The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Field tirp

Sean McFarlane's picture
Sean McFarlane

Field tirp

So today i was on a tour of the Zingerman's bakehouse in Ann Arbor, MI.


WOW, its like a giant well oiled manpowered
(mostly) machine, 6500-7500 loaves a day during non holidays(doubles for holidays!!)

ALways something in the oven, being shaped, etc...i had so much fun!

LindyD's picture

Did  you have lunch there, too, Sean?

Do they do anything by hand or is it all mechanized?

Sean McFarlane's picture
Sean McFarlane

No no, they do most everything besides mixing and the sheaters they use for croissants, but no we didnt visit the deli, or h have lunch there, but we did try a couple of their products...and they do a wonderfull job.

CJtheDeuce's picture

Next field trip take a short drive over to Yipsilanty to the food co op in Depot town. They have a wood fired oven bakery that I visited last year. Very nice people, even let me stay & watch them load & unload the oven.


arlo's picture

I love visiting Zingermans! Did you by chance take a class there? If you haven't, I can't recommend enough taking the naturally leavened bread class. Alenjdro and Shelby are great instructors. 

It really is overwhelming to see just how busy the bakehouse is on a normal day! Makes the 250-400 loaves my bakery pops out each day seem like childs play.

Sean McFarlane's picture
Sean McFarlane

yah i know 6500-7500 in non holiday season...insane!  Was not there for a class, i work in a bakery, and we took a trip to see how they operated buissness, but i have though about taking a class there b4!