May 1st, 2015
Invierno, Sheep’s and Cow’s Milk Cheese Invierno, Sheep’s and Cow’s Milk Cheese

For over 20 years, David Major and his family have honed the craft of sheep’s milk cheese production at Vermont Shepherd Farm in Putney. In recent years, they have added Invierno, a raw cow and sheep mixed milk cheese, that allows them to produce great cheese in the winter months. This cave-aged, natural-rind offering is inspired by the cheesy luminary of Basque country: Ossau-iraty. Spring has arrived when you see this cheese on the counter.

Robiola Bosina, Sheep’s and Cow’s Milk Cheese Robiola Bosina, Sheep’s and Cow’s Milk Cheese

Italy’s Robiola cheese varies in shape, size and age depending on where it was produced. Robiola Bosina—a gently-pasteurized blend of cow and sheep milks—hails from the Piedmont region. The youthful profile of this little beauty will provide the perfect pairing with a glass of bubbly.

Shakerag Blue, Cow’s Milk Cheese Shakerag Blue, Cow’s Milk Cheese

Sequatchie Cove Farm has found their cheesemaking roots in the rolling hills outside of Chattanooga, Tennessee. Adding a raw milk blue cheese to their lineup was just a matter of time, but the outcome is more than we could have expected: this cheese is a 2015 Good Food Awards Winner! Local fig leaves soaked in Southern whiskey adorn a crumbly and earthy interior. Go Blue!

Levoni Mortadella Levoni Mortadella

This is the real deal. Made in Lombardy from Italian hogs, its delicate porky flavor is punctuated by fresh peppercorns and DOP pistachios from Sicily. Slice it thinly for amazing antipasti or a bit thicker for a supreme sandwich.

Smoking Goose Capocollo di Dorman Smoking Goose Capocollo di Dorman

Founded in 2011 by Chris Eley in Indianapolis, Smoking Goose has dedicated itself to producing traditionally-made cured meats while trying to ensure the shortest path from farm to table. We’re proud to introduce the Capocollo di Dorman—a coarse, spicy capicola cured in a natural casing. It’s absolutely delicious any way you want to enjoy it: stacked up in a sub, chopped into a salad, braised with greens, or (our favorite) straight into your mouth.

Weka Olive Oil Weka Olive Oil

In 2007, 1400 trees were planted in the Moutere Hills outside Motueka, New Zealand. Today the fruits of that labor are evident in the tasting of this Leccino and Frantoio olive oil blend. Strong grassy flavors give way to a touch of pepper and fruit in this balanced and great tasting oil. Yummy on its own over warm bread or delightful in a bright vinaigrette, Weka is a quite nice oil from the Kiwis.

Castelas Fruite Noir Olive Oil Castelas Fruite Noir Olive Oil

Pressing a lightly fermented Fruite Noir olive oil is an age-old Provençal tradition that France’s Castelas continues to uphold. These organically-grown olives are picked when fully ripe and left to age four to five days before pressing, which creates a butter, mushroomy and velvety tasting experience. Great as a salad dressing or perfect for adding richness to a plate of food without being overbearing.

Grand Reserve 8 Year Vinegar of Banyuls Grand Reserve 8 Year Vinegar of Banyuls

Only 2000 bottles were produced last year making this vinegar from the Banyuls wine of Banyuls-sur-Mer in Southern France a rare delight. After making the regular Banyuls vinegar, the vinegar master tastes the barrels for the most flavorful vinegar, and then he choose those to be re-blended and aged for another eight years. The result is a very smooth and flavorful vinegar with great notes of caramel, honey and black pepper.

Martin Pouret Champagne Vinegar Martin Pouret Champagne Vinegar

The Martin family has been making vinegar for over 200 years. This champagne vinegar is the real deal, made from wine from the Champagne wine making region then aged in oak for 12 months. Savory and bright, great for cooking or a light salad dressing.

Mieli Thun Italian Honeys Mieli Thun Italian Honeys

Andrea Paternoster and his team of wild apiculturists scour the Italian countryside for the finest single-source honeys they can find. For nearly 30 years, Mieli Thun has brought a wide variety of Italian honeys to a global stage. From the bitter caramel of the dark Fir Honeydew to the subtle floral notes of the translucent Acacia, Mieli Thun’s offerings will tempt your eyes as well as your tongue. Ranging from thin and sweet to dense and savory, these honeys can be used in recipes, tea or enjoyed by the spoonful.

Spring Oil Change Sale Spring Oil Change Sale

Our annual olive oil sale gives you a chance to stock up on your favorites and get great deals on some that you may not have discovered yet. Select oils of the 2013 harvests from Italy, Spain, France, and California are on sale: buy 1 bottle at 10% off, 2 bottles at 20% off and 3 or more bottles at 30% off. Look for the 1-2-3 sticker and stock up!

May 1st, 2015
Ortiz Sardines Jar Tinned Fish of the Month:
Ortiz Sardines Jar

We’re putting these exquisite Spanish sardines back on sale. These big and meaty pilchards are cleaned, cooked and packed by hand. Preserved with olive oil in a beautiful glass jar, they are packed upright in the traditional old-world style. Their mellow, briny-sweet flavor will actually improve over the years, if you can wait that long!

Jar was $14.99 now $9.99, tin was $7.99 now $5.27

Meski Olives with Harissa Olive of the Month:
Meski Olives with Harissa

The best of two Tunisian staples combined. Savory and pleasingly bitter olives with a floral and subtly spicy brine that enrobes each olive.

$8/half or $16/lb

Incredible Green Cardamom from the Cardamom Hills of India! Spice of the Month:
Incredible Green Cardamom from the Cardamom Hills of India!

“The Vanilla of Indian Cooking Comes to Kerrytown!”

Whereas the majority of the world’s cardamom now comes from Guatemala, the original and by far most aromatic offerings still come from the Cardamom Hills in southern India. The de Vienne family has spent a decade carefully sourcing this special spice. It’s rare (only saffron and vanilla are harder to get hold of) and exceptional aromatic properties make THIS cardamom THE best I’ve ever experienced. It’s fresher, more perfumed and more sensual than any other around. Want to enhance your cooking in about eighteen seconds? Just open one of these pods, quickly grind the seeds and add to your next stew, sauce, chai, curry or roasted carrots. If you’re like me you’ll wonder why you’ve waited this long to use it!

$12/ea (reg. price $16/ea)

Jewish Rye Loaf Bread Zingerman’s Bakehouse Bread of the Month:
Jewish Rye Loaf Bread

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/loaf

Special Bakes:

  • Peppered Bacon Farm 5/1 & 5/2
  • Chocolate Dipped Palmiers 5/8
  • Cranberry Pecan bread 5/8 & 5/9
  • Loomis bread 5/15 & 5/16
  • Potato Dill 5/22 & 5/23
  • Scallion Walnut 5/29 & 5/30
  • Blueberry Buckle 5/22-5/25
Liptauer Zingerman’s Creamery Cheese of the Month:
Liptauer – A Hungarian Treat!

Milk: Cow
Rennet: Animal
Ingredients: Pasteurized Cow’s Milk, Garlic, Capers, Hot & Sweet Farmstead Paprika, Caraway, Anchovies

This delectable Hungarian cheese spread may have a funny name (pronounced “lip-tower”) but it is seriously delicious! Liptauer combines the Creamery’s fresh cream cheese with garlic, capers, anchovies and sweet and hot paprika from Hodi, which results in a treat you simply have to taste for yourself.

Splendid on Jewish Rye, delightful on bagels, ideal as a veggie dip and great slathered on apples, Liptauer should be a welcome guest to your table.

$7/oz ($8.00/ea regular price)

Kenya Othaya Cooperative Zingerman’s Coffee Co Roaster’s Pick:
Kenya Othaya Cooperative

Roast Profile: Medium
Cupping Characteristics: Silky body, bursting with flavors of black currant, raisin, and white grape.

We are really excited to share this coffee from Kenya’s Othaya Farmers Cooperative Society. The co-op’s farmer-members are based in the highlands of central Kenya, about 75 miles north of the capital, Nairobi. Most members grow relatively small plots of coffee — a half acre on average — and shade their crops with bananas, grevillea and macadamia trees.

The lot we chose was processed at the Gichichi Wet Mill located in the village of Gichichi. Water for the mill comes from the Chinga River, which originates in the Aberdare Mountain Range. We think this lot embodies some of the best characteristics Kenyan coffees have to offer: complexity, crispness, rich sweetness, and a black currant fruit note that is a hallmark of the region.

$18.99/12oz bag

Malt Next Door Drink of the Month: Malt

Zingerman’s Creamery Gelato, natural Calder Dairy milk and malt. Topped with real whipped cream. Available in chocolate or vanilla. Or try the staff favorite: half chocolate & half vanilla.

$6.99/ea

Hunka Burnin' Love Chocolate Cake Zingerman’s Bakehouse Cake of the Month:
Hunka Burnin’ Love Chocolate Cake 20% off 

Chocolate on chocolate on chocolate.

Anyone within a hundred-mile radius of Ann Arbor knows about this cake. It’s perpetually near the top of our pastry popularity list because of the one thing it does right in multiples: chocolate. This cake is chocolate from top to bottom, all around and in between. There’s not a spot of light on it, it’s black brown everywhere: dense buttermilk chocolate cake layered inside and covered in luscious chocolate buttercream frosting.

The frosting is the showpiece. Traditional Swiss style buttercream: it’s made by whipping fresh eggs and sugar into a meringue then mixing in real Wisconsin butter and Madagascar vanilla. Our cakes are also marked by what they don’t contain: no artificial anything, no mixes, no shortening. These are the ingredients your grandmother would use when she baked.

Emily’s Mother’s Day Gift Guide Emily’s Mother’s Day Gift Guide

Salty Road, Salt Water Taffy
This fresh spin on a classic sweet comes to us from Brooklyn, New York, where the self-taught candy maker Marissa Wu crafts each batch of ice creamy taffy by hand. Large crunchy sea salt flakes mingle with the soft and airy taffy infused with herbs and natural botanical extracts. Our selections includes Bergamot, Peppermint and Vanilla.

Charles Chocolate’s Toffee Macadamia Nuts
5 Bunny Collection
If mom is an enthusiast of pairing chocolate and nuts together then look no further than these triple-dipped macadamia nuts. Fresh and full flavored macadamias are given a dark roast then coated in crunchy butter toffee, dipped in rich milk chocolate and finished with a dusting of cocoa powder.

Fran’s Almond Gold Bar
These bars might just be worth their weight in gold. Known for her award-winning salted caramels, Fran Bigelow combines her soft caramel with roasted buttery almonds and encases it in dark chocolate.

Bellstone Toffee
Butter up mom with an indulgent Michigan made classic with simple ingredients (chocolate, pecans, butter and sugar!) mixed to create a sublime texture. With its addictive balance of salty and sweet, mom might need another bag.

Chocolat Moderne Toffee Bars
Joan Coukos of Chocolat Moderne elevates dark and milk chocolate bars with the addition of buttery toffee shavings and spices. The combination of textures and flavors is hard to beat and sure to please.

A special Assortment of Chocolates Just For Mom
Surprise mom with a customized box of unique truffles, bon bons and caramels selected from our diverse offerings from near and far and from traditional to wild. You’ll find Next Door staff ready to help you craft a delightful box of treats just for Mom.

A few seasonal highlights:

  • Chocolate in Chelsea’s Pillow of gold (Palet D’or ) Treat your mom like gold with this divine creation made by Cathy Selin. Beneath a design of edible gold you will find a pocket filled with velvety 70% dark chocolate ganache.
  • Sweet Gem’s Chocolate Dipped Pate de Fruit Chewy, juicy candies with an undeniably intense flavor made from seasonal fruit purees then dipped in dark chocolate. For pure fruit flavor I suggest Sweet Gem’s Pate de Fruit six-piece Collection.
  • Chocolate Moderne’s Champagne Chic What makes a better gift than champagne and chocolate? A double layer blend of milk and dark chocolate ganaches drunk on champagne and cognac.
  • Grocer’s Daughter’s Herbal Truffles Jody Haden features bouquet of garden fresh herbs delicately infused in 75% dark chocolate ganache and dipped in dark chocolate. A range of flavors including Basil, Orange Thyme, and Blueberry Lavender.
  • Chocolate Dipped Strawberries* Plump ripe strawberries hand-dipped right here at the Deli in Michel Cluizel chocolate from France and adorned with either white chocolate, toasted coconut or slivered almonds. Only Available 5/8 – 5/10. *Pre-order chocolate dipped strawberries in the Next Door or call 734-663-3354. These special seasonal treats are only available for a limited time. Available for pick-up 5/8 -5/10.
April 1st, 2015
Glendale Shepherd: Island Brebis (sheep's milk cheese) Glendale Shepherd: Island Brebis (sheep’s milk cheese)

Hailing from the eastern edge of Washington state’s iconic Whidbey Island, this raw aged sheep cheese comes straight from the heart. Coastal grazing yields ewes’ milk full of character and the Swanson family only uses milk from their own herd. The care this third-generational farming family applies toward their farm, animals, and community won them a 2014 Good Food Award. Despite that it’s an award-winning cheese, Island Brebis rarely leaves the Puget Sound region, so we are very lucky to offer it on our cheese counter.

Ancient Heritage Dairy: Hannah (sheep and cow's milk cheese) Ancient Heritage Dairy: Hannah (sheep and cow’s milk cheese)

Another 2014 Good Food Award Winning cheese from the West Coast, Ancient Heritage Dairy mixes raw sheep and cow milk to produce Hannah. With its natural rind and complex citrus and nut notes, Hannah is not nearly as delicate as its name implies. The dairy recently moved to the big city of Portland, but the flavors and quality of their cheese are rooted in the farmland of Oregon.

Bellwether Farms: Crescenza (cow’s milk cheese) Bellwether Farms: Crescenza (cow’s milk cheese)

Even better than the real thing…this classic Italian fresh cheese style has been frequently reproduced, but rarely with success or flavor. The Callahan’s have been making really good cheese in Petaluma since the mid-80’s. Originally inspired by the cheeses of northern Italy, they have slowly added to their lineup, and only after the cheeses taste as good or better than what they were inspired by.

Fabrique Délices: Charcuterie Fabrique Délices: Charcuterie

Based in California’s Bay Area, the folks at Fabrique Délices have been making traditional French charcuterie with all-natural meats since 1985. Their decadent pâtés and mousses are an indispensable accompaniment to any cheese board, and their sausages will satisfy even the most finicky of Frenchmen. One bite and your taste buds will be spending this April in Paris!

Fra' Mani Salumi Fra’ Mani Salumi

In 2006, Paul Bertolli founded Fra’ Mani in Berkeley, California after a life-long love affair with salumi that started with his grandfather’s homemade prosciutto and sopressata. His dedication to traditional recipes, slow aging, and the best sustainably-sourced ingredients has yielded a fantastically flavorful collection of meats. Step up your spaghetti carbonara with the rolled pancetta or bring a new star to your next meat plate with the Salame Nostrano.

Spring Oil Change Sale Spring Oil Change Sale

Our annual olive oil sale gives you a chance to stock up on your favorites and get great deals on some that you may not have discovered yet. Select oils of the 2013 harvests from Italy, Spain, France, and California are on sale: buy 1 bottle at 10% off, 2 bottles at 20% off and 3 or more bottles at 30% off. Look for the 1-2-3 sticker and stock up!

Katz Late Harvest Zinfandel Vinegar Katz Late Harvest Zinfandel Vinegar

Agrodolce in Italian translates to sweet and sour, which is exactly what the Katz family of Napa Valley, California was aiming for with this garnet colored wine vinegar. Jammy plum and fresh berry overtones give way to a pleasant, crisp finish. Use it on fresh greens or make a sweet and sour gastrique by reducing it over heat and adding honey or jam.

Blue Chair Fruit Jam and Marmalade Blue Chair Fruit Jam and Marmalade

Straight out of Oakland comes small-batch jams and marmalades from Blue Chair
Fruit. By using organic, sustainable and locally-sourced fruit, Blue Chair Fruit captures the essence of California sunshine in each jar. Try some jam alongside your next cheese plate or lively up breakfast with a dollop of marmalade.

April 1st, 2015
Connétable Sardines Tinned Fish of the Month:
Connétable Sardines

Founded in 1853, the Connétable factory has been producing some of the world’s best sardines for over a century-and-a-half. These simple, no-nonsense classics from Brittany, France are cleaned by hand, fried and then packed in velvety extra virgin olive oil. Good enough for the fanciest of hors d’oeuvres or enjoyed right out of the tin.

$6.60/ea, (reg. price $9.99/ea)

California Table Olives Olive of the Month:
California Table Olives

These are not the giant black pitted olives you remember as a child. These Italian-varietal olives are meaty and flavorful, but watch out: they have pits!

$10/half lb or $20/lb

Wild Cumin Spice of the Month:
Wild Cumin

This wild black cumin seed will give you a whole new appreciation for just how amazing a spice can be—it’s a long ways from the standard stuff sold on supermarket shelves to this wild, hand-gathered Uzbek cumin seed we’ve got on hand at the Deli. Spices, like wines, olive oils or coffees, of course, vary from origin to origin. This Uzbek cumin has a very delicate but still super delicious cumin taste with hints of wild herbs. It’s a bit earthy, seriously sensual and aromatic. People who shy away from cumin’s pronounced presence are usually won over by this wild offering.

$11.25/ea (reg. price $15/ea, that’s 25% off)

Paesano Bread Zingerman’s Bakehouse Bread of the Month:
Paesano Bread

Pass this bread around the table for ripping and dipping in great olive oil, soup or
pasta.

$4.50/loaf

Special Bakes:

  • Easter cakes & cookies 3/27-4/5
  • Passover desserts 4/1-4/11
  • Somodi Kálacs every weekend
  • Hot Cross Buns 4/2- 4/5
  • Black Olive Farm 4/10 & 4/11
  • Loomis bread 4/17 & 4/18
  • Olive Oil Cake 4/23-4/26
  • Green Olive Paesano 4/24 & 4/25
Sharon Hollow Zingerman’s Creamery Cheese of the Month:
Sharon Hollow

Choose from Garlic & Pepper or Garlic & Chives

This fresh, delicately flaky cheese is made by gently hand-ladling ladling cow’s milk curd into perforated molds, which allows the whey to drain slowly, imparting a wonderful flavor to the finished round.

Enjoy the fresh flavor of the cheese simply with a crusty baguette. Stuff into Spanish piquillo peppers with some sea salt, broil and hit with a touch of good olive oil. Stuff into pasta shells and bake in homemade sauce. Crumble into scrambled eggs or omelets at the last minute. Melt atop steaming hot baked potatoes. Use it on roasted veggie sandwiches or panini.

$6.99/ea ($8.00/ea regular price)

Rwanda - Abakundakawa Cooperative Zingerman’s Coffee Co Roaster’s Pick:
Rwanda – Abakundakawa Cooperative

At their best, Rwandan beans offer flavors many people have never experienced in a cup of coffee. We liked this lot from the Abakundakawa Coop for its crisp character, complexity and delicate tropical fruit notes.

$18.99/12oz bag

Dirty Sheed Next Door Drink of the Month:

Dirty Sheed

Two shots of espresso topped with a shot of vanilla, lots of ice and a bit of cream.

$3.50/ea

Hummingbird Cake Zingerman’s Bakehouse Cake of the Month:

Hummingbird Cake 20% off 
When Zingerman’s Roadhouse opened in 2003, the Bakehouse was inspired to introduce many old time American favorites. Hummingbird cake is one of them. A traditional Southern cake with toasted coconut, fresh bananas, toasted pecans and pineapple covered in cream cheese frosting. Treat yourself with one of our most popular cakes.

Emily's Easter Basket Favorites Emily’s Easter Basket FavoritesVosges Bacon and Dark Chocolate Eggs
3 Egg Collection
Attention Mo’s Bacon Bar fans, Vosges has created an even more indulgent mixture of sweet, salty & savory just for Spring. This limited edition pack includes 3 eggs made up of a dark chocolate shell and wrapped around rich fudgy caramel peppered with smokey bacon bits.

Vosges White Rabbit Caramel Bonbons
5 Bunny Collection
These bonbons are cute as a button and taste like Springtime. Creamy white chocolate wrapped around soft buttery caramel blended with fragrant strawberries and brightened with lemon zest. Each box contains 5 bunnies.

Sweet Gem’s Peanut Butter Honey Bunnies
This seasonal delight, crafted by Nancy Biehn, is a classic flavor combination made to perfection. The cute bunny-shaped shell hides a golden center made of creamy organic peanut butter whipped with honey and encased in your choice of white, milk, or dark chocolate.

Chocolat Moderne’s Painted Chocolate Eggs
No hollow eggs here! Brimming with a variety of textures and flavors, these almost-too-beautiful-to-eat chocolate eggs are from Chocolat Moderne out of New York City. Each egg measures about 3 inches in length, weighing just under two ounces – the equivalent of 4 Chocolat Moderne bonbons. Owner Joan Coukos hand-paints each egg with vibrant Spring colors. These are limited in number and won’t last long!

Available in

  • Milk Chocolate Sea Salt Caramel: Rich caramel sprinkled with sea salt from the Welsh coast enveloped by a silky milk chocolate shell.
  • Milk Chocolate Filled: Creamy milk chocolate ganache, with just the right amount of sweetness enveloped by a milk chocolate shell
  • Dark Chocolate Sea Salt Caramel: Sea salted caramel encased in a rich dark chocolate shell.
  • Dark Chocolate: Dark chocolate wrapped around velvety dark chocolate ganache made with 72% Venezuelan cocoa.
  • Pistachio Filled: This blue speckled egg following a European Easter tradition of nut fillings. Joan takes coarse-ground roasted pistachios, folds them into buttery rich white chocolate and adds crisped rice for added pop.
  • Dark and Milk chocolate 3 Egg Collections also available.

Zingerman’s Candy Manufactory PB&J Eggs
This much anticipated Easter confection from our own candy company is crafted with old-fashioned, brown-butter peanut butter fudge topped with a dollop of seedless raspberry jam and shaped into an egg before receiving a dark chocolate egg shell. Sweet & tart!

Zingerman’s Candy Manufactory Almond Fudge Eggs
Our candy company starts with their rich browned butter chocolate fudge and adds a hefty amount of lush almond paste from California’s premiere almond producer, Mandelin, for a big nutty flavor. A bath in dark chocolate and a topping of aromatic toasted almonds puts it over the top!

Easter Super Zzang!
One of Zingerman’s Candy Manufactory’s most popular treats and perfect for any occasion. 13 inches of Original Zzang! glory; peanuts, honey nougat, muscovado caramel, enrobed in dark chocolate!

February 28th, 2015
Cabra Blanca Cheese Cabra Blanca Cheese

Lovely, light and citrusy, this goat’s milk cheese is handmade in Paonia, Colorado by Avalanche Cheese Company, surrounded by like-minded farmers who are producing some of America’s best specialty products.

Jacobs & Brichford Soft Round Cheese Jacobs & Brichford Soft Round Cheese

This company is just three years into the cheese business, but a lifetime of dairy knowledge and passion for good milk goes into the production of this farmstead, grass fed cow’s milk cheese. Inspired by the classic Reblochon, this cheese is uniquely Indiana.

Dorset Cheese Dorset Cheese

The namesake of the historic village in Vermont, Dorset is a raw Jersey cow’s milk, washed rind cheese from Consider Bardwell Farm. The perfect pairing for a corned beef and cabbage affair.

Aged All Beef Salami Aged All Beef Salami

Subtle, sweet, and superbly beefy. Sy Ginsberg’s mild beef salami is transformed through weeks of careful in-house aging. Slice it thinly for the perfect snack, or a little thicker for a substantial sandwich. Available exclusively from the Deli.

Beef Brisket Beef Brisket

Perhaps the best-kept secret in the Deli. Choice beef brisket is roasted for hours with fresh marjoram and garlic, sea salt, Tellicherry black pepper, and vinegar. Slice it thin for a rich, savory sandwich or extra-thick for the perfect centerpiece of a hearty dinner.

Casados Olive Oil Casados Olive Oil

A classic marriage of opposites: soft, smooth and fruity arbequina olive oil blended with the big, brazen peppery flavors of coratina olives. The result? A full flavored yet balanced olive oil, unfiltered and organic, that would put marriage counselors out of business.

Oro Del Desierto Olive Oil Oro Del Desierto Olive Oil

A tasty blend of four olives from one of the best growing regions in Spain. Lechin, Arbequina, Hojiblanca and Picual are used in this blend. Using organic methods this family owned farm is turning heads at an international level for making some of the tastiest extra virgin olive oil around. Give it taste and see for yourself.

Brusc Vinegar Brusc Vinegar

The Bianco family makes these brisk and complex vinegars using old fashioned oak casks and their own grapes. Most of the grapes are destined for their best wines, but a few are set aside for the vinegar. Piedmont is world famous for its Moscato, and this vinegar is full of the same complex flavors with a sour punch in the end. The Dolcetto isn’t as famous but should be. Ruby red in color, a little more mellow than the white.

Tishbi Preserves Tishbi Preserves

Cherry Shiraz and Onion Cabernet. Great condiments with Jewish roots.

Zingerman’s Anniversary March 15th Zingerman’s Anniversary Sunday, March 15th

ANNIVERSARY DEMOS:
Bellstone Toffee – 11am to 2pm
Zingerman’s Bakehouse – 11am to 2pm
Zingerman’s Coffee Company – 12pm to 3pm
Zingerman’s Creamery: – 12pm to 3pm
Zingerman’s Candy Manufactory – 11am to 2pm

March Anniversary Spring Sale:

  • Nueske’s Applewood Bacon Was $14.99/lb now $11/Lb
  • Arkansas Peppered Bacon Was $14.99/lb now $11.25/lb
  • Zingerman’s Guide to Better Bacon Book $15, reg. price $29.99
  • Spencers Back Bacon $7.50/ea, reg. price $10
  • Wild Boar Salami $10/ea, reg. price $20
  • Parmigiano-reggiano $20/lb, reg. price $26.99/lb
  • Comte $19/lb, reg. price $38/lb
  • Brabander Gouda $18/lb, reg. price $27/lb
  • Pril Gouda $14/lb, reg. price $24/lb
  • Marieke’s Gouda $14.50/lb, reg. price $25/lb
  • Montgomery’s Cheddar $25/lb, reg. price $36/lb
  • Piave $15/lb, reg. price $22/lb
  • Bayley Hazen Blue $19.50/lb, reg. price $30/lb
  • Zingerman’s Peanut Brittle $5/4oz box, reg. price $5.99
  • Zingerman’s Chocolate Covered Peanut Brittles $6/4oz box, reg. price $7.99
  • Chocolate Dipped Figs 9 figs $10/ea, reg. price $14.99
  • Chocolate Dipped Figs 6 figs $7/ea, reg. price $9.99
  • Zzang Candy Bar $4/ea, reg. price $5.99
  • Manchester $12.50/ea, reg. price $15/ea
  • Detroit St. Brick $25/lb, reg. price $36/lb
  • Great Lakes Cheshire $25/lb, reg. price $32
  • City Goat $6/ea, reg. price $8.99

American Spoon Cherry Berry Spoon fruit / Black and Blueberry Spoon Fruit
Justin and Ari’s relationship goes back almost as far as their love of amazing food does.  We’ve been blessed to have American Spoon make these fine ‘Zingerman’s exclusive’ spoon fruits for many years now. Made without granulated sugar, these preserves have an amazing fresh berry flavor we’ve come to know and love.

Ortiz bonito del Norte tuna

Our all time favorite tuna made by a 5th generation tuna-canning family in Spain. We sell lots and lots every year, and for good reason, it’s simply delicious. Take one home and taste the difference for yourself.

Mahjoub Traditional Harissa

Majid and Onsa Mahjoub are great friends of ours.  Their products are some of the tastiest and most traditional Tunisian products we’ve tasted.  Harissa is a spicy hot spread of dried chiles, garlic, tomatoes, caraway, coriander and extra-virgin olive oil. You can get busy in the kitchen mixing harissa with eggs, with potatoes, with couscous or whipped into a fresh vinaigrette for salads. Goes great on grilled meats or simply on some of your favorite bread with olive oil.  

Alziari Olive Oil 1L tin

A staff and customer favorite, this blended oil from Nice, France, will soon become one of your favorites too. Its fruity and buttery flavor pairs beautifully with vegetables, is delicious to just dip bread in, and makes for an exciting addition to your grilled meats.

Valgiano Olive Oil
Year after year, this has been one of Ari’s favorite olive oils, an old standby that is sure to never disappoint.  This award-winning oil hails from a 16th century Tuscan estate located on Lucca’s north coast that’s been restored to its ancient glory.  Made predominantly of Frantoio olives, the oil is gorgeous: lush and golden-green with a gentle spiciness and a hint of artichoke.

Banyuls vinegar
Made from Banyuls, the famous fortified wine of the Pyrenees region, aged for 6 long years. Subtly sweet, softly spicy, a touch of almond, a whisper of dark chocolate, a hint of aged sherry. Some of the smoothest, feathery fine flavors we’ve ever tasted in a vinegar. Ari’s favorite.

Koeze’s Peanut Butter
The peanut butter that’s become a legend. We found this one almost right next door in Grand Rapids, Michigan. Jeff Koeze sources incredible Virginia peanuts, brings them up north in 2,000 pound sacks, then blanches them to remove skins and keep them from going rancid (a common flaw in a lot of natural peanut butters). He roasts them in vintage coffee roasters, grinds them smooth, then adds a bit of salt. The result is not an air whipped, sugar filled concoction but a natural, intense, velvety, mouthwatering sensation. Get a couple jars, quick. Comes in Crunchy or Creamy.

Mark Snow’s Grade B Maple Syrup
The go-to syrup for Michigan breakfasts on those cold mornings.  Made in Mason, Michigan, we have been carrying Mark’s family’s maple syrup for years.  We like the Grade B for the depth of flavor and the wonderful mouthfeel.  Try some on your next stack of flapjacks.

Roi Pesto
We’ve carried Franco and Rossella Boeri’s traditional pesto for well over a decade. It’s still the best jarred pesto I’ve had. It makes an easy, quick dish, added to pasta and topped with a lot of cheese like Parmigiano-Reggiano or Pecorino Romano. It’s also excellent as a spread on bruschetta, or served with a fresh warm ball of mozzarella and a perfect little tomato. Thanks to the quality of the basil and olive oil, it is, in my opinion, often better than homemade and substantially less work. To top it off, it lasts for ages, once opened and covered with a bit of olive oil.

Thursday Cottage Lemon Curd
A longtime Deli favorite that folks swear by, we import this lemon curd directly from England. It is the real thing. Perfect on cakes, scones, graham crackers or by the spoonful. Take some home before we sell out.  

Martelli Pasta
This ridged maccheroni displays an Italian family’s commitment to making the best possible pasta for over 80 years. They insist on using only the hardest durum wheat flour, extrude their pasta through bronze dies (which makes the pasta grip the sauce) & take their time drying the pasta. It’s a long-standing favorite of Ari’s.  Enjoy a bowl of this traditionally made pasta from Tuscany!

February 28th, 2015
Ortiz Mackerel Tinned Fish of the Month:
Ortiz Mackerel

You may have seen these gorgeous, slender little fillets of heaven on the tinned fish shelf at the Deli. Packed upright in a beautiful red and gold labeled jar soaking in luscious extra virgin olive oil, they are hard to miss. One taste, and you’ll see that their texture, flavor and versatility are equally unforgettable.

$9.99/ea (reg. price $14.99)

Berbere Spice Fish of the Month:
Berbere

Berbere could be called the “curry of Africa.” The fragrant and versatile Ethiopian blend is Epices de Cru’s best selling blend back in Montreal. This Berbere Blend may be thought of as an aromatic Ethiopian paprika. It is a blend of three chili peppers modified with a host of spices including ginger, black and green cardamom, fenugreek, allspice, adjwain, cassia buds and black pepper. Ideal for seasoning meats, Ethiopian Berbere is an excellent flavoring for chicken when mixed with crushed garlic and butter. Ethiopian Berbere Blend is also great in vegetable dishes, chickpeas and lentils. It simply makes everything taste better. Ingredients: Chili, ginger, cardamom, fenugreek, nutmeg, black pepper, coriander, cinnamon, allspice, adjwain, clove, cassia buds. Philippe told me that it’s “traditionally used for meat in Ethiopia, but we have yet to find a dish where it did not work: seafood, vegetarian, grains … even in brownies.” It’s the ultimate answer to the question: “What would be the one spice you’d bring with you on a deserted island?”

$12/ea (reg. price $15)

Farm Bread Zingerman’s Bakehouse Bread of the Month:
Farm Bread

Imagine sitting around a French farmhouse table waiting for dinner to be served — this would be the bread they’d bring out. A foot and a half across the top of its crisscrossed dome, looking a bit like a rough cut diamond, it has a thick crust and a soft white chewy interior with a flavor that tastes of toasted wheat. The 3 pound loaves are our favorite–cut in quarters and freeze what you don’t need right away —though to tell you the truth, some have been known to eat half a loaf in an afternoon. Baked to a nice dark crust, this is Frank’s favorite loaf. Amy loves the Farm Baguettes for appetizers.

$4.50/loaf

Special Bakes:

  • Hamentaschen every day
  • Irish Brown Soda Bread 3/1-3/17
  • Pumpernickel Raisin 3/13 & 3/14
  • Barches 3/20 & 3/21
  • Almond Poundcake 3/26-3/29
  • Scallion Walnut 2/20 & 2/21
  • S’more Tarts 2/20, 2/21, 2/22
  • New Deli Crumb Cake 2/26-3/1
  • Chernushka Rye 3/27 & 3/28
Cream Cheese Zingerman’s Creamery Cheese of the Month:
Cream Cheese

AMERICAN CHEESE SOCIETY WINNER. Old fashioned cream cheese made much as it was in small dairies a hundred years ago. Crafted completely by hand from fresh local milk mixed with nothing more than a little rennet, salt, a generous dose of cream and the patience to let it drain naturally for a good six hours. In the spirit of traditional cheese making Zingerman’s Creamery Cream Cheese is made without vegetable gum; the curd is ladled completely by hand; and it contains no preservatives or artificial additives. Most importantly it has a delicious, fresh milky flavor and a wonderful, light, fluffy texture.

$10.99/lb ($12.99/lb regular price)

Congo - Muungano Cooperative Zingerman’s Coffee Co Roaster’s Pick:
Congo – Muungano Cooperative

The term “Muungano” means “togetherness” in Swahili, and it is a fitting term for this cooperative. The Muungano Coffee Cooperative includes individuals from more than a half dozen tribes in the eastern DRC working together to support their communities and make a better life for their families. Since its founding in 2009, the co-op has grown from 350 to over 4100 farmer-members.

Muungano is committed to improving the quality of the coffee they produce on all fronts: They recently invested in a new “wet mill” — the site where whole coffee cherries are stripped of their skin and sticky fruit pulp before being dried. They have plans to invest in two more wet mills in the next few years. Muungano’s head cupper, Ismael, oversees the quality of the green coffee brought to market, and there are plans to provide even more farmer-members with cupping training. All the coffee is processed and sorted meticulously, producing high quality and wonderfully uniform beans.

Region and Geography: Democratic Republic of the Congo, Eastern Region near Lake Kivu
Cultivars: Bourbon
Altitude: 1750+ m
Preparation & Drying: Fully washed and sun-dried on raised beds
Cupping Characteristics: Rich sweetness, syrupy body, flavors of black tea and dried fruit.
Roast Profile: Medium
Brewing Notes: The pour-over yields an exceptionally well balanced and tasty cup — our personal favorite. Prepared as a siphon, the coffee’s rich, caramel-like sweetness really shines. Steeping methods (immersion brewer, press pot) gave a more savory, almost meaty, cup.

$18.99/12oz bag

Danny Boy - Irish cream mocha Zingerman’s Next Door, Drink of the Month: Danny Boy – Irish Cream Mocha

This drink is so good that we don’t even mind having the song stuck in our heads all
month! Zingerman’s mocha steamed with a little Irish Cream syrup and topped with whipped cream or a marshmallow.

Short $4.25 Tall $5.00

Boston Cream Pie Zingerman’s Bakehouse Cake of the Month: Boston Cream Pie
In spite of its name, Boston Cream pie is in fact a cake and happens to be the official
dessert of Massachusetts. It was created in the 1800s at the Parker House hotel in Boston, also famous for their Parker House rolls. Our Boston Cream pie is two layers of moist vanilla chiffon cake, filled with fresh vanilla bean pastry cream, covered in a thin layer of vanilla butter cream and rich dark chocolate ganache. Take one bite and you’ll know why it has a whole state so devoted to it.20% off slices and whole cakes
Emily's Easter Basket Favorites Emily’s Easter Basket Favorites

Vosges Bacon and Dark Chocolate Eggs
3 Egg Collection
Attention Mo’s Bacon Bar fans, Vosges has created an even more indulgent mixture of sweet, salty & savory just for Spring. This limited edition pack includes 3 eggs made up of a dark chocolate shell and wrapped around rich fudgy caramel peppered with smokey bacon bits.

Vosges White Rabbit/Hare Caramel Bonbons
5 Bunny Collection
These bonbons are cute as a button and taste like Springtime. Creamy white chocolate wrapped around soft buttery caramel blended with fragrant strawberries and brightened with lemon zest. Each box contains 5 bunnies.

Sweet Gem’s Peanut Butter Honey Bunnies
This seasonal delight, crafted by Nancy Biehn, is a classic flavor combination made to perfection. The cute bunny-shaped shell hides a golden center made of creamy organic peanut butter whipped with honey and encased in your choice of white, milk, or dark chocolate.

Chocolat Moderne’s Painted Chocolate Eggs
No hollow eggs here! Brimming with a variety of textures and flavors, these almost-too-beautiful-to-eat chocolate eggs are from Chocolat Moderne out of New York City. Each egg measures about 3 inches in length, weighing just under two ounces – the equivalent of 4 Chocolat Moderne bonbons. Owner Joan Coukos hand-paints each egg with vibrant Spring colors. These are limited in number and won’t last long!

Available in

  • Milk Chocolate Sea Salt Caramel: Rich caramel sprinkled with sea salt from the Welsh coast enveloped by a silky milk chocolate shell.
  • Milk Chocolate Filled: Creamy milk chocolate ganache, with just the right amount of sweetness enveloped by a milk chocolate shell
  • Dark Chocolate Sea Salt Caramel: Sea salted caramel encased with a rich dark chocolate shell.
  • Dark Chocolate: Dark chocolate wrapped around velvety dark chocolate ganache made from 72% Venezuelan cocoa.
  • Pistachio Filled: This blue speckled egg following a European Easter tradition of nut fillings. Joan takes coarse-ground roasted pistachios, folds them into buttery rich white chocolate and adds crisped rice for added pop.
  • Dark and Milk chocolate 3 Egg Collections also available.

Zingerman’s Candy Manufactory PB&J Eggs
This much anticipated Easter confection from our own candy company is crafted with old-fashioned, brown-butter peanut butter fudge topped with a dollop of seedless raspberry jam and shaped into an egg before receiving a dark chocolate egg shell. Sweet & tart!

Zingerman’s Candy Manufactory Almond Fudge Eggs
Our candy company starts with their rich browned butter chocolate fudge and adds a hefty amount of lush almond paste from California’s premiere almond producer, Mandelin, for a big nutty flavor. A bath in dark chocolate and a topping of aromatic toasted almonds puts it over the top!

Easter Super Zzang!
One of Zingerman’s Candy Manufactory’s most popular treats and perfect for any occasion. 13 inches of Original Zzang! glory; peanuts, honey nougat, muscovado caramel, enrobed in dark chocolate!

February 1st, 2015
French Fling Fondue French Fling Fondue
The Perfect Pair: Comte + Mountain Cheese

The perfect amount of our classic Comte and a special mountain cheese from the Savoie grated for two with all the makings for a perfect fondue.

Kit includes: 1lb total of grated cheese with instructions, 2 oz of potato starch, 1 clove of garlic and 6 peppercorns. Just add dry white wine and stir the love.

Dutch Duo Fondue Dutch Duo Fondue
The Perfect Pair: Pril + Saenkanter

A gooda selection of two Dutch cheeses, Pril for the melt and Saenkanter for flavor all grated and ready for a warming evening for two.

Kit includes: 1lb total of grated cheese with instructions, 2 oz of potato starch, 1 clove of garlic and 6 peppercorns. Just add dry white wine and stir the love.

Swiss Sweethearts Fondue Swiss Sweethearts Fondue
The Perfect Pair: Vacherin + Hoch Ybrig

From the Alpine heart of fondue, we selected Vacherin to melt and rare Hoch Ybrig to bring the FUN in fondue for two.

Kit includes: 1lb total of grated cheese with instructions, 2 oz of potato starch, 1 clove of garlic and 6 peppercorns. Just add dry white wine and stir the love.

Bresaola Bresaola
The Perfect Pair: Bresaola + Fondue

Traditionally made in the Lombardy region of Italy, this is a rare treat. A top round of beef is meticulously trimmed, salted and spiced then air-dried for months, condensing its meaty goodness into a hunk of crimson-hued glory. Get some sliced paper thin for your next fondue!

Kern's Kielbasa Kern’s Kielbasa
The Perfect Pair: Kern’s Kielbasa + Brinery Sauerkraut

A little smoky, a little spicy, and a whole lot of delicious. These savory sausages hail from our friends in Frankenmuth where the way of the wurst is nothing new. We recommend braising it in Brinery sauerkraut, they’re sure to warm up your winter.

Brinery Brussels Brinery Brussels
The Perfect Pair: Brinery Brussels + Fondue

A brand new product from our fermenting friends at The Brinery. Special edition fermented brussel sprouts that make up the perfect pair with fondue.

Hillstone Olio Nuovo Olive Oil Hillstone Olio Nuovo Olive Oil

Every year olive oil enthusiasts can’t wait for the delivery of the olio nuovo. Being the first day of
pressing, typically the flavors are bolder, and notes are a little louder. It’s like playing music really loud with the windows down while driving down the highway. This year’s harvest from Hillstone lived up to the hype. A wonderful nose of raw salad greens, with a little pepper that turns into a nice warm cayenne pepper finish.

Congedi Coratina Olive Oil Congedi Coratina Olive Oil

A new oil to our shelves, hailing from the heel of Italy. Oleificio Congedi has been pressing olives from their hundred old trees in their marble mill since 1917. The flavor is complex and assertive. Flavors of walnut skins, arugula and a creeping peppery finish. Great to finish some steamed potatoes, or a nice bowl of pasta.

Balsamic Blowout Balsamic Blowout

These prices are not forever, but the vinegar is as fantastic as ever. Stock up, give a friend of gift, whatever you do don’t miss out on these amazing deals.

Vecchia Dispensa’s 6 Year Aged Balsamic
was $18.99, now $14.99

Best buy balsamic.
This is the best entry point to the world of better-than-basic-balsamic we’ve found. Without a doubt, it’s head and shoulders above the caramel colored, sugar sweetened factory-made stuff that’s on the shelves in supermarkets.

Made just for us by the same folks that make the 8 and 10 year balsamic. You won’t see the age of the vinegar on the bottle because of some funny Italian laws, just the vinegar’s density. Ideal for everyday salad eating and any dish that could benefit from a splash of bright sweetness.

Vecchia Dispensa’s 8 Year Aged Balsamic
was $24.99, now $19.99

A great everyday vinegar.
Working just off the historic square in the center of the old town of Castelvetro, southwest of Modena, Italy, Roberta Pelloni and her husband Marino Tintori make a range of great vinegars. Although Americans tend to gravitate toward sweet caramel-flavored balsamics, Marino is quick to emphasize that “the key to great Balsamico is balance.” Exaggerating sweetness is an easy way to enhance appeal and reduce the need for proper blending and aging. You might not notice it at first, but after many uses, overly sweet balsamics get kind of dull. Not so with those from the Tintoris. We’ve been selling them for over a decade, and they have a legion of followers who return to them again and again.

Their 8 year aged balsamic is many of our customers’ favorite everyday vinegar. (You won’t see the age of the vinegar on the bottle because of some funny Italian laws, just the vinegar’s density.) It’s affordable and strikes an elegant balance—lush with a patient fruitiness and just a touch of the barrel’s aging beginning to show. A great buy.

Vecchia Dispensa’s 10 Year Aged Balsamic
was $34.99, now $24.99

Our most popular balsamic.
Working just off the historic square in the center of the old town of Castelvetro, southwest of Modena, Italy, Roberta Pelloni and her husband Marino Tintori make a range of great vinegars. Although Americans tend to gravitate toward sweet caramel-flavored balsamics, Marino is quick to emphasize “the key to great Balsamico is balance.” Exaggerating sweetness is an easy way to enhance appeal and reduce the need for proper blending and aging. You might not notice it at first, but after many uses overly sweet balsamics get kind of dull. Not so with those from the Tintoris. We’ve been selling them for over a decade, and they have a legion of followers who return to them again and again.

A staff and customer favorite, their 10 year aged balsamic is the most intensely flavored balsamic of its age I’ve ever tried. (You won’t see the age of the vinegar on the bottle because of some funny Italian laws, just the vinegar’s density.) Its complexity, with rich flavors of oak, blackberry and dark fruit, is partly due to aging in very small batches. That allows more evaporation and contact with the barrel—both of which contribute to more intense flavors. Although aged for only 25 percent longer than the 8 year balsamic, the intensity of flavor is almost double.
Highly recommended.

Vecchia Dispensa’s Sweet 16 Year Aged Balsamic
was $44.99, now $29.99

Zingerman’s exclusive balsamic.
Working just off the historic square in the center of the old town of Castelvetro, southwest of Modena, Italy, Roberta Pelloni and her husband Marino Tintori make a range of great vinegars. Although Americans tend to gravitate toward sweet caramel-flavored balsamics, Marino is quick to emphasize that “the key to great Balsamico is balance.” Exaggerating sweetness is an easy way to enhance appeal and reduce the need for proper blending and aging. You might not notice it at first, but after many uses, overly sweet balsamics get kind of dull. Not so with those from the Tintoris. We’ve been selling them for over a decade, and they have a legion of followers who return to them again and again.

This one is made just for us. Blended to capture the woody, earthy intensity of our 10 year aged balsamic and rounded out with a dose of lush sweetness, the kind you’ll find in older bottles. This one is 16 years old, ready for the debutante ball. (You won’t see the age of the vinegar on the bottle because of some funny Italian laws, just the vinegar’s density.) Don’t miss it.

Vecchia Dispensa’s 20 Year Aged Balsamic
was $59.99, now $49.99

A wonderfully sweet, rich elixir that makes a fantastic gift. From the same great beginnings as the tradizionales, but aged solely in oak barrels.

Vecchia Dispensa’s 30 Year Anniversary Balsamic
was $49.99, now $29.99

Loads of flavor.
Working just off the historic square in the center of the old town of Castelvetro, southwest of Modena, Italy, Roberta Pelloni and her husband Marino Tintori make a range of great vinegars. Although Americans tend to gravitate toward sweet caramel-flavored balsamics, Marino is quick to emphasize that “the key to great Balsamico is balance.” Exaggerating sweetness is an easy way to enhance appeal and reduce the need for proper blending and aging. You might not notice it at first, but after many uses overly sweet balsamics get kind of dull. Not so with those from the Tintoris. We’ve been selling them for over a decade, and they have a legion of followers who return to them again and again.

Roberta and Marino have bottled only a very small amount of this special non-tradizionale vinegar. Dense and intense, it coats the interior of the bottle like molasses. The long-lasting taste will leave you deep in reflection; a thimbleful adds complex, sweet depth to sauces or dressings. With much of the flavor of balsamics that cost twice as much, it’s a great deal for a great vinegar. You won’t see the age of the vinegar on the bottle because of some funny Italian laws, just the vinegar’s density.
Buy a bottle and save it for special occasions. It will last nearly forever.

Modena White Label Balsamic
was $124.99, now $99.99

Tested, tasted, and approved by the most discerning food consortium in Italy.
These are the vinegars about which legends have been woven. Savoring one is an experience to brag about. Buy one for a grand occasion. A golden anniversary. A wedding. A newborn. An election. Made from the must—freshly pressed juice—of Trebbiano grapes. The must is cooked down in open copper kettles to half its original volume, then put into wood to age for a dozen years.

But that’s just the beginning. It’s taken out and tested by a panel of judges. The qualifiers in Modena are graded gold and white (different than in neighboring Reggio Emilia, where they’re graded gold, silver, red). Then they return to the wood for another five, ten, twenty, or a hundred years or more. During the aging process, the vinegar is shifted from one type of wood to the next. Cherry, chestnut, oak and mulberry all leave their imprint on the flavor of the vinegar.

The result is an almost unbelievable concentration of sweet-sour flavor in a dense, intense, brown-black vinegar that hints of berries, grapes, vanilla. There is nothing like it in the world. Only a tiny amount is released each year, in elegant glass flasks. Let loose a few drops on ripe strawberries fresh from the market. An amazing treat you’ll always remember.All traditional balsamics from Modena are bottled in Ferrari designer Giorgio Guigiaro’s streamlined, sexy bottle, then gift boxed. They may all look the same, but the vinegar is not. We buy ours from Erika Barbieri, one of the only women balsamic makers. I think her vinegars are consistently fantastic—and the juniper aged version is unique.

Aged Balsamic Sampler
was $29.99, now $19.99

Don’t break the bank.
Tasting a well-aged balsamic can be an amazing experience. But unless your bank account is ample, it can be a costly hobby. Here’s a way around it. This set comes with precious, small bottles of La Vecchia Dispensa’s aged balsamics, about an ounce total (the strawberry is illustrated next to the bottles for scale).

Like vials of perfume, just way tastier. Include a loaf of Paesano Bread or a bottle of Zingerman’s Olive Oil to complete the package.

There have been some changes in the Italian laws in labeling balsamic vinegars. Where producers used to use ages to denote the flavor and quality of a vinegar, today they must use density to accomplish the same task. Now, each little vial notes its density. The lower the density, the younger the vinegar.

Organic Balsamic Vinegar
was $24.99, now $19.99

From Vecchia Dispensa, our favorite balsamic vinegar makers. A younger balsamic made from organic grapes. As elegant as the bottle it comes in. Perfect for everyday use.

Aged Organic Balsamic Vinegar
was $39.99, now $34.99

From Vecchia Dispensa, our favorite balsamic vinegar makers. An aged balsamic made from organic grapes. As elegant as the bottle it comes in. Perfect for everyday use.

June Taylor Conserves June Taylor Conserves

The best fruits of the season – preserved for you. We don’t know anyone who can take the best fruits of the season and transform them into jams and conserves better than June Taylor. How does she do it? Well, she starts with the best organic and local fruit she can find and then makes them into jams and conserves with much love and patience in very, very small batches.

February 1st, 2015
Portuguese Sardines Tinned Fish of the Month:
Portuguese Sardines

Portuguese sardines are the most sought-after in the world. These are true pilchards with a deep flavor softened by olive oil. Melt-in-your-mouth tender, they’re delicious as-is; in a dish of pasta; or on a slice of crusty bread, topped with good olive oil, a squeeze of lemon, a twist of black pepper and a pinch of sea salt. Oh… We’re also pretty excited about our new box design!

$5.25 was 7.99 each

Sourdough Round Zingerman’s Bakehouse Bread of the Month:
Sourdough Round

Good enough to ship back to California. Crisp, crackly crust, moist honeycombed interior and the trademark sour tang that will tickle your tongue.

$4.50/loaf

Special Bakes:

  • Margaret’s Sweet Wheat 2/6 & 2/7
  • Cherry Pecan Danish 2/6, 2/7, 2/8
  • Chocolate Cherry Bread 2/13 & 2/14
  • Chocolate Dipped Palmiers 2/13
  • Peppered Bacon Farm 2/13 & 2/14
  • Scallion Walnut 2/20 & 2/21
  • S’more Tarts 2/20, 2/21, 2/22
  • New Deli Crumb Cake 2/26-3/1
  • Potato Dill 2/27 & 2/28
Bridgewater Cheese Zingerman’s Creamery Cheese of the Month:
Bridgewater Cheese

The Bridgewater is one of the Creamery’s most flavorful cheeses. Made from fresh cow’s milk, this super-rich double-cream, soft-ripened orb is spiked with cracked and whole black Tellicherry peppercorns for a full-flavored peppery zing that perfectly complements the slight citrus and gentle mushroom. It sports a fluffy white penicillium mold rind, and its round shape and black Tellicherry peppercorn garnish makes it look like a snowball.

Serving Suggestions:
When young, the cheese is best with unflavored crackers or oatcakes, which allow it’s piquant flavor to come through. It also makes an excellent addition to sauces. As it ages, it develops a flinty texture and the pepper becomes more pronounced. At this age, it is great sprinkled over salads or pasta, soups and sauces, and of course, all by itself!

$9.99/each ($11.99/each regular price)

Mexico - Chiapas Zingerman’s Coffee Co Roaster’s Pick:
Mexico – Chiapas

We’ve always loved Mexican coffees from the state of Chiapas. They are the whole package: well-balanced, rich, and naturally sweet. This lot has some cocoa and honey notes that we find to be delicious. We featured this coffee in our Holiday Blend for 2014 and didn’t want to say bye to it quite yet. So here it is as a single-origin.

Region & Geography: Soconusco Region, Chiapas Highlands around Motozintla, Mexico
Cultivars: Bourbon, Caturra, Typica, and Catuai
Altitude: 1100 – 1600 m
Preparation & Drying: Washed, sun dried
Cupping Characteristics: Rich sweetness, notes of caramel, milk chocolate, toffee.  Crisp finish.
Roast Profile: Medium

$17.99/12oz bag

Chocolat Moderne Kama Sutra Zingerman’s Next Door, Drink of the Month: Chocolat Moderne Kama Sutra

Thick & velvety drinking chocolate inspired by the warming spices of India.  Featuring dark Valrhona chocolate, cardamom and clove blended perfectly with coconut oil.

$3.75/cup

Cake of the Month Zingerman’s Bakehouse Cake of the Month: NEW! Chestnut Rigo Jancsi

Our take on a traditional Hungarian coffeehouse torte named after a famous Hungarian violinist who seduced and married Michigan native Clara Ward, Princesse de Caraman-Chimay. It’s two light layers of chocolate sponge cake filled with chestnut rum whipped cream and iced with apricot glaze and dark chocolate ganache.

20% off slices and whole cakes

Emily Valentine’s Day Picks Emily Valentine’s Day Picks!

Chocolat Moderne, Kama Sutra Drinking Chocolate
Thick & velvety drinking chocolate inspired by the warming spices of India.  Featuring dark Valrhona chocolate, cardamom and clove blended perfectly with coconut oil.

Zingerman’s Candy Manufactory, Peanut Butter Crush
Charlie, our master candy maker, originally made this special bite-sized treat just for his sweetheart, Katie. Tiny bits of crunchy, buttery caramelized sugar mixed with rich peanut butter and doused in dark chocolate.  Simply swoon worthy.

Fran’s Salted Caramels
Copper kettle cooked caramels, dipped in either dark and topped with grey salt or milk chocolate and smoked salt.

Tickets to the Rum & Chocolate Cocktail Hour
The perfect complement to a dinner with your sweetheart.

Cuba Venchi, Fruttati, Cherry in Black
A wonderfully elegant treat. Deep dark chocolate with an oozing layer of thick rich cherry syrup, reminiscent of cherry cordial.

Custom Box of Chocolates!
Make your valentine swoon with a loving assortment of chocolates. Our truffle case is a treasure trove of confections. Visit us in the Next Door Chocolate Corner to craft your dream box!

Chocolate Covered Marshmallows*
Zingerman’s Candy Manufactory Vanilla Marshmallows hand-dipped right here at the Deli in Michel Cluizel chocolate and coated in Zingerman’s Bakehouse Graham Crackers.

Chocolate Dipped Strawberries*
Plump ripe strawberries dipped in Michel Cluizel chocolate from France, adorned with either white chocolate, toasted coconut or slivered almonds.

*Pre-order of chocolate dipped strawberries & marshmallows in the Next Door or call 663-3354. These special seasonal treats are only available in our truffle case this time of year. Available for pick-up 2/13-2/15.

Chocolate Gelato Month Chocolate Gelato Month
Our gelato case is brimming with amazing chocolate gelato from the Creamery this February. You could enjoy a different flavor for every day of the week.

John, Do Ya?
A rich blend of dark chocolate and hazelnut – this is an Italian Classic

Turtle
Our version of the classic melds Scharffen Berger cocoa with dulce de leche from Argentina and great Georgia pecans butter-roasted by us.

Rocky Ride
Another standard made better with better ingredients. Our version is made with Scharffen Berger cocoa, vanilla and chocolate marshmallows from Zingerman’s Candy Manufactory, and our own butter-roasted Virginia peanuts.

Chocolate Balsamic Strawberry
Michigan strawberries macerated in a balsamic reduction and folded throughout our award-winning dark chocolate gelato.

Chocolate Heat
Inspired by the fantastic chocolate of Mexico, Heat is our dark chocolate gelato with ancho chiles, cinnamon, pepper, and just enough cayenne pepper to make it interesting.

Cherry Chocolate Chip Sorbet
Josh’s famous handmade chocolate chips folded in a sorbet made from sweet and tart cherries from Traverse City.

Stone Ground & Smoked
Made with smoked almonds and chunks of smoked chocolate made by our friends at Peppalo Chocolate in Tecumseh, MI.

December 31st, 2014
Gotthelf Cheese Gotthelf Cheese

Fondue anew with the help of this original Swiss cheese meant for melting. Master cheesemaker, Niklaus Kaser, developed this cheese in the style of the iconic 200lb Emmenthal wheels. Though a fraction of the size, Gotthelf displays a subtle and nuanced character that deserves attention.

Little Mountain Cheese Little Mountain Cheese

Made by the Roelli family, who have been in the Wisconsin milk business for generations. Little Mountain is a nod to their Swiss heritage, the cow’s milk and aging process is uniquely Roelli.

Alpha Tolman Cheese Alpha Tolman Cheese

From the growing family of Jasper Hill original cheeses, Alpha Tolman is an Alpine-inspired aged cow’s milk cheese with a local Northern Vermont flair and character to match.

Breakfast Sausage Throw Down Breakfast Sausage Throw Down

I can’t think of a better way to start a snowy January morning than to fry up some breakfast sausage. Luckily here at the deli there are two different styles, from two different companies to chose from, patty or link, Grandma’s Broadbent or Edwards Breakfast Link. I recommend getting both and having a little contest in your kitchen for supremacy.

Spencer’s Back Bacon and Bangers Spencer’s Back Bacon and Bangers

Made by our English friends in Chicago, these tasty British-style treats are hard to beat this side of the Atlantic. Choose your delight with either the Irish back bacon or the Banger sausages. You really can’t go wrong with either one.

Mahjoub Sauces and Couscous Mahjoub Sauces and Couscous

Mahjoub’s family recipes for sauce and couscous have had us raving for years. We’re celebrating a slight change in the already great recipe that just makes it even better (they’ve added more tomato). Buy any two sauces and get a jar of the hand-rolled couscous FREE.

Balsamic Blowout Balsamic Blowout

These prices are not forever, but the vinegar is as fantastic as ever. Stock up, give a friend of gift, whatever you do don’t miss out on these amazing deals.

Vecchia Dispensa’s 6 Year Aged Balsamic
was $18.99, now $14.99

Best buy balsamic.
This is the best entry point to the world of better-than-basic-balsamic we’ve found. Without a doubt, it’s head and shoulders above the caramel colored, sugar sweetened factory-made stuff that’s on the shelves in supermarkets.

Made just for us by the same folks that make the 8 and 10 year balsamic. You won’t see the age of the vinegar on the bottle because of some funny Italian laws, just the vinegar’s density. Ideal for everyday salad eating and any dish that could benefit from a splash of bright sweetness.

Vecchia Dispensa’s 8 Year Aged Balsamic
was $24.99, now $19.99

A great everyday vinegar.
Working just off the historic square in the center of the old town of Castelvetro, southwest of Modena, Italy, Roberta Pelloni and her husband Marino Tintori make a range of great vinegars. Although Americans tend to gravitate toward sweet caramel-flavored balsamics, Marino is quick to emphasize that “the key to great Balsamico is balance.” Exaggerating sweetness is an easy way to enhance appeal and reduce the need for proper blending and aging. You might not notice it at first, but after many uses, overly sweet balsamics get kind of dull. Not so with those from the Tintoris. We’ve been selling them for over a decade, and they have a legion of followers who return to them again and again.

Their 8 year aged balsamic is many of our customers’ favorite everyday vinegar. (You won’t see the age of the vinegar on the bottle because of some funny Italian laws, just the vinegar’s density.) It’s affordable and strikes an elegant balance—lush with a patient fruitiness and just a touch of the barrel’s aging beginning to show. A great buy.

Vecchia Dispensa’s 10 Year Aged Balsamic
was $34.99, now $24.99

Our most popular balsamic.
Working just off the historic square in the center of the old town of Castelvetro, southwest of Modena, Italy, Roberta Pelloni and her husband Marino Tintori make a range of great vinegars. Although Americans tend to gravitate toward sweet caramel-flavored balsamics, Marino is quick to emphasize “the key to great Balsamico is balance.” Exaggerating sweetness is an easy way to enhance appeal and reduce the need for proper blending and aging. You might not notice it at first, but after many uses overly sweet balsamics get kind of dull. Not so with those from the Tintoris. We’ve been selling them for over a decade, and they have a legion of followers who return to them again and again.

A staff and customer favorite, their 10 year aged balsamic is the most intensely flavored balsamic of its age I’ve ever tried. (You won’t see the age of the vinegar on the bottle because of some funny Italian laws, just the vinegar’s density.) Its complexity, with rich flavors of oak, blackberry and dark fruit, is partly due to aging in very small batches. That allows more evaporation and contact with the barrel—both of which contribute to more intense flavors. Although aged for only 25 percent longer than the 8 year balsamic, the intensity of flavor is almost double.
Highly recommended.

Vecchia Dispensa’s Sweet 16 Year Aged Balsamic
was $44.99, now $29.99

Zingerman’s exclusive balsamic.
Working just off the historic square in the center of the old town of Castelvetro, southwest of Modena, Italy, Roberta Pelloni and her husband Marino Tintori make a range of great vinegars. Although Americans tend to gravitate toward sweet caramel-flavored balsamics, Marino is quick to emphasize that “the key to great Balsamico is balance.” Exaggerating sweetness is an easy way to enhance appeal and reduce the need for proper blending and aging. You might not notice it at first, but after many uses, overly sweet balsamics get kind of dull. Not so with those from the Tintoris. We’ve been selling them for over a decade, and they have a legion of followers who return to them again and again.

This one is made just for us. Blended to capture the woody, earthy intensity of our 10 year aged balsamic and rounded out with a dose of lush sweetness, the kind you’ll find in older bottles. This one is 16 years old, ready for the debutante ball. (You won’t see the age of the vinegar on the bottle because of some funny Italian laws, just the vinegar’s density.) Don’t miss it.

Vecchia Dispensa’s 20 Year Aged Balsamic
was $59.99, now $49.99

A wonderfully sweet, rich elixir that makes a fantastic gift. From the same great beginnings as the tradizionales, but aged solely in oak barrels.

Vecchia Dispensa’s 30 Year Anniversary Balsamic
was $49.99, now $29.99

Loads of flavor.
Working just off the historic square in the center of the old town of Castelvetro, southwest of Modena, Italy, Roberta Pelloni and her husband Marino Tintori make a range of great vinegars. Although Americans tend to gravitate toward sweet caramel-flavored balsamics, Marino is quick to emphasize that “the key to great Balsamico is balance.” Exaggerating sweetness is an easy way to enhance appeal and reduce the need for proper blending and aging. You might not notice it at first, but after many uses overly sweet balsamics get kind of dull. Not so with those from the Tintoris. We’ve been selling them for over a decade, and they have a legion of followers who return to them again and again.

Roberta and Marino have bottled only a very small amount of this special non-tradizionale vinegar. Dense and intense, it coats the interior of the bottle like molasses. The long-lasting taste will leave you deep in reflection; a thimbleful adds complex, sweet depth to sauces or dressings. With much of the flavor of balsamics that cost twice as much, it’s a great deal for a great vinegar. You won’t see the age of the vinegar on the bottle because of some funny Italian laws, just the vinegar’s density.
Buy a bottle and save it for special occasions. It will last nearly forever.

Modena White Label Balsamic
was $124.99, now $99.99

Tested, tasted, and approved by the most discerning food consortium in Italy.
These are the vinegars about which legends have been woven. Savoring one is an experience to brag about. Buy one for a grand occasion. A golden anniversary. A wedding. A newborn. An election. Made from the must—freshly pressed juice—of Trebbiano grapes. The must is cooked down in open copper kettles to half its original volume, then put into wood to age for a dozen years.

But that’s just the beginning. It’s taken out and tested by a panel of judges. The qualifiers in Modena are graded gold and white (different than in neighboring Reggio Emilia, where they’re graded gold, silver, red). Then they return to the wood for another five, ten, twenty, or a hundred years or more. During the aging process, the vinegar is shifted from one type of wood to the next. Cherry, chestnut, oak and mulberry all leave their imprint on the flavor of the vinegar.

The result is an almost unbelievable concentration of sweet-sour flavor in a dense, intense, brown-black vinegar that hints of berries, grapes, vanilla. There is nothing like it in the world. Only a tiny amount is released each year, in elegant glass flasks. Let loose a few drops on ripe strawberries fresh from the market. An amazing treat you’ll always remember.All traditional balsamics from Modena are bottled in Ferrari designer Giorgio Guigiaro’s streamlined, sexy bottle, then gift boxed. They may all look the same, but the vinegar is not. We buy ours from Erika Barbieri, one of the only women balsamic makers. I think her vinegars are consistently fantastic—and the juniper aged version is unique.

Aged Balsamic Sampler
was $29.99, now $19.99

Don’t break the bank.
Tasting a well-aged balsamic can be an amazing experience. But unless your bank account is ample, it can be a costly hobby. Here’s a way around it. This set comes with precious, small bottles of La Vecchia Dispensa’s aged balsamics, about an ounce total (the strawberry is illustrated next to the bottles for scale).

Like vials of perfume, just way tastier. Include a loaf of Paesano Bread or a bottle of Zingerman’s Olive Oil to complete the package.

There have been some changes in the Italian laws in labeling balsamic vinegars. Where producers used to use ages to denote the flavor and quality of a vinegar, today they must use density to accomplish the same task. Now, each little vial notes its density. The lower the density, the younger the vinegar.

Organic Balsamic Vinegar
was $24.99, now $19.99

From Vecchia Dispensa, our favorite balsamic vinegar makers. A younger balsamic made from organic grapes. As elegant as the bottle it comes in. Perfect for everyday use.

Aged Organic Balsamic Vinegar
was $39.99, now $34.99

From Vecchia Dispensa, our favorite balsamic vinegar makers. An aged balsamic made from organic grapes. As elegant as the bottle it comes in. Perfect for everyday use.

Moutere Grove Olive Oil Moutere Grove Olive Oil

All the vibrancy of New Zealand in the summertime, captured in a bottle! These traditional Tuscan olive trees grown south of the equator are an excellent example of ‘terroir’- bold and grassy, with a big lasting flavor.

Morganster Olive Oil Morganster Olive Oil

South Africa has been known to produce some tasty wine, and some really amazing vinegar (Rozendal). But after tasting the Morganster, we should add olive oil to that list. A small estate oil, with big flavor: cut fresh grass, green tomatoes, almonds and a touch of red pepper come to mind when tasting. Great on a plate of hot pasta, or over a baked potato, or bowl of risotto.

Spanish Fruit and Nut Tortas Spanish Fruit and Nut Tortas

Naturally dried figs, dates or apricots married to almonds or walnuts. The original power bar or a satisfying nibble to accompany any cheese and meat spread.

December 31st, 2014
Matiz Madness Tinned Fish of the Month:
Matiz Madness

We’re featuring not one but all of the different oceanic delicacies from our friends at Matiz, who specialize in getting only the very best seafood from Galicia in North-Western Spain. Choose from a variety of briny treats that include rich and meaty sardines, spicy sardinillas and delicately plump cockles! All of them are as exciting and delicious as they are versatile.

Sardines – $3.95 (reg. $5.99)
Sardinillas – $4.60 (reg. $6.99)
Cockles – $7.90 (reg. $12.00)

Great Lakes Cheshire Cheese Zingerman’s Creamery Cheese of the Month:
Great Lakes Cheshire Cheese

Made with raw cow’s milk, this is our first-ever hard cheese! The Great Lakes Cheshire is a very old recipe that John learned from a Welsh cheese-maker 25 years ago. It is a quick-ripening variant that is perfect for the extremely rich milk we get from a small mixed-herd of cows. The cheese sports a natural rind that envelops a supple, slightly crumbly paste with a full and accessible flavor.

Serving Suggestions:
The Cheshire is a versatile table cheese which feels perfectly at home as the center of a cheese plate. However, our favorite way to eat it is to take a hunk of it, a few pickles (any kind), a nice thick slice of crusty farm bread, some sliced tomatoes and onions and tomatoes, and then wash it down with a nice frosty Kölsch.

$25.99/lb (reg. price $31.99/lb)

Rustic Italian Round Zingerman’s Bakehouse Bread of the Month:
Rustic Italian Round

One of our best selling breads for its versatility. It has a beautiful white crumb and a golden brown crust. This is that great simple, white European loaf. All it needs is some sweet butter.

$4.50/loaf

Special Bakes:

  • Rosemary Baguette 1/2 & 1/3
  • Cherry scones 1/2 1/3 1/4
  • Loomis Bread 1/9 1/10
  • Cheese Danish 1/9 1/10 1/11
  • Pumpernickel Raisin 1/16 1/17
  • Bacon Cheddar Scones 1/16 1/17 1/18
  • Barches 1/23 1/24
  • Applesauce Cake 1/23 1/24 1/25
  • Blueberry Buckle 1/29-2/1
  • Chernushka Rye 1/30 1/31
El Salvador - Finca San Joaquin Zingerman’s Coffee Co Roaster’s Pick:
El Salvador – Finca San Joaquin

This 100% bourbon cultivar comes from one of the highest elevation farms in
El Salvador’s western volcanic region. A super complex coffee — citrus and floral qualities, dried fruit, and plenty of sweetness.

Here’s a little factoid for your next dinner party, or to share with the person waiting next to you in the checkout line: remember Antoine de Saint-Exupery’s beloved novella The Little Prince? The volcanic region in which this coffee was grown served as inspiration for the three volcanos (two active, one dormant) in the story!

Region: Santa Ana, El Salvador
Cultivars: Bourbon
Processing: Washed
Altitude: 1500m

$17.99/12oz bag

The Ultimate Indulgence Zingerman’s Next Door, Drink of the Month: The Ultimate Indulgence

Caramel and Chocolate Mocha with Whipped Cream served with a salted chocolate caramel: Indulge!

$4.75/each

Cake of the Month Zingerman’s Bakehouse Cake of the Month: Raspberry White Chocolate Chiffon

It looks a little like a winter snowfall. It feels light and creamy. It tastes heavenly. Layers of vanilla chiffon cake sandwiched with vanilla bean pastry cream and seedless raspberry preserves, all covered in vanilla buttercream and white chocolate shavings.

20% off slices and whole cakes

Chocolate Promo Chocolate Covered Peanut Brittle on Sale!!

It’s everything you love about our peanut brittle, covered in chocolate! So good it made Ari’s Best of 2014 list this past December (only about 20 items make this year annually). 62% dark chocolate enveloping hand-pulled jumbo runner peanuts mixed with butter, sea salt and real vanilla and of course caramelized sugar. Crunchy, crispy, nutty, toasty and of course, delicious!

$2/2 oz bag (reg. price $3.99/each)