Really good chocolate made from raw cacao in the world’s happiest place One place that we don’t—yet—take you on a Zingerman’s Food Tour is Finland. I forecast that down the road, there may well be … Continued

Deliciously beautiful bread made with freshly milled grain One of the great things about artisan food is that every day, or every batch, is just a little bit different. And while the Country Multigrain Bread … Continued

This year, Erev Purim began on the evening of Thursday, March 13 and continued on through Friday the 14th. The Bakehouse had a head start on hamantaschen season, though; we make them all month long … Continued

What is a cheesemonger? Just for fun, guess the right answer: Did you guess d? Nice work! That’s what Zingerman’s Delicatessen cheesemonger (aka professional curd nerd) Scott Evans does for a living. He decides which … Continued

A Conversation about Poetry & Leadership Once upon a time, Michael Dickman was a cook at Zingerman’s Delicatessen. Now, he’s an award-winning poet and Princeton University creative writing lecturer. Michael shared a taste of his … Continued