or atop toast. P-QCS 8 oz jar $18 SHIPS FOR FLAT RATE

YaNkEe Sugar

Wood’s Apple Cider Jelly Cider jelly is one of the oldest traditional American products. Ours comes from Willis and Tina Wood, whose family has been pressing and boiling cider for over a century. They use only whole, hand-picked apples to make their cider, a blend of Russets, Baldwins, Spies and McIntoshes along with some wild apples that grow on their land. Cooked down with no sugar or other ingredients added, the cider forms a thick, sweet-tart, intense jelly. Use the cider jelly in the same way you’d use any other jelly or as an accompaniment to cheese or roast meats. P-CID 8 oz jar $8 SHIPS FOR FLAT RATE

Going back to at least 4000 BC, dates were the go-to fruit for adding depth of flavor and sweetness to every dish across the Middle East. This version is made with nothing but organic medjool dates from California, slowly roasted to extract the syrup. It has a concentrated fruitiness that accompanies the complex sweetness it imparts. Use it as finishing drizzle to your oatmeal, or over fresh goat cheese. Roasted meats like pork tenderloin come to life with a dose of this sweet elixir. P-JDS 8.8 oz bottle $14 SHIPS FOR FLAT RATE

don’t Say Prune Vanilla Plum Cream

At the storybook castle Château de Born in southwestern France, they grow fabulous plums. After harvest, they dry them just enough to preserve them, then whip them into a luscious cream with a bit of vanilla bean. The flavor is bright and clean and fruity, and the texture is silky and rich. Spread it on toast or croissants or crêpes, dollop a spoonful on ice cream or into your yogurt. P-VPC 220 g jar $16 SHIPS FOR FLAT RATE

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ANN ARBOR TORTILLA CHIPS WHEN LIFE HANDS YOU LEFTOVER HOMEMADE TORTILLAS, MAKE CHIPS

By Brad Hedeman

You can’t make great cheese without great milk, great salami without great pork, or great tortilla chips without first making great tortillas. The funny thing is, Lupe Quetglas didn’t set out to make great tortilla chips when she opened Ann Arbor Tortilla Factory with her family in 2007. She just wanted to make great tortillas. Lupe has spent the majority of her life in Michigan, but her early years were spent in El Salvador. During the civil war of the 1980s she immigrated to the US on a student visa. She came to study, fell in love, started a family and put down her roots in southeastern Michigan. But the flavors of her homeland never left her mind. “My mom started the company because she couldn’t find the foods she wanted in the stores where we lived,” her son Francisco explains. Now in his late twenties, he runs the factory and manages the nine-member crew. “She didn’t like the tortillas around here so she decided to make her own. She figured there were other people like her that would want them, too.” Francisco searches for the right words. “But that didn’t really turn out to be the case.”

hydroxide for 12-15 hours. This steeping, called nixtamalization, is part of the centuries-old way of processing corn across central America. It makes the corn easier to grind and releases nutrients locked inside the kernels. After grinding, they mix the corn flour with water to make the dough that goes into the special Mexican-made tortilla machines. The tortillas are then baked in an oven, cooled, cut into triangles, fried in sunflower oil, salted, bagged, and sent to happy snackers across Michigan, Indiana and Ohio—and via Zingerman’s, to chip lovers nationwide. Francisco sees more chips in the future, too. “We have some other ideas, for sure,” he says. “New products and different grains maybe. But we’ll always be tortilla makers at heart.” Brad Hedeman is a writer and food finder at Zingerman’s Mail Order. His favorite food is french fries topped with other foods. Reach him to bond over your favorite fry toppers—or about anything else—at bhedeman@zingermans.com.

They decided to make Mexican-style tortillas, which were slightly larger than the ones Lupe grew up eating in El Salvador. They traveled around Mexico, visiting tortilla factories to see how they were made and what equipment they used. “It’s crazy because a lot of those factories are still using the same machines they installed back in the ‘50s,” Francisco says. “So my mom bought the same ones. They make great tortillas.” Unfortunately, sales of the rustic, thick, tasty (and perishable) tortillas didn’t take off as planned. “The people around here that came from Central America weren’t used to handmade tortillas like we were making, so they weren’t that interested.” Something had to change or they weren’t going to survive much longer. “The chips were an experiment, really. Now tortilla chips are 98% of our business, so I’d say the experiment worked.” Making a great tortilla chip starts with great tortillas, made from scratch. They use corn grown by local farmers here in Michigan. They steep it in water mixed with calcium

Ann Arbor Tortilla Chips

Made in small batches by the Ann Arbor Tortilla Company. The only place I’ve had chips this good (not better) is Mexico. These are the real deal. Each one crunches crisply and tastes of corn. Sturdy, perfect for salsas (like a freshly made pico de gallo from produce at your local farmers market) or straight from the bag. P-AAT-12 case of twelve 12 oz bags $48 SHIPS FOR FLAT RATE

CORN 5 WAYS DIY tortilLas and more Masa Harina Corn Flour

This is chef-grade corn flour ready to turn your kitchen into the hippest tortilla making space in the neighborhood. The folks at Masienda traveled to Oaxaca, Mexico on a quest for the best corn flour for tortillas they could find. The were blown away by the farmers and heirloom corn they encountered and found a way to bring the flour and flavor back to the states. Each batch of flour is ground from dried, heirloom corn without cooking off any flavors with heat and friction. Simply add water to this flour to make the dough you’ll turn into delicious, authentic, Oaxacan-style tortillas. P-HAR 2.2 lb bag (makes about 80 tortillas) $11 SHIPS FOR FLAT RATE

100 TIMES More Grit 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

popcOrn for the particULAR

GLOVe Box Snack Extraordinaire

White Cat Popcorn

Effie’s Crispy Corn Biscuits

My love of popcorn started when I was young. My mom and I at the TV, she’d say, “You know what I could go for?” and I knew exactly what she meant. Popcorn. I cooked it on the stove with the one pan that made it best and topped it with melted butter and salt. Since then I’ve tried all kinds of flavor variations, seeking popcorn nirvana. I continue to experiment with ingredients—except for one. I have found my popcorn. White Cat makes the tastiest, fluffiest, straight up greatest popcorn I’ve ever had. P-WCP 27 oz jar kernels $8

Drawing inspiration from traditional American recipes, like cornmeal flatbreads and johnnycakes, these corn biscuits are light and crunchy with deep cornbread flavor that’s balanced between sweet and salty. They’re an ideal candidate to serve alongside cheese, maybe with some fresh fruit like apples or grapes. Or do like I do and keep a few in the glove box of your car for on-the-go snacking emergencies. P-CKS 7.2 oz box $9

SHIPS FOR FLAT RATE

heirloOm porridge

Molino Marino’s Heirloom Polenta This polenta made by Mulino Marino, a family-run mill in the Piedmont region of northern Italy, tastes purely, exactly like what it is: corn. The polenta is made from otto file heirloom corn. It’s a gorgeous golden orange, organically grown and absolutely the best I’ve ever tried. It’s so sweet I thought they’d put sugar in it. The fine ground is delicate and soft on the tongue. Coarse ground has a rustic, mouth-filling feel. P-POL 1 kilo bag, fine $15 P-POL-COA 1 kilo bag, coarse $15 SHIPS FOR FLAT RATE

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GELATO Thick, creamy, elegant, luscious. Eating gelato is an event, a special occasion that borders on a religious experience for ice cream connoisseurs. At Zingerman’s Creamery, our gelato makers traveled to Italy to learn to make gelato from the masters. Then we made it our own with all-American flavors. We start with fresh milk from Calder Dairy—one of the last farmstead dairies in Michigan—and mix it with organic Demerara sugar and an array of other good ingredients to churn out this Italian-style ice cream with direct, intense flavors. Assemble a collection of five pints of your favorite flavors. G-5GL 5 pints of gelato $125 FREE SHIPPING

GELATO KITS 5 Flavors You Choose G-5GL 5 pints of gelati $125

Vanilla

Salted Caramel Chocolate Chunk

Dark Chocolate Mint Chocolate Chip Cold Brew Coffee Michigan Maple Syrup Pecan

FREE

Gianduja Chocolate & Hazelnut Michigan Raspberry Sorbet Lemon Sorbet

SHIPPING

“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.” TOM, SCOTTSBORO, AL

Cinn-ful Cinnamon Rolls

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 $55 A-CIN ten roll tin in cartoon gift box $50 FREE SHIPPING

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. Call 866.260.6169 or email bizgifts@zingermans.com to get started.

Virtual events, Real food PRIVATE, CUSTOM VIRTUAL EVENTS FOR YOUR TEAM OR CLIENT MEETINGS Make work +74% more exciting Thank your crew, break up the next four-hour conference call about EBIDTA, or—dare we say it?—perhaps even have a bit of fun with your cohort.

How it works 1. Our Virtual Event Concierge will work with you to pick your time and date, the foods you’d like (think cheese tastings, reuben sandwich making classes, or whatever else you can dream up), and help coordinate all of the logistics. 2. Your team members will get their shipments a couple of days before the event and, soon after, links to the Zoom invite and any pre-event instructions. 3. Our host and chat moderator will guide you through the virtual event where you will taste, learn about, and maybe even cook great food. You can invite us in just for 15 minutes or up to an hour. 4. From our experience, it usually takes at least two weeks from the point of “Let’s do this!” to having the event. 5. We usually keep each hour-long event to 50 people at most. If you have more than that we’re happy to host multiple sessions. Prices start at $165/person, minimum 10 people per session FREE SHIPPING

Desk Hoarder Gift Box

Hearing “thanks!” is nice. Eating “thanks!” is even better. Show your colleagues how much you appreciate them for that time they got all hands on deck to grab that low-hanging fruit, or for consistently circling back to thinking outside the box, or for their laser beam focus on herding all those cats with synergy. Our fun, colorful gift box comes stuffed with a walnut-studded Magic Brownie and a no-nut Black Magic Brownie, plus three Mini Cookies: Oatmeal Raisin, Ginger Jump Up Molasses, and Sky’s the Lemon. G-APP gift box $30

The folks on the Zoom call will never know. Our fun, colorful gift box comes stuffed with six walnut-studded Magic and six no-nut Black Magic Brownie Bites, a box of four mini Scones, a mini Sour Cream Coffee Cake, four assorted personal-sized bags of Zingerman’s Potato Chips, Sea Salt Caramels, Chimes Ginger Chews, three assorted mini Zingerman’s cookies, all-natural Fruit Gummies, and a bag of Spicy Cashews with Lime Leaves. G-DHR gift box $115

FREE SHIPPING

Appreciation Gift Box

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Delicious tidbits from foOd mAkeRs around lakes Michigan, Superior, Huron and Erie

great lakes, great food

Find more great foods from around the Great Lakes at zingermans.com

Madison, Wisconsin Cheddar Oyster Crackers

bemidji, Minnesota Fire Parched Wild Rice A traditional American food that will knock your family’s socks off, try this. Hand harvested and parched over wood fires, the way it has been for centuries, it makes your standard wild rice taste like cardboard rocks. P-CAS 1 lb bag, serves 8-10 as a side $28

Potter’s, the organic cracker maker of Madison, Wisconsin, has redefined the lowly but loved oyster cracker. Tawny from baking in small batches, these little rounded rectangles are made with Wisconsin cheddar cheese and a touch of spice. They’d be great in soups or salads, but they’re equally excellent eaten by the fistful, straight from the box. P-OYC 8 oz $11 SHIPS FOR FLAT RATE

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Great Lakes Artisan Gift Box Peanut Butter from Koeze in Grand Rapids, Michigan, American Spoon Preserves from Petoskey, Michigan, freshly roasted whole bean 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 great lakes gift box $125 FREE SHIPPING

Mundelein, Illinois Holy Cow Beef Sticks Made from premium cuts of Angus beef and mixed with black pepper and garlic, then smoked over oak to impart a hint of smoky sweetness to go with the rich beef flavor. Cured in small stick format for maximum snackability. M-HCW 4 oz, 3 sticks $11 SHIPS FOR FLAT RATE

Petoskey, Michigan Early Glow Strawberry Preserves Early Glow strawberries are smaller than your typical strawberry and a bit fickle about ripening, but they have the ultimate in strawberry flavor. There is no better strawberry jam I have ever tasted. The aroma is amazing. The flavor lingers long. Made with 60% fruit, no pectin, sweetened with cane sugar. P-STR 9.5 oz jar $13 SHIPS FOR FLAT RATE

aNn ARBOr, MIChiGaN

Manchester Cheese

From Zingerman’s Creamery, the Manchester is a French-style cheese, similar to a Camembert or brie. Luscious and rich, with a creamy paste surrounded by a pillowy rind, it’s ideal served at room temperature with nuts or fruit or mustard, smeared into a ham sandwich with caramelized onions, or dusted with light muscovado sugar then baked into puff pastry. C-MNC ½ lb round $19 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

LaGrange, Indiana

Cuyahoga Falls, Ohio

Gunthorp’s Hickory Smoked Duroc Bacon Fourth-generation farmer Greg Gunthorp not only cures his own bacon—he also raises the heritage-breed Duroc pigs himself on pasture on his farm. Durocs are famous for their flavor—it’s so rich it almost seems a little beefy. Greg dry cures the Duroc 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 $18

Hazelnut Almond Butter

The team at NOSH Butters blends almonds, hazelnuts, and cacao nibs for some extra crunch, plus cinnamon and cane sugar for the subtlest bit of sweetness in this excellent nut butter. You can spread it on toast, dab atop pound cake, mix into oatmeal, blend into smoothies, slather it in sandwiches, and...well you get the idea. P-HAB 12 oz jar $22 SHIPS FOR FLAT RATE

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made by Zingerman’s two takes on brittle Zingerman’s Peanut Brittle 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 P-BRT-S 4.4 oz P-BRT 12 oz

Chocolate Covered $8 $25

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P-CBR-S 4 oz P-CBR 12 oz

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BolD gOLd

Ann Arbor Gold Honey Mustard

Ann Arbor GoldΩ™ is a golden sunset colored mustard, featuring eye-watering, sinus-clearing intensity that’s barely mellowed by a significant dose of Michigan honey. It’s cooked with eggs which cuts the heat a bit more and makes it extra creamy, thick enough to set out for a dip. The recipe was developed by Rodger Bowser, head chef of Zingerman’s Delicatessen. It’s prepared in small batches just for our Deli, where it’s slathered on sandwiches and sold by the jar. This kind of mustard has a particular kind of fan. You know who you are. Everyone else, prepare yourselves. P-AGM 8 oz jar $9 SHIPS FOR FLAT RATE

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 walnut-studded Magic Brownie, a Ginger Jump Up Molasses Cookie, a mini Sour Cream Coffee Cake and hearth baked bread from Zingerman’s Bakehouse, a bag of whole bean High Flyer Coffee and a bottle of Cold Brew Coffee from Zingerman’s Coffee Company, a box of Peanut Brittle and a Caramel Crisp puffed rice treat from Zingerman’s Candy Manufactory, a bag of Zingerman’s Sea Salt Potato Chips, a bottle of Red Rage Barbecue Sauce, and a bag of Spiced Pecans. G-ART zingerman’s artisan gift box $110 FREE SHIPPING

crowd pleAsEr

Roadhouse Joe Coffee

A mix of Papua New Guinea, Costa Rican, Indian and Brazilian Peaberry beans make this crowd-pleasing blend that we’ve served every day alongside breakfast (and brunch, and lunch, and dinner) at Zingerman's Roadhouse restaurant for over a decade. Nutty and balanced. Whole bean. P-COF-ROA 12 oz bag, whole bean $22 2 or more bags, $20 each

$10 $30

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sANdwich StaR State Street Wheat Bread After more than 25 years of artisan baking, Zingerman’s proudly presents: a sliced sandwich bread! Okay, maybe that doesn’t sound exciting, but it’s a big deal. We worked with a collective of bakers to create a pure and simple whole grain sandwich loaf with familiar flavor, familiar texture, familiar shape, but healthier than mass-produced, grocery-store bread thanks to our ingredient choices and baking techniques. We mix freshly milled organic flours with a bit of honey and a touch of olive oil, then leaven the dough naturally. What you get is a flavorful sandwich loaf, with the added bonus of a tender and moist crumb, and a relatively long shelf-life. The family will love it. B-SSW 1¾ lb handmade loaf, sliced $9

Rugelach

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FREE SHIPPING

cOokIe rOyalTY

Rugelach are the royalty of Jewish baked goods: tender, flaky, cream cheese pastry, dressed in cinnamon sugar. You take a couple bites, a shower of sugar and cinnamon coats your fingers and you’re done...until you reach for another. We offer three gift boxes. The most popular is half classic toasted walnut with currants, and half apricot. For chocoholics, there’s half chocolate, half raspberry. P-RUG 8 classic & 8 apricot $45 P-RCR 8 chocolate & 8 raspberry $45

chomp by the handful

Zingerman’s Spiced Pecans

LitTLe chEeSE, big Flavor

Zingerman’s Mini Brie

Pecans toasted with butter, lots of freshly ground Tellicherry black pepper, Jamaican allspice, ground ginger, cloves and more. The nuts cluster together in little caramelly-spicy handfuls, making it way too easy to eat too many. I recommend two: a bag for eating and a gift tin for those times when a quick present comes in handy. P-PCN 12 oz gift tin $25 P-S-PCN 5 oz bag $14

Unlike the large wheels of Brie which caught on in Paris to feed lots of people by the wedge, each four-ounce round of this oozy, woozy, mini Brie cheese fits in your palm. The flavor is buttery, mushroomy, almost meaty. Great with a good crusty loaf of Farm bread and a crisp apple. C-MBR 4 oz round $14

SHIPS FOR FLAT RATE

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a bakeR’S basket

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, a Zingerman’s walnut-studded Magic Brownie and a no-nut Black Magic Brownie, a Currant Scone and a Lemon Scone, a Pecan Blondie, an Oatmeal Raisin Cookie, a Sky’s the Lemon Cookie, a Ginger Jump-Up Molasses Cookie, Honey and Preserves. G-GRA-1 deluxe $100

ULTIMATE Double of all the pastries plus a loaf each of Cinnamon Raisin and Chocolate Sourdough breads. G-GRA-2 ultimate $175 FREE SHIPPING

FREE SHIPPING

Sunday Brunch Bakery Basket Keep the lazy weekend morning vibes going until mid-afternoon with pastries to please the whole gang. We stuff the gift basket with a loaf each of Sourdough Bread and Pecan Praline Banana Bread, a Pecan Blondie and a walnut-studded Magic Brownie, an almond and orange scented brioche Bostock, a Sky’s the Lemon Cookie, a Ginger Jump Up Molasses Cookie and an Oatmeal Raisin Cookie, a raspberry-filled Patti Pocket hand pie, and a box of four mini scones. G-SSV gift basket, serves 6-8 $125 FREE SHIPPING

bakery collections Pastry Sampler Baked Goods Bonanza Pastry Dreambox Our cartooned gift box includes a no-nut Black Magic Brownie, a Ginger Jump Up Molasses Cookie, a mini Sour Cream Coffee Cake, a raspberry-filled Patti Pocket hand pie, a Currant Scone, plus a pouch of crispy, all butter Palmiers. G-ZBS serves 6–8 $65

Big, beautiful cartooned gift box with no-nut Black Magic Brownie, a Pecan Blondie, Oatmeal Raisin and Ginger Jump Up Molasses Cookies, a Ginger Scone, a Currant Scone, a raspberry-filled Patti Pocket hand pie, a pouch of crispy, all butter Palmiers and our nosher-sized Hot Cocoa Coffee Cake. G-BNZ serves 10–12 $100

FREE SHIPPING

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, a Currant Scone, a pecan and raisin Country Scone, a walnut-studded Magic Brownie, a no-nut Black Magic Brownie and a Pecan Blondie, a Ginger Jump Up Molasses Cookie, an Oatmeal Raisin Cookie, a raspberry-filled Patti Pocket hand pie, a loaf of Classic Banana Bread, a mini Pecan Pie, and a bag of crispy, all butter Palmiers. G-DRE serves 14–16 $150 FREE SHIPPING

CUStom Pastry Boxes Fill your own cartoon gift box or wooden crate with an assortment of Zingerman’s Bakehouse pastries. Choose your mix, pick your packaging, then give us a ring or hop on our site at zingermans.com where you can customize your box online. Your personal selection is hand packed to order.

Brownies

Scones

Treats

Magic Brownie

Oatmeal Raisin

Currant

Bostock

Classic with toasted chunks of walnut.

Maple syrup, organic oats and Red Flame raisins.

With dried currants.

Black Magic Brownie

Ginger Jump-Up

With candied lemon zest.

A thick square of orangescented brioche, topped with almond frangipane.

Classic minus the nuts.

Muscovado brown sugar and crystallized ginger.

Ginger

Raspberry Patti Pocket

Sky’s the Lemon

Country

Pecan Blondie No chocolate with pecan praline, topped with sea salt.

With fresh lemon juice, lemon zest, and candied lemon.

Townie Brownie

Lemon

Spicy, crystallized ginger. Rolled oats, pecans, Red Flame raisins and cinnamon.

Date & Orange

Gluten free* with amaranth and quinoa, not wheat.

Dates, orange oil, and whole grain flour milled in-house.

Buttery, flaky hand pie filled with tangy raspberry preserves.

Caramel Crisp Crispy puffed rice in muscovado brown sugar caramel.

* Not made in a gluten free facility.

IN A CARTOON BOX G-4PP G-6PP G-10P G-15P G-20P

4 pastries $40 6 pastries $49 10 pastries $70 15 pastries $95 20 pastries $120

IN A wooden crate G-8CR G-15C G-20C G-30C

8 pastries $65 15 pastries $110 20 pastries $135 30 pastries $190

FREE SHIPPING

classic, revisited 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. 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 babka bursts with chocolatey sweetness. Wrapped in tissue and gift boxed. G-BAB chocolate raisin babka $45 FREE SHIPPING

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Coffee Cakes Our coffeecakes have such a magnetic attraction I sometimes think I could write about them in invisible ink and they’d still be our top sellers. They’re the classic Zingerman’s gift, guaranteed to please any palate. Pick your flavor, pick your size, pick your packaging and we’ll ship them free anywhere in the lower 48.

SOUR CREAM COFFEE CAKE

This is a Zingerman’s classic and perennially our most popular gift: rich, moist Sour Cream Coffee Cake made with organic flour, loaded with Indonesian cinnamon and toasted walnuts, baked in a traditional bundt pan. It’s very impressive and extremely delicious. And it lasts. In theory, a week or two after delivery, wrapped, it’ll still be soft and scrumptious, melting in the mouths of a hungry crew. Personally, I’ve never seen one withstand the onslaught of the hungry for more than an hour. A-SCC-L large serves 10-12 in cartoon box $60 G-SCC-L large in wooden cheese crate $70 A-SCC-S small serves 5-7 in cartoon box $45 G-SCC-S small in wooden cheese crate $49 FREE SHIPPING

TRIPLE CAKE CRATE

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

HOT COCOA

Not overly sweet thanks to complex cocoa, plus chunks of Belgian chocolate and a smidge of espresso for good measure. Rich and chocolatey, yet light enough to eat any time of day. A-COA-L large in box $60 G-COA-L large in crate $70 A-COA-S small in box $45 G-COA-S small in crate $49

LEMON POPPY SEED

Real lemon oil and a veritable passel of Dutch poppy seeds, plus loads of real butter and Madagascar vanilla. A-LMC-L large in box $60 G-LMC-L large in crate $70 A-LMC-S small in box $45 G-LMC-S small in crate $49

NEW DELI

SUMMER FLING

Our new classic. Butter crumble topping with pistachio, clove, cardamom, coconut and more. A-NDC-S small in box $45 G-NDC-S small in crate $49

Loaded with slow-toasted coconut and lime. Light on the tongue, fresh, zesty and even a bit tart. A-SFC-S small in box $49 G-SFC-S small in crate $55

FREE SHIPPING

more coffeecakes at zingermans.com

FREE SHIPPING

Pick YouR packaging CARTOoN BOX

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

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

select your size SmaLl

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

Large

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

Craquelin

cinnamon raisIn

Pecan Raisin

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 loaf $30

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 loaf $12

This bread has been like a chain reaction—someone serves it for brunch, and the next week their guests are calling us and buying it for themselves. Calling it dense is an understatement: a half pound of big, juicy Red Flame raisins and toasted pecans are baked into every loaf. The New York Times says our Pecan Raisin Bread "redefines the category." B-PEC 1¼ lb loaf $18

SHIPS 2 BUSINESS DAY

ChocOlate chErRy

chocolate sourdough

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 1¼ lb loaf $18

It’s simple: our sourdough bread stuffed with chunks of dark Belgian chocolate. Like most of the school children I know, I like to rip off a hunk and eat it as soon as I open the bag, but it's best when you pop it in the oven for about fifteen to twenty minutes. Your entire kitchen is likely to be filled with sensuous smells—warm chocolate, good bread. This is one loaf that's very hard to keep around the house. B-XSB 1 lb loaf $12

SHIPS 2 BUSINESS DAY

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ZINGERMAN’S BAKE

classic loaves PaesanO Our most popular bread. Spreading out like the cap of a wild mushroom, its thin, snow white crust surrounds a soft, savory crumb filled with lots of holes (we work hard to put the holes in). This is the traditional bread of Puglia—the heel of Italy’s boot—and the best one to eat alongside a pasta dinner. Recommended for ripping and dipping in olive oil. B-PAE 1½ lb loaf $9.50 SHIPS 2 BUSINESS DAY

Farm Bread Imagine sitting around a French farmhouse table waiting for dinner. This would be the bread the family would serve. Like French pain au levain, it's a white-wheat mix made with a sour starter. Its crust is crisp, its flavor subtle and never tiring. The three pound round is my favorite. Cut into quarters and freeze what you don’t eat. B-FRM-RND 3 lb round $18 B-FRM-LOF 1½ lb loaf $9.50

Made with only organic wheat flour, water, sea salt, and our nearly three-decade old sourdough starter—and plenty of time. Making a loaf takes 18 hours. The crisp, crackly crust, moist honeycombed interior and that trademark sour tang will tickle your tongue. We ship them to San Franciscans across the country—even to some living near the Golden Gate. B-SDR 1½ lb round $9.50

SHIPS 2 BUSINESS DAY

Country Miche

Jewish Rye

“Miche” is French for loaf and typically refers to the large size and round shape in the style of traditional French country bread. Bigger loaves have bigger flavor, a moister crumb and longer staying power. Ours is made from a multi-grain mix of Michigan stone-ground wheat, rye flour, whole buckwheat, and spelt flour, all freshly-milled in house at Zingerman’s Bakehouse just minutes before being mixed into a dough and naturally leavened by its own unique starter. Deep and complex flavor. B-MCH giant 4 lb round $28 B-MCH-A 2 lb loaf $15

This is rye like my grandparents ate in Eastern Europe, made with plenty of freshly milled rye flour (believe it or not, most “rye bread” sold in America contains very little rye flour), a natural sour rye starter (not the usual canned shortcuts) and lots of time to let the dough develop. The base bread for our reuben and many other sandwiches. B-RYE 1½ lb loaf $9.50

SHIPS 2 BUSINESS DAY

SourdOUGH

SHIPS 2 BUSINESS DAY

Roadhouse Developed for our restaurant, Zingerman’s Roadhouse, and now a local favorite. It’s based on an early New England recipe, made by combining freshly-milled rye flour and cornmeal with wheat. It’s got great crust and a soft, chewy center that has a slight sweetness from dark molasses. B-ROA 1½ lb loaf $11 SHIPS 2 BUSINESS DAY

HOUSE BREADs

seedy loaves VolLkornbrOt

8 Grain 3 Seed

Very traditional, very dense and chewy German bread with a very loyal following in Ann Arbor and around America. Made from rye flour, grown by the Breslin family and freshly ground into whole grain flour at our Bakehouse, plus rye chops, sunflower seeds, sea salt, and a bit of water, the Vollkornbrot is moist, chewy, earthy, with a pleasant sour kick to balance the sweet, nutty flavors of the grain. Wheat free. B-VOL 2 lb handmade loaf $9.50

Cracked wheat, cracked rye, cracked barley, corn grits, oats, millet, whole wheat, whole rye, flax seed, poppy seeds, a little honey and a nearly irresistible outer crust of toasted sunflower seeds. More than a mouthful—this ain’t no bird feed. B-8GR 1¼ lb loaf $11 SHIPS 2 BUSINESS DAY

Dinkelbrot Whole grain, freshly milled spelt and rye loaf made with loads of sunflower seeds. Dense, moist, delicious, different from most of the breads we bake whose origins tend to be French and Italian. Excellent for sandwiches. I enjoy devouring loaves armed only with good butter and sometimes a toaster. B-DNK 1½ lb loaf $14 SHIPS 2 BUSINESS DAY

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Savory loaves parmesan pepPer

greEn chilI & chedDAR

Peppered Bacon Farm

My Italian friends would probably think this bread is heresy, but that’s their loss. It’s a natural for me because I love bread, parmesan and good black pepper. There’s a heaping helping of Parmigiano Reggiano in every loaf, along with a load of cracked Zingerman's 5 Star Black Peppercorns. Leaves your mouth pleasantly aroused from the heat of the pepper and salivating from the savory sweetness of the parmesan. It’s fantastic when toasted. B-PEP 1 lb loaf $18

I love this bread: savory, lusty, delicious and dangerously close to addictive. Softly spicy, fire-roasted New Mexico green chilis and Nor'easter Cabot cheddar blended into the Bakehouse’s tangy Farm Bread. Great on its own or as an accompaniment to dinner. It’s especially good if you give it about fifteen minutes in a 325-degree oven before you break it open so it’s nice and steamy when you crack the crust. B-CHI 1¼ lb loaf $16

We used to bake this on special occasions and we’d get so many orders we'd run out of bacon. It’s Farm Bread dough with Nueske’s Applewood Smoked Bacon and Zingerman's 5 Star Black Pepper. Every bite has a bit of sourdough tang and a lot of the sweet, smoky meatiness of bacon, plus a little spice. I’m sure it makes great sandwiches, but I’ve never had a loaf around long enough to try. B-BAC ¾ lb loaf $16

SHIPS 2 BUSINESS DAY

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bread gift boxes Customizable Bread Gifts Select three or six 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 (for three breads) or our giant wooden crate (for six breads). Full list of breads to choose from online at zingermans.com.

IN A CARTOON BOX

IN A WOODEN CRATE

G-3BD 3 breads $65

G-6BD 6 breads $125

FREE SHIPPING

Traditional Farm Loaf Sourdough Roadhouse Dinkelbrot Spelt 8 Grain 3 Seed

Chili Cheddar Parmesan Pepper Peppered Bacon

Sweet

Rye

Chocolate Sourdough Chocolate Cherry Pecan Raisin Cinnamon Raisin

Sweet & Spicy Bread Box

Some traditionalists may stick up their noses at the idea of cheese, pepper or chocolate in bread. But judging by the popularity, they’re in the minority. Our cartooned gift box is stuffed to bursting with a loaf of Chocolate Sourdough, Cinnamon Raisin, Chili Cheddar, and Peppered Bacon Farm Bread. G-SAM-B sweet & spicy $85 FREE SHIPPING

Savory

Jewish Rye Onion Rye Pumpernickel

Bread-fest Gift Box

Toast ain’t just toast when it’s made from Zingerman’s Bakehouse bread. To that end, here’s two of our most popular breakfast breads (good any time of day, of course, even if they’re not toasted). This colorful, printed gift box selection includes a loaf each of Cinnamon Raisin and 8-Grain 3-Seed Bread, a Ginger Scone and a Lemon Scone to sweeten the deal, and a small jar each of Honey and Preserves. G-FES bread-fest box $65 FREE SHIPPING

Deli Deluxe Bread Box

Rustic Peasant Loaf Gift Box

FREE SHIPPING

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 $80

This box is for all those classic bread lovers out there, the ones who turn up their noses at Cinnamon Raisin, the ones who fight for crust. We offer three of our most hallowed peasant loaves, the ones our bakers consider their crowning achievements. The gift box includes a loaf each of Paesano, Farm Bread, and Jewish Rye. G-PEA peasant gift box $60

BREAD CLUB

best seller Bread of the Month Club Our bread is magical. 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.

One Loaf Per Month

Two Loaves Per Month

Three Months

G-1-3 $75 Roadhouse Bread Paesano Chocolate Sourdough

G-2-3 $110 Roadhouse & Sourdough Chili Cheddar & Paesano Chocolate Sourdough & Farm Bread

Six Months

G-1-6 $140 Includes first three months, plus: Farm Bread (Better Than) San Francisco Sourdough Jewish Rye

G-2-6 $210 Includes first three months, plus: Country Miche & Jewish Rye 8-Grain 3-Seed & Cinnamon Raisin Pecan Raisin & Onion Rye

FREE SHIPPING

BAKERY CLUB Three Months G-BKC-3 $125

Six Months

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

classic Bake of the Month Club 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.

Raison d’Etre Jewish Rye Bread Sour Cream Coffee Cake

Frenchie Farm 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

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

FREE SHIPPING

CALL 888 636 8162 9AM–10PM ET EVERY DAY ZINGERMANS.COM

Zingerman's Unbeatable 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

CALL TOLL-FREE 888 636 8162 TEXT US 734 436 2006

2 DAY WARM WEATHER CARE

ONE BUSINESS DAY

$13.99

$23.99

$30.99

$10.99

$17.99

$27.99

$33.99

$50.01 - $75

$10.99

$19.99

$29.99

$38.99

$75.01 - $100

$10.99

$22.99

$32.99

$42.99

$100.01 - $125

$10.99

$27.99

$37.99

$46.99

MERCHANDISE TOTAL

FLAT RATE 4 BUSINESS DAY

0 - $25

$10.99

$25.01 - $50

TWO BUSINESS DAY

INTERNATIONAL 734 477 6986

$125.01 - $150

$10.99

$36.99

$46.99

$50.99

$150.01 and up

$10.99

25%

25% + $10

35%

FAX 734 477 6988

FLAT RATE 4 BUSINESS DAY

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

Alaska and Hawaii

Local Pick Up

Add $10 to rates. Flat Rate Order by phone or online Arrives in 1-4 business takes 8 days. Two Business and you can arrange to days. Shipment qualifies Days takes 3 business days. pick up at our warehouse for $10.99 flat rate only if One Business Day takes in Ann Arbor. all items selected ship for 2 days. flat rate. Bread doesn't ship flat rate, sorry.

International Shipping

2 DAY WARM WEATHER CARE

During warmer months we include extra ice and protection for some foods that suffer under summer's heat.

Sorry, we are unable to ship outside the U.S. Contact us and we'll be happy to help you find someone who can assist.

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, 2020 to September 30, 2021. (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

something fOr EverYone The Weekender Gift Boxes Our best-selling all-purpose always-spot-on gift box. Built from foods you can snack on right out of the gate.

The Weekender Hand assembled in our cartooned gift box with a loaf of Zingerman’s Artisan Bread, a no-nut Black Magic Brownie and a Sea Salt Topped Pecan Blondie, Holy Cow Beef Sticks, Zingerman’s Peanut Brittle, Zingerman’s Sea Salt Potato Chips, and a nosher-sized version of our extremely popular, extremely good Sour Cream Coffee Cake. G-WEE weekender gift box $100 FREE SHIPPING

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, Cornichon Pickles, Spiced Pecans, and all-natural Gummies. G-LWE long weekender $185 FREE SHIPPING

give the Grandest The Ultimate Basket

Unequaled food glory. Includes an assortment of three Zingerman’s Brownies, Molasses Ginger Jump-Up Cookie, Oatmeal Raisin Cookie, Raspberry Patti Pocket Hand Pie, Holy Cow Beef Sticks, Zingerman’s Whole Bean Coffee, Zingerman’s Peanut Brittle, Ann Arbor Tortilla Corn Chips, Salsa, Moroccan Olives, John Macy's Cheesesticks, Zingerman’s Spiced Pecans, a box of four Mini Scones, all natural Gummies, Taralli Olive Oil Crackers, and Zingerman’s Sea Salt Potato Chips. G-ULT ultimate basket $225 FREE SHIPPING

you can ONlY find It herE 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 Conserve, Portuguese Sardines from La Gondola, a bag of Zingerman’s Sea Salt Potato Chips, Zingerman’s Peanut Brittle, and from Zingerman’s Bakehouse a loaf of Sourdough Bread, a Pecan Blondie, Magic Brownie, and a Ginger Jump Up Molasses Cookie. G-ZXC gift basket $150 FREE SHIPPING

CALL 888 636 8162 9AM–10PM ET EVERY DAY ZINGERMANS.COM

in sympathy 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. Need it there tomorrow? Call us. Not sending in sympathy? No problem, we can remove the identifying label.

Bereavement gift box

Sitting Shiva gift box

Illustrated. A not too perishable assortment of a nosher-sized Zingerman’s Sour Cream Coffee Cake, a dozen assorted Brownie Bites, Old Kiev Salami, Celtic Sea Salt Caramels, John Macy’s Cheesesticks, Zingerman’s Virginia Peanuts, a bag of buttery Palmiers 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 $150 G-BER-NL same contents, no label $150

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 Apricot and Currant/Walnut Rugelach, a Chocolate and Raisin Babka, Kosher Vanilla Butter Caramels, Zingerman’s Peanut Brittle, Maple Halvah, and Sun Dried Mulberries. Baked goods are not Kosher. G-SHV shiva gift box $150 G-SHV-NL same contents, no label $150 FREE SHIPPING

FREE SHIPPING

Get Well Gift Box

Rustic Retreat "Thank You" Dinner Gift Box

Gift boxed mini Sour Cream Coffee Cake, loose leaf Earl Grey Tea plus tea bags for steeping, a kit for Matzo Ball Soup, Ginger Chimes candies, Marcona Almonds, and a no-nut Black Magic Brownie. G-GWG get well gift box $80 G-GWG-NL without "get well" label $80

A “thank you” that’s not a cliché. This gift boxed set includes Italian Pasta and Il Mongetto Tomato Sauce, our Paesano Bread, a tin of line-caught Ortiz Bonito Tuna, Travel Olive Oil from Tuscany and a pair of Brownies—one Magic Brownie with walnuts, one no-nut Black Magic Brownie—for dessert. G-DIN rustic retreat gift box $90

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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

New Baby gift Box

Congratulations! Gift 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, a no-nut Black Magic Brownie, a Caramel Crisp Puffed Rice Treat, Holy Cow Beef Sticks, Celtic Sea Salt Caramels, Coop’s Mocha Hot Fudge Sauce, Marcona Almonds, John Macy’s Cheesesticks, Zingerman’s Sea Salt Potato Chips, and a darn cute Zingerman's bib. G-BBY new baby gift box $125

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, Kolsvart Blackcurrant and Raspberry Gummies, Butter Toasted Peanuts, John Macy’s Cheesesticks, and a couple personal-sized bags of Zingerman’s potato chips. G-CGT congratulations! gift box $100 FREE SHIPPING

FREE SHIPPING

all these gift boxes ship for free —— as do many others at zingermans.com

Jewish Deli Care Kit

Zingerman’s Gift Cards

For the Jewish deli devotee stuck in The Land of No Decent Deli, send a taste of the most beloved deli classics: a loaf of Zingerman’s Jewish Rye, a pound of Lean Corned Beef, a kit to make Matzo Ball Soup, a bag of Maple Halvah, and a Chocolate and Raisin Babka. G-JDC deli care kit $120

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, and are good at any Zingerman’s business. Mailed or electronic. G-GIF mailed USPS free, or overnight for $15 E-GIF emailed instantly for free

FREE SHIPPING

CALL 888 636 8162 9AM–10PM ET EVERY DAY ZINGERMANS.COM

mos

BACON ALL YEAR CLUB

t popular

THE YEAR OF THE BACON Bacon Club Our bacon club has been lauded by chefs, sous chefs, home chefs, pork-o-philes and bacon freaks all over America. It’s our most popular food club by far and it’s not just the novelty of bacon-bymail 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.

All Year G-BAC-12 $395 Month 1 Nueske’s Applewood Smoked

Month 7 Spencer’s Irish Style

Month 2 Kentucky Dry Cured

Month 8 Burger’s Steak Bacon

Month 3 Arkansas Peppered

Month 9 Vande Rose Applewood

Month 4 Juniper & Thyme

Month 10 Ibérico

Month 5 Tennessee Dry Cured

Month 11 Indiana Jowl

Month 6 Hickory Smoked Duroc

Month 12 Cherrywood Smoked

FREE SHIPPING More food clubs at zingermans.com

ARTISAN CHEESE CLUB Four Quarterly Shipments

best in class

your dose of dairy 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.

G-CH-4

$299

Q1 Italy Cave Aged Taleggio Fontina Val d’Aosta Parmigiano Reggiano

Q3 Switzerland L’Etivaz Antique Gruyère Extra Aged Emmental

Q2 France French Mountain Mimolette Fort St. Antoine Comté

Q4 USA Zingerman’s City Goat Bayley Hazen Blue Pleasant Ridge Reserve

FREE SHIPPING

COFFEE CAKE CLUB c r av e a b l e

keep the cakes coming Coffee Cake of the Month Club

Three Months

G-C-6 $230 Includes first 3 cakes, plus:

Sour Cream Summer Fling Hot Cocoa

Tea Cake Lemon Poppy Seed New Deli

Why stop at one cake? Give someone a chance to enjoy all of our 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.

co v

cutting edge Culinary Adventure Society

Six Months

G-C-3 $120

FREE SHIPPING

eted

& 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-to-date 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 CLUB Ships in June, September, December, and March. 8–10 discoveries per shipment. See dates online. 1 Time G-1-Z $175

2 Times G-2-Z $325

FREE SHIPPING

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

FOOD EXPLORERS CLUB Ships monthly. 1–2 food discoveries per shipment. 3 monthly installments G-EXP-3 $125

6 monthly installments G-EXP-6 $240

12 monthly installments G-EXP-12 $475

FREE SHIPPING

CALL 888 636 8162 9AM–10PM ET EVERY DAY ZINGERMANS.COM

REUBEN KITS 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.

REUBEN KITS

WHAT’S INCLUDED

Corned Beef Reuben G-SHE serves 8 $200 G-SHE-2 serves 3-4 $150

Jewish Rye Bread (Pumpernickel in Pastrami Reuben)

Jenny's Fix Corned Beef & Pastrami Reuben G-JJA serves 8 $200

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

FREE SHIPPING

SANDWICH BLISS

Pastrami Brooklyn Reuben G-BIN serves 8 $200 G-BIN-2 serves 3-4 $150 Turkey Georgia Reuben G-GEO serves 8 $200 G-GEO-2 serves 3-4 $150

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

SMAlL

A loaf of Zingerman’s Farm Bread and a Pecan Blondie, Ann Arbor Tortilla Chips, Premium Salsa, Zingerman’s Peanut Brittle, John Macy’s Cheesesticks, Virginia Diner Peanuts. G-SNA-S small $115

Large

All the foods from the small and medium plus a Ginger Jump Up Molasses Cookie, Celtic Sea Salt Caramels, and Moroccan Olives. G-SNA-L large $175

FREE SHIPPING

Medium

Deluxe

All the food from the small plus a walnut-studded Magic Brownie, Holy Cow Beef Sticks, and all-natural Gummies. G-SNA-M medium $140 FREE SHIPPING

Illustrated Everything in the other three sizes plus Antonio Mattei’s Biscotti, Cornichon Pickles, and Zingerman’s Spiced Pecans. G-SNA-D deluxe $200 FREE SHIPPING

Custom Meat & Cheese gifts

Build your own ultimate meat & cheese spread. Select cheeses—we’ll hand cut each half-pound wedge to order—and cured meats to pair with them. Then choose what you want to include with all those proteins: tangy Sourdough bread, artisan crackers, or a full party spread with Farm Bread, Crackers, Cornichon Pickles and Virginia Diner Peanuts.

CHOOSE YOUR MEATS & CHEESES meats

cheeses

Red Square Salami Sacre Blue Saucisson Sec Cacciatore Salami Spicy Calabrian Salami ’Ndjua Spicy Pork Spread Summer Sausage Prosciutto Americano Ham Speck Cured Pork Ibérico Lomo Cured Pork Holy Cow Beef Sticks

Zingerman’s Cabot Cheddar Cabot Clothbound Cheddar Parmigiano Reggiano Marieke Gouda Brabander Goat Gouda Brebis d’Ossau Spanish Manchego Piave Vecchie Swiss Gruyère Camembert Bayley Hazen Blue

CUSTOM CURED MEAT & CHEESE GIFTS with bread

with crackers

party spread

4 meats & cheeses with sourdough G-4MC $130

4 meats & cheeses with artisan crackers G-N-4MC $130

4 meats & cheeses with full spread G-4MP $180

FREE SHIPPING ON ALL

Ready to fly gifts New American Cheese and Charcuterie Box There are some serious contenders for America's crown in cheese and cured meats and they are in this gift box, ready for an antipasto plate extraordinaire. A collection of some of America’s best new(ish) makers, including Marieke Penterman’s nine-month aged Gouda, Spring Brook Farm’s Reading Raclette cheese, Underground Meat’s Summer Sausage, Antonio Fiasche’s Nduja, and Red Bear Provision’s Red Square Salami. G-ACM gift box serves 12 $125 FREE SHIPPING

Tapas Gift Box Packed by hand in our classic cartoon Zingerman's box, including: Zingerman's Farm Bread, Old Kiev Salami, Spanish Tortas with Anise and Olive Oil, Marcona Almonds, Cod-Stuffed Piquillo Peppers from Basque Country and Portuguese Sardines. Serves 6-8 quite handily. G-TAP tapas gift box $90 FREE SHIPPING

CALL 888 636 8162 9AM–10PM ET EVERY DAY ZINGERMANS.COM

Most American meat comes from animals bred to turn feed into flesh as efficiently as possible. They’ve bred out their ability to survive the elements (solution: cram them cheek by jowl into enormous barns) or to fight disease (solution: pump them full of antibiotics). They also bred out most of the flavor. The good news is that there are a handful of farmers out there today who are breaking from the industry norms and turning back the clock on meat. They’re raising heritage breed animals that were selected for flavor, not efficiency. They’re raising them outdoors, on pasture, where they have plenty of room to roam and they eat what they’ve always eaten rather than laboratory-developed rations. All that extra time, care, and effort can pay off with amazing flavor.

Ribeye Steaks from Carman Ranch

NY Strip Steaks from Carman Ranch

Grass-fed steaks have a reputation for being lean and lacking the marbling of grain-finished beef. These ribeyes defy that norm, with luscious fat and stunning marbling. The cowboy cut has a couple inches of bone sticking out, giving you a handle to hold onto. The steaks are dry-aged for two weeks, creating huge flavor with a deep mineral tang. Bone in, 2 inches thick, serves an army. Ships frozen. M-RIB-2 2 steaks, 1½ lbs each $200 M-RIB-4 4 steaks, 1½ lbs each $375

Strip steaks—also known as Kansas City strips, top loin or strip loin steaks—are a perennial favorite because they strike a balance between being tender and packed with flavor. They’re equally outstanding on the grill or in a cast iron pan on the stove top. These grass-fed, grass-finished strips that we get from Cory Carman and her team are deeply savory, with earthy flavor and a great mineral tang. Ships frozen. M-STP-2 two steaks, 10-12 oz each $70 M-STP-4 four steaks, 10-12 oz each $125

FREE SHIPPING

SHIPS 2 BUSINESS DAY WARM WEATHER CARE

Heritage Breed Pork Chop Flight The breed of a pig has a huge impact on flavor. The heritage breeds, as they’re called, are hogs who’ve been bred to thrive in different climates and produce great tasting meat. They’re making a bit of a comeback these days. You can spot them called out by name on menus in restaurants or at butchers’ counters, if you’re lucky enough to still have a working butcher in your town. It’s rare to spot more than one breed in the case, though, let alone three, like in this flight of pork chops. Here’s your chance to set up a taste-off with friends among the most delicious chops you’ll find in America. Our airborne pork feast includes two each of three different breeds, six chops total: Red Wattle, known for its sweet flavor and meltingly delicious fat; Duroc, known for its complexity; and Ibérico, Spain’s iconic breed now raised in Georgia. In total, the box includes over three and a half pounds of supremely flavorful pork, a one of a kind experience, ready for grilling. Ships frozen. G-PC3 6 pork chops, 3.5+ lbs total $130 FREE SHIPPING

central Spicy Calabrian Salami In the southern Italian region of Calabria chiles are peppered (pun intended) into just about every dish from pastas and pizzas to fish and meat. Though this salami comes from Chicago, the flavor is direct from Antonio Fisache’s Calabrian family roots. Tony starts with heritage Berkshire-breed pork from pigs that live outdoors, roaming and rooting without ever being given antibiotics or hormones. He blends the pork with Calabrian chiles to make an inch-thick silky-smooth salami with serious—but never overwhelming—heat. The spicy side is tempered with a deep, smoky sweetness. M-CAL 9 oz $17 SHIPS FOR FLAT RATE

Red Square Salami Where as most of the salume on our shelves are inspired by European recipes that feature pork in all its glory, this salami is made mostly with beef, with just a smidge of pork mixed in. Based on a traditional Russian recipe, our friends at Red Bear Provisions craft this salami from choice cuts of beef ground with pepper and garlic. Coarse chunks of pork fat are mixed in at the end, then the salami is smoked over hardwood before aging for a few weeks. Rich, garlicky, deep, delicious. M-RSS 6 oz $19 SHIPS FOR FLAT RATE

find mORe salamis at zingermans.com

Sacre Bleu Salami

Summer sausage is a midwest staple and this top-notch version comes the Underground Collective team in Madison, Wisconsin. They’re sourcing local, humanely-raised meats and they're turning them into some super delicious salamis. For this summer sausage, they’re using a mix of pork and beef. It’s meaty, soft, sweet, a little smoky. Especially great with a cracker and some cheddar cheese, or maybe a handful of nuts. On a party platter I guarantee it will be the first appetizer to go. A great tasting food without pretense. M-SSS 10 oz $16

Styled after the classic French saussion sec, this salami, made by Red Bear Provisions in Chicago, is a flavorful combination of garlic, pepper, and red wine mixed with rich, pork shoulder from pigs raised without hormones or antibiotics. As the salamis cure and dry over a couple months, the flavors meld into a complex, slightly sweet experience. You can carry a salami along for when you need a snack or even lunch. They work well for appetizer plates, too. They’re equally great sliced and served alongside cheese. M-SBL 6 oz $18

SHIPS FOR FLAT RATE

Summer Sausage

CALL 888 636 8162 9AM–10PM ET EVERY DAY ZINGERMANS.COM

vinegars

thE balSamic vineGar wIth a Legion Of FolLowErS

La Vecchia Dispensa Balsamics

Working in the old town of Castelvetro, the Tintori family make a range of outstanding balsamics. They’re 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 these. They have a legion of followers who return to them again and again. As the vinegars go up in age, they go from being bright and sharp to thick with a rich, raisiny sweetness.

8 Year Aged

16 Year Aged

V-8YR 250 ml bottle $25

V-16Y 250 ml bottle $45

10 Year Aged

30 Year Anniversary

V-10Y 250 ml bottle $35

10 year aged

V-30Y 100 ml bottle $50

ALL SHIP FOR FLAT RATE

3 super spanish vinegars Sherry Vinegar 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 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. V-25Y 750 ml bottle $25 SHIPS FOR FLAT RATE

Rioja Red Wine Vinegar Txakoli Vinegar Txakoli (pronounced tchuh-KOH-lee) wine is one of my favorites. It’s enjoyed young, has a bright, fresh flavor with small hints of apricot and a dry finish. It’s hard to find outside of Spain’s Basque region, probably because they drink most of it. It’s rarely made into vinegar, so this bottle is about as common as an albino rhinoceros. The flavor of the vinegar is light, lovely, lingering. It’s not sweet, and there’s an airiness to it that makes it refreshing. It’s very nice on simple salads of most any sort. Exceptional with seafood. Use it to deglaze a pan after you sauté fish in it. V-TXA 250 ml bottle $15

Light-red Rioja red wine from northern Spain is naturally converted then moved into old oak barrels, where it spends a solid two years mellowing, intensifying and developing a deep flavor hinting of raspberries, red grapes and oak. It’s excellent, versatile and affordable enough for your everyday eating, marinating and who-knows-whatting. Try it for salads, for splashing on summer ripe tomatoes, for deglazing pans, or whenever a recipe calls for “red wine vinegar.” V-RIO-375 375 ml bottle $8 SHIPS FOR FLAT RATE

SHIPS FOR FLAT RATE

OLIVE OILS Peranzana Olive Oil Zingerman’s extra virgin olive oil is made by Marina Colonna on her ancient estate in Italy’s Molise region, 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. A decade ago, after I visited Marina Colonna’s farm, we selected from the dozen or so olive varietals she grows and presses separately and chose this one for a bottling she’d do just for us. Every year we’ve tasted again. Every year we’ve chosen the same varietal. Peranzana makes a lovable, delicious, authentic oil. You can use it in your kitchen to marinade, to dress, to douse, and to liven up just about any dish. It shines on beans, raw vegetables and just-grilled meats. O-ZIN 500 ml $29 SHIPS FOR FLAT RATE

it's Back!

Marta’s Olive Oil Merico Maria Rosa’s family has produced olive oil in Puglia since 1700. Today, her daughter Marta carries on the tradition, cultivating a 500-year-old grove—many of the trees are protected by UNESCO—where the olives are hand picked and pressed within eight hours of the harvest. A farm with this kind of history—especially one where the children are still very passionate about making an oil with great flavor—creates a different kind of food. It’s very in touch with its surroundings and the terroir of its area. With a loaf of Paesano bread (page 22) close at hand—Zingerman’s version of the traditional bread of Puglia—and a deep dish of Marta’s extra virgin olive oil at the ready, you’ll have everything you need. Author’s note: Marta’s oil lived on our shelves for many years until it didn’t. It’s back now, and we couldn’t be happier. O-MOO 500 ml $45 SHIPS FOR FLAT RATE

Maussane Olive Oil This is a unique oil that’s got one of the most dedicated followings I’ve ever witnessed. We tracked it down years ago at the adamant insistence of Nancy Harmon Jenkins, one of the world’s most knowledgeable food folks, and it’s had a growing cadre of fans ever since. A rich, golden nectar with a distinctive herbal character no other oil can match, it sings with an unequaled pitch in its range of high and low flavor notes. One of its fans told me, “If you love olives, you’ll want to marry this oil.” O-MAU 500 ml $40 SHIPS FOR FLAT RATE

Cacchiano Olive Oil If you like your extra virgin olive oil fruity and grassy with a slap of pepper in the finish, then Castello di Cacchiano is for you. This is the oil you should reach for when you want a full-flavored oil with an awesome kick. It’s made from a blend of Correggiolo, Moraiolo, Leccino, Pendolino and other typically Tuscan olives, hand picked from the 4,700 or so trees that dot the terraced hills around the castle at the center of the property in the Chianti Classico region. The total output per year is about 4,000 liters. That’s less than one liter per tree. This is a special oil. O-CAC 500 ml $40 SHIPS FOR FLAT RATE

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ZINGERMAN'S JEWISH RYE

This excerpt from the Zingerman’s Bakehouse cookbook is the all-time most read article on our blog, The Feed. Read more stories about full-flavored, traditionally made foods at thefeed.zingermans.com

The Secret Life of Foods thefeed.zingermans.com

By Amy Emberling In order to open Zingerman’s Bakehouse, we had to be able to bake great Jewish Rye Bread for Zingerman’s Delicates sen, which was our first (and at the beginning our only) customer. It’s not possible to have a superb Reuben sandwich without authentic Jewish rye bread. We wanted our Jewish rye to be an essential part of the sandwich, not just a structural element that didn’t really add to the flavor. So right from the beginning, we used and further evolved the excellent recipe and techniques we learned from our first teacher, Michael London.

WHAT MAKES THIS A GREAT JEWISH RYE? First, we use a sour starter, which is unusual these days. It adds a little bit of leavening to the recipe, but mainly it provides depth and complexity of flavor. We created the starter in the fall of 1992, and we’ve been feeding it every day since to keep it healthy, with just the right amount of tang. This version of rye bread was the one made most often by the Polish Jewish bakers in New York and was called sour rye. It later became known as Jewish rye. Second, we use “old” rye bread from the previous day’s bake that we slice and soak in water and then add to the dough. It adds a layer of texture, flavor, moisture, and color to the bread. It’s also a tradition for Jewish bakers to take something from yesterday and put it in today’s recipes, representing the continuity and interconnectedness of life. Third, there’s actually some rye in the recipe. Many rye breads are made from all white-wheat flour with just a touch of rye added. We use a blend of lots of medium rye (rye flour that has some of its bran) and freshly milled whole grain Michigan rye flour in our sour starter. We combine all of that rye flour with some organic white flour to get the ideal soft texture. Finally, we create a real crackly crust. We brush each loaf with water before it goes into the oven and then again when it comes out. The contrast of the cool water on the hot loaf causes the crust to crack in a distinctive way that is characteristic of Jewish rye.

BUT HOW DOES IT TASTE? Jane and Michael Stern, in their March 2011 Saveur article “Bread Alone: In Search of the Best Rye Bread in America,” sing its praises: “America’s very best deli rye? No contest. We found it in Ann Arbor, Michigan, when we noticed that the bread that Zingerman’s Deli used to construct our Diana’s Different Drummer sandwich (brisket, Russian dressing, coleslaw, and horseradish) was sensational. It comes from Zingerman’s Bakehouse, which makes loaves of rugged rye that are dense and springy, laced with the taste of hearth smoke.”

3 TIPS TO BAKE YOUR OWN ZINGERMAN’S RYE

1. USE ZINGERMAN’S INGREDIENTS

Zingerman’s Freshly Milled Rye Flour We mill whole grain rye flour from organic Michigan rye berries, and use it as the basis for all our rye breads, along with our Vollkornbrot, Dinkelbrot, and more. Use it to bake your own supremely flavorful rye breads at home. P-ZFL-RY 2 lb bag $7 SHIPS FOR FLAT RATE

2. FOLLOW ZINGERMAN’S RECIPE

Zingerman’s Bakehouse Cookbook The must-have baking book for home bakers of all skill levels. Featuring 65 of our most popular recipes, including our classic Jewish rye bread. P-ZBH 240 page hardcover cookbook $30 $3.99 BOOK RATE SHIPPING

3. TAKE A CLASS Bake a loaf alongside Zingerman’s baking experts in a virtual or in-person class at BAKE!, the Zingerman’s Bakehouse baking school. Look for the Rockin’ Ryes or Zingerman’s Classics classes at bakewithzing.com

2 1

Traditional Jewish rye bread is still an endangered American species. Twenty-nine years after we started baking them in Ann Arbor, you'll still be hard pressed to find a loaf like them anywhere in the country. Believe it or not, most “rye bread” sold in America contains very little rye flour. These are different. These are breads like my grandparents ate in Eastern Europe: plenty of rye flour, a natural sour rye starter (not the usual canned shortcut) and lots of time to let the dough develop. They’re the breads I reach for to make a sandwich or to eat with cool butter and fresh oysters. A perfect pairing with corned beef.

Jewish rYE

The classic. Zingerman’s main sandwich bread makes great dinner fare. Save some for sandwich leftovers. B-RYE 1½ lb loaf $9.50 SHIPS 2 BUSINESS DAY

Onion Rye

Pumpernickel

Made with organic wheat flour and real pumpernickel flour. A perfect pal to smoked salmon or whitefish salad. B-PUM 1½ lb loaf $9.50 SHIPS 2 BUSINESS DAY

Made with fresh, caramelized onions and lots of poppy seeds added to our Jewish rye base. Excellent for sandwiches or alongside soup. B-ONI 1½ lb loaf $9.50 SHIPS 2 BUSINESS DAY

CAraway RYe

A spicier rye: we take our classic Jewish Rye dough and mix in plenty of whole caraway seeds, plus an extra sprinkling on top. B-CAR 1½ lb loaf $9.50 SHIPS 2 BUSINESS DAY

RYE'S BEST FRIENDS Zingerman’s Lean Corned Beef The foundation of Zingerman’s Deli. Every week we sell thousands of pounds of our corned beef, much of it piled high on Zingerman’s Jewish Rye bread and nearly as much sliced up for our customers to take home and have for dinner. M-LCB 1 lb, sliced $25 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

Eastport, Maine

Raye’s Yellow Down East Schooner Mustard The best yellow mustard I know comes from the easternmost tip of Maine. J. W. Raye’s is a fourth generation operation that still grinds their mustard with eight one-ton quartz grindstones in a century-old mill. Their yellow mustard is smooth with crystal clear flavors. The house mustard at Zingerman’s Delicatessen. P-RAY 9 oz jar $10 SHIPS FOR FLAT RATE

Zingerman’s “Old” Pickles These "old" pickles have all the snap and pop you’re looking for in a nosh. They’ve absorbed enough of their dill and garlic infused brine to pack a flavor punch, yet they still taste fresh with their crisp texture and signature snap. Note that these pickles should always be kept in the fridge, even before the jar is opened. P-OPJ about 6 pickles, jarred $8 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

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NORTH AFRICAN = SOUTH MEDITERRANEAN

By Val Neff-Rasmussen

When you think of the Mediterranean, what comes to mind? Perhaps sipping an espresso at a cafe tucked along the French riviera? Cruising in a sailboat between rocky Greek islands? How about soaking up the sun on the beaches of Tunisia? We often think of the world in terms of continents, so Europe and Africa can seem like very different places. But the temperate, sunny lands surrounding the Mediterranean—north, east, and south—have a tremendous amount in common, especially when it comes to food.

The vegetables in a good French ratatouille, like tomatoes, peppers, eggplant, and zucchini, are all common across North Africa. Tomatoes star in a stew called shakshuka, eaten across the region. Dried chili peppers are the basis of harissa, a spicy sauce that’s especially popular in Tunisia. And just as the Spanish love their marinated carrots, in Egypt, street vendors sell beautiful, pyramidal stacks of purple and orange carrots.

FRUITS

Olives thrive all across the warm, dry Mediterranean climate. Olive oil has been the primary cooking fat in nearly all the lands that border the Mediterranean since at least Roman times.

Just as in Greece, Italy, and southern Spain, lemons are ubiquitous across North Africa. They’re squeezed over fish, used to tart up dishes like tagines in Morocco and Algeria, and preserved with salt to make a sour-salty condiment (find preserved lemons at zingermans.com). Other common fruits include figs and apricots, which are often sun dried.

GRAINS

HERBS

FATS

Northern Africa was the “breadbasket” of the Roman empire, providing the grain for the “bread and circuses” of the capital. Wheat and barley are the main grains across North Africa. As throughout Europe, breads are a staple across North Africa, including flatbreads like aish baladi in Egypt and taller breads like khobz el dar in Algeria. In Libya, a steamed bread dish called bazin is a national favorite. Hard semolina wheat—the stuff Italians use to make pasta—is used across North Africa to make couscous. Wheat is also used in sweets throughout the region, like ghoriba cookies or sfenj donuts.

VEGETABLES

Just as Italy has its basil and Greece has its oregano, Morocco has its mint and Egypt has its hibiscus. Both are commonly steeped to make teas. Chermoula, an herby relish typically made with cilantro, parsley, spices, and a bit of lemon or vinegar, is served alongside fish from Morocco to Libya.

FISH

MEATS

The bounty of the sea makes for plenty of fish across north Africa, including favorites like sardines. They’re often grilled, just like you’d find in Lisbon. Lamb is the most common meat, often made into spicy merguez sausage or kebabs.

SoUTh MediterRanean Herby CondimEnt

Chermoula Herb Spread

Chermoula is one of those sauces that has a thousand variations across north Africa. This take, inspired by maker Mehdi Boujrada’s home country of Morocco, is a mix of sun dried tomatoes, cilantro, parsley, cumin, coriander, paprika, garlic, preserved lemon, and a pinch of salt and vinegar. Its deep, herbaceous flavors and bright savory notes go well with any type of dish from roasted vegetables to steak to the pairing it was born for, fish. Add a glug of chermoula into your marinade or vinaigrette. P-MOU 9 oz jar $15 SHIPS FOR FLAT RATE

SouTh MediterRanean SPICY CONDIMENT Harissa Pepper Spread

Harissa is a spread of dried chiles, garlic, tomatoes, caraway and coriander and extra-virgin olive oil. Get busy in the kitchen mixing harissa with eggs, with potatoes, with couscous or whipped into a fresh vinaigrette for salads. Goes great on grilled meats too. You can spread it on sandwiches (harissa and Ortiz tuna—page 5—are a superb match). P-MMH 185 g jar $16 SHIPS FOR FLAT RATE

sOuth mediterranean herbal tea Atlas Mountains Mint Tea

The Atlas mountains run across north Africa from Morocco to Tunisia. The Amazigh (Berber) peoples have lived in these mountains for millennia, tending to crops and livestock and drinking teas made of mint and wild herbs. Mint teas are central to social life in Morocco, an integral part of hosting any guest. This herbal version comes from the Spice Trekkers. Inspired by their visits to Moroccan spice markets, they mix whole dried mint leaves with lemon verbena, lavendar, sage, rosemary, thyme, and aniseed. The result is a refreshing, caffeine-free herbal blend that’s equally wonderful served hot or cold, morning, noon, or night. T-ATL 25 g bag $16 SHIPS FOR FLAT RATE

SOUTH MediterRanean Oil Onsa’s Olive Oil

A Zingerman’s exclusive from Majid Mahjoub in Tebourba, Tunisia. Made from chetoui olives that are harvested when more mature, which helps to balance the arugula, bitter-greens flavor with a softer, slightly nutty note. Excellent drizzled on soups, pastas, couscous, and roast vegetables. O-ONS 500 ml $20 SHIPS FOR FLAT RATE

SouTh MediterRanean Grain

Couscous from Tunisia It takes about ten days to make a batch of this sun dried cous cous, but it only takes ten minutes to cook. I always have a jar or two on hand in my pantry for nights when I want a really flavorful, really quick, really easy meal—these days I make it more than pasta. Serve plain, with tomato sauce, with grilled vegetables, with fish, or cooled in a salad. P-HRL 500 g jar $12 SHIPS FOR FLAT RATE

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FOOD FINDS large & in charGE

Kishmish Raisins

Hands down the biggest raisins I’ve had the pleasure to nibble. Sourced by our friends at Ziba Foods from the Kandahar Province in southern Afghanistan, Kishmish grapes are big and green and long and sweet. Kishmish raisins are all those things with a flavor that’s even more intense thanks to being concentrated into raisin form. They’re a flavorful and pretty addition to any cheese board and are very easy to snack on when you need something sweet. And they are definintely sweet without being cloying. If you have kids, these go over like gangbusters. Leave out the part about them being healthy. P-KMR 5.3 oz bag $16 SHIPS FOR FLAT RATE

mObile delicacy

Tinned Lobster

bacon iNtensITy

Broadbent’s Heritage Bacon

This is one of the country’s last traditional dry cured country bacons. It’s so intensely flavored it’s not for everyone. We've sold Broadbent's bacon for years, but for the first time in 2021 we're now getting bacon made with heritage breed pork. The Berkshire hogs are raised humanely on pasture. The bellies are dry cured with salt, sugar and nitrite for a week. It never goes into a brine solution, so moisture actually leaves the slabs while they cure, intensifying the flavors of the meat. The slabs are then smoked over hickory for three or four days. The end result is a great piece of pork, and a little bit goes a long way. M-BHS 14 oz sliced $20 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

When you think lobster, the crawling crustaceans off the coast of Maine come to mind. Cracking claws, tearing apart tails, making a delicious, jagged mess and loving every minute of it. Except the clean up. Now you can take the luxury and flavor of Atlantic lobster with you to enjoy whenever you like. Wild caught off the coast of Prince Edward Island in Canada and preserved by Scout Canning, this is lobster you can love right out of the tin. Toss with pasta, make a cold salad, or develop your own personal lobster roll recipe without breaking the bank. P-LBR 3.2 oz tin $20 SHIPS FOR FLAT RATE

gluten-freE crunCh

Cheese and Pepper Crackers

Jovani Prince was making crackers in his kitchen for years, toiling away, knowing he had a good product but searching for the right buyers to notice. Now they finally have. “I was starting to wonder if I was wrong, when we won a Good Food Award,” Jovani said. “That changed everything.” Since the self-proclaimed Cracker King received the award—which is a big deal in our small, artisan food world—this past winter, people have been clamoring for his small-batch, gluten-free crackers. This flavor, made with 2-year Tillamook cheddar and black pepper, was an instant hit in our office with gluten-eschewers and gluten-gobblers alike. The cheddar level is dialed way up making this cracker a snack you wanna attack. No smears necessary. P-CPC 110 g bag $10 SHIPS FOR FLAT RATE

Spanish charcuterie invasion Iberian Pastures Chorizo

The pork of Spain’s pata negra Ibérico pigs is renowned for its incredible depth of flavor. Today, for the first time we can enjoy a home-grown take from pata negras raised right here in the States. This sliced, ready to serve beauty comes from Iberian Pastures, a partnership with White Oak Pastures in Georgia, where the pigs are raised humanely on pasture. Seasoned with paprika, this slightly spicy salume has warm heat that complements the rich flavors of the fat and meat. Ready to eat, served with nuts, some cheese and a crisp glass of wine when the moment strikes. M-ICH 7 oz salami $18 SHIPS FOR FLAT RATE

MexicO’s pork Pal

Pastor Simmer Sauce

From La Fundidora, our longtime source for the salsa we include in many of our gift boxes, comes this new simmer sauce. Pastor is one of the more recognizable sauces in Mexican cuisine, at least since street tacos have become popular around the US. A sweet and spicy blend of chiles, spices, and pineapple and orange juices, it’s typically served with pork, but you can use it to bring flavor to any kind of protein. Cook your meat halfway, then add the pastor sauce, a bit more water if necessary, and then simmer for another 15-20 minutes. P-PAS 12 oz jar $10 SHIPS FOR FLAT RATE

heirloOm afghanistan

Gurbandi Almonds While many almonds have a bit of bitterness, almonds from the Gurbandi family are on the sweeter side of the flavor spectrum. These beauties are grown in central Afghanistan without any fancy machines or chemicals and sourced by our friends at Ziba Foods. The almonds are raw, not roasted or toasted or salted, and they’re crunchy, sweet and hard to stop chomping. The folks at Ziba work directly with the farmers, paying for the nuts when they’re harvested, and empowering women with year-round employment that they and their families can rely on. P-GBA 5.3 oz bag $16 SHIPS FOR FLAT RATE

when ants go crunching Chicatanas Roasted Ants

I’ve been sourcing food for nearly two decades now and this the first time we’ve carried ants! And not just chocolate covered ants, which always felt like a schtick, but honest to goodness ants with an actual tradition. The abridged story goes like this: each May, the Vásquez family gathers three generations together to gather the large, flying, biting ants that surface after the first major rain of late spring. The family canvasses the fields between two and four in the morning to harvest the ants, which are less active in the dead of night. Lightly roasted and salted, their brittle, crunchy texture is fun to contrast with salads or bright dishes. You can even snack on them straight out of the bag for a slightly smoky, nutty, cocoa-ish flavor that’s incredibly unique. And really, really fun. P-ANT 4 oz bag $40 SHIPS FOR FLAT RATE

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SNACK TO SCHOOL more than an apple

Teacher Appreciation Gift Box Anyone with kids can tell you about the importance of teachers. Not only do they teach our children the basics, the best teachers spark curiosity and creativity in our kids, coaxing them to be more than just parrots repeating lessons. They teach them to be critical thinkers who ask good questions and aren’t afraid to fail. Thank your favorite teacher for all that and more with this collection, which includes a half dozen pastries: a sea salted Pecan Blondie, a walnut-studded Magic Brownie and a no-nut Black Magic Brownie, a Sky’s the Lemon Cookie, a Ginger Jump Up Molasses Cookie, and an Oatmeal Raisin Cookie. Give them more than an apple. They deserve it. G-TCA 6 pastries, boxed $49 FREE SHIPPING

tiny but mighty

Magic Brownie Bites

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) $60 G-M50 50 bites in wooden crate $120 G-M100 100 bites in wooden crate $200 FREE SHIPPING

whoa, whO sEnt yOu that?

The Friendmaker Gift Box

Break the ice, win friends and influence people with food! When the recipient shares this hoard with their new dorm mates, their personal Yelp rating (not a real thing—yet) will soar. Includes Marcona Almonds, Spiced Pecans, John Macy’s Cheeseticks, Holy Cow Beef Sticks, Rick’s Picks People’s Pickles, Ann Arbor Tortilla Chips, Fundidora Salsa, two walnut-studded Magic Brownie Bites and two no-nut Black Magic Brownie Bites, and a Ginger Jump-Up Molasses Cookie. G-FRD gift box $100 FREE SHIPPING

study snacks

The Munchies Collection Shipped free to any home or campus, including those located in Lansing. Ann Arbor Tortilla Chips, Fundidora Salsa, Butter Toasted Peanuts, two personal-sized bags of Zingerman’s Potato Chips, a Caramel Crisp Puffed Rice Treat, and a no-nut Black Magic Brownie. G-MUN munchies gift box $60 FREE SHIPPING

southern American claSsiC

Zingerman’s Pimento Cheese

There are probably more versions of pimento cheese spread in the South than there are grandmothers. Our classic version is a salty/tangy/spicy mix of raw milk Cabot Vermont Cheddar, Hellmann’s mayo, pimento peppers and spices. At the table they can assume as many high flavor food jobs as you can dream up: on a burger, in some mac and cheese, or just simply swept up to your mouth on celery ribs. C-PMC 6 oz tub $11 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

savory-sweet crunch

Farmhand’s Choice Granola

Working near the Navy Yards in Brooklyn, Nekisia Davis hand-makes granola that stands apart from others. Where most granolas use butter as the base fat and feature sweetness, Nekisia’s uses olive oil and is much more savory. Made with organic rolled oats, toasted organic coconut, organic pepitas, organic sunflower seeds, fancy pecans and sweetened with real maple syrup, organic brown sugar, and salt. For those of you with a salt tooth, not a sweet tooth, this just might be for you. P-AHA 12 oz bag $15 SHIPS FOR FLAT RATE

big house peanutS

M Tin Peanuts Big, fat, perfectly cooked Virginia peanuts. I’ll go out on a limb and say they’re my favorite nut ever. The flavor is unmatched for two reasons. One, the folks who make them at Virginia Diner in Wakefield, VA, start with great peanuts: super large extra whole Virginia peanuts, the top 2% of the crop. Their size and density contribute to the terrific crunch. And two, they fry them. They’re a pale blonde color, but the difference is in the texture. It’s a bit like French fries versus roasted potatoes: French fries are crispier, with a textural pop. Fried peanuts have that same crispy, satisfying crunch. And unlike French fries, fried peanuts keep their texture in the tin. University of Michigan block “M” tin. P-UOM 10 oz tin $8 SHIPS FOR FLAT RATE

CHOOSE YOUR SNACKS

LItTlE OF THis, liTtLe of thaT...

Custom Snack Gift Boxes Whether sweet or salty, crunchy or chewy, snack time is best when you get to munch on the foods you like best. Choose from all manner of different snacky foods to build your ideal collection. Your custom assortment is packed in our colorful, cartooned gift box. G-6SK 6 snacks, gift boxed $75 G-8SK 8 snacks, gift boxed $95 G-10SK 10 snacks, gift boxed $115

Savory Morsels Virginia Diner Peanuts Marcona Almonds Spiced Pecans Pic’s Peanut Butter Pouches Brown Bread Crackers Red Fife Wheat Crackers John Macy’s Cheesesticks Roasted Pepitas Sea Salt Potato Chips Sahli Black Olives Holy Cow Beef Sticks

Sweet Tidbits Magic Brownie with Walnuts No-Nut Black Magic Brownie Pecan Blondie Oatmeal Raisin Cookie Molasses Ginger Cookie Lemon Cookie Peanut Brittle Sea Salt Caramels Kolsvart Sour Blueberry Gummies

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ROSH HASHANAH ROSH HASHANAH CHALLAHS Each fall Zingerman’s Bakehouse releases special limited edition challahs for Rosh Hashanah, the Jewish New Year. It’s traditional for Eastern European Jews to bake challah in round, turban-like loaves to signify the desire for a full, complete year. Each is baked to order by hand, arriving wrapped in plastic and paper. They’re gorgeous, the color of toasted saffron, and the flavors are rich and sweet—everything the New Year should be. Available starting August 30.

Classic Turban Challah

Raisin Turban Challah

Moroccan Style Challah

Keeping with tradition, we sweeten all the egg and flour loaves with a healthy dose of Michigan clover honey. B-TP2 1 lb round $10 B-TP1 2 lb round $18

On top of the clover honey we add a generous portion of extra-large Red Flame raisins and golden raisins soaked in Myers Dark Rum®. B-RT4 1 lb round with raisins $15 B-RT3 2 lb round with raisins $25

Braided—not round—brushed with honey and rolled in anise, poppy and sesame seeds. No raisins. B-MOR 1 lb braid $12

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ROSH HASHANAH BEGINS

jEwish new yEar’s cAke

Buckwheat Honey Coffee Cake

SEPT

MONDAY

Baked in a traditional bundt pan (the ones used for coffee cakes) from a long list of luscious ingredients including golden raisins, toasted almonds, fresh orange and lemon zest, Indonesian cinnamon, cloves, ginger and nutmeg. The key player is a healthy helping of special buckwheat honey from Michigan. Buckwheat honey is the color of caramel with a bold, molasses-like flavor, making this a rich, deep, lovely cake. Serves 5-7, available starting August 30. A-BWT-S gift boxed in cartoon box $45 G-BWT-S gift boxed in wooden crate $49 FREE SHIPPING

threE STunNinG takes on Halvah Maple Halvah & Cardamom Orange Halvah

Most halvah out there is mass-produced and not very good. Enter Victoria Wallins and her company, Halvah Heaven. In small batches, she makes the best halvah I’ve ever tasted with a texture that’s light yet solid and melts on the tongue with flavors direct and lingering. The Maple is made with tahini and a healthy dose of Vermont maple syrup, giving it a dark, woody sort of sweetness. The Cardamom Orange tastes like a cup of chai tea, brightened with a gentle caress of orange oil. And new this fall, the Vanilla Bean is a classic, rich with sweet vanilla. Chop up the halvah and mix it into yogurt or oatmeal or brownie batter, or eat it straight up. P-MPH 4 oz bag maple $10 P-CMH 4 oz bag cardamom orange $10 P-VBH 4 oz bag vanilla $10 SHIPS FOR FLAT RATE

SHANAH TOVAH!

Rosh Hashanah Gift Boxes Ring in a sweet new year with challah, apple, and honey. Each collection of Rosh Hashanah treats comes packed in a colorful cartoon box.

The Classic Rosh Hashanah Gift Box includes a plain round Challah, a jar of Coriander Honey from California, and a jar of Apple Cider Jelly from Vermont. G-RHH classic box $60 FREE SHIPPING

The Deluxe Rosh Hashanah Gift Box includes everything in the classic box, plus a raisin-studded round Challah, a jar of Snowberry Honey from Idaho, and a Buckwheat Honey Coffee Cake. G-RHH-D deluxe box $120 FREE SHIPPING

pie in a jAr

Apple Cinnamon Preserves This could be the easiest piece of copy I write all year because this stuff practically sells itself. It’s from American Spoon, the artisan maker in Petoskey, Michigan that works with local farmers and has been a partner of Zingerman’s for thirty-plus years. It’s made of apples from Charlevoix, Michigan and cinnamon and a hint of vanilla. It’s like eating grandma’s apple pie filling, just in a jar and ready for spreading on toast or crepes, or swirling into oatmeal and yogurt. It’s one of the best tasting versions of America’s favorite pie I’ve ever enjoyed. Try it for yourself and see. P-PLE 9 oz jar $15 SHIPS FOR FLAT RATE

eat YOur Flowers

Three Varietal Honey Tasting Flight Growing up, “honey” meant just one thing to me: a tan, runny sweetener that always tasted about the same. That’s what you get when honeys from many sources are combined and homogenized, which is standard practice for most honey on the market. But each blossom creates a honey totally unique to the flower it comes from. To get a “varietal” honey, the beekeepers simply set their hives among particular flowers in bloom—there are no extra flavors or additives. The honeys vary wildly. Some are runny, some are so crystalline they’re practically solid. Some are as pale as corn silk, others as dark as roasted chestnuts. And some are sweet as, well, honey, while others are sharp and bitter. This gift box assembles three honeys from opposite ends of the spectrum: classically sweet Coriander Honey from California, darkly bitter Chestnut Honey from Italy, and thick, crystalline Star Thistle Honey from Michigan. We also include a bit of information about each honey and what makes all three so different. G-HY3 3 honeys, boxed $70 FREE SHIPPING

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610 Phoenix Dr., Ann Arbor, Michigan 48108 888.636.8162 • Text me sometime 734.436.2006

your customer number key code

HIDDEN PICTURES Buried in the pages of this catalog are 21 images, shown below. See if you can spot all of them!

Scrumptious Student Care Packages Ward off homesickness and help fuel those late-night study sessions with a collection of (mostly) healthy snacks and treats with plenty of full-flavored foods to keep those brains focused and learning. Our colorful, cartooned boxes come stuffed with brain foods, from nuts to chocolate to coffee to fatty fish (plus a few just-for-fun snacks). The Small Care Package includes a bottle of Cold Bew Coffee, Rosemary Maple Almonds, Heirloom Roasted Pepitas, Sour Blueberry Gummies, a walnut-studded Magic Brownie, and a bag of Zingerman's Sea Salt Potato Chips. G-STU small $60

The Large Care Package includes everything in the Small, plus a jar of Koeze's Cream-Nut Peanut Butter, Red Fife Wheat Crackers, a tin of Smoked Trout, Sun Dried Mulberries, and Spanish Dark Drinking Chocolate. G-STU-L large $120

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