Zingerman's Fall Buyer's Guide 2018 by Zingerman's Mail Order

FOR FOOD LOVERS (AND READERS)

FALL 2018

Cory Carman & Carman Ranch

“You know, you’re doing it the way my mom did it.” by Val Neff-Rasmussen Cory Carman grew up in the Wallowa valley in eastern Oregon, the fourth generation on her family’s cattle ranch. On the wall in her office, she has a map of the surrounding land. She can point out which plots were purchased by her great-grandfather a century ago, and chart how the land was later split between uncles and cousins. Her grandmother, who lived ninety years on the ranch, probably knew the area better than anyone. As Cory describes it, “She had a profound knowledge of our land; where the water pooled when it rained, when the elk moved down, the hidden draws where the cows hid.” Cory didn’t intend to follow in her grandmother’s footsteps and become a rancher. She left home, got a degree in environmental policy at Stanford, then spent a few years working on Capitol Hill and in LA. But fifteen years ago, she came home for a summer and saw that the ranch was struggling. She had always thought of the ranch as a sort of retirement project, but she saw that if she didn’t step up then, it might soon go under. When she took the reins, Carman Ranch, like practically every other cattle ranch in Wallowa county (and in the US), relied on conventional methods. That included treating the grasses the cattle ate with plenty of chemical fertilizers and pesticides. When the calves were weaned—at about nine months old—they’d be sold at auction, then trucked off to feedlots. As Cory took stock of the situation, it was clear to her that those systems were unsustainable. The prairie grasses on the ranch were receding, and every year it was getting harder to support the herd of 300 cattle. At college Cory had done a work-study project on grass-fed beef; at the time, she only found 50 ranches attempting it in the US. Nevertheless, she felt passionately enough about it to convince her family to give it a shot. Producing grass-fed beef is first and foremost about producing great grass. The new system would use no fertilizers, limited irrigation, and regular, methodical movement of the herd onto small patches of grass, grazing the animals the way grasslands evolved with herds of elk or buffalo. “When I first moved back and started changing the way we raised cattle on the ranch, my grandmother was really disappointed. She had grown up in pre-industrialized agriculture, and she saw a lot of the changes that happened during her life as a sign of progress. When I stopped using fertilizer and chemicals, she felt like we were going backwards,” Cory says. But before too long under Cory’s management, the grass bounced back, lush and bountiful.

The grass was only one part of the equation. The point to growing great grasses was to harness their nutrients via great beef. Doing so requires a deep knowledge of both grass and cattle. Cory can tell you all about the various components of grasses, and which parts contain more proteins or more carbohydrates, and how those components change as the grass grows. She uses that knowledge to put the right cattle on the right pastures. Younger cattle need more protein to build bones and muscle, so they benefit from grazing on younger grasses. As grass grows older and taller the proteins tend to die away, making those grasses better for older cattle that need more carbohydrates to help them put on fat. And all cattle do best on the richer, more varied grasses of the summer. When grass-fed cows are brought to market while the grass has little nutritional value, the beef is much tougher and chewier. Cory’s cattle spend their whole lives outdoors on Carman Cory Carman Ranch, eating the lush, bountiful prairie grasses. She only brings them to market between May and November, when the grasses are at their richest and the beef is at its most flavorful. The results speak for themselves. The beef is tender and juicy. The flavor tends to be a little earthier and more mineral, with a huge, robust beefiness. And it’s won over even the toughest of critics. “After I’d been back on the ranch for several years,” Cory remembers, “my grandmother finally looked at me and said, ‘you know, you’re doing it the way my mom did it.’ That was the best compliment she could have ever given us.”

Val Neff-Rasmussen is a writer and food finder at Zingerman's Mail Order. Find more of her food writing at thefeed.zingermans.com, or shoot her an email at vneff-rasmussen@zingermans.com

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the bEef lover's cut

Dry-Aged Cowboy Cut Ribeye from Carman Ranch Grass-fed steaks have a reputation for being lean and lacking the marbling of grainfinished 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 $175 M-RIB-4 4 steaks, 1½ lbs each $320 FREE SHIPPING

exceptional strip NY Strip Steak from Carman Ranch 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 2 steaks, 10-12 oz each $90 M-STP-4 4 steaks, 10-12 oz each $150 FREE SHIPPING

butcher's favorite Bavette Steak from Carman Ranch The bavette is a favorite among butchers for its huge flavor, but unknown to most of the rest of us—unless you're a lucky one who's enjoyed one over a glass of Côtes du Rhône at a bistro in Paris, where it's more common. It comes from next to the flank, so it’s great for grilling up rare like a flank steak or for tossing in a stir fry. Beefy, juicy, with slightly sweet flavor. Ships frozen. M-BAV-2 2 steaks, 10-12 oz each $50 M-BAV-4 4 steaks, 10-12 oz each $90 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

brazilian secret

Coulotte Steak from Carman Ranch The coulotte is a little known cut in North America and Europe—except amongst a select few in the know, like chefs, butchers, and Brazilian expats (who go crazy for it, though they'd call it picanha). It's a fairly lean cut from the top sirloin that's nicely tender with deep, beefy flavor with a subtle herbaceous quality. An outstanding choice for grilling. Ships frozen. M-CUL-2 2 steaks, 6-7 oz each $40 M-CUL-4 4 steaks, 6-7 oz each $75 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

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equity Marina Colonna's iconoclastic olives & oil by Mo Frechette Molise is one of Italy’s forgotten provinces. Sandwiched between Abruzzo and Puglia, a two hour drive due east of Rome, Molise doesn’t have any fashionable cities, no luxury waterfront, zero famous foods. What it has are ingredients. Grapes, wheat, and olives, which, for the most part, are sold in bulk for companies in other more famous provinces to pack into brand name exports.

This makes Marina Colonna an exception in a few ways. One, she farms in the Molise and she doesn’t sell ingredients; she makes her own olive oil with her own name on it. Two, the name on the oil is of a woman—in a very male business. Third, and perhaps most interesting for us olive oil lovers, Marina grows a range of olives but presses them all separately and stores them separately. Her oil barn—which I’m sure has a way better name in Italian but I forgot to ask—is covered in wisteria and sits next to a patch of prickly pears. It’s cool when you enter, the same stone chill you experience entering an Italian church. Inside there are a cluster of stainless steel vats on legs, rising like pillars, each a different diameter, each containing a flood of oilve oil towering far above your head. The vats have signs draped over the spouts noting the varietal of olive that was pressed to fill them: Leccino, Rosciola, Peranzana, and so on. The variety of olives, the separation by vat: both of these are rare to see in any oilmaker. What Marina has done

is allow us at Zingerman’s to go through and taste every olive’s oil alone or as a blend and decide what we think is exceptional enough to bring to Ann Arbor. We’re the only ones who do this with her oil. Year after year what we’ve selected has been Marina’s oil made exclusively from Peranzana olives. To some extent that makes sense. Peranzana is the long-time native, the variety that came from Provence centuries ago but really grew up and found its footing in forgotMarina Colonna ten Molise. It’s built for the climate. It’s robust, but not overpowering. It’s the most expressive olive in Marina’s orchard and, in her opinion, in all of the Molise. It’s too bad it's usually relegated to just being an ingredient, sold in bulk to others, forgotten on labels that don’t care to reveal what’s inside. Too bad for everyone else, that is. You can pick up a bottle and enjoy it any time.

Mo Frechette founded Zingerman's Mail Order. When he was a kid he and his six siblings had a pet crow. You can ask him about it, or reach him for any other reason, at moeats@zingermans.com

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the molise’s gO-to olIve and its OiL Peranzana Olive Oil from Marina Colonna

Olive oil varietals have a long way to go before they’re recognized like wine grape varietals. Everyone has heard of Chardonnay, Merlot, Pinot Noir. Even rare grapes like Viognier roll off most wine drinkers’ tongues. But try to name an olive varietial. Kalamata. Manzanilla. And? Stumped! Oilmakers think about varietals, though. A lot. They have thousands to choose from with charming names like Halkidiki and Bidni. They need to pick the ones that grow best on their land, that resist the pests and blight and whatever weather their particular corner of earth throws at them. They need olives that pollinate well, that ripen well, that release enough oil and that, most importantly, taste good. If you’re making oil in the southeast of Italy and looking for an olive that does all of this, you can’t do much better than Peranzana. It grows well in the scorch-then-snow climate and ripens before frost reveals itself. It releases enough oil when pressed to make a business case for planting it. Its flavor is bold enough to stand up on its own, it doesn’t need blending with a “fixer” varietal that gives it a kick. It’s not too bold, though, so eating it does not provoke a hot, peppery, green-grass battle with every food it touches. A decade ago, after I visited Marina Colonna’s farm, we selected from the dozen or so varietals she grows and presses separately—see article at left—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. I’d avoid cooking with it since that drives off some of the great aroma that you’re paying for, but any use after the dish is cooked is fair game. It shines on beans, raw vegetables and just-grilled meats. O-ZIN 500 ml bottle $29 SHIPS FOR FLAT RATE

the Table olive Of tAble olives Mita Nera Olives When I said (on the facing page) that the Molise doesn’t produce any famous foods I was technically correct. But that’s not to say I don’t think some of them should be famous. They should. First on my get-famous list would be this olive. Marina calls it Mita Nera but elsehwere in Italy you’d see it named Termite di Bitetto. For my money, this is the table olive of table olives. Mita Nera have oodles of flavor that’s complex and sweet. They’re juicy and floral. They’re silky and luscious. In a word, they’re a stunner. Try some first right out of the jar, as soon as you open the box from us. Next, rinse them under water a bit in a colander and dress them with some of Marina’s oil and a bit of lemon zest. Another night heat some up in a pan with fresh thyme, then douse them with olive oil. By then you’ll probably need to order another jar so might as well get two right off the bat. P-CNO 314 g jar $14 SHIPS FOR FLAT RATE

italiAn lemOn TelEporter Marina Colonna’s Citrus Oil Sampler There are three ways I know of to make citrus olive oils: one bad, two good. The bad way is to add flavor essences to olive oil. No matter how good the essences, these oils always taste artificial to me. One of the good ways, the Agrumato approach (online) is to press whole fruit with olives. The other good way, pursued by Marina Colonna, is to press the peels only with the olives. Marina’s approach makes laser focused flavor. You don’t need much citrus oil to have an impact. Annoint some fish. Dress a salad. What you’ll experience is a burst of southern Italian citrus, like it teleported from the Adriatic to your plate. This four bottle sampler contains orange, lemon, bergamot and mandarin extra virgin olive oils. O-CIT 4 bottle sampler, 1/4 oz each $16 SHIPS FOR FLAT RATE

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avoiding complete disaster secrets from two great caramel makers by Brad Hedeman On the surface, caramel is simple enough: take sugar, heat it to boiling, add cream, let cool until creamy or chewy. But it’s tricky to make really well, which is why it’s hard to find great versions of the darkly sweet treat in stores. It comes in a variety of consistencies and flavors and every iteration requires a unique set of skills to make the caramel correctly. As Robin Béquet of Béquet Caramel puts it, “in the blink of an eye you can go from potential greatness to complete disaster.” Milton Hershey started out as a frustrated caramel maker before switching to chocolate. He had three different caramel companies, all with varying levels of failure before throwing in the towel. If the grandfather of American chocolate couldn’t make it with caramel, what secrets have today’s confectioners like Robin and Joan Cuokos of Chocolat Moderne discovered that makes them so successful? Trust the Process. To make caramel, you need sugar, lots of cream, and lots of butter. In order to cut costs, large-scale producers often shirk the cream and butter in favor of cheaper oils and flavorings. The resulting caramels will last forever on candy counters, but the eating experience suffers. “Creating a consistently soft caramel is hard,” Robin explains. “It requires high quality equipment, vigilance in verifying your thermometers are reading correctly, a well communicated high quality standard, a well-trained team that is committed to quality checks at multiple points during the cooking, cutting and wrapping process and lots of taste tests.” “You’re basically in a chemistry lab,” says Joan. “Since caramels are based on sugar, with its crystalline structure and very specific properties, adherence to temperatures and timing is very important.” Unlike Robin and her chewy treats, the caramels Joan and her team at Chocolat Moderne create are semi-liquid and spreadable. She was inspired to create caramels she could

use in molded chocolates, her first love. “Our caramel has to be soft-enough to pipe into the chocolate mold cavities at a certain temperature.” Joan said. “We have to cook our caramels slowly at a lower temperature all the while monitoring the various liquid elements of each recipe to achieve the consistency we want.” Follow your vision, not trends. At Béquet Caramel, the crew never thinks they’ve got it all figured out. “Continuous improvement is a way of life here,” says Robin. “We’ve improved our recipe six times over the past sixteen years, improving flavor, mouth-feel, and shelf life, but never at the expense of taste and texture. Put simply, we want to make the best soft caramels anyone has ever tasted and that drives every decision we make.” Joan has a slightly broader vision for her confections. “I look at caramel as a canvas or base for other flavors,” she says. “My Greek grandmother made all manner of spoon fruits that I loved and before I even launched Chocolat Moderne I was playing around with caramel and fruit flavors in my kitchen, trying to recreate those memories. I love balancing the tart, bitter, sweet and creamy elements to make a truly unique caramel.”

Brad Hedeman is a writer and food finder at Zingerman's Mail Order. Don't try to beat him at movie trivia, because he'll win every time. For other inquiries, you can reach him at bhedeman@zingermans.com

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caramel knowledge Béquet Kosher Caramels

In going from a home kitchen operation to an awardwinning caramel maker, Robin Béquet has developed an incredible line of caramels, widely recognized as some of the best in the country. The silver gift box tied with a blue ribbon is filled with three of our favorite types: sea salt, butterscotch, and salted mocha. Or, get a smaller bag of just the sea salt caramels. If your idea of a perfect caramel experience includes unwrapping something small and savoring the morsel for as long as possible, these are for you. P-PEQ 11 oz ribboned box, about 28 mixed caramels $40 P-CSS 4 oz bag, sea salt $12 SHIPS FOR FLAT RATE

caramel connoisSeur apProved

Passion Fruit Caramel

I’m a sucker for great caramel in all forms, and this passion fruit caramel is my favorite sauce made by Joan Cuokos and her team at Chocolat Moderne. It has an exotic, pineappley type of sweetness from loads of passion fruit that’s complemented by the addition of cardamom. It’s smooth, rich, buttery and generally just an awesome caramel. Great as filling for crepes with sliced bananas and almond butter. It’s also great over ice cream or swirled into yogurt. My top caramel sauce pick of the last decade. P-PFC 8.25 oz jar $20

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Coconut “caramel”

Coconut Jam

Cristina Widjaja’s Malaysian-style srikaya—coconut jam in English—has all the same components as a caramel sauce, with one big difference. The silky, creamy body of this luscious spread comes from slowly cooking sugar and egg yolks not with cream, but with coconut milk. The result is a thick, custardy texture like lemon curd that has all of the rich sweetness of caramel but none of the dairy. The flavor is surprisingly complex for something with so few ingredients, a bit like coconut cream pie. Toast, apple slices, fresh goat cheese, ice cream, and spoons will never be the same. P-CJM 10 oz jar $20 2 or more, $18 each SHIPS FOR FLAT RATE

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behind the tin the unseen women who pack fish by Val Neff-Rasmussen I’ve visited half a dozen fish canneries in Portugal and Spain. Brad, Mo, and Ari have been to just as many, too. They all share one surprising thing in common: 100% of the staff are female. Not necessarily the factory owners—in fact, I think all of the executives who have shown me around the canneries have been men. But on the factory floor, doing the careful work of preparing and tinning the fish, every single worker is a woman, bar none.

When I have asked why, I have been told that it’s because the work is so hands-on and so careful, women do a better job thanks to their smaller hands and more delicate touch. It’s true that a lot of the work is finicky. Removing tiny anchovy spines by hand, using miniature scissors to snip a sardine into just the right shape, peeling the skin (but none of the meat!) in neat strips off of a fillet of eel using a knife, or packing individual fishes into tins one by one, by hand— it’s all remarkably detailed work that requires a skilled hand to do well. It’s incredible to watch the women work. With a few well-practiced flicks of the wrist, they produce perfect fillet after perfect fillet, filling tin after beautifully-arranged tin in what seems like no time flat. But I’ve also been to canneries where I’ve seen workers stuff whole, giant cooked loins of tuna into a chute that grinds them up and splats the chips of fish into tins to the tune of 80,000 a day. That work is done by women, too. I think the truth behind the gender split has less to do with dexterity and more to do with the traditional family

roles played by women and men on the Iberian peninsula. Historically, in fishing towns, the men would go out to sea. They might be gone fishing for days at a time. The women would stay home and take care of their families. When the men came back, the women would take on the work to prepare or preserve the catch—while still taking care of their families. That’s true even today. At Ortiz’s cannery in the small coastal town of Zumaia, the women come to work in the morning. Around noon, they head home and prepare lunch for their families. Then they come back to work for the afternoon. In the evening, they go home and prepare dinner for their families. Back home again, when I open a tin of good fish— like Ortiz tuna with its single slice of loin displayed neatly in a bath of oil in the tin, or our Portuguese Conservas Murtosa, Portugal sardines with four or five perfect silver fish nestled snugly side by side—I try to think of the unknown, incredibly skilled woman who produced this tin. I hope she got to kick back while somebody cooked lunch for her today.

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the crown jewel Ortiz Tunas from Spain

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

P-ORT 112 g tin $9 4 or more $7 each SHIPS FOR FLAT RATE

Bonito Ventresca (Belly) P-TUN

110 g tin $24 4 or more $20 each

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Yellowfin Tuna Loin

Yellowfin Ventresca (Belly)

P-YLL

P-YVT

220 g jar $20 2 or more $18 each

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Bonito Tuna Loin

110 g tin $16 2 or more $14 each

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

National treasure

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Portuguese Sardines

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

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heat becomes what we eat Thoughts on america's growing love for heat by Brad Hedeman Twenty-five years ago, you might have heard me patiently explain to a customer what a chipotle was: a smoky, slightly sweet dried pepper with a hint of heat. Nowadays there are more than 2300 “fast fresh” restaurants across the country with the same name. I remember snaking through unorganized aisles at Asian food stores looking for “that red paste that comes with Bi Bim Bop.” Now we sell two different varieties of gochujang on our shelves. And we’re a Jewish deli. Things are getting spicy in the artisan food world thanks to the influence and fusion of world cuisines as well as society’s evolving attitudes about food. Our interest in dishes with heat goes well beyond the wall of hot sauces with whimsical names. We’re experimenting with dishes our parents never heard of, inspired by the flavors we encounter traveling the world or investigating that new “hole in the wall” Indonesian restaurant our friends are talking about. We’ve been blessed to find immigrant and first-generation businesses making sauces typical of the cuisine they remember grandma making. Chitra Agarwal and her team at Brooklyn Dehli make achaar, a relish condiment native to India and Nepal that’s spicy, bright and brings a ton of flavor to any dish. Auria Abraham of Auria’s Malaysian Kitchen concocts sambal, an all-purpose condiment made from chiles, peppers, garlic and Makrut lime leaves that brings depth, complexity and (you guessed it) heat to your meal. One of my favorite snacks is a bag of cashews spiked with chiles and lime leaves made by Cyrilla Suwarsa from her Indonesian family’s own recipe. Even Zingerman’s Candy Company has been inspired to fuse standard peanuts with a coating of the enticing combination of spicy chiles and bright lime leaves.

These aren’t fads in the food world, these are moments of assimilation (the good kind, not what the Borg was all about). How can I be so sure? Because we’re using these typically exotic flavors in the dishes we already make. You like steak? You’re gonna love it even more slathered with sambal. Do you make rice bowl dinners every Tuesday? Throw some gochujang in with your motley crew of veggies and protein to make it extra special. Mix tomato achaar with yogurt for a tasty appetizer, or spice up the bland routine of scrambled eggs with a dollop of garlic achaar. We aren’t trying to replicate cuisine we’ve only read about or enjoyed in restaurants, we’re incorporating these new, spicy flavors into the dishes we already know and love, making them more interesting and more flavorful in the process. But why? Where did our love affair for these spicy condiments, sauces and dishes come from? I think we simply woke up to the flavorful power of spicy foods. What used to be a frat house dare (XXX Hot Wings anyone?) has evolved into a knowledge of flavors and how they work together. Spicy ingredients, when done right, never overpower a dish, they enhance it. They bring together flavors, giving all dishes more character and a certain unity rarely experienced in our standard cuisine. We can’t put this genie back in the bottle. Heat is here to stay.

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malaysian persuasion Lime Leaf Sambal This version of sambal is inspired by the recipes Auria Abraham learned in her native Malaysia. It’s a combination of chiles and peppers, garlic, oil, and Makrut lime leaves. Great slathered over grilled meats, fish, and my favorite, chicken. P-LLS 8 oz jar $16 SHIPS FOR FLAT RATE

Korea's go-to hot sauce

Mother-in-Law Chile Pastes

You’ll find Gochujang (fermented chile paste) in every pantry in Korea. It’s a savory and spicy spread beefed up with big notes of umami and it’s used in everything: sauces, marinades, dips, barbecues, condiments. Two different flavors: Original (complex heat) or Garlic (awesome with meats). Each flavor is versatile and worthy of becoming a staple in your pantry, too. P-MIL-ORI 10 oz jar original $16 P-MIL-GAR 9 oz jar garlic $15 SHIPS FOR FLAT RATE

relish versatility Tomato & Garlic Achaars Achaars are spicy spreads from India, where they’re served with rice, curry, dal and yogurt. They’re also super with omelets, on sandwiches, and with meats. These achaars are handmade by Chitra Agarwal and her team at Brooklyn Delhi. The tomato version is smooth and spicy with chiles, tamarind, and spices. Garlic is chunky with cloves of with oven roasted garlic, brightened with lemon oil. P-AHR 9 oz jar tomato $15 P-GHR 9 oz jar garlic $15 EACH SHIPS FOR FLAT RATE

amazing indonesian nuts Spiced Cashews

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These nuts are fantastic because Cyrilla Suwarsa's family takes extra steps most makers don’t. First the hand-picked, sun-dried nuts are peeled from their shell before being slow roasted. The roasting gives the cashew a firm pop to its texture and brings out more of the nut’s flavor. Then, there’s the spicing: chile and lime leaves. It’s not terribly hot, but there’s a little sizzle and the lime leaves give a bright gleam of green flavor. P-CHL 1.76 oz bag $7 8 or more $5.50 each

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in the country of one cheese betty koster changes the image of dutch cheese by Mo Frechette I used to joke that The Netherlands only had one cheese: Gouda. Gouda in endless varieties, gouda with endless wardrobe changes. Gouda aged one year. Two years. Four years. Gouda with red wax. Gouda with black wax. To me, Dutch gouda was an enjoyable cheese, but monotonous, dull. It never got me excited. It never had me reaching for more. Then I met Betty Koster. Betty and her husband Martin founded the cheese shop Fromagerie L’amuse in Amsterdam in 1989. The name belied its confidence in its home country. This was a shop of fine imported cheeses—many of them French—alongside some good-enough Dutch ones. That soon changed. Betty began traveling across the country, meeting cheesemakers and agers. She took chances on small Dutch cheesemakers. She worked with cheese agers who were willing to experiment with different lengths of aging, different temperatures, different environments. By the time I met Betty she’d been developing her stable of great Dutch cheeses for almost two decades. She’d become an icon in The Netherlands. She had gone from cold-calling cheesemakers to talk about the cheese she just bought to driving to farmers across the country and seeing them make cheese firsthand. She got to know the person behind the cheese, something no other shop or exporter did at the time. Before that the Dutch farmers and cheesemakers were unknown. They made cheese in anonymity, which, in the food world, is never a recipe for excellence. Any time a food is made without recognition it is usually made for cost savings, for profit—not for flavor. Today, her shop is the most copied, revered, sought-after and examined vessel of Dutch cheese in the country. When you visit you’ll see a glowing wall of waxed wheels of gouda behind the case. It’s still a gouda-centric cheese business. But the diversity in the goudas is shocking. From soft, sweet, young goudas to crystalline, caramelized aged ones. From sheep’s milk goudas from flocks grazed on seaside grass island to goat’s milk goudas that taste like milkshakes. Many Americans I know admiringly refer to Betty as the Julia Child of Dutch cheese. She’s larger than life, expressive, immediately approachable, funny, and knows her topic inside and out. The cheeses she brings to America have a big personality, just like her. The cheeses she finds, the way she chooses to age them — they are exciting. They will have you reaching for more.

Betty Koster

ThreE Exciting Goudas

L’amuse Signature, Brabander and Wilde Weide L’amuse Signature is Betty’s house gouda. She’s put her mark on every stage of it, especially the aging, which is done at higher-than-usual temperatures to give the cheese both crystalline crunch and creaminess. These two coveted cheese features are rarely found together. Brabander is a goat’s milk gouda that reminds me of a milkshake. It’s so easy to eat it’s absurd. Wilde Weide is one of the crown jewels of Betty’s Dutch cheese roster. It’s a gouda, true, but calling it just a gouda is like saying a Ferrari is just a car. Made organically on a 300 year old farm, its flavors are floral, bourbon rich, stunning. C-LAM l'amuse signature by the pound $35 C-GGO brabander goat by the pound $35 C-WDE wilde weide organic by the pound $40 EACH SHIPS 2 BUSINESS DAY WARM WEATHER CARE

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.

CHOOSE YOUR CHEESE THE TOTALLY CUSTOM CHEESE GIFT BOX

No need to give up your career to follow your passion for curds because now you can play cheesemonger-for-aday. Curate your selection from the shelves of our cheese cave: goat’s milk, sheep’s milk, cow’s milk, mountain, domestic, clothbound and blue. There aren’t many cheese shops in America who put together a cheese selection like this for shipment. Few take the time to discover, select, age, care for and cut each cheese to order like we do. All the little steps add up. You really can taste the difference. Select your three half-pound wedges and we’ll pack them in our fun, cartooned gift box alone or with a box of artisan crackers. Full list of cheeses online. Three Cheeses G-3CZ $95 FREE SHIPPING

Three Cheeses + Crackers G-N-3CH $100 FREE SHIPPING

MANY MORE CHEESES TO CHOOSE FROM ONLINE

12 OF OUR TOP CHEESE PICKS

Parmigiano Reggiano

Essex St. Manchego

Antique Gruyère

Marieke Gouda

The classic. Raw cow’s milk cheese from Italy, aged at least two years for huge flavor.

Raw sheep’s milk cheese from Spain. Sweet and savory, bright, complex.

Raw cow’s milk cheese from Switzerland. Smooth, fruity, slightly swissy flavors.

Raw cow’s milk gouda from Wisconsin. Rich, dense, sweet and savory.

Comté from Fort St. Antoine

Pleasant Ridge Reserve

Raw cow’s milk cheese from France. Rich, brothy flavors balanced with bright fruit.

Bayley Hazen Blue Raw cow’s milk blue cheese from Vermont. Fudgy texture, big buttery flavor.

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Raw cow’s milk cheese from Wisconsin. Fruity, rich, deep, and sweet.

Brabander Goat Gouda

Cabot Clothbound Cheddar

Pasteurized goat’s milk gouda from Holland. Sweet and creamy, like a milkshake.

Pasteurized cow’s milk from Vermont. Complex, tangy, fruity and brothy.

Manchester

12 Piave

Brebis d’Ossau

Soft, creamy round of pas- Pasteurized cow’s milk cheese teurized cow’s milk cheese. from Italy. Sweet, fruity, Luscious and creamy. toasty, long-lasting flavor.

9AM-10PM ET EVERY DAY

Raw sheep’s milk cheese from France. Creamy texture, mellow, fresh flavor.

ZINGERMANS.COM

instanT PicnIC

Charcuterie and Cheese Gift Box With a larder like this, the recipient can lay out a devastatingly handsome spread of food so quickly it’ll seem like Harry Potter cast a spell. We pack a culinary collection in its own wooden “cupboard” that a lazy gourmand can stash until hunger—or desirable company—strikes. Includes Borsellino Salami, French Cornichon Pickles, Dutch Gouda and Zingerman’s Nor'easter Cabot Cheddar, Spanish Olives, a loaf of Zingerman’s Artisan Bread, 'Nduja Spicy Cured Meat Spread, Zingerman’s Virginia Peanuts and Rustic Bakery Olive Oil and Sea Salt Flatbreads. Serves ten for snacks, lasts for weeks when refrigerated. G-CAC charcuterie & cheese gift box $150 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

the new cure

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 Andy Hatch’s Pleasant Ridge Reserve cheese, Spring Brook Farm’s Reading Raclette cheese, La Querica’s Proscuitto Americano, Antonio Fiasche’s Nduja, and Red Table Meat’s Vecchio Salami. G-ACM gift box serves 12 $125 FREE SHIPPING

amen!

Praise the Lard Gift Box It’ll take a special kind of faith for the recipient to make it through this gift box, tallying up at over two and a half pounds of pork, plus bread and chocolate. When done, they will surely testify. Broadbent’s Kentucky Smoked Sausage, ‘Nduja Pork Spread, Pork Rillettes, Nueske's Applewood Smoked Bacon, Borsellino Salami and Zingerman’s Peppered Bacon Farm Bread. To round things out, Mo’s Bacon Chocolate Bar. Gift packaged in a Zingerman’s shopping bag. G-PTL praise the lard gift box $150 FREE SHIPPING

SUPERB SALAMIS Spicy Calabrian Salami Spiked with plenty of Calabrian chiles to make an inch-thick salami with serious— but never overwhelming—heat tempered with a deep, smoky sweetness. M-CAL 9 oz $17 SHIPS FOR FLAT RATE

Borsellino Salami Salamis made by Iowa’s pork palace, La Quercia, with pork raised to impeccable standards. The flavor is mild but substantial, great for nibbling on with cheese plates or tossing in your backpack for hikes in the woods. M-DSG 6 oz classic $12 M-SDS 6 oz piccante $12

Summer Sausage Summer sausage is a classic Midwest-viaGermany salami that's good any time of the year. A mix of pasture raised pork and beef that’s meaty, soft, sweet, a little smoky. M-SSS 10 oz $20 SHIPS FOR FLAT RATE

SHIPS FOR FLAT RATE

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

LEGENDARY REUBEN SANDWICH KITS THE PE RFE CT SANDWICH BY MAIL

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

SAN DW ICH KITS INCLUDE Jewish Rye Bread (Pumpernickel in Brooklyn Reuben) Meat Fixins Sauerkraut Emmentaler Swiss

Coleslaw Russian Dressing Garlicky Pickles Magic & Black Magic Brownie Bites

Zingerman's Potato Chips

Professional Deli Instructions

Corned Beef Reuben G-SHE serves 8 G-SHE-2 s erves 3-4

$200 $150

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

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

Jon & Amy’s Corned Beef & Pastrami Double Dip G-JJA serves 8 $200

The best reuben in America FOOD & WINE

“The Reuben is killer.” BARACK OBAMA

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

“Now that’s a sandwich!” MICHAEL IVINS, THE FLAMING LIPS

“Your Reuben Sandwich Kit absolutely floored my parents. Easily the best present I have ever gotten them. It made up for 37 years of me being an awful son. They cannot stop talking about how great it was.” PAUL, SWANNOA, NC

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e Oliv Oil

Fresh for the Season

Olive oil is made once a year, just as the olives are harvested in late autumn. Most great oils are not filtered very much, so after pressing they rest to let the sediment settle out. We import them in spring (during which time we hold our annual spring oil change sale to exit the previous harvest—sign up for our email to get the scoop). Finally, just in time for summer salad season, come the 2017 harvest oils. Read our tasting notes for each here and online.

A trio of terrific Tuscans Cacchiano Olive Oil

Paneretta Olive Oil

Valgiano Olive Oil

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 2017 harvest has a citrusy, hoppy brightness that balances out the intense, green, bitter flavors that remind me of endive and grass. The finish has a huge peppery kick. O-CAC 500 ml $40

Castello della Paneretta sits majestically on a Tuscan hillside. In fact, it’s almost too typically Tuscan to believe, surrounded by fields of olive and cypress trees and rolling vineyards. The fall 2017 harvest Paneretta olive oil has an earthy, mushroomy aroma that carries through as a deep bass note in the flavor, balancing out the bright, bitter green sharpness. It builds to a peppery peak that hits you in the front and back of the throat. A two-cougher, so to speak. So thick it pours from the bottle like cream, so delicious I find myself thinking of more dishes to use it with. O-PAN 500 ml $40

Valgiano is grown and pressed north of Lucca on the far west of Tuscany, about twenty miles inland from the Tyrrhenian sea. Lucca’s oils have long been prized. In The Food of Italy (published in 1971 but still a great book for traditional Italian foodways), Waverly Root writes, “The greatest gastronomic glory of Lucca is its olive oil, the finest in Italy.” The 2017 harvest has the bitter green flavors I associate with Tuscan oils, but a tad tamer, with flavors closer to green bell pepper. The finish includes a lasting tickle of pepper all down the throat. O-VAL 500 ml $60

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raRest of the Rare I Lecci Olive Oil Lake Garda is the northernmost point on the Italian map where you can make olive oil. Although the area is in the foothills of the Alps, the microclimate around the lake allows olive trees to thrive and bear fruit. This oil is made by Antonio Brescia, who only produces about 2,000 bottles a year. The 2017 harvest of this oil is exceptional. The aroma is grassy and hints at pepper, like arugula. The oil is incredibly creamy in the mouth. The flavor starts off smooth and buttery, then a green, bitter wave of flavor takes over. The peppery finish grows and grows for a long time. Outstanding on vegetables and fish. O-GAR 750 ml $65 SHIPS FOR FLAT RATE

Silky + SubtLe

Eric’s Olive Oil

Eric’s oil is from the northern part of Provence, a place less frequented by tourists, with a terrain sometimes described as bleak. Prevailing wisdom says harsher terrains make better oils, and Eric’s is certainly worth tasting. Like the region it comes from, it might not have as ardent a following as flashier French oils, but it’s just as delicious. The 2017 harvest has a delicate aroma of ripe black olive, and that rich flavor comes through in the buttery start. Quickly, though, bitter flavors like arugula take over, building to a long peppery tickle in the finish. O-ERI 750 ml bottle $40 SHIPS FOR FLAT RATE

flower power OIL Mariano Sanz Olive Oil From the rarely visited Sierra de Gredos, the wild, sparsely settled mountain region of Spain not far from the Portuguese border. The oil is made by Mariano Sanz Pech. No pressing is used in the production: Mariano bottles only the “flower of the oil,” which drips naturally from the crushed olives. It’s unfiltered, leaving it lusciously cloudy in the bottle. The 2017 harvest starts off buttery, then takes on a bitter green note, before finally building to a slow, long lasting peppery tickle. The aroma is fresh, like artichoke, spinach, and grass. Great on salads, grilled meats, ripe tomatoes, and toasted bread. O-MAR 500 ml $30

wild child Petraia Olive Oil Petraia oil has a big, intense aroma that simply astounds. Its flavor is big, fruity, full and wild. Its finish is persistent, with lots of rambunctious pepperiness that characterizes good Pugliese oils. This is consistently the boldest oil from our offerings, knocking the Tuscan pressings out of the “rustic and fruity” category they normally dominate. The 2017 harvest is potent stuff. It has big, bitter flavor like radicchio and dandelions, and a long peppery tickle that’s lingering but not overwhelming. O-PET 500 ml $30

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

3 SIMPLE STEPS TO CREATING & SENDING THE ULTIMATE GIFT ChoOse your flAvor

With real full-flavored butter, Michigan farmhouse sour cream, toasted nuts, freshly cracked eggs and and and...These are flavors that stand up to be noticed. Full list on facing page.

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.

ChoOse your gift box CARTOON BOX Sturdy, re-usable, way fun. Illustrated by our one-andonly 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.

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.

CLASSICS

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

SOUR CREAM

HOT COCOA

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

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

SUMMER FLING

LEMON POPPY SEED

TEA CAKE

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

Loaded with slow-toasted coconut and lime. Light on the tongue, fresh, zesty and even a bit tart. A-SFC-L large in box $55 G-SFC-L large in crate $65 A-SFC-S small in box $40 G-SFC-S small in crate $45

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 $55 G-LMC-L large in crate $65 A-LMC-S small in box $40 G-LMC-S small in crate $45

DELUXERS ALMOND

The same rich, buttery batter we use for our Sour Cream Coffee Cake, but without the walnuts and cinnamon. Luscious and buttery. Available in the nosher size only. A-TEA-S small in box $40 G-TEA-S small in crate $45

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

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

OLIVE OIL

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

Let them eat alL the cakes CUSTOM TRIPLE CAKE GIFT BOX

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

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NEW DELI

COFFEE CAKE OF THE MONTH CLUB Why stop at one cake? Give someone a chance to enjoy a flight of coffee cakes, one per month. Just as they start to miss what they finished, a fresh one arrives. Your succulent sentiments will be hard to forget. Each cake serves 5-7. See list of cakes online at zingermans.com G-C-3 three months $120 G-C-6 six months $230 FREE SHIPPING

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MONTHLY FOOD CLUBS BREAD CLUB

Three Months 1 loaf per month

2 loaves per month

G-1-3 $70

G-2-3 $100

Roadhouse Bread

Roadhouse & Sourdough

Paesano

Chile Cheddar & Paesano

Chocolate Sourdough

Chocolate Sourdough & Farm Bread

Six Months

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

1 loaf per month

2 loaves per month

G-1-6 $139

G-2-6 $200

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

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

FREE SHIPPING FREE SHIPPING MICHIGAN FOOD CLUB Six Months

Three Months

G-MIC-6 $240

G-MIC-3 $125

Includes first 3 months plus:

mitTen MadE

Month 1 Good Morning, Ann Arbor Sour Cream Coffee Cake Zingerman’s High Flier Coffee

Month 4 Snack Attack Zingerman’s Pepper & Barbecue Potato Chips Zingerman’s Peanut Brittle Ginger Jump-Up Molasses Cookie

Month 2 Cherry Country USA Chocolate Cherry Bread Fruit Perfect Sour Cherries

Month 5 Bread & Cheese Farm Bread Chestnut Leaf-Wrapped Napoleon Cheese

Month 3 Peanut Butter Jelly Time Koeze’s Cream Nut Peanut Butter Early Glow Strawberry Preserves Zingerman’s Sea Salt Potato Chips

Month 6 Confections Bell Stone Toffee Koeze Peanut Butter Clusters Original Zzang!® Candy Bar

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

FREE SHIPPING 20

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.

zingerman's premier clubs

Culinary Adventure Society and Food Explorers Club

One of these would make just the right gift for that friend or client who thinks they're the Indiana Jones of the culinary world. No rolling boulders here, but we’ll send a box of food surprises based on our most up-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 SOCIETY

FOOD EXPLORERS CLUB Ships monthly. 1-2 food discoveries per shipment.

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

2 Times G-2-Z $325

3 monthly installments G-EXP-3 $125

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

FREE SHIPPING

6 monthly installments G-EXP-6 $240

12 monthly installments G-EXP-12 $475

FREE SHIPPING More food clubs at zingermans.com

"Best Overall" food club – Wall Street Journal ESTATE OLIVE OIL CLUB

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

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Two Months G-OCC-2 $125

Four Months G-OCC-4 $200

Six Months G-OCC-6 $290

Terraced Ceramic Dipping Dish, plus:

Includes first 2 oils, plus:

Includes first 4 oils, plus:

Marina Colonna’s oil from the Molise

La Spineta from the Pellegrino family in Puglia

Roi from the Boeri family in Liguria

OLV oil from the Flores family in Spain

Agrumato lemon oil from the Ricci family in Italy

Onsa’s Oil from the Mahjoub family in Tunisia

FREE SHIPPING

9AM-10PM ET EVERY DAY

ZINGERMANS.COM

BUSINESS GIFTS BUSINESS GIFTS 866.260.6169 bizgifts@zingermans.com 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.

our most pOPular Gift box 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 Walnut-studded Magic Brownie and a Sea Salt Topped Pecan Blondie, Zingerman's Peanut Brittle, La Quercia’s Borsellino Salami, Virginia Diner Peanuts, and a nosher-sized version of our extremely popular, extremely good Sour Cream Coffee Cake. G-WEE weekender gift box $75 SHIPS 2 BUSINESS DAY

the Long wEekEnder

Packed in a handsome wooden crate, includes all the items in the Weekender plus Zingerman’s freshly roasted High Flyer Coffee, Zingerman’s Banana Bread, a Ginger Jump-Up Molasses Cookie, Koeze Cream-Nut Peanut Butter, and Vanilla and Chocolate Coconut Macaroons. G-LWE long weekender $160 SHIPS 2 BUSINESS DAY

chOColate vices Chocolate Suspension Some will call this a minor indulgence. Some won’t say anything, they'll just smile. Everyone with a weakness for chocolate, flour and butter will know what time it is. A nosher-sized Hot Cocoa Coffee Cake accompanied by four brownies, two each of WalnutStudded Magic and no-nut Black Magic. G-SUS chocolate suspension gift box $50 SHIPS FOR FLAT RATE

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

Your secret stash Desk Hoarder Gift Box

With these individually wrapped snacks and miniature-sized treats, the rest of the office will never need to know what's stashed away in your desk drawer. Our fun, colorful gift box comes stuffed with six magic and six no-nut brownie bites, a four piece box of miniature scones, mini versions of our hot cocoa coffee cake and our sour cream coffee cake, two bags of Zingerman’s Sea Salt Potato Chips, two bags of Zingerman’s Tellicherry Pepper Potato Chips, sea salt caramels, Chimes ginger chews, a bag of all-natural fruit gummis, three assorted mini Zingerman's Cookies, and a bag of spicy cashews with lime leaves. G-DHR gift box, serves 12-15 $100 SHIPS FOR FLAT RATE

bite sized brownies

break roOm bonanza

Awesome Office Supplies

Magic Brownie Bites

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

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

SHIPS FOR FLAT RATE

right a wrong Please Forgive Me Gift Boxes

You were late with those papers. The shipment was held up in customs. The defense you mounted fell flat on the jury. You wrote the email, you just forgot to click send. Here are two ways to say you’re sorry, both packed in our colorful gift box, both guaranteed to get them back on your good side. Aw Nuts Version: Marcona Almonds from Spain, Spicy Cashews with lime leaves, our Spiced Pecans, Peanut Brittle, a walnut studded Magic Brownie, and a miniature version of our Sour Cream Coffee Cake. G-IMU-N aw nuts gift box $50 SHIPS FOR FLAT RATE

Snacks Version: Three assorted personal-sized bags of Zingerman's potato chips, John Macy’s Cheese Sticks, Effie’s Crispy Corncakes, Zingerman’s Peanut Brittle, All Natural Gummis, a Pecan Blondie, Szechuan Spiced Peanuts, a Ginger Molasses Jump Up Cookie and Sea Salt Caramels. G-IMU-S snacks gift box $75 SHIPS FOR FLAT RATE

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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 INTERNATIONAL 734 477 6986 FAX 734 477 6988 EMAIL service@zingermans.com PROPER MAIL 610 Phoenix Dr. Ann Arbor, MI 48108 NEED AN ORDER FORM? You can make your own, we'll figure it out! We have "official" ones online. We can mail you one, too

MERCHANDISE TOTAL

FLAT RATE FOUR BUSINESS DAY RELAXED

TWO BUSINESS DAY

2 DAY WARM WEATHER CARE

ONE BUSINESS DAY

0 - $25

$10.99

$13.99

$23.99

$30.99

$25.01 - $50

$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

$125.01 - $150

$10.99

$36.99

$46.99

$50.99

$150.01 and up

$10.99

25%

25% + $10

35%

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

2 DAY WARM WEATHER CARE

International Shipping

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, 2017 to September 30, 2018. (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

choose your own 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.

Magic Brownie

Oatmeal Raisin

Classic with toasted chunks of walnut.

Maple syrup, organic oats and Red Flame raisins.

Black Magic Brownie Classic minus the nuts.

Ginger Jump-Up

Pecan Blondie

Muscovado brown sugar and crystallized ginger.

No chocolate with pecan praline, topped with sea salt.

Sky’s the Lemon With fresh lemon juice, lemon zest, and candied lemon.

Townie Brownie Gluten Free with amaranth and quinoa, not wheat.

Currant Scone

Bostock

With dried currants.

With candied lemon zest.

A thick square of buttery brioche imbued with orange syrup, topped with almond frangipane.

Ginger Scone

Raspberry Patti Pocket

Spicy, crystallized ginger.

Hand pie extraordinare, with buttery, flaky crust filled with tangy raspberry preserves.

Lemon Scone

Country Scone Rolled oats, pecans, Red Flame raisins and cinnamon.

* Not made in a gluten free facility.

cartOon box

woOden Crate

6 pastries

15 pastries

8 pastries

20 pastries

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10 pastries

20 pastries

15 pastries

30 pastries

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G-6PP 6 in box $36

G-10P 10 in box $50

G-15P 15 in box $75

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G-20P 20 in box $95

G-8CR 8 in crate $50

G-15C 15 in crate $90

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G-20C 20 in crate $120

G-30C 30 in crate $175

ZINGERMANS.COM

Bread by mAiL? meEt The zEro RIsk loaf. I know, it sounds crazy. It sounded nuts in 1992 when we started baking. Still does today. But we ship more bread than any other food we sell, always have. We bake them with minimal ingredients, often just organic flour, water, salt, and natural sour starter. We take our time making them—up to 18 hours for tangy loaves like French Mountain and Sourdough. And we bake them in a stone hearth oven, which gives the bread a crisper, more flavorful crust. There’s not a bad loaf among them and the real gems—traditional peasant loaves like Paesano, Farm, and Jewish Rye—will redefine what you think bread can be. If you’re not totally convinced but curious to see what the fuss is about, rest assured you can try it without risk. I guarantee you’ll love it. If you don’t, I’ll refund or re-ship, no questions asked.

Sweet & Spicy Bread Box

Sweet Loaf o' Mine Gift Box

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Three of our most pleasing sweet loaves: Cinnamon Raisin, Chocolate Sourdough and Craquelin. All packed into our fun, illustrated gift box. Each loaf works anytime, from breakfast to dessert. G-SLM sweet loaf $55

Deli Deluxe Bread Box

Bread-fest Gift Box

For a different kind of bread fanatic. A cartooned gift box stuffed to bursting with a loaf of Chocolate Sourdough, Cinnamon Raisin, Chile Cheddar and Peppered Bacon Farm Bread. G-SAM-B sweet & spicy $65

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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 couple of Lemon Scones to sweeten the deal and a small jar each of Honey and Preserves. G-FES bread-fest box $50

Food Coma Gift Box

Rustic Peasant Loaf Gift Box

Three of our most satisfying savory loaves—Roadhouse, Peppered Bacon Farm and Chile Cheddar—packed into our fun, illustrated gift box. Each loaf eats like a meal. Eat all three and you’ll be in a food coma. And for all you food innovators out there, if you made a triple decker sandwich with one slice of each bread you might be on your way to a Nobel prize. G-BBC 3 loaves, gift boxed $45

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 Roadhouse. G-PEA peasant gift box $45

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

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

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 SHIPS 2 BUSINESS DAY

Jewish Rye

This is rye like my grandparents ate in Eastern Europe, made with plenty of 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

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 handmade loaf $9.50 SHIPS 2 BUSINESS DAY

(betTer than) san frANcisCo style SourdOugh

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 DAYS

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

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CinNamon RaisIn

A cinnamon raisin bread with substance. A chewy, solid loaf where the flavor of the dough supports the freelancing of the Red Flame raisins and the racy scent of Indonesian cinnamon. Sweetened and moistened with a hint of clover honey. Makes sensational Sunday morning toast. B-CIN 1½ lb handmade loaf $12 SHIPS 2 BUSINESS DAY

Pecan Raisin

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 handmade loaf $17 SHIPS 2 BUSINESS DAY

Craquelin

The national bread of Belgium. It’s a buttery brioche rolled up with fresh orange zest and sugar cubes soaked in Grand Marnier®. The additions form a sweet swirl inside each slice like a cinnamon roll and their dark orange flavors seep into the surrounding dough. Some of our crew call it “coffee cake bread,” which gets to the spirit of the loaf, though its texture is much lighter. B-QUE 1½ lb handmade loaf $28 SHIPS 2 BUSINESS DAY

ALEX'S Service Star at Zingerman's Mail Order

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 1 ¼ lb handmade loaf $18

I have always been a fan of our Better than San Francisco Sourdough Bread, but for a while I was hesitant to try our Chocolate Sourdough. I had a Goldilocks dilemma—would it be too sweet, would it be too sour, or would it be juuuust right? When I finally tried it, I immediately regretted all of the time I spent worrying about the flavor. Everything I love about our Sourdough Bread—the chewy crust, the present but not overpowering sour tang—marries beautifully with the rich, smooth Belgian chocolate chunks that are present in almost every bite. Some may recommend that you use it to make supremely decadent french toast. Others may suggest that you serve it with our hand-ladled Fresh Cream Cheese. These ideas are excellent, but sometimes the simplest methods are best. If you’re patient enough to wait fifteen minutes to warm it up in the oven, you’ll be rewarded with the sweet aroma of warm chocolate spreading through your kitchen. If you’re unable to wait, then I can tell you that it will be perfect right out of the bag! B-XSB 1 lb handmade loaf $10

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chOColate CheRry

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.

8-Grain 3-Seed

VolLkornbrOt

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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 handmade loaf $10

Very traditional, very dense and chewy German bread with a very loyal following in Ann Arbor and around America. Made from rye meal, rye flour, sunflower seeds, sea salt, yeast and rye sour, the Vollkornbrot is chewy, malty and really delicious. Wheat free. B-VOL 2 lb handmade loaf $9.50

Dinkelbrot

One hundred percent spelt grain 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 handmade loaf $13 SHIPS 2 BUSINESS DAY

pepPered bacon farm bread

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 handmade loaf $16 SHIPS 2 BUSINESS DAY

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parmesan pepPer bread

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 handmade loaf $17

new mexico greEn chile & cheddar

I love this bread: savory, lusty, delicious and dangerously close to addictive. Softly spicy, fire-roasted New Mexico green chiles 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 twenty 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 handmade loaf $16 SHIPS 2 BUSINESS DAY

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built to impreSs Pastry Dreambox If you want to knock someone’s socks off this is the gift to do it. It’s a big foot and a half long pine crate (illustrated) stuffed to bursting with our incredible nosher-sized Sour Cream Coffee Cake, two Currant Scones, a walnut-studded Magic Brownie, a no-nut Black Magic Brownie and a Pecan Blondie, a Ginger Jump-Up Cookie, a Big Oatmeal Raisin Cookie, a raspberry-filled Patti Pocket hand pie, a loaf of Classic Banana Bread, Star Thistle Honey, and six handmade, crispy Palmiers. G-DRE pastry dreambox, serves 14-16 $150 SHIPS FOR FLAT RATE

for a larger group

for a few foOdies Pastry Sampler

Big, beautiful cartooned gift box with no-nut Black Magic and walnut-studded Magic Brownies, a Pecan Blondie, Oatmeal Raisin and Ginger Molasses Jump-Up Cookies, a Ginger Scone, a Currant Scone, a Raspberry Patti Pocket Hand Pie, a six pack of all butter Palmiers and our nosher-sized Hot Cocoa Coffee Cake. G-BNZ bakehouse bonanza, serves 10-12 $100

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

Baked Goods Bonanza

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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, Zingerman’s Magic Brownie and no-nut Black Magic Brownie, Currant Scone and Lemon Scone, Sea Salt Pecan Blondie, Oatmeal Raisin Cookie, Sky’s the Lemon Cookie, Ginger Jump-Up Cookie, Honey and Preserves. G-GRA-1 deluxe $75 SHIPS 2 BUSINESS DAY

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

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

threE crazy goOd banAna Breads

Classic, Chocolate and Pecan Praline Banana Breads

The diabolical pastry enablers at Zingerman’s Bakehouse have focused their dark magic on classic banana bread. Like our hugely popular sour cream coffee cake and magic brownies, banana bread instantly conjures up nostalgia for home baking. The thing is, this loaf tastes better than what mom used to make (no offense intended moms, it’s just hard to beat our Bakehouse). The classic has no nuts, with simple ingredients like cane sugar, real butter and fresh eggs, a touch of Madagascar vanilla and two ultra ripe bananas per loaf. Chocolate chunk banana has the addition of—you guessed it—huge chunks of chocolate. Pecan praline is topped with a layer of caramel-coated toasted pecans sprinkled with a pinch of sea salt. Wrapped in tissue, each loaf comes packed in its own colorfully illustrated box. Serves 5-7. G-BNA classic banana bread, gift boxed $20 G-BNC chocolate chunk, gift boxed $20 G-BNP pecan praline, gift boxed $20 SHIPS FOR FLAT RATE

beyond the MaL l

Cinn-ful Cinnamon Roll Gift Box

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

bake zingerman's at home Zingerman’s Bakehouse Cookbook The must-have baking book for home bakers of all skill levels. Since 1992, Zingerman’s Bakehouse has fed fans in Ann Arbor and across the country with traditional breads, brownies, cookies, coffee cakes, and other baked goods, the likes of which have been disappearing from our shops and our home baking repertoires. In honor of our Bakehouse's 25th anniversary we have 65 of our most popular recipes in a handsome cookbook with a ton of pictures and, being Zingerman's, illustrations. Featuring behind-the-scenes stories of the Bakehouse that share our growing pains, lessons learned and professional techniques that enable and encourage every home baker to bake deliciously. P-ZBH 240 page hardcover $30 $3.99 BOOK RATE SHIPPING

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

Bereavement

Sitting Shiva

Illustrated. A not too perishable assortment of a nosher-sized Zingerman’s Sour Cream Coffee Cake, a dozen assorted Brownie Bites, John Macy’s Cheesesticks, Zingerman’s Virginia Peanuts, La Quercia's Borsellino Salami, 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 $125 G-BER-NL bereavement, no label $125

A good choice for Shiva, the week-long mourning period in Judaism for close family members. Our wooden crate comes filled with a box of Apricot and Currant/Walnut Rugelach, a Chocolate and Raisin Babka, Kosher Vanilla Butter Caramels, Zingerman’s Peanut Brittle, and a nosher-sized Sour Cream Coffee Cake. Baked goods are not Kosher. G-SHV shiva gift box $125 G-SHV-NL shiva gift box, no label $125

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Kitchen Starter Kit

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 two walnutstudded Magic Brownies for dessert. G-DIN rustic retreat gift box $65

Wooden gift box includes Zingerman’s Italian Olive Oil, Vecchia Dispensa’s Aged Balsamic Vinegar, Spanish Tuna, French Sea Salt, Italian Pasta and Il Mongetto’s excellent Pasta Sauce, Koeze CreamNut Peanut Butter, Spanish Dark Drinking Chocolate, Marash Red Pepper Flakes, Zingerman's High Flyer Coffee, Portuguese Sardines, Raye's Down East Schooner Mustard, Tunisian Sahli Olives, Bluegrass Soy Sauce and a tin of Zingerman's Virginia Diner Peanuts. G-KIT kitchen starter kit $200

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Rustic Retreat Dinner Gift Box

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.

Zingerman’s Midnight Feeding New Baby Box

Mom-To-Be 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, two no-nut Black Magic Brownies, Coop's Salted Caramel Sauce, La Quercia's Borsellino Salami, Taralli Olive Oil Crackers, Chimes Ginger Chews, Marcona Almonds, John Macy’s Cheesesticks and a darn cute Zingerman's bib. G-BBY midnight feeding new baby gift box $125

Win the baby shower by feeding cravings of different latitudes. Our cartoon gift box includes Coop's Salted Caramel Sauce, Rick's Picks People's Pickles, Clancy's Fancy Hot Sauce, John Macy's Cheese Sticks, Zingerman's Spiced Pecans, Zingerman's Potato Chips, Spanish Marcona Almonds, Ginger Chimes Candies, a Black Magic Brownie, and a Mini Sour Cream Coffee Cake. G-M2B mom-to-be gift box $100 SHIPS FOR FLAT RATE

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Gift Card Any amount, good at any Zingerman's business, mailed or electronic. G-GIF mailed for free E-GIF emailed instantly

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

Get Well Gift Box

Hand Decorated Birthday Cake

Gift boxed nosher-sized Sour Cream Coffee Cake, John Macy’s Cheesesticks, Earl Grey Tea, Zingerman's Peanut Brittle, Ginger Chimes candies, a thick, walnut-studded Magic Brownie and a no-nut Black Magic Brownie. G-GWG get well gift box $80 G-GWG-NL without "get well" label $80

Dense chocolate ganache inside with buttermilk chocolate cake, chocolate fondant frosting outside and a large fondant bow on top to tie it all together, so to speak. A stellar presentation with flavor that lives up to its promise. Ships frozen. Arrives frozen or cool. A-ZBC b-day cake, 2¼ lbs, serves 6-10 $125

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FREE SHIPPING

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nowhere else

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

the magic of THE mediteRraNean A Tuscan’s Treat Includes Zingerman’s Paesano Bread, Zingerman’s Travel Oil, Vecchia Dispensa’s Aged Balsamic Vinegar, Antonio Mattei’s Original Tuscan Biscotti, Italian Slow Dried Pasta, Italian Tomato Sauce from Il Mongetto, Roasted Hazelnuts from the Piedmont, Leccino Black Olives, Chestnut Honey, and Taralli Olive Oil Crackers. G-TUS italian gift basket $175 FREE SHIPPING

give the Grandest The Ultimate Basket Unequaled food glory. Includes an assortment of four Zingerman’s Brownies, Molasses Ginger Jump-Up Cookie, Oatmeal Raisin Cookie, Zingerman’s Coffee, Irish Brown Bread Crackers, La Quercia's Borsellino Salami, Zingerman’s Peanut Brittle, Koeze’s Cream Nut Peanut Butter, Garden of Eatin' Blue Corn Chips, Salsa, John Macy's Cheesesticks, Ginger Chimes Candies, Spanish Marcona Almonds, Zingerman’s Spiced Pecans, All Natural Gummis, and Zingerman’s Virginia Peanuts. G-ULT ultimate basket $200 SHIPS FOR FLAT RATE

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

homegrOwn iN the MItTEN Made in Michigan Basket Guaranteed to cure homesickness for the misplaced Michigander in your life. This gift basket is stuffed with a jar of Cherry Berry Spoonfruit preserves from American Spoon in Petoskey, a jar of Koeze’s Cream-Nut Peanut Butter from Grand Rapids, a bag of Al Dente pasta from Whitmore Lake, and from here in Ann Arbor a bottle of Clancy’s Fancy hot sauce, a bag of Zingerman’s sea salt potato chips, a box of Zingerman’s peanut brittle, a bag of whole bean High Flyer coffee, six all-butter Palmiers, and a loaf of Zingerman’s crusty Farm Bread. G-MIM gift basket $100 SHIPS 2 BUSINESS DAY

Sugar AND salt Sweet & Savory Bakery Basket Who says all pastries have to be sweet? We stuff the gift basket with a loaf each of Roadhouse Bread, Chocolate Sourdough, and Pecan Praline Banana Bread, a sweet Lemon Scone and spicy Ginger Scone, a raspberry-filled Patti Pocket hand pie, a walnutstudded Magic Brownie and a Sea Salt topped Pecan Blondie, an almond and orange scented brioche Bostock, a Ginger Jump Up Molasses Cookie and an Oatmeal Raisin Cookie. G-SSV gift basket, serves 6-8 $90 SHIPS 2 BUSINESS DAY

greAt Snacks right Out of the basket

The Snackboard Baskets

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

SMALL

LARGE

Zingerman’s Farm Bread and walnut-studded Magic Brownie, John Macy’s Cheesesticks, Garden of Eatin’ Tortilla Chips, Premium Salsa, Fruit Preserves, and a jar of Koeze’s Cream Nut Peanut Butter. G-SNA-S small $90

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All the foods from the small and medium plus Irish Brown Bread Crackers, Chimes Ginger Chews, and Zingerman’s Spiced Pecans. G-SNA-L large $150

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MEDIUM

DELUXE (Illustrated)

All the food from the small plus La Quercia’s Borsellino Salami, Zingerman’s Peanut Brittle, Zingerman's Virginia Peanuts and a Ginger Molasses Jump-Up Cookie. G-SNA-M medium $130

Everything in the other three sizes plus Zingerman's Banana Bread, Spanish Olives and Effie’s Crispy Corncakes. G-SNA-D deluxe $180 SHIPS 2 BUSINESS DAY

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fine foOds from the 3rd coast Great Lakes Artisan Gift Box

Twenty years ago it was a tough task to build a tasty collection of American artisan foods, let alone one strictly from around the Great Lakes. Times have changed. Today there’s such a bounty the tables have turned. The difficult job is not finding enough foods: it’s editing the selection. Here are seven delectables that I think represent some of the ingenuity and resources of artisan food makers from our region. Peanut Butter from Koeze in Grand Rapids, Michigan, American Spoon Preserves from Petoskey, Michigan, Freshly Roasted Zingerman's Coffee, Mo’s Bacon Chocolate bar from Vosges in Chicago, Marieke Gouda from Thorp, Wisconsin, Nueske’s Applewood Smoked Bacon from Wittenberg, Wisconsin, and our Pecan Raisin Bread. G-GLA great lakes gift box $125 FREE SHIPPING

italy's secrEt Flavors Italian Artisan Gift Box

Driving through rural Italy, every little village has their own specialty: a food that’s been made for generations, yet is unknown on the other side of the hill. This collection is a culinary journey to those hard-to-reach spots and flavors. We pack our colorful cartoon gift box with luscious fig preserves, Il Mongetto’s Tomato Sauce and Martelli’s Spaghetti, Roasted Hazelnuts from the Piedmont, Taralli Olive Oil Crackers, Antonio Mattei’s Tuscan Biscotti, and Maria Colonna's Leccino olives. G-ITL italian gift box $100

an EveniNG at The (HOME) wiNe bar Tapas Gift Box Packed by hand in our classic cartoon Zingerman's box, including: Zingerman's Farm Bread, La Quercia’s Borsellino Salami, Spanish Tortas with Anise and Olive Oil, Marcona Almonds, Tuna-Stuffed Piquillo Peppers from Basque Country and Portuguese Sardines. Serves 6-8 quite handily. G-TAP tapas gift box $80 SHIPS 2 BUSINESS DAY

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greatEST hits Zingerman's Artisan Gift Box A mini Sour Cream Coffee Cake and hearth baked bread from Zingerman’s Bakehouse, a bag of whole bean coffee and a bottle of Cold Brew from Zingerman’s Coffee Company, a box of Peanut Brittle, Spiced Pecans, an almond and orange scented Bostock, a Walnut-studded Magic Brownie, a Sky’s the Lemon Cookie and a loaf of Pecan Praline Banana Bread. G-ART zingerman’s artisan gift box $100

A who's WHO of american FOod American Artisan Gift Box

Robert Lambert’s Rangpur Lime Syrup from California, Broadbent Sausage from Kentucky, Pleasant Ridge Reserve Cheese from Wisconsin, Virginia Diner Peanuts, La Quercia’s Cured Ham from Iowa, Landrace Fettuccine from California, and Askinosie's Red Raspberry Chocolate Bar from Missouri. G-AMT american gift box $125 FREE SHIPPING

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Artisan collections are hand packed in our signature cartoon gift box.

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.

gelato

Classic Flavors Madagascar Vanilla

hick, creamy, elegant, luscious. Eating

Dark Chocolate

gelato is an event, a special occasion

Mint Chocolate Chip

that borders on a religious experience for

Cold Brew Coffee

ice cream connoisseurs. At Zingerman’s

Michigan Maple Syrup Pecan

Creamery, our gelato makers traveled to Italy to learn to make gelato from the

exotic Flavors Dulce de Leche Caramel

masters. Then we made it our own with all-

Salted Caramel Chocolate Chunk

American flavors. We start with fresh milk

Peanut Butter

from Calder Dairy—one of the last farmstead

Gianduja Chocolate & Hazelnut

dairies in Michigan—and mix it with organic

Buenos Aires Brownie

Demerara sugar and an array of other good ingredients to churn out this Italian-style ice

Sour Cream Coffee Cake Bittersweet Burnt Sugar

cream with direct, intense flavors. Assemble

sorbets(Dairy-free)

a collection of five pints, or put together the

Michigan Raspberry Sorbet

ultimate sundae party with six pints plus the

Lemon Sorbet

tastiest toppings around.

5 Flavors, you choose them G-5GL 5 pints of gelati $120 FREE SHIPPING

5 Flavors you choose + Service G-5GL-KIT 5 gelati, cups, napkins, spoons $125 FREE SHIPPING

Gelato Sundae Classic Party

Gelato Sundae Chocolate Party

Your selection of six pints of gelato comes with Virginia Diner Butter Toasted Peanuts, American Spoon Fruit Perfect Sour Cherries, Coop’s Salted Caramel Sauce, and plenty of cups, spoons, and napkins. G-6GL-PTY 6 gelati + toppings $190

Your selection of six pints comes with Coop’s Hot Fudge Sauce, Salted Virginia Diner Peanuts, chocolate sprinkles from Guittard and plenty of cups, spoons, and napkins. G-6GL-CHO 6 gelati + toppings $190 FREE SHIPPING

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fudge me

strawberry preserves

brad’s mom’s favorite Coop’s Hot Fudge To be honest, the jar caught my eye first. A wax seal drips from the top looking like chocolate that leaked out of the vat. Usually when I see clever packaging like this I’m suspect. It often overshadows the food. To my surprise the hot fudge inside was good. Not just good, pretty great. Sporting just six ingredients, all of which I promise you’ll recognize, Marc Cooper’s hot fudge is milky and chocolaty without being overly sweet. Microwave for less than a minute and you’re in business. P-HHF 10.6 oz jar $12 2 or more, $10 each SHIPS FOR FLAT RATE

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PANTRY Strattu tomato paste

tunisian couscous

DensE & dEep

Strattu Concentrated Tomato Paste It takes over nine pounds of fresh tomato sauce to fill one jar of strattu. That should give you an idea of the density of flavor located within. You’d think they make this stuff on Jupiter, but no, it comes from southern Sicily. A confit of tomatoes—a super concentrated tomato paste—strattu or estrattu is the secret Sicilian chefs use to turn sauce from typical to terrific. Melt a bit in olive oil to start your sauce. Strattu adds a depth of flavor that would otherwise take you hours of cooking and reduction to re-create on your own. A little goes a long way. Once opened, top with a bit of olive oil and it will last for months in the refrigerator. P-EST 180 g jar $10 SHIPS FOR FLAT RATE

FantAsTic fruit FIRsT

The sun dried staple of North Africa

Early Glow Strawberry Preserves

Couscous from Tunisia

An awful lot of preserves list sugar as their first ingredient, which covers up the fact that they use sub-par fruit. American Spoon’s Early Glow Strawberry Preserves are 60% fruit and sweetened with cane sugar. When you spoon it over toast, you might notice a few whole tiny Early Glow strawberries. They’re a bit fickle about ripening, but they have the ultimate in strawberry flavor. The aroma is amazing. The aroma is amazing! The flavor lingers long. Toast will never be the same. P-STR 9½ oz jar $13 2 or more, $11 each

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 2 or more, $10 each SHIPS FOR FLAT RATE

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gros sel sea salt

white tupelo honey

the bEsT seA Salt you cAn fiNd

raye's yellow mustard

five star black pepper

stone grOuNd muSTard stAplE

Gros Sel Sea Salt

Raye’s Yellow Down East Schooner Mustard

Not all salts are created equal. This is harvested on the Brittany coast in France. Gros sel is the layer just below the fleur de sel. The grains are bigger and less delicate than fleur de sel, but affordable enough for everyday eating. Instead of tasting “salty” it fills your mouth with the warm, round taste of the sea. It’s moister, more flavorful than regular sea salt and is a galaxy of flavor apart from standard table salt. Great for use in stews, soups, for salting pasta water, or any recipe that would benefit from large, coarse grains of salt. P-GRE 1 kilo bag $10

J. W. Raye’s fourth-generation operation in Eastport, Maine grinds the mustard seeds with a series of eight one-ton quartz grindstones in a century-old mill. As the mustard mash moves from stone to stone it gets creamier without any addition of heat, which would drive off the aromatics and lessen the flavor. It’s aged about six weeks to balance and deepen its flavor, then it’s sent off to us. It's the house mustard at Zingerman’s Delicatessen (where they know a thing or two about sandwiches). P-RAY 9 oz jar $10 2 or more, $8 each

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swamp honey

zingErman’s house pePpEr

White Tupelo Honey

Zingerman's Five Star Black Pepper Blend

You may have seen this honey in the film Ulee’s Gold starring Peter Fonda. Or heard about it listening to Van Morrison. Now you can taste it, too. It’s made exclusively in north Florida, along the Apalachicola River basin, where bees feed on the pale green flowers of the ogeechee tupelo, a shrubby tree that grows in the swamps. The hives are mounted on fourteen-foot platforms, and the honey is harvested in spring by beekeepers on barges. The honey is clear, its color deep gold, its texture silky smooth and pourable. The aroma is of flowers and caramel. The flavor is deceptively light at first—a hint of green apple—but grows to a crescendo of warmth at the back of the throat. P-ULE 9 oz jar $23

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

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pasta night revisited game-changing noodles & sauces, economized

the pa$ta$ The Martelli family in Tuscany and the Peduzzi family (makers of Rustichella pasta) do everything right that most commercial pasta makers do wrong. They use only the hardest durum wheat flour, extrude their pasta through traditional bronze dies which makes the pasta grip the sauce, and take their time drying the pasta. Time is the key, since the slow dry makes the texture more chewy and the flavor more intense, the taste more like bread than raw wheat. You really can taste the difference.

Martelli Pasta

Rustichella Pastas

With Martelli, a pasta dinner is an event to celebrate. P-MAR-MAC 500 ml bag maccheroni $12 P-MAR-SPA 500 ml bag spaghetti $12 P-MAR-SPN 500 ml bag spaghettini $12 P-MAR-PEN 500 ml bag penne $12 P-MAR-FUS 500 ml bag fusilli $12 2 or more $10 each

Rustichella pasta is just as easy to cook as any other pasta but has about 100 times more flavor. P-RUS-SPA 500 g spaghetti $9 P-RUS-BUC 500 g bucatini $9 P-RUS-FET 500 g fettuccine $9 P-RUS-PEN 500 g penne $9 2 or more of any, $7 each

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the $auce$ the ultimate tomato sauce

From the birthplace make your own sauce of basil pesto Roi Ligurian Basil Pesto

San Marzano Tomatoes

If you’re looking for the best bottled pasta sauce in the world, look no further. Made by the Santopietro family in the shadows of the Italian Alps, even their base sauce has complex, compelling flavors that other tomato sauces only aspire to. Find more flavors at zingermans.com. A jar serves 2 or 3. P-ILL-PLA 9.8 oz jar $12 2 or more $10 each

You can make fresh pesto on your own. But let me tell you, even in a jar, Ligurian pesto is absolutely delicious and usually beats homemade. When we ask for a shipment of pesto from Franco and Rosella at Roi, it’s made to order with their excellent olive oil (facing page). Top your opened jar with olive oil and it’ll last months in the fridge. P-PTO 180 g jar $12 2 or more, $10 each

San Marzano tomatoes are an heirloom variety that came to fame in Southern Italy in the eponymously named town near Naples. Nowadays they are generally regarded as one of the most flavorful plum tomatoes in the world. In my own kitchen, I make sure I always have at least a tin or two stashed in the pantry. P-ZTO 22.2 oz tin $10 P-ZTO-12 case of 12 $96

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Il Mongetto Tomato Sauce

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$$$

We’ve all been trained to buy big and go home at Costco and her bulk-purchase cousins so I don’t need to explain what’s going on here. I will say that we’ve chosen these foods with the idea that they will last. The most you’ll need to do is freeze bacon. Otherwise, this is shelf-stable food, made traditionally, that was meant to last in the pantry. It’ll last in yours, too. For a little while, at least.

peanut crACk Virginia Peanuts

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

unimproved since 1925

Koeze Peanut Butter

Jeff Koeze sources great Virginia peanuts, then blanches them to remove the skins and keep them from going rancid. He toasts the peanuts in vintage coffee roasters, adds sea salt, then grinds the mixture to the texture of spun silk (a slightly chunky spun silk, that is). That traditional product is not an airwhipped, sugar-filled concoction but a natural, intense, rich, mouthwatering sensation. P-BUT 17 oz jar smooth $9.50 P-CRU 16½ oz crunchy $9.50 6 or more, $6 each SHIPS FOR FLAT RATE

delicate delight Roi Olive Oil

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From the Italian Riviera, where delicacy, not strength, is prized in olive oil. Made solely with Taggiasca olives by the Boeri family in the small mountain town of Badalucco, this oil has been a staple in my own pantry for years. It’s especially excellent over fish. O-ROI-500 500 ml $25 or ym e• 4 or more, $20 each

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our house bacon

Nueske’s Applewood Bacon

There’s a reason this is our top seller. It is perfectly balanced between softly, pleasantly sweet and salty/smoky. To me this is the Platonic ideal of bacon. If I were to choose one bacon to eat every day, which pretty much sounds like heaven, this would be it. Nueske’s slices it thickly just for us. M-BAC 1 lb sliced thickly $17 4 or more packages, $13 each SHIPS 2 BUSINESS DAY WARM WEATHER CARE

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new finds open sesame Maple Halvah

Halvah, the tahini based confection popular in the Middle East and Eastern Europe, is a staple of good Jewish delis. But most halvah out there is mass produced and not very good. Enter Victoria Wallins. She spent three years researching, testing, and perfecting halvah before launching her company, Halvah Heaven. She makes the best halvah we’ve ever tasted with a texture that’s light yet solid and melts on the tongue with flavors direct and lingering. Made with tahini and a healthy dose of Vermont maple syrup, the halvah has a dark, woody sort of sweetness. Chop up the halvah and mix it with yogurt or oatmeal, or eat it straight up. I recommend straight up. P-MPH 4 oz bag $9 SHIPS FOR FLAT RATE

honeyed

Meyer Lemon & Honey Marmalade It ain’t easy to stand out amidst the growing crowd of really good preserve makers out there, but Blake Hill from Windsor, Vermont is doing just that. Founded by British ex-pats, these English-style marmalades are made with lots of rind, but instead of bitterness, this Meyer Lemon version is soft, sweet, complex, and bright. Their secret is the extra step of infusing the delicate slices of lemon with raw honey. This soaks up the sweetness and balances the bright acidity of the lemons. Even if marmalade isn’t your thing, this luscious spread could change your mind. P-LHM 10 oz jar $12 SHIPS FOR FLAT RATE

pesto's southern cousin Pesto Rosso

The number one ingredient in this thick, concentrated sauce from Calabria is basil, but it owes its eponymous red color to plenty of sun dried tomatoes. The flavor of the basil and tomatoes coming together is like a hot, sunny summer day in a jar. The flavor is intense, so a thin smear on a slice of toasty crusted bread will go a long way. To dress a dish of pasta, thin the pesto out with a bit of the starchy pasta cooking water to make a creamy sauce. Or try a dollop over chicken, beef, or roasted vegetables. P-PSO 95 g jar $10 SHIPS FOR FLAT RATE

skip the chowder

Cheddar Oyster Crackers

When I was a waiter, I ate a lot of packets of hexagon shaped, plain crackers when tips were scarce. They didn’t taste like much more than salt, but they were a good enough snack. Now 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 I’m just guessing on that. I ate the whole tin without testing their versatility. Some habits die hard. P-OYC 8 oz tin $10 SHIPS FOR FLAT RATE

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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. ORDER BY

SUNDAY

Order by Sunday, September 2nd and we’ll ship to arrive by the start of Rosh Hashanah on Sunday, September 9th. Reserve even earlier to guarantee your loaves.

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 $9 B-TP1 2 lb round $15

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 $13 B-RT3 2 lb round with raisins $20

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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Rugelach Rugelach are the royalty of Jewish baked goods: crispy, flaky, cream cheese pastry wrapped around a sweet filling, topped with a sprinkling of cinnamon sugar. You take a couple bites, the buttery pastry melts on your tongue, a shower of sugar and cinnamon covers your fingers and you’re done...until you reach for another. We offer two different gift boxes.

Classic & Apricot

Chocolate & Raspberry

Half classic toasted walnut with currants, and half filled with luscious apricot. Sixteen pieces, boxed. P-RUG 8 classic & 8 apricot $30

Half filled with rich chocolate, half with sweet and tangy raspberry. Sixteen pieces, boxed.

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P-RCR 8 choc & 8 raspberry $30

jEwish new yEar’s cAke

Buckwheat Bumble Honey Cake

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. 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 27th. A-BWT-S gift boxed in cartoon box $40 G-BWT-S gift boxed in wooden crate $45 FREE SHIPPING

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pickle pop-up

shop

pickle pride

Zingerman’s "Old" Pickles in a Jar After thirty-six years in the food world, our historic brick corner Deli is nearly as famous for our pickles as our Reubens. They come with every sandwich, they’re nearly a meal in themselves, and now they’re finally in a jar! 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. A must for any home that loves deli fare or really great pickles. Note that these pickles should always be kept in the fridge, even before the jar is opened. P-OPJ about 6 pickles in a jar $8 SHIPS 2 BUSINESS DAY

licorice sweet heat Fenn Shui Pickled Fennel

When you bite into a slice of pickled fennel from Pacific Pickle Works, first you notice how crisp and crunchy it is. Then you’re hit with the tangy brine made from rice vinegar and a touch of citrus zest. After that comes a gentle, tingly, rising heat from ginger and a bit of Thai chile. And then, crescendoing over the end comes the trademark licorice-sweet fennel flavor. The complexity keeps you reaching for another slice, and another. Snack on them solo, with salami and pretzels, or top a burger with ‘em. P-FNS 16 oz jar $20

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Zingerman’s Pickle Potato Chips There’s brine in our blood. When you order a sandwich at our Deli, we don’t ask if you want a pickle; we ask what kind. We’ve partnered with Great Lakes Potato Chip company in Traverse City, Michigan to make these pickle potato chips. Crisp, crunchy, with herby dill flavor. P-ZPD 39 g personal-sized bag $2 8 or more, $1.50 each SHIPS FOR FLAT RATE

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We found the peck of pickled peppers that Peter Piper picked! They were tucked away with the pickled fennel, pickled ramps, pickled lemons, and even some pickled cucumbers. We pulled together all of our latest, greatest pickle finds into a limited, one-time-only pickle pop up shop. When they sell out, that’s it, they’re gone. Find even more pickle picks online at zingermans.com

a basque country staple pickle

Piparra Peppers

Traditional peppers of the Basque region, piparras are yellowish green in color with a mild, halfpickled flavor. They look a little like almost-ripe string beans but they taste like a slightly spicy sour pepper. My favorite way to eat them is like they do at pinxos tapas bars in San Sebastian, skewered in a U shape with an anchovy. They’re great as a Spanish antipasto with olives, cheese and some chorizo. You can also sneak them into martinis or Bloody Marys. There are probably a dozen other things I haven’t thought of that you will dream up. P-PPP 6.4 oz jar $10 SHIPS FOR FLAT RATE

citrus pIckle

Tunisian Preserved Lemons Whole lemons, grown on the Mahjoub (our longtime source for couscous on p. 38, and harissa, online) family farm in Tebourba, Tunisia, where lemons have been preserved simply in a sea salt brine for countless generations. The briny, sharply bright citrus flavor is one of the trademarks of Tunisian cuisine. Simply cut off a slice or two (return the rest of the lemon to the brine), dice and mix into your favorite sauces. Toss with salads. Garnish grilled meat. Slip a slice or two into a tuna fish sandwich. Add a slice to a martini. Slip a few slices into a whole fish before baking, then put a couple more slices on top before serving. One lemon can go a long way, flavoring up to a dozen dishes. Organic. P-LEM 200 g jar, 2-3 lemons $10 SHIPS FOR FLAT RATE

hipster darling

Pickled Ramps

Ramps are in the onion family. They shoot up wild in the woods across the eastern US early each spring. Before they became the darling of hip restaurants in big cities, they were important to folks foraging for foods. To preserve the brief bounty they’d pickle any extras. I know, pickled onions might sound like a stretch. But while the aroma is sharp, the flavor is rich and sweet like roasted garlic. Toss them into sauces, with roast meats, over pasta. Or serve them straight up alongside cured meats and cheeses for a killer appetizer spread. P-PKR 7.75 oz jar $20 SHIPS FOR FLAT RATE

southern snack Rick’s Picks Smoked Okra

Rick Field pickles this okra in a brine with smoked Spanish paprika to give it a special zip. For those who know okra as mushy and mealy take note: this is neither. Each piece is crispy and crunchy. When you finish a jar of Smokra, don’t toss out that brine. Instead, drop in a peeled hard-boiled egg or green beans or some thinly sliced carrots. Let them soak for a couple days and enjoy them, now lightly brined, with some salty cheese and radishes. P-RPS 15 oz jar $17 SHIPS FOR FLAT RATE

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Back to school instanT poPularity 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 Spiced Pecans, Szechuan-spiced Peanuts, John Macy’s Cheeseticks, La Quercia’s Borsellino Salami, Rick’s Picks People’s Pickles, Ann Arbor Tortilla Chips, Premium Salsa, one walnut-studded Magic Brownie and one no-nut Black Magic Brownie, and a Ginger Jump-Up Molasses Cookie. G-FRD gift box $80 serves 6-8 new BFFs SHIPS FOR FLAT RATE

goOd grade guaranteE The All Nighter Gift Box This is the night. The only thing standing between them and the fellowship is the test going down tomorrow. They’ll be pulling an all-nighter and they need energy. That’s when you step to the plate and save the day. We’ve constructed this gift box to hit all the sweet and savory notes you just gotta have after the clock strikes midnight: John Macy Cheesesticks, All-natural Fruit Gummies, Virginia Diner Peanuts, ten assorted brownie bites, Farmhand’s Choice Earlybird Granola, two bottles of Cold Brew Coffee, and a Sour Cream Coffee Cake. There are enough snacks to feed a half dozen hungry studiers, or to sustain one PhD candidate for days on end. G-NTR gift box $90 SHIPS FOR FLAT RATE

save a student The Munchies Collection Shipped free to any home or campus, including those located in Lansing. Ann Arbor Tortilla Chips, Fundidora Salsa, Zingerman's Virginia Peanuts, John Macy's Cheesesticks, our Zingerman’s Peanut Brittle, and a Zingerman’s Magic Brownie. G-MUN munchies gift box $65 FREE SHIPPING

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. Here we’ve got them two ways, packaged in a University of Michigan block “M” tin. The first way is straight-up salted. The second is coated in butter and sugar. The butter forms a crispy, caramel-like jacket and the sugar sweetens them just a little. P-UOM 10 oz tin, salted $8 P-BTM 10 oz tin, butter toasted $8 SHIPS FOR FLAT RATE

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dormwarming Dorm Move In Gift Box

The loft has been constructed, the fridge is tiny and there’s an illegal hot plate in the corner. Freshman move in is complete! No matter where your favorite college student is studying, they’ll need some tasty treats to make friends and impress that cute English major down the hall. We pack non-perishable winners in our colorful gift box that your typical student can use to break the ice and become wildly popular: Koeze peanut butter, American Spoon preserves, Banana bread and eight brownie bites from Zingerman’s Bakehouse. G-DWM gift box $50 SHIPS FOR FLAT RATE

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

nO more shaRiNg

Empty Nesters Gift Box

The day has finally come: the last kid has packed up and left the nest. At last, that extra bedroom can become the craft wing/home gym/TV room of your dreams. And best of all, you can stop hiding your private food stash in the back of the pantry, because no one’s going to graze on it until it’s 97% gone. To celebrate, we’ve packed our fun, cartoon gift box with all sorts of goodies to enjoy, no sharing with ravenous teenagers required. Includes: Coop's Salted Caramel Sauce, Venchi Hazelnut & Chocolate Spread, Virginia Diner Peanuts, a couple personal-sized bags of Zingerman’s Potato Chips, a no-nut Black Magic Brownie, a Ginger Jump-Up Molasses Cookie, and a Chocolate and Raisin Babka. G-ENR gift box $75 SHIPS FOR FLAT RATE

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culinary fire African Jerk Paste Marinade Jainaba Jeng creates full-flavored sauces inspired by the cuisine she left behind in West Africa. Now in North Carolina, her company, Kitchens of Africa, has turned loads of foodies onto the incredible complexity of the flavors from the land she left behind. Her jerk paste marinade is a crackling combination of sweet dates, tamarind, paprika, Dijon mustard, ginger, garlic, habaneros, and an array of spices that add fuel to this culinary fire. It’s got heat, it’s sweet, it’s tart, smoky, bright, and strangely addictive. Cut with olive oil and use as a marinade or finish grilled chicken, pork, or veggie dishes with a dollop or two. P-AJM 7.5 oz jar $20 SHIPS FOR FLAT RATE

More spicy flavors inside on page 11

french balsamic 6 Year Aged Cognac Vinegar It’s not too often you see the French taking a page from the Italians when it comes to cuisine, but they did just that in crafting this intense, complex vinegar. It’s made from the same grapes (Trebbiano) balsamic vinegar makers use in Modena, Italy. Just like the Italians, they reduce the fresh pressed juice in copper kettles, then age the concentrated juice in oak barrels formerly used to age Cognac, which gives it a French twist. Like its Italian cousin, this vinegar is smooth, complex, a little sweet with a finish that seems to linger for hours. Unlike its cousin, it’s light on the tongue (not thick) and more versatile in the kitchen. My favorite new vinegar in years. V-CGN 200 ml bottle $38 SHIPS FOR FLAT RATE

More new food finds inside on PAGE 42 48