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Zingerman's Bakehouse Turns to Hungary for Inspiration For immediate release January 31, 2013 Contact: Pete Sickman-Garner [email protected], 734.904.0644 Zingerman’s Bakehouse Turns to Hungary For Inspiration As we move into 2013, visitor’s to Zingerman’s Bakehouse might be forgiven if they think they’ve been transported to a cukraszda in Budapest. Tucked among the traditionally baked breads, pastries and cakes that have been Zing- erman’s Bakehouse staples for 20 years, you’ll find such seemingly exotic foods as Flodni, Rigó Jancsi, and Pogácsa. Amy Emberling and Frank Carollo, the managing partners of Zingerman’s Bakehouse, began the exploration of Hungarian foodways three years ago. Looking for new avenues to expand their baking horizons, they made a plan to investigate the baking traditions of countries that might not be familiar to an American audience. “In choosing a baking tradition, we needed a place with a long, deep history of really great food but one that maybe doesn’t get the credit it deserves. Hungary definitely fit that bill.” After an extensive research trip to Hungary in the Fall of 2011 Amy, Frank and co-founder of Zingerman’s Com- munity of Businesses Ari Weinzweig were convinced that their choice to learn about Hungarian foodways was an excellent one. What followed were a series of trips over the next year, the most recent being to Transylvania in October 2012. After each trip, they delved into history and cookbooks and drew upon what they’d learned on their travels in order to recreate for Zingerman’s guests the amazing foods they found across Hungary. In 2011, the Bakehouse de- buted the Rigó Jancsi and two other tortes followed from there. Today, as many as 15 traditional Hungarian foods might grace the Bakehouse shelves on any given day, from traditional soups to breads flavored with paprika, to retés (strudels) and many desserts. They are offering Hungarian tastings as well as teaching people how to make traditional Hungarian foods in their hands-on teaching bakery, BAKE! This fall they’ve teamed up with the folks at Zingerman’s Food Tours to offer guided travel in October 2013 to the source of Hungarian food. When asked where they’ll go from here, Amy and Frank replied that they are considering an annual trip to Hungary to study in-depth. They also intend to focus on particular areas of Hungarian cuisine like Jewish-Hungarian food, the cuisine of the Roma, home cooking, and traditional Hungarian recipes transformed by modern chefs. They also note that they are beginning to plan visits to Ann Arbor from renown Hungarian bakers, chefs and artisanal food producers. For more information about Hungarian foods at Zingerman’s Bakehouse or to receive updates or schedule inter- views, please contact Pete Sickman-Garner, Marketing Manager, at [email protected] or 734.904.0644. * * * Zingerman’s Bakehouse was founded in 1992 when Zingerman’s Delicatessen founders Ari Weinzweig and Paul Saginaw decided they could bake better bread for their Deli sandwiches than they could buy locally, and they teamed up with old friend Frank Carollo to create the second of eight businesses in the Zingerman’s Community of Businesses. The Bakehouse added a pastry department in 1994 and in 2000 former pastry manager Amy Ember- ling joined Frank as co-managing partner. Today the Bakehouse is recognized as one of the finest bakeries in the country and sells bread and pastries at all Zingerman’s locations (including via mail at www.zingermans.com) and at retail locations throughout Michigan. :INGERMANS "AKEHOUSE s 0LAZA $RIVE !NN !RBOR -) s WWWZINGERMANSBAKEHOUSECOM s Hungarian Foods Made at anN ArboR, MI Rigó Jancsi [pronounced ree-go yon-chee] A traditional Hungarian coffee- house torte named after Rigó Jancsi (1858-1927), a famous Hungarian violinist who se- duced and married Clara Ward, Princesse de Caraman-Chimay and former Detroit native. It’s Esterházy Torta two light layers of chocolate During his life, Paul III Anton, sponge cake filled with choco- Prince Esterházy was perhaps late rum whipped cream and the richest man in all of Eu- iced with apricot glaze and Dobos Torta rope, not actually holding the dark chocolate ganache. [pronounced doh-bosh] title of King. Maybe this is why This traditional Hungarian cof- the cake named after him is so feehouse torte was created in rich and luxurious to eat. Our 1887 by well known chef and version of this famous torta confectioner József C. Dobos has layers of toasted walnut (1847–1924). It’s five thin lay- cake filled with a magnificent ers of vanilla sponge cake and mixture of vanilla bean pastry dark chocolate butter cream, cream, fresh whipped cream all topped with pieces of crispy and more toasted walnuts, dec- dark caramel. Taste one of orated with vanilla and dark Hungary’s most famous tortas! chocolate poured fondant in a distinctive design used specifi- cally for Esterházy cakes. :INGERMANS "AKEHOUSE s 0LAZA $RIVE !NN !RBOR -) s WWWZINGERMANSBAKEHOUSECOM s PogácsA Flodni [pronounced poh-gotcha] The word flodni (fluden in Yid- The all purpose roll of dish) refers to what is mostly Hungary. They are a cross a forgotten category of Euro- between what we know pean desserts which were lay- as a scone and a biscuit which ered and filled. It’s also the name can be eaten for breakfast, as a of a Hungarian specialty, as well snack, part of an appetizer with as a traditional Jewish holiday pastry, korozott (Hungarian liptauer), or with soup. Ours are rich which is just as it should be, multiple layers with several and full of flavor, made with Zingerman’s Creamery farm different fillings. We’re really enjoying the buttery pas- cheese, sweet butter, and fresh eggs. Also available gar- try layered with three distinct fillings: honey poppy seed, nished with a mixture of seeds (poppy, sesame and cara- raisin walnut and cinnamon apple. way seeds). Almond Kifli Cookies Lunch specials at An irresistible Hungarian the Bakehouse treat. The name kifli origi- nally referred to the cres- Amy’s Hungarian Tribute cent shape and to savory We couldn’t pack more flavor in this sandwich if we tried. breads in this shape (it was Our new soft pretzel bun with Hungarian cured bacon the precursor to the croissant!). and smoked pork loin, liptauer cheese spread, pickled It is available in many parts of Europe by different Hungarian peppers, shaved onion and whole grain mus- names. This particular cookie is very popular in Hungary tard. Available Mon-Sat. and Austria today. Ours are made with ground almonds and real vanilla bean. They’re addictive, so watch out! Soups Sweet Rétesek (aka strudel) Gabor’s Bean & Ham and Katalin’s Kohlrabi on Tuesdays Gulyás (gool-yosh) on Wednesdays. To make our rétes (ray-tesh), we take our own fresh dough and carefully hand-stretch it over an 8 ft. table until it’s thin enough to see through. Then it’s folded Lángos (lon-gohsh) and layered with melted butter and a sprinkle of cake A savory fried bread and popular Hungarian street crumbs, wrapped around fresh fillings, and baked un- food. Ours is brushed with garlic and sour cream, sprin- til golden brown. Our rétesek (ray-te-shek) serve eight. kled with fresh dill, topped with Hickory Smoked Ham, We’re currently offering apricot preserves with vanilla Marieke 1-year Gouda cheese, and a dusting of paprika! bean cream cheese. Available on Tuesdays and Saturdays from 11:30 AM to 1:30 PM. Savory Rétesek (aka strudel) To make our rétes (ray-tesh), we take our own fresh Barches - Hungarian ChalLah bread dough and carefully hand-stretch it over an 8 ft. table Barches (bar-kess) is a traditional Hungarian bread like until it’s thin enough to see through. Then it’s folded challah, but made with milk. Our version is mixed with and layered with melted butter and a sprinkle of bread Hungarian sweet paprika giving it a warm orange color crumbs, wrapped around fresh fillings, and baked until and a faint spice note that builds on your tongue as you golden brown. Our savory rétesek (ray-te-shek) serve eat it. It’s really enjoyable all by itself or try it alongside eight. Try our traditional Hungarian flavors: cabbage a hearty soup or stew. It could add a great layer of flavor with goose fat or potato with bacon. to your sandwich creations as well. Available as an occasional “special bake”. Give us a call and reserve your special loaves. Next bake: January 25th & 26th, 2013 April 5th & 6th, 2013 anN ArboR, MI June 28th & 29th, 2013 :INGERMANS "AKEHOUSE s 0LAZA $RIVE !NN !RBOR -) s WWWZINGERMANSBAKEHOUSECOM s Hungarian Baking Classes at Our Hands On Teaching Bakery WWWBAKEWITHZINGCOM Hungarian Coffeehouse Tortes Taste of Hungary with Amy & Frank In the late 1800s Hungary enjoyed a coffeehouse culture For more than a year now, many of us at the Bakehouse of delicious fancy tortes and great coffee. Philosophers, have been eating and baking our way through the rich cul- artists, musicians and politicians gathered in coffee- ture and history of Hungarian food. We’re so excited to houses to share ideas and camaraderie while eating cake! share it with you. Join us to find out how this fascinating We’ll teach you to make two of the classics. Rigo Jancsi -- a mix of traditions came to be, what food Hungary is most chocolate rum sponge cake filled with chocolate whipped known for and why we became interested in it in the first cream, iced with chocolate ganache and Esterhazy Cake place. You’ll taste many of the Hungarian specialties made – walnut meringue layers with vanilla cream icing.
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