Jumbleberry Coffee Cake

All of our Zingerman’s Bakehouse pastries and coffee cakes are baked with full-flavored ingredients, but without preservatives. The good news is we’ve done the hard work of tasting and testing to ensure that they can be enjoyed for weeks to come.

If enjoying soon, keep them at room temperature.

Each baked good will have an “eat or freeze by” sticker that is about two weeks from when the package ships out. If enjoying the treats within a week or so of delivery, they can be kept at room temperature in the packaging they arrived in or in a plastic bag. Avoid the refrigerator, it can ruin the texture.

If enjoying later, keep them in the freezer.

For longer term storage, all of our baked goods freeze well for up to three months. They can be stored in the freezer in their original packaging or, if they’ve been opened, double wrapped in plastic bags. 

After the freezer, it is best to allow frozen pastries and coffee cakes to defrost slowly at room temperature in the packaging. That’s all–though with some pastries like scones, a little warm up in an oven will make them extra delicious. 

1. Butter tastes better

You can’t tell just from looking at a cookie or a piece of cake whether it’s been baked with butter or shortening. The bottom line on baked goods’ flavor is that butter tastes better. It’s also about ten times more costly, so many bakeries make the choice to use less expensive shortenings or margarine. You can taste and smell the difference—pull apart a Bakehouse cinnamon roll and stick it right up to your nose. The sweet, rich scent of butter is right up front, followed by the soft smell of the cinnamon. Shortening, on the other hand, has no aroma to speak of. Good pastry should smell good.

2. Better butter

Zingerman’s Bakehouse doesn’t just use any butter. Many of our baked goods start with sweet butter from Grassland. It tastes better, has less water, and more flavor. There’s no way around it—the better the butter the better the baked goods.

3. Belgian chocolate

There’s chocolate. And then there’s Belgian chocolate. Our chocolate chunk cookies are loaded with big bites of great chocolate, including Callebaut Belgian chocolate. Higher in cocoa content, Callebaut is chocolatier, richer, more delicious than the inexpensive, mass-produced chocolates you’ll find in most baked goods.

4. Real maple syrup

Not Pearl Milling Company or Mrs. Butterworth’s—we use real 100% pure maple syrup from northern Michigan to sweeten our oatmeal raisin cookies. Sugar sweetens. But maple syrup adds depth, flavor and character to a cookie.

5. Country-style sour cream

I’m a sour cream addict from way back. And the sour cream we get is so thick we’ve had guests think that we’d given them a dish of butter by mistake. (Standard issue sour cream is thin and watery by comparison.) It adds enormous richness and flavor to our sour cream coffee cake.

6. Real vanilla

Real vanilla is a the first thing that big bakeries eliminate. You can use industrial, imitation vanilla for about a twentieth of the cost of the real thing. And, by proportion, you use so little vanilla in a batch of baked goods, it’s easy to delude yourself into thinking that no one will notice. But… you can clearly taste the difference. Real vanilla is literally almost 150 times as complex in flavor as artificial vanillin. Take away anything else, but please, please don’t take away my vanilla—it adds incredible aroma and flavor to anything it’s used in.

7. Red Flame raisins

Thompson raisins—the ones in the little red boxes—are such a standard that many people have never had the chance to try anything else. But there are other raisins out there, and not surprisingly, some taste a lot better. Red Flames are plump, juicy, joyously flavorful. They’re the star in our Bakehouse’s oatmeal raisin cookies, pecan raisin bread, and cinnamon raisin bread.

8. Organic unbleached & unbromated flours

The better the flour, the better the baked goods. We use organic AP flour for practically all of our breads and baked goods.

9. Fresh eggs

The norm nowadays for commercial bakeries is to use frozen eggs that come in white plastic buckets. We stubbornly stick to old-fashioned eggs in the traditional oval-shaped white shell, the way they made ’em “back in the old days.”

10. Toasted pecans, almonds, and walnuts

Toasting takes time and time is money. But it also adds a lot of flavor to nuts. So we do it. Toasting brings depth to the walnuts in our sour cream coffee cake, the pecans in our pecan pie and pecan blondies, and everything else we make with nuts in it.

11. Indonesian cinnamon

Cinnamon is such a staple in baked goods that a simple switch from one cinnamon to another can make an enormous difference. We stick with Korintje cinnamon from Indonesia, which has a rich flavor with a tongue-tingling tickle to it.

12. Love

The crew at the Bakehouse is adamant that everything that enters and emerges from their ovens does so with the same personal seal of approval—the kind you’d get if you went over to your grandmother’s for a cold glass of milk and a brownie right out of the oven.

Why use preservatives in the first place?

The use of preservatives isn’t inherently a bad thing. The USDA’s shorthand definition of a preservative is any substance that slows or stops the deterioration of food. Our ability to preserve food like fruit and meats with sugar and salt has helped humans survive travel, famine, and long winters like we get in Michigan.

But it’s worth asking why we want to preserve a food, especially if the goal is more about convenience than quality. In breads and baked goods, for example, it’s not uncommon to see an antimicrobial like calcium propionate, which inhibits the growth of mold, or EDTA (Ethylenediaminetetraacetic acid – say that five times fast!), which keeps elements in foods like zinc or copper from being available to microbes that need them to function.

So, do we want to add calcium propionate and EDTA to a loaf of bread so that it will last an extra week on the grocery shelf and the grocer has an easier time handling the product? Well, perhaps we do if we’re the grocer. But in this case, it’s harder to see the benefit for the bread eater. A loaf of bread that’s been sitting on the grocery shelf for a week is never going to taste as wonderful as one that’s freshly baked, no matter how many preservatives have kept it from molding. The reason to add preservatives to baked goods is not to make them taste better. It’s to make them more convenient for the baker and merchant to handle while waiting for someone to buy them.

At Zingerman’s, we don’t add any preservatives to our breads or pastries.

This means they have a relatively short shelf life, usually somewhere between a few days and a couple of weeks. When we ship them we include a recommendation on how soon they should be eaten. You can also freeze them for a long time. But beware the refrigerator!

Why the fridge makes your baked goods go stale fast:

As a loaf of bread stales, its texture gets drier. This isn’t related to any moisture it may be losing. It’s because the chemical structure of the starches in the bread change. They become more crystalline with each passing day. This happens especially quickly at temperatures just above freezing. In On Food and Cooking, Harold McGee references a study that showed that a loaf of bread stored in the fridge at 46° F got as stale in one day as another loaf of bread stored at 86° F did in six days. In other words, the fridge stales baked goods!

We recommend against storing our breads and pastries in the fridge. To prevent staleness, it’s best to freeze any bread or pastry you want to keep longer than a few days. Freezing stops the crystallization process.

To revive a bread or pastry that has started to stale a bit, heat it up in the oven or toaster. Heating decrystallizes the starches, magically returning the baked good to the moist, delicious texture it had when it first came out of the oven. To aid you in performing this magic trick, all of our breads come with heating instructions. They’re available on our website for handy reference, too.