Made in Michigan Gift Basket

While some of us at Zingerman’s were born and raised in “the mitten”, that’s not the only reason to love gifts from Michigan. We have lots of delicious food that we’re proud of and love to share from the Great Lakes State.

Zingerman’s Bakehouse Cookie from Ann Arbor

All of the cookies from Zingerman’s Bakehouse are made with great ingredients, including real butter, fresh eggs, and real vanilla. Since the cookies do not have preservatives, it’s recommended to eat or freeze them within two weeks of shipment.

The ginger molasses cookie from Zingerman’s Bakehouse is a testament to how much of a difference good ingredients will make. They use organic Muscovado brown sugar from the island of Mauritius, double hits of ginger from chopped crystallized ginger and ground ginger, freshly milled organic soft wheat flour, and organic all-purpose flour. The cookies are dusted with Demerara brown sugar before baking to give a little delicate crunch to contrast with the softness of the cookie.

Zingerman’s Bakehouse Bread from Ann Arbor

Zingerman’s Bakehouse breads are baked in a stone hearth oven for a crisp, flavorful crust. That crust acts as a natural preservative, protecting the delicate crumb inside in transit. The bread is best eaten within a few days after arrival, or it can be frozen for long-term storage. Either way, we recommend heating the bread in the oven for a fresh-out-of-the-oven experience!

Zingerman’s Potato Chips

Zingerman’s potato chips are made by Great Lakes Potato Chip Company in Traverse City and flavored with Epices de Cru Spices. Superior spices paired with small batch potato chips are really, really good

American Spoon Preserves from Petoskey

American Spoon jarred its first preserves in Petoskey, Michigan in 1982. Noah Marshall-Rashid, son of founder Justin Rashid, says, “Michigan’s distinct micro-climate yields the most flavorful fruit in America. The short growing season and lots of sunlight leads to an incredible development of sugar and flavors in the fruit. That means our preserves taste different (better) than preserves made in other parts of the country.” Each jam is made with fresh, in-season fruit in copper kettles in small batches with simple ingredients: fruit, sugar, lemon juice, and sometimes pectin.

Koeze’s Peanut Butter from Grand Rapids

The recipe for Koeze’s Cream-Nut peanut butter made in Grand Rapids, Michigan hasn’t changed since 1925. They’ve been using a high grade of Virginia peanuts since day one. Virginia peanuts are large, very flavorful, and typically rather expensive so they don’t end up in peanut butter too often. Most other makers of commercial peanut butter uses low quality varieties of runner peanuts so they have to add a bunch of sugar and also hydrogenated vegetable oils to keep the peanut oil from separating. At Koeze, the only ingredient other than peanuts is a pinch of sea salt, so the flavor is purely rich, slow roasted peanuts.

Carosello Pasta from Dexter

Mike Carosello grew up in Missouri, but spent years living in Italy and learning the art of pasta making from the masters in Florence. When he set up shop in Dexter (the town right to the west of Ann Arbor), he brought those traditional pasta techniques. He extrudes the pasta through bronze dies to create a better texture for sauce and dries the pasta low and slow to maximize the flavor. All the semolina flour he uses for the pasta dough is from the US and is organic (additionally, most of Italy uses American and Canadian wheat for their pasta making because it’s considered the best in the world).

Crow & Moss Chocolate Bar from Petoskey

Crow & Moss are doing wonderful work with bean-to-bar chocolate in Traverse City, Michigan. The chocolate from this bar comes from the Anamalai Estate in the foothills of the Western Ghats mountain range in India, where they multi-crop cacao with nutmeg trees, pepper, and coconut palms. The team at Crow & Moss turn that cacao into a 70% bar with complex flavor – a light fruity tartness like cherries or ripe plums, along with wildflower honey sweetness and a bit of tannins in the finish.

Moroccan Spiced Tomato Soup from Galien

This soup is made with a base of roasted heirloom tomatoes from a few small Michigan farms. They get cooked down with roasted onions plus a comforting blend of warming, Moroccan spices like coriander, cumin, cinnamon, ginger, cloves, and more. The spices add warmth and depth, but don’t make the soup spicy. It can be sipped straight from the jar like a gazpacho, or heated up for a quick, cozy meal.

Bell Stone Toffee from Novi

Bell Stone Toffee was founded in 1992 by the mother/daughter team of Pat & Anjika Stone. Anijka was still in high school at the time, making small batches of toffee from Grandmother Bell’s 100-year-old recipe. It starts with butter and sugar caramelizing over high heat. Each 12-pound batch cooks for about an hour, then it’s poured out and topped with dark chocolate from Guittard in San Francisco and chopped pecans. After cooling, it’s broken into pieces and packed in a silver bag.

We ship thousands of loaves every year to bread lovers nationwide.

Our artisan bread is baked down the road from us at Zingerman’s Bakehouse. We ship bread using two business day service – nothing slower. Our bread doesn’t have any preservatives, so we use expedited shipping to help ensure it arrives in great condition.

The bread will last on the counter for a few days in its Zingerman’s bread bag.

It does not need to be refrigerated – in fact, we recommend you avoid the fridge! Refrigeration will wreak havoc on the texture.

If you want to keep the bread for more than a few days your best bet is to freeze it.

Double bag the loaf—or part of it—in plastic and freeze for up to three months.

All of our full-flavored breads are completely baked all the way so reheating is not necessary. 

You can eat the bread right out of the bag (ripping pieces or cutting slices – no judgment here). If it seems a little hard or dry, that’s because the thick, crisp crust is meant to protect the bread. Just like the rind on a natural cheese, real bread has very real crust to protect the inside of the loaf from drying out.

We only suggest that the bread will give you the “just out of the oven” experience… if you reheat it in the oven.

For a warm crackly crust and a soft, chewy crumb, we suggest putting your loaf (whole, half, or part) in a 325 degree oven for approximately 15-20 minutes. If you’re pulling bread out of the freezer, let it defrost for about 30 minutes before throwing it in the oven.