Casinca is located in the northeast region of Corsica — “the scented isle.” The Pierucci family has been making cheese and preserving the flavors of the densely vegetated maquis for many years. This namesake cheese is a soft, brine-washed goat’s milk variety with distinct nuttiness and rusticity.

The area around Beaune, France is known for wine, mustard and cheese. Third generation cheese maker, Alain Hess has developed a cheese to celebrate all three specialties. He rolls a fresh, rich and creamy cow’s milk cheese in brown mustard seeds, while leaving the wine accompaniment up to you!

A veritable fountain of ewe’s milk flavor from the Laiterie Garmy situated in the Thiemoise region of the Auvergne. The ring shape resembles the tops of the ancient volcanic mountain range that is flecked with rich pasture. A fun cheese for a spring picnic!

This California-made, country style salame that traditionally hails from Lyon is a staple of picnics and charcuterie plates. Spiced with red wine, garlic, salt and pepper, Rosette de Lyon is a favorite of many. Try it thinly sliced — a perfectly portioned, melt-on-your tongue bite!

As with certain wines, well-tinned sardines only get better with age. These beautiful French pilchards are cooked and then preserved in extra virgin olive oil. Choose between several vintages, all of which are rich, meaty and delicious in their own special way. Toasted bread topped with butter or olive oil and a sprinkling of sea salt is the only accompaniment you’ll need!

From the south of Provence, this is the most luscious, rich, decadent oil we have. Deeply olive-y in flavor, so richly textured that you may wonder if there is sun-kissed Provençal magic in it. This oil comes with an addiction warning. Ask its fans. Or dare to taste it.

From Catherine and Jean-Benoît Hugues, this oil is made from classic Provençal olive varietals grown in the shadow of the magnificent castle of Les Baux. It has all the characteristic silkiness of classic Provençal oil with a little hint of green and pepper in the end to liven things up.

Made from Banyuls, the fortified wine of the Languedoc-Roussillon region of southwest France, this fantastic aged vinegar is smooth and subtly sweet. Similar in flavor to a fine aged sherry, its nuttiness lends itself to making exceptional vinaigrettes when paired with nut oil, a touch of mustard and some sea salt.

We’re one of the only places in the country where you’ll find these fantastic mustards from the Denoix family, famous for having distilled spirits and aperitifs in the Périgord region of France for over two centuries. Well crafted and full flavored, these gems are everyone’s favorites.

The little cheese with a big complex. The Little Napoleon is made by very gently hand-ladling the goat’s milk curd into molds to allow for proper drainage and the fullest flavor development.

SERVING SUGGESTIONS: The Little Napoleon is excellent on crusty French bread, toast points or crackers and goes well with just a touch of sweet, like a fig jam or chutney. It is at its best if warmed slightly in the oven to accentuate the savory flavor.

$6.99/each (reg. $7.99/each)

Our housemade meatloaf happily sandwiched between two thick slices of white bread. All nestled under a blanket of beef gravy to make it both body and soul warming. We’ve created the next level in sandwich topography at the Deli! 
Fork, knife, and napkins included.

$9.99/one size

As with certain wines, well-tinned sardines only get better with age. These beautiful French pilchards are cooked and then preserved in extra virgin olive oil. Choose between several vintages, all of which are rich, meaty and delicious in their own special way. Toasted bread topped with butter or olive oil and a sprinkling of sea salt is the only accompaniment you’ll need!

$10.00/ea (reg. $14.99/ea)

This is the bread that’s been the base of well over a hundred thousand sandwiches at Zingerman’s Deli since our opening in 1992.

Traditional Jewish rye bread is an endangered species these days; In traveling and telephoning across the country trying to track down what’s left, we’ve found Zingerman’s Bakehouse Rye is just about the only one. It is rye like Amy’s grandparents ate on the lower East side in New York city: plenty of rye flour (believe it or not, most “rye bread” sold in America has hardly any rye flour), a natural sour starter (not the usual canned shortcut), and lots of time. It takes more than 5 hours to let the dough develop. A perfect pairing with hot corned beef or any kind of sandwiches.

In the April 2011 “Sandwich Issue” of Saveur magazine, Jane and Michael Stern — “two aficionados of traditional Jewish rye”—embark on a quest to “track down the country’s tastiest loaves.” “America’s very best rye?” they write, “No contest. We found it in Ann Arbor, Michigan… It comes from Zingerman’s Bakehouse, which makes loaves of rugged rye that are dense and springy, laced with the taste of hearth smoke.”

$4.50/ea. (reg. $6.25/ea)

Special Bakes!

Scallion Walnut Bread 5/3 & 5/4
Our crusty, slightly sour farm bread with toasted walnuts and fresh chopped scallions. Makes an instant savory stuffing.

Cranberry Pecan Bread 5/11 & 5/12
Making a special appearance for Mother’s Day weekend! And what a great gift or brunch treat it would make! How do we pack so much flavor in 1¼ pounds? This is a dense loaf loaded with dried cranberries and toasty pecans. It’s a well known phenomenon in our store that customers grab a sample of this on their way out; they might get as far as their car door, but they always come back in to buy a loaf. It’s deliciously habit forming.

Potato Dill Bread 5/17 & 18
Roasted potatoes, fresh dill and scallions mixed up in a loaf of our chewy tangy sourdough. Great on a tuna melt or toasted with cream cheese.

Loomis Bread 5/24 & 5/25
Tangy farm bread with chunks of Zingerman’s Creamery Cheshire cheese and roasted red peppers from Cornman Farms. Named after our neighbor and Creamery partner John Loomis.

Blueberry Buckle 5/23 thru 5/26
A perfect match for Memorial Day weekend barbecues! A buckle is an American coffeecake that dates back to colonial times. Our sweet and moist version has a bounty of wild blueberries, sweet butter, a touch of orange and cinnamon, and is topped off with a remarkable butter-crumble crust.

Natural Calder Dairy milk, Zingerman’s Creamery gelato and malt. Available in chocolate or vanilla.

$6.99/ea.

Sweetness dominates with flavors of caramel and rich, roasted peanuts.  Its surprisingly heavy body combines with the sweetness to give a really silky mouthfeel.  Great as a brewed coffee or single origin espresso.

$16.99/12oz bag

A traditional Southern cake with toasted coconut, fresh bananas, toasted pecans and pineapple covered in cream cheese frosting.

20% off!

Bell Stone Toffee
Butter up your Mom with a bag of the best tasting toffee we’ve found! Pat Stone keep things simple and true to an old family recipe. Butter, sugar, chocolate, pecans, and deft execution make for an unbeatable texture and salty-sweet craving satisfaction!

La Fournette Chocolate Hazelnut Spreads
Time and time again, I have women disclose to me that they hide their jars of gianduja from the rest of their family. I approve of this small selfishness wholeheartedly! Give Mom something extra special to hideaway this Mother’s Day. Available two ways — smooth or crispy. Crispy is a newer offering here at the Deli, featuring flaky morsels folded right into the nutty, milk chocolate spread. To die for on fluffy ricotta pancakes!


Calissons
I find this classic French confection of pureed melon & almonds, glazed with royal icing, rather charming for its … je ne sais quoi. A short history lesson perhaps informs! The calisson made its debut at King René d’Anjou’s table where he sat dining with Jeanne de Laval, his second wife-to-be & miserable at the prospect of marrying René 23 years her senior. Upon tasting the calisson, a smile creeped across Jeanne’s face — the first of many in what is purported to have been a long & fruitful union!

Truffles, BonBons, Caramels!
Nothing’s sweeter than a little treasure box of assorted chocolates from our truffle case. Come peruse our collection which ranges from classic pairings to wild combinations. We’ll have velvety ganaches, drip-down-your-chin caramels, and crunchy nut pralinés from near and far. 


Comptoir du Cacao Flaky Praline Bars
If Mom’s a fan of Pralus’ Diabolical Bar (Barre Infernale), tip her on to these! I’m a little bit seduced by the words praliné feuilleté — and with good reason! Who wouldn’t want a chocolate bar filled with a paste of freshly ground nuts and thin crispy wafers? In my mind, these bars are “dessert bars.” One square is rich and deeply satisfying! Available in Caramel Beurre Salé (milk chocolate, hazelnut-almond praline, salted butter caramel chips) and Noisette (dark & milk chocolate, hazelnut paste, hazelnut-almond praline).


NEW! Red Kite Pecan Caramels
My homestate of Texas is chewy pecan praline country, so I went a little weak in the knees after trying these — and wouldn’t you know, they’re made by Yankees! Elaine McCabe uses organic Vermont milk and cream in these small batch, slow cooked caramels. Gently roasted pecans that taste fresh from the shell are folded into well-balanced, not-too-sweet chewy caramel — hard to beat.