Romano
from
Sold since 1995
Bonajuto Chocolates from Sicily Discovered in 2001
Vecchia Dispensa's Balsamic Vinegars from Modena Imported since 1997
Imported since 1996
Parmigiano Reggiano
from Modena and Piedmont Sold since 2014
Pastas from Abruzzo Discovered in 1992 ted 1997
Celebrating three decades of discovering, importing, and selling incredible Italian foods
by Mo Frechette
Zingerman’s since we started shipping three decades ago. Italy has been our lodestar, the country that offers much of the best food we import. It was made well then and it’s stayed exceptionally true to form. But what about eating in Italy—especially at restaurants? Has Italian food in Italy changed?
The short answer is “No.” Italy remains remarkably resistant to food fashions. Here in America we’re used to food trends appearing like soap bubbles, appearing out of thin air and popping out of existence so quickly we are barely aware they exist. Food shops that are new, restaurants that are new, “concepts” that are new, recipes that go viral, these are what fill our attention. Not so in Italy. You can lug a 10 year old guidebook to Rome and be fairly certain that many of the restaurants will still be there—and still serve delicious food.
I put the question to my friend Giorgio Cravero, whose family has been in the business of aging unparalleled Parmigiano Reggiano since the mid 1800s (find it on page 5). He was happy to report that in big cities food diversity has increased — “there’s Korean food in Piemonte, Mo!” But the classic restaurants and their recipes remain. And they remain the most popular. The main difference in dining out? Mobile phone cameras. People take pictures of their food everywhere these days and Italy is not immune. It’s led to what Giorgio calls the “Michelin aesthetic” on plating food — lots of swoopy sauces and visual appeal — something he describes as “very much annoying.” But underneath, it’s Italian.
On my most recent trip to Italy this spring I tested out this theory at a handful of restaurants.
One of my top meals was in Venice at Anice Stellato, a little restaurant in the north of the city. A city, I’ll add, nearly everyone tells you is terrible for food. Well, everyone is a bit wrong. It was great. Did it have a bit of swoopy Instagram sauce? Maybe, once or twice, but overall, it was spot on in the way Italian restaurants are when they hit their mark. The portions are sane. The vegetables are in season. The pacing is perfect. It brings joy and you never leave feeling unhappy. This was eating in Italy 30 years ago, it’s still the way today.
Traveling to Italy? I recommend Slow Food’s Osteria app for your phone. It quickly links a handful of restaurants wherever you are in Italy and has a great write-up to give a sense of them. I tried several on the list, all were worth it.
Mo Frechette founded Zingerman’s Mail Order. His favorite go-to Italian olive oil is Roi (find it on page 6). You can reach him to ask him about his favorite ways to use it—or anything else you’re wondering about—at moeats@zingermans.com.
These are the original biscotti, sweets that Tuscans have been eating for over a century, long before every cafe in the US decided to offer overly dry versions. Anything but a fad, these biscotti have been produced in the town of Prato, just outside of Florence, since 1858 by the Mattei family. Made with Puglian almonds (almost 20% of the total weight) and pine nuts from Pisa (not the cheaper Chinese variety), you can taste the rich nuts over the flour and sugar that dominate the flavor of most biscotti. They come packed in a striking, gift-worthy blue bag.
P-BIS 250 g bag $15
SHIPS FOR FLAT RATE
Quick language lesson: in the dialect of the Piedmont region of northern Italy, the word “parlapà” translates to “wow,” which is what people say after one bite of this crisp yet ethereal cookie. Pretty good marketing, too. The cookies come to us from Bric codolce, a cafe & pastry shop that’s been working on the Baroque streets of Torino for three generations. Each chocolate cookie is a couple inches long and shaped like a three-sided baton. The outside is crisp, but the interior is airy and light so it almost feels like it melts away as you chew, leaving behind the haunting flavor of chocolate and compelling you to take another bite. It feels indulgent. The perfect companion to coffee or tea any time of day. Indi vidually wrapped for better impulse control. And the tin is so pretty it requires no wrapping.
P-APA 300 g tin $40
SHIPS FOR FLAT RATE sold since2025
since 2005 sold since 2000
A glowing reminder of Italy, it arrives, unannounced, like a handsome vacation daydream. Includes Zingerman’s Paesano Bread, Italian-style Finocchiona Salami, Roi Olive Oil from Liguria, Antonio Mattei’s Almond Biscotti from Tuscany, Fig Preserves from Piedmont, Il Mongetto Tomato Sauce from Piedmont, Rustichella Pasta from Abruzzo, Caricato Black Olive Tapenade from Puglia, Taralli Olive Oil Crackers from Puglia, and Vecchia Dispensa’s Aged Balsamic Vinegar from Modena.
G-TUS italian gift basket $200 FREE 2 BUSINESS DAY SHIPPING
For years Il Mongetto has been the top contender for my favorite bottled pasta sauce. They have a clean, fresh flavor that I never tire of. Filled with tomatoes, shallots, celery, carrots, olive oil and a pinch of salt, Il Mongetto sauces have complex, compelling flavors that other sauces only aspire to.
P-ILL-PLA 10.5 oz classic $12
Traditional pesto made from basil, olive oil, and garlic is herbaceous, bright, and fresh tasting. But when you use black garlic instead of fresh in the recipe, the pesto goes from slightly exotic to otherworldly. That’s the magic of black—or should I say fermented—garlic. Fermenting brings wonderful sweet and umami notes forward, almost like a good balsamic vinegar. When you mix that with basil, oil, and in this case an indulgent dose of walnuts, you get a sauce that’s smooth, rich, a little sweet, a bit creamy, and incredibly complex. A jar serves 4.
P-BGP 2.82 oz jar $24 SHIPS FOR FLAT RATE
This pasta is what you might call estate or farmstead pasta, which means everything is done by the company on their land, in their care. In the Marche region of central Italy, the Mancini family grow the durum wheat, mill it into flour, mix it with a bit of water to make the dough, extrude the dough through bronze dies (giving the pasta a rough texture that can grab sauces), then dry it for nearly a day. The finished pasta is nutty and toothsome. The unique short and wide tubular shape called Mezze Maniche is great for creamy sauces and pasta salads.
P-MAN-MEZ 500 g bag
$8 SHIPS FOR FLAT RATE
P-ILL-MEZ 10.5 oz slightly spicy $12 SHIPS FOR FLAT RATE sold since 2000 sold since2025 sold since2025 sold since1992
Rustichella pasta, in the now-famous brown bag, is made from hard durum semolina that’s extruded through bronze dies so it has a scruffy, rough surface, perfect for holding sauce. It’s dried at low temperatures for three to four days, which gives it a dense, chewy texture. Rustichella takes a quick weeknight pasta dinner from ordinary to extraordinary. Each shape comes in a 500 g bag.
P-RUS-SPA spaghetti
P-RUS-BUC bucatini
$9
$9
P-RUS-FET
2 or more of any, $8 each EACH SHIPS FOR FLAT RATE
Peruse plenty more pastas and sauces at zingermans.com
sold since 1996
A pasta dinner that’s not a cliché. This gift boxed set includes Italian slow-dried Spaghetti, Il Mongetto’s Tomato Sauce, a half pound of Cravero Parmigiano Reggiano, our Paesano Bread for ripping and dipping, and for dessert half-dozen no-nut Black Magic Brownie Bites.
G-DIN pasta gift box, serves 2–4 $100 FREE 2 BUSINESS DAY SHIPPING
sold since2025
I’m not exaggerating when I say this cheese lingered in my mind for a full year after I first tasted it. Made from the milk of Capra Sarda goats in Sardinia, the cheese is aged for at least 100 days which cleans up any goaty, barnyardy flavors. Instead, the flavor is remarkably savory and balanced between salty, lemony brightness and fresh cracked black pepper. It’s firm and a bit crumbly, and it almost tastes like cacio e pepe in cheese form. Shave it over pasta, crumble it on roasted vegetables, or serve alongside fruit.
C-PTO by the pound
$36
SHIPS 2 BUSINESS DAY WARM WEATHER CARE
sold since 2014
Giorgio Cravero sources Parmigiano Reggiano from San Pietro dairy, located high in the hills above Modena. The diverse herbs and grasses at that high altitude makes for especially flavorful milk, which in turn makes for especially flavorful cheese. Giorgio ages the wheels to develop particularly soft, sweet flavors, good enough to eat all on its own (though it’s excellent for grating over pasta, too).
C-VER by the pound $35 SHIPS 2 BUSINESS DAY WARM WEATHER CARE
sold since 1995
Real Pecorino Romano, made as it should be, from pure sheep’s milk and aged for over ten months in the hills outside of Rome. Significantly less salty than most romanos (though still with a healthy saline intensity), you can truly taste the flavor of the cheese and the character of the milk. The classic cheese for Italy’s version of mac and cheese, cacio e pepe, it’s equally great grated over soups, casseroles, and roasted vegetables.
C-ROM by the pound $32
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sold since 2004
We looked long and hard for an oil to call our own. In 2004, after a visit to Marina Colonna’s estate to taste plenty of options, we finally chose this one. Zingerman’s Olive Oil is made in the Molise region, a little over 100 miles due east of Rome. Made from hand picked Peranzana olives pressed the same day they’re taken from the tree, this extra virgin olive oil is hugely flavorful. You can use it in your kitchen to marinade, to dress, to douse, and to liven up just about any dish. It shines on beans, raw vegetables and just-grilled meats.
O-ZIN 500 ml bottle $35 SHIPS FOR FLAT RATE
sold since 1995
We’ve been importing Cacchiano olive oil from the hills outside Siena since 1995, but that’s a blink of the eye in the history of the Cacchiano estate, which has been around since 1014. This is the oil you should reach for when you want a full-flavored, grassy oil with an awesome peppery kick. It’s made from a blend of Correggiolo, Moraiolo, Leccino, Pendolino and other typically Tuscan olives, hand picked from the 4,700 or so trees that dot the terraced hills around the castle at the center of the property in the Chianti Classico region. The total output per year is about 4,000 liters. That’s less than one liter per tree. This is a special oil.
O-CAC 500 ml bottle $49 SHIPS FOR FLAT RATE
sold since 1996
Roi extra virgin olive oil has been made in the mountain town of Badalucco in Liguria, Italy, by the Boeri family since 1900. We’ve been importing it to the US since 1996. The Boeris use an old stone mill to make the oil, the way all oils were made a century ago but practically none are today. This delicately flavored oil is great on freshly baked whole fish (half an hour at 350 degrees for a fish that weighs a pound), in delicate vinaigrettes, or anywhere you want good oil that’s not going to overpower a dish.
O-ROI 1 liter bottle
$55
O-ROI-500 500 ml bottle $32
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sold since 1995
Ever since we started selling this oil in 1995, I've imagined that if I went to heaven, I’d discover this to be the oil the angels put on their salads. Smooth and olive-y with a lemoniness that tickles your nose like the bubbles of a fine champagne. This is not lemon flavored oil but the traditional pressing of olives and lemons together—oil of the fruit married to oil of the olive in an ethereal combination. You can do most anything with Agrumato lemon oil you’d do with other oils and then some. It’s fantastic brushed on top of almost any just-broiled fish.
O-AGR 200 ml bottle $39
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Working just off the historic square in the center of the old town of Castelvetro, southwest of Modena, Italy, Roberta Pelloni, her husband Marino Tintori, and their son Simone 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 since 1997, and they have a legion of followers who return to them again and again.
V-8YR 250 ml bottle
V-10Y 250 ml bottle
EACH OF THESE BALSAMICS SHIPS FOR FLAT RATE sold since1997
$25
$35
V-16Y 250 ml bottle $45
30
V-30Y 100 ml bottle $50
This polenta made by Mulino Marino, a third generation family-run mill in the Piedmont region of northern Italy, tastes purely, exactly like what it is: corn. The polenta is made from otto file heirloom corn. It’s a gorgeous golden orange, organically grown and absolutely the best I’ve ever tried. It’s so sweet the first time I tasted it I thought they’d put sugar in it. We’ve been importing it for a quarter of a century, and I expect we’ll continue to bring it in for another quarter century. It's finely ground and is delicate and soft on the tongue.
P-POL 1 kilo bag
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sold since 1999 sold since 2001
$12
Bonajuto has been making chocolate in the baroque Sicilian town of Modica since 1880. Since the beginning they’ve made unconched chocolate, which makes the texture crunchy, not smooth. These bite sized truffles are spiced with just a hint of red pepper, another typical addition to 19th century chocolate. They’ve been a staple on our shelves since we started selling them in 2001. An outstanding gift for a chocolate aficionado—or history buff.
P-BON-TRU 20 truffle box
P-BON-RDP 6 truffle tin
$36
$18
SHIPS 2 BUSINESS DAY WARM WEATHER CARE
by Val Neff-Rasmussen
We’ve all gone into the fridge and discovered a layer of mold growing on something. Is it safe to eat?
Let’s start with the basics. What is mold?
Mold is a kind of fungus. When we see white or green mold growing on food, we’re seeing the spores—the reproductive part of the fungus. Connecting the spores is a network of teeny tiny filaments called the mycelium—the same type of structure that connects mushrooms (and often tree roots) in a forest. Together, the spores and mycelium form one organism.
Is all mold bad?
Not at all! Just like some mushrooms are delicious and others are deadly, it’s the same with mold. There are thousands of different species of mold. Some harm us. Others help us.
Many molds have been ingredients in making foods for hundreds of years. The most familiar example is blue cheese. That blue veining in Roquefort or Stilton? It comes from mold. The dry, pillowy exterior of a Camembert comes from a mold, too. Many salamis and dry cured hams are coated with mold as they age. (You may not see it as it’s usually washed off before salamis are sold.) The fermentation that creates soy sauce and miso relies on a mold. Sake is made with mold, as are some dessert wines that rely on “noble rot,” which is one of my all-time favorite ways to say “mold.”
Let’s not forget penicillin is a mold, too. These molds all do important work. Many of them have antibacterial properties so using them when curing foods can help keep us safe from bacteria that would spoil the foods. In many cases, molds also create memorable flavor.
What about mold growing on the surface of a food, is that OK to eat?
It depends. For some “wet” foods like fresh fruits, very soft cheeses (like cottage cheese), jams, bacon, yogurt, and cooked grains or casseroles, if you can see mold growing on the surface, it’s a good bet the mycelium has spread throughout the food. The same goes for porous foods like bread and baked goods. If you see mold growing on any of these, don’t eat them.
Are they definitely unsafe to eat? Not necessarily, but eating them anyway is akin to being a total novice mushroom hunter who eats everything they find in the forest. Some days, they’d be safe; other days, they’d be lucky to only have a bad stomach ache. As for molds, unless you’re an expert mold mycologist, it’s very hard to distinguish between different species. While some are fairly safe, the ones that are unsafe can wreak havoc on our bodies. Some of the dangerous ones cannot be neutralized even by cooking. Salamis, aged cheeses, and firm vegetables like carrots or cabbage can still be safe to eat if they have only a few small spots of mold. (Covered in lots of mold? Discard!) In some cases, like the cheese we sell, mold is going to be quite likely. It’s a sign the cheese is alive, and that’s a good thing. Scrape the cheese with a knife till the mold is gone, then do it a bit longer for good measure. For salami and vegetables, just cut off a wide margin around the moldy spot and dig in.
Val Neff-Rasmussen is a writer and food finder at Zingerman’s Mail Order. Her fa-
Bayley Hazen is a stellar farmstead blue cheese made on Jasper Hill Farm in Greensboro, Vermont that reminds me a bit of Stilton. The new white wheels of cheese are infused with a bit of the same mold that makes Roquefort cheese. After two to three months of aging, the texture is something else. Maker Andy Kehler calls it “a cross between butter and chocolate,” and I don’t think he’s stretching it. Frankly, for blue cheese lovers, it’s irresistible. For blue cheese haters, it’s approachable enough that it just might win them over.
C-BYZ by the pound $40
SHIPS 2 BUSINESS DAY WARM WEATHER CARE
Koikuchi the classic style of Japanese soy sauce used for dipping sushi and gyoza dumplings. It’s also great in stir fries, marinades, and sauces. Getting the trademark complex, umami, soy sauce flavor relies on a mold called koji that kicks off the fermentation process. This particular koikuchi comes from Yugeta, a fourth-generation Japanese company. The sauce is aged for about a year in traditional cedar barrels called kioke. Generations ago, that’s how all soy sauce was made in Japan. Today, it’s very rare: only 15 Japanese soy sauce makers still use kioke. The barrels are often in use for decades or centuries, much like the barrels that age traditional balsamic vinegar. Over the years, the barrels age batch after batch of soy sauce. They’re used not to give a woodsy flavor to the sauce, but to help provide a consistent flavor to each new batch of sauce. After aging for a year in the kioke, Yugeta’s soy sauce has a subtle wine-y, fruity sweetness that helps balance the salty intensity. Organic.
P-KOI 300 ml bottle $20
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Based on a classic recipe, the team at Red Bear Provisions in Chicago makes this salami from heritage breed, pasture raised pork. The grind is coarse with plenty of snowywhite flecks of fat. The meat is mixed with garlic, pepper, salt, and that’s about it. The flavor is surprisingly complex thanks to the wood smoke it receives before being hung to dry for a few weeks, during which time a blanket of snowy white mold grows on the exterior, enhancing the flavor. By the time it's ready to eat, it has only the slightest hint of smoke, but enjoys a sweetness and depth you don’t often find in other salume.
M-OKS 6 oz $18
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Save $15 -$25
$35
Sour Cream Coffee Cake & Casbah Tahini & Chocolate Coffee Cake
Our coffee cakes have such a magnetic attraction I sometimes think I could write about them in invisible ink and they’d still be our top sellers. They’re the classic Zingerman’s gift, guaranteed to please any palate. Each comes gift packaged in our colorful, cartooned box.
Sour Cream Coffee Cake
This is a Zingerman’s classic and perennially our most popular gift: rich, moist Sour Cream Coffee Cake made with organic flour, loaded with Indonesian cinnamon and toasted walnuts, baked in a traditional bundt pan
A-SCC-L large, serves 10–12 was $70, now $45
A-SCC-S small, serves 5–7 was $50, now $35 FREE RELAXED SHIPPING
Casbah Coffee Cake
The secret to this cake is tahini, a paste made from sesame seeds that has a nutty flavor. When baked into a coffee cake with a swirl of chocolate, it takes on the flavor of a peanut butter cup, but without the peanuts. A-THN-S small, serves 5–7 was $60, now $40 FREE RELAXED SHIPPING
Rugelach are the royalty of Jewish baked goods: tender, flaky, cream cheese pastry, wrapped in a swirl around a sweet filling. We offer three gift boxes. The most popular is half classic toasted walnut with currants, and half apricot. For chocoholics, there’s half chocolate, half raspberry. Or for the fruit fiends, try half apricot, half raspberry.
P-RUG 8 walnut/currant & 8 apricot was $39, now $25
P-RCR 8 chocolate & 8 raspberry was $39, now $25
P-RAR 8 apricot & 8 raspberry was $39, now $25
EACH SHIPS FOR FLAT RATE
This is classic New York-style cheesecake, with some serious ingredient upgrades. At Zingerman’s Bakehouse, we use fresh farm cheese from Zingerman’s Creamery, real vanilla, lots of sweet butter and a crust made from our own scratch-made graham crackers.
Unlike the golden-hued eastern European challahs most of us are used to, traditional German challah is made without eggs. Ours has freshly milled wheat and spelt flour, giving it a slightly sturdier texture while still being plenty pillowy. The honeyed sweetness is balanced with toasty, nutty, rich flavors. We bake it in a decorative knot shape.
B-GCH 1¼ lb round was $15, now $10
4 or more, now $7.50 each
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Though it’s been more than 30 years since we started baking them, you’ll still be hard pressed to find a loaf of traditional rye bread like these anywhere in the country. Believe it or not, most “rye bread” sold in America con tains very little rye flour. This is different: plenty of organic, locally grown rye flour, a natural sour rye starter (not the usual canned shortcut), and lots of time to let the dough develop. It makes for outstanding sandwiches. Up to Half Off
Jewish Rye is the classic loaf, made with freshly milled rye flour and just a touch of ground caraway.
B-RYE 1½ lb loaf jewish rye was $10, now $7 4 or more, now $5 each
SHIPS 2
Caraway Rye starts with the same Jewish Rye dough, then gets a heaping helping of whole caraway seeds. B-CAR 1½ lb loaf caraway rye was $10, now $7 4 or more, now $5 each
Onion Rye is the staff favorite, made with Jewish Rye dough, caramelized onions and poppy seeds.
B-ONI 1½ lb loaf onion rye was $10, now $7 4 or more, now $5 each
SHIPS 2 BUSINESS DAY
Taste your way through the range of baked goods from Zingerman’s Bakehouse with one of these samplers that feature some of the best of the best breads and pastries.
The Bakehouse Starter Collection Gift Box includes Jewish Rye Bread, a nosher-sized Sour Cream Coffee Cake, Apricot Rugelach Cookies, and a half dozen Coconut Macaroons (half vanilla, half chocolate).
G-BHS starter box was $95, now $65
FREE 2 BUSINESS DAY SHIPPING
The Bakehouse Supreme Collection Gift Box includes everything in the Starter, plus a loaf of German Challah, and a Chocolate and Raisin Babka.
G-BHS-D supreme box was $160, now $95
FREE 2 BUSINESS DAY SHIPPING
Willem Klepper opened his candy shop in the 1990 in the city of Alkmaar in the Netherlands. Twenty-five years later, to celebrate his son, Willem Jr., joining the business, he produced his first batch of licorice. The licorice-loving locals went so ga-ga for it that what was meant to be a one-time treat became a decade-long (and counting) business venture. While much of the licorice in the Neth erlands is salty, this sweet version has a dark, molasses-y black licorice quality that I’ve already seen win over many a black licorice skeptic. And for a black licorice lover? Forget it, this is going to be their new favorite thing. It’s a candy you nibble. A licorice that lasts. Flavors that flourish for minutes after you’ve had your last bite. That’s when you’ll start to think about having another bite and it repeats all over again.
P-KLS 7.05 oz bag $11
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It amazes me that—after all these years of tasting olive oil—I can still get googly-eyed and starcrossed over something new. You’d think I’d ‘seen it all’ by now, but I’ve never tasted an oil like this: bitter but fun, grassy yet rich and full with a mouthfeel like soft satin. It’s one of the most luxurious oils I’ve tasted in recent memory, yet it ended with a peppery cough that showed it was anything but dainty or precious. Made near the Ionian sea in the region of Messinia in southwestern Greece using exclusively from Koroneiki olives that are pressed within hours of being harvested by hand. The bottle is rustic yet refined, just like the oil. Try it today. I know you’ll fall for it, too.
O-NVO 500 ml bottle $36
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Outside of Granada in Andalusia, fourth-generation family-owned O-Med produces exceptional extra virgin olive oils. Current own ers and siblings Paula and Juan de Dios are detail-oriented and sustainabili ty-focused in their management, including hand-pruning the trees each spring, repurposing olive pomace as compost, and using snowmelt from the nearby Sierra Nevada mountains in their irrigation. During harvest, olives are picked in the morning and ready for bottling by noon. The process used to separate the oil from the crushed olives is low in temperature and short in duration, which leads to a lower yield but unmatched flavor. The Arbequina is fresh and fruity with hints of green apple and no trace of bitterness. It’s so versatile and aromatic that I reach for the bottle almost like it’s salt because it wakes up every dish, sweet and savory. My favorite breakfast is one I learned from Paula and Juande: thick toast drizzled with olive oil and honey, which is how they’ve introduced their own kids to olive oil.
O-MDA 500 ml bottle $48
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This sherry vinegar is made by a hundred-year-old fam ily-owned bodega that has specialized exclusively in the making of sherry vinegars (that’s right: no wine, only vinegar, a rare sort in Spain indeed). After converting to vinegar using the tradition al solera method and aging for fifty years in American oak barrels, it’s intensely flavorful and almondy, with hints of blackberries and not a bit of harshness. A few drops are enough to alter the flavor of an otherwise average dish and leave you with something spectacular.
V-FIF 250 ml bottle $20
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Many seafaring cultures around the Mediterranean treat tinned fish as a high form of seafood, and aged ver sions of those tins have even more value. When done right, good fish—those that are caught with care, cleaned quickly, trimmed by hand and tinned in olive oil—can get more fla vorful, more silky, more delicious with age. The loin is the big working muscle of the tuna, which can get ticky tacky firm when young, softens up to silk when aged. These ones, from Ortiz, are line caught one by one by hand in Spain’s Bay of Biscay. Each year we select the best catch of the season for our vintage tuna, which we age for a few years in Ann Arbor before releasing them for sale.
P-ORT-2017 2017 vintage 112 g tin $12
P-ORT-2018 2018 vintage 112 g tin $12
P-ORT-2019 2019 vintage 112 g tin $12 10 or more tins, $10 each
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At Frisian Farms in Leighton, Iowa, Mike Bandstra (the cheesemaker) and his brother Jason (the milker) don’t produce many wheels of this 1,000-day aged gouda, so cheese lovers like us covet what we can get. Well-aged goudas like this are known for their incredible sweetness, and Sneek delivers. Deep, rich, toasty sweet notes of caramel and butterscotch and toffee come first and linger long past the fruity tones. The cheese has lots of those crunchy flavor crystals you find in well aged cheeses, giving it a texture as interesting and seductive as its flavor. Don’t pass this gouda by.
C-SNK by the pound $35 SHIPS 2 BUSINESS DAY WARM WEATHER CARE
baked by zingerman's
This is one of our most popular baskets, a selection of some of the baked goods made by Zingerman’s Bakehouse presented in a wooden box emblazoned with the Zingerman’s name.
Deluxe Grandma’s (illustrated)
Cinnamon Raisin Bread, Pecan Blondie, walnut-studded Magic Brownie, no-nut Black Magic Brownie, Lemon Scone, Currant Scone, Lemon Cookie, Ginger Molasses Cookie, Oatmeal Raisin Cookie, Honey, and Preserves.
G-GRA-1 deluxe grandma’s basket $120
FREE 2 BUSINESS DAY SHIPPING
Ultimate Grandma’s
Double of all the pastries in the Deluxe, along with Preserves, Honey, and a loaf each of Cinnamon Raisin and Chocolate Sourdough breads.
G-GRA-2 ultimate grandma’s basket $185
FREE 2 BUSINESS DAY SHIPPING
Keep the lazy weekend morning vibes going until mid-afternoon with pastries to please the whole gang. We stuff the gift basket with a loaf each of Sourdough Bread and Banana Bread, an almond and orange brioche Bostock, a Mini Vanilla Cake, an Oatmeal Raisin Cookie, a raspberry-filled Patti Pocket hand pie, a box of Apricot Rugelach, and four Mini Scones.
G-SSV brunch basket, serves 6–8 $160
FREE 2 BUSINESS DAY SHIPPING
Zingerman’s legendary Magic Brownies—with and without toasted walnuts—carved down to a quarter of their original size. Each is baked with real butter, cane sugar and dark Belgian chocolate. They each come packed in our colorful, cartooned gift box.
G-MBB 20 bite gift box
G-M50 50 bite gift box
G-M100 100 bite gift box
FREE RELAXED SHIPPING
$65
$135
$225
OUR GUARANTEE If you experience a problem with one of our products, customer service, shipping, or you just don’t like how it tastes, please let us know. We’ll do whatever it takes to make it right, and we’ll never ask you to return anything.
Whether sweet or salty, crunchy or chewy, snack time is superlative when you get to munch on the foods you like best. Choose from all manner of different snacky foods to build your ideal collection. Your custom assortment is packed in our colorful, cartooned gift box.
G-6SK 6 snacks, gift boxed $90
G-8SK 8 snacks, gift boxed $115
G-10SK 10 snacks, gift boxed $135
FREE RELAXED SHIPPING
Brown Bread Crackers
Taralli Olive Oil Crackers
John Macy’s Cheesesticks
Walnut Cranberry Biscuits
Sea Salt Potato Chips
Sahli Black Olives
Holy Cow Beef Sticks
Virginia Diner Peanuts
Marcona Almonds
Spiced Pecans
Roasted Pepitas
Peanut Brittle
Kolsvart Sour Blueberry Gummies
Red Jacket Applesauce
Magic Brownie with Walnuts
No-Nut Black Magic Brownie
Pecan Blondie
Oatmeal Raisin Cookie
Molasses Ginger Cookie
Lemon Cookie
Unequaled food glory. Includes a walnut-studded Magic Brownie, a no-nut Black Magic Brownie, a Lemon Cookie, a Ginger Molasses Cookie, an Oatmeal Raisin Cookie, Holy Cow Beef Sticks, Zingerman’s whole bean High Flyer Coffee, Ann Arbor Tortilla Corn Chips, Fundidora Salsa, Koeze Cream-Nut Peanut Butter, Garlic & Pepper Pretzels, Marcona Almonds, Moroccan Olives, Apricot Rugelach Cookies, Zingerman’s Spiced Pecans, Taralli Olive Oil Crackers, and Zingerman’s Sea Salt Potato Chips. G-ULT ultimate basket $250
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Babka is a sweet loaf, both fluffy and rich, kind of like a light textured coffee cake with a dense filling swirled throughout. The master bakers at Zingerman’s Bakehouse make two versions, both using a rich, buttery brioche dough. The first is a classic, swirled with chocolate and cinnamon and studded with orange syrup-soaked raisins. The second is especially fitting for Rosh Hashanah, stuffed with pieces of roasted apple, toasted bits of walnuts, and a swirl of Michigan honey. Each comes wrapped in tissue and gift boxed, and serves 6–8.
G-BAB chocolate raisin babka
Each box contains two types of cookies, just for the season. First up are Apple Rugelach: buttery, flaky dough wrapped around a spiced apple preserve filling. And second are bite-sized Cinnamon Stars, a lightly spiced cookie made with almond flour. They’re all baked at Zingerman’s Bakehouse. They come packaged in a handsome box, ready for gifting—or just opening-and-devouring.
P-TIN-RSH about 22 cookies, boxed $39
SHIPS FOR FLAT RATE
$55
G-AHB apple honey walnut babka $55 FREE RELAXED SHIPPING
Each fall Zingerman’s Bakehouse releases special limited edition challahs for Rosh Hashanah, the Jewish New Year. It’s traditional for Eastern European Jews to bake challah in round, turban-like loaves to signify the desire for a full, complete year. They’re gorgeous, the color of toasted saffron, and the flavors are rich and sweet—everything the New Year should be. Available to ship starting Wednesday, September 17.
Keeping with tradition, we sweeten all the egg and flour loaves with a healthy dose of Michigan clover honey.
B-TP2 1 lb round $14
B-TP1 2 lb round $22
SHIPS 2 BUSINESS DAY
Raisin Turban Challah
On top of the clover honey we add a generous portion of extra-large Red Flame raisins and golden raisins soaked in Myers Dark Rum®.
B-RT4 1 lb round with raisins $18
B-RT3 2 lb round with raisins $32
SHIPS 2 BUSINESS DAY
Apple Cider Jelly is made by boiling down fresh apple cider until it’s a thick, intense jelly. There’s no added sugar or other ingredients, so it’s refreshingly tart. Ours comes from Willis and Tina Wood in Springfield, Vermont, whose family has been pressing and boiling cider at their farmhouse for over a century.
Apple Maple Butter comes from an hour or so further north in the Green Mountain State, where the team at Blake Hill combines heirloom apples with brown sugar and Vermont maple syrup into a thick, smooth, pleasantly spiced apple butter. With a dark, burnished sweetness, it’s ideal for a crisp autumn evening.
P-CID 8 oz jar cider jelly $11
P-AMS 10.8 oz jar apple maple butter $15
EACH SHIPS FOR FLAT RATE
A sweet gift for the Jewish New Year. Tupelo Honey from Florida is completely smooth and pourable. The flavor is deceptively light at first—a hint of green apple—but grows to a crescendo of warmth at the back of the throat.
Snowberry Honey from Idaho has an intensely floral aroma. The flavor is buttery and toasty with subtle hints of spice that give way to rich, big butterscotch flavors. It runs thick as syrup.
Coriander Honey from California is my Platonic ideal honey: silky and ready to drizzle, it has a dark caramel sweetness with a hint of something fruity, like dark cherries. All are Kosher.
P-ULE 9 oz tupelo $24
P-SNO 9 oz snowberry $19
P-CND 9 oz coriander $19
EACH SHIPS FOR FLAT RATE
Ring in a sweet new year with challah, apple, and honey. Each collection of Rosh Hashanah treats comes packed in a colorful cartoon box and is available to ship starting Wednesday, September 17.
The Classic Rosh Hashanah Gift Box includes a plain round Challah, Coriander Honey from California, and Apple Cider Jelly from Vermont.
G-RHH classic box $70
G-RHH-D deluxe box $140 FREE 2 BUSINESS DAY SHIPPING FOR BOTH 22 SEP
The Deluxe Rosh Hashanah Gift Box includes everything in the Classic box, plus a raisin-studded round Challah, a box of Apricot Rugelach, and an Apple Honey Walnut Babka.
Rancho Meladuco dates are a revelation. The flavor is richer, more nuanced, more caramelized, more deeply date-y than any other date I’d ever tried. And then there’s the texture: soft, tender, practically juicy. The best dates I’ve ever tried by a long shot.
P-MDJ 1 lb box, about 20 dates $24
SHIPS FOR FLAT RATE
Mamoul are Middle Eastern shortbread cookies stuffed with a nutty or fruity filling served to celebrate a range of festive occasions. These date-stuffed mamoul cookies come from Shatila Bakery outside Detroit, where the Shatila family has been making these traditional pastries for over 40 years. Each bite is a not-too-sweet combination of buttery dough and caramelly dates, with a crunchy, pistachio-encrusted bottom. The cookies are individually wrapped and perfect to share.
G-MML 8 cookies, gift boxed $32 SHIPS FOR FLAT RATE
It takes about ten days to make a batch of this sun dried couscous, but it only takes ten minutes to cook. The Mahjoub family starts with semolina wheat they grow themselves and extra virgin olive oil they press from their own olives, then rolls the couscous by hand before drying it in the sun for days. All the time and care makes for a couscous with about 37 times more flavor than any other I’ve tasted. It’s equally great for a quick Tuesday night dinner as for the centerpiece of a holiday feast. For Rosh Hashanah, try serving the couscous with lamb or chicken, vegetables, and stewed dried fruit.
P-HRL 500 g jar, serves about 10 $12
SHIPS FOR FLAT RATE
Made by hand at Zingerman’s Bakehouse only for Rosh Hasha nah, the Moroccan style challah is a beautiful five-strand braided loaf. The top is brushed with honey and sprinkled with poppy seeds, anise, and sesame seeds. Sweet and lightly spiced. Available to ship starting Wednesday, September 17.
B-MOR 1 lb braid $15
SHIPS 2 BUSINESS DAY
Unlike most lamb available in the US—which is raised in New Zealand and shipped here—these lived and roamed and grazed right here in the states. Some of it comes from right up the road in Williamston, Michigan. That’s where the Spinillo family raises lamb on their 30 acres of lush mid-Mich igan farmland. They’re part of a network of domestic ranchers creating a patchwork from Missouri to Michi gan, all following the same philosophy and husbandry prac tices. Their operation is small, but purposeful and focused on being stewards of the land, which leads to delicious tasting meats. And unlike the imported lamb—which can have a gamey, barny type of finished flavor—these local racks have a sweetness in the meat that adds complexity to the savory, rich, nearly nutty flavor of the cooked lamb. Delicious, photogenic, and ready to impress as the centerpiece of a special meal.
M-RLM about 2-2.25 lbs, 8 chops, frenched, serves about M-RLM-2 two 2-2.25 lb racks, 16 chops, frenched, serves about 6 $300 FREE 2 BUSINESS DAY SHIPPING
22 SEP Monday Rosh Hashanah begins
This brisket comes to us from Tom & Tracy Dykstra’s Moraine Park Farms, here in Michigan. The cows begin their lives in the grazing lands in the western Upper Peninsula. Then they spend the rest of their time at the family ranch near Zeeland. The beef is antibiotic and hormone free. Each brisket is between 3–4 pounds raw, with a beautiful cap of fat that you won’t want to trim away. We’ll include the same recipe used at Zingerman’s Deli for holidays like Rosh Hashanah. It’s easy to follow, though it will have to brine overnight so keep that in mind. Also includes a recipe for gravy that you can serve for an extra bit of brisket flavor.
Why have just a sweet new year when you could have a savory new year, too? Celebrate the season with honey, apples, and cheeses that are particularly good matches for them. Our colorful, cartooned gift box includes a plain round Challah, Downeast Cheddar, Zingerman’s City Goat Cheese, Apple Cider Jelly (a great pair for cheddar), and Coriander Honey (a great pair for goat cheese). Available to ship starting Wednesday, September 17.
G-RHC cheese plate gift box $115 FREE 2 BUSINESS DAY SHIPPING
M-BRI-R 3-4 lbs, whole $95 SHIPS 2 BUSINESS DAY WARM WEATHER CARE
Like a bread pudding made with pasta instead of bread, our noodle kugel is made with great egg noodles, farm cheese from Zingerman’s Creamery, plenty of plump Red Flame raisins, and a generous dose of vanilla. Everything is blended together and baked to a golden brown. Great for breakfast, lunch, dessert, or really any time you just want something good to eat. Great cold, even better warmed up in the oven.
P-KGL 20 oz pan, serves 4 $20
SHIPS 2 BUSINESS DAY WARM WEATHER CARE
The knish is a Jewish pastry stuffed with savory filling wrapped in flaky, buttery dough. We’ve been making them at Zingerman’s Deli since 1982. The inside is made of mashed Yukon Gold potatoes, onions, and herbs. The outside is a tender, flaky, handmade crust crafted from fresh farm cheese from Zingerman’s Creamery. We like ‘em served hot with a side of good mustard.
P-KNH-POT 4.5 oz, serves 1 $10 6 or more $9 each
SHIPS 2 BUSINESS DAY WARM WEATHER CARE
The Zingerman’s Deli soup maestros use a matzo meal from Matzo Project to make their matzo balls—the same matzo meal you get in this kit to make matzo ball soup at home. The kit comes with everything you need to make a hearty broth. To make the 8–12 matzo balls each kit can produce, just add two eggs and four tablespoons of oil.
P-MBS 4.5 oz box, serves 4 $8
SHIPS FOR FLAT RATE
For the Jewish deli devotee stuck in The Land of No Decent Deli, send a taste of the most beloved deli favorites. The Classic Jewish Deli Care Kit includes a loaf of Zingerman’s Jewish Rye, a pound of First Cut Corned Beef, a kit to make Matzo Ball Soup, Apricot Rugelach, and a Chocolate and Raisin Babka.
G-JDC classic deli care kit
FREE 2 BUSINESS DAY SHIPPING
$150
The Deluxe Jewish Deli Care Kit includes everything in the Classic, plus extra deli love with two Potato Knishes, a Noodle Kugel, and a jar of Raye’s Downeast Schooner Yellow Mustard.
G-JDC-D deluxe deli care kit
FREE 2 BUSINESS DAY SHIPPING
$195
Zingerman’s Reuben has been our top-selling sandwich since our doors opened on the corner of Detroit Street and Kingsley in 1982. It’s a soul-filling combination of corned beef, Swiss, homemade Russian dressing and sauerkraut that, when properly prepared at home, is a show-stopping meal. If you know someone who loves real deli fare, sending this gift will cement your status as the most clever, generous friend anyone could have. Some assembly is required, but considering it has been known to make adults weep in appreciation, we think it’s worth it.
Corned Beef Reuben
G-SHE serves 8 $240
G-SHE-2 serves 3–4 $165
Pastrami Reuben
G-BIN serves 8 $240
G-BIN-2 serves 3–4 $165
Turkey Reuben
G-GEO serves 8 $240
G-GEO-2 serves 3–4 $165
Corned Beef & Pastrami Reuben
G-JJA serves 8 $240
With a larder like this, your recipient can lay out a devastatingly handsome spread of food so quickly it’ll seem like Harry Potter cast a spell. We pack a culinary collection in its own wooden “cupboard” that a lazy gourmand can stash until hunger—or desirable company—strikes. Includes a half pound each of Downeast Cheddar and Dutch Pril Gouda, Old Kiev Salami, Tempesta’s spicy ‘Nduja Cured Meat Spread, Cornichon Pickles, Moroccan Olives, Zingerman’s Virginia Peanuts, Apple Cider Jelly, and Rustic Bakery Olive Oil and Sea Salt Flatbread Crackers. Serves ten for snacks, lasts for weeks when refrigerated.
G-CAC charcuterie & cheese gift box $190 FREE 2 BUSINESS DAY SHIPPING
Meat of your choice
Sliced Emmentaler Swiss Russian Dressing Sauerkraut
Coleslaw
Garlicky Pickles
Zingerman’s Potato Chips Black Magic Brownie Bites
Professional Deli Instructions
“The Zingerman’s Reuben is killer.” PRESIDENT BARACK OBAMA
Includes a jar of Sour Cherry Preserves from American Spoon in Petoskey, a jar of Koeze’s Cream-Nut Peanut Butter from Grand Rapids, a bag of Carosello Fusilli Pasta from Dexter, Moroccan spiced Tomato Soup from Galien, Pistachio Shortbread Cookies from Traverse City, and from here in Ann Arbor a bag of Zingerman’s Sea Salt Potato Chips, whole bean High Flyer Coffee, a Ginger Molasses Cookie, and Sourdough Bread.
G-MIM michigan basket $175 FREE 2 BUSINESS DAY SHIPPING
Almost anyone can make a cinnamon roll smell good while it’s baking, even among the cell phone kiosks at the mall. The real challenge is to find one that tastes as good as it smells. These fit the bill. Warm them up, break one open and put your nose up close. You’ll smell sweet butter, Indonesian cinnamon, real vanilla. Then take one bite. That’s all you’ll need to forget the litany of cinnamon roll disappointments life has dealt you. Comes with serving instructions.
G-CIN 10 rolls in wooden crate $65
A-CIN 10 rolls in cartoon gift box $55
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Fill your own cartoon gift box with an assortment of Zingerman’s Bakehouse pastries. Choose a mix of brownies, cookies, scones, and more treats that you know they’ll love. Then give us a ring or hop on our site at zingermans.com where you can customize your box online. Your work is done in minutes. Your thoughtfulness will be remembered for months.
Magic Brownie with walnuts
Black Magic Brownie without nuts
Coconut Macaroon Brownie
Pecan Blondie
Gluten free Townie Brownie*
* not made in a gluten free facility.
Orange & Almond Brioche Bostock
Raspberry Patti Pocket Hand Pie
Oatmeal Raisin
Ginger Molasses
Lemon
Vegan Almond & Coconut
SCONES
Currant
Lemon
Ginger
Oat & Raisin
G-4PP 4 pastries $45
G-6PP 6 pastries $65
G-10P 10 pastries $90
G-15P 15 pastries $125
G-20P 20 pastries $160
G-30P 30 pastries $215
FREE RELAXED SHIPPING
Select three or six hearth-baked Zingerman’s Bakehouse breads from the list below: classic or creative, sweet or savory, or a mix of everything. We’ll pack them in our fun, cartooned gift box (for three breads) or our giant wooden crate (for six breads).
G-3BD 3 breads $75
Traditional Farm Loaf
Sourdough Roadhouse
Sesame Semolina 8 Grain 3 Seed
Sweet
Chocolate Sourdough
Chocolate Cherry
Pecan Raisin
Cinnamon Raisin
German Challah
G-6BD 6 breads $145
2 BUSINESS DAY SHIPPING
Savory
Chile Cheddar
Parmesan Pepper
Rye
Jewish Rye
Caraway Rye
Onion Rye
Pumpernickel
A chocolate lover’s fantasy come true— bean to bar Nicaraguan chocolate from French Broad Chocolates in North Carolina, plus dozens of dried Michigan cherries, all folded into a tangy bread. A few minutes in the oven, the chocolate chunks begin melting, the aroma of cocoa fills the air. Spread it with just a hint of sweet butter or set a scoop of vanilla ice cream on top of a warm slice. You’ll be sitting in front of the most decadent dessert you've had in years.
B-CHO 1¼ lb loaf $20
SHIPS 2 BUSINESS DAY
Spreading out like the cap of a wild mushroom, its thin, snow white crust surrounds a soft, savory crumb filled with lots of holes (we work hard to put the holes in). This is the traditional bread of Puglia— the heel of Italy’s boot—and the best one to eat alongside a pasta dinner. Recommended for ripping and dipping in olive oil.
B-PAE 1½ lb loaf $10
SHIPS 2 BUSINESS DAY
Imagine sitting around a French farmhouse table waiting for dinner. This would be the bread the family would serve. Like French pain au levain, it's a white-wheat mix made with a sour starter. Its crust is crisp, its flavor subtle and never tiring. The three pound round is my favorite. Cut into quarters and freeze what you don’t eat.
B-FRM-RND 3 lb round $22
B-FRM-LOF 1½ lb loaf $12
SHIPS 2 BUSINESS DAY
When will my order arrive?
You tell us! At Zingerman’s you can pick when you want your food to arrive. Our default is generally to ship right away to arrive within a few days, but you can adjust that however you need. Want it there ASAP? We can expedite it! Want to buy it now but ship it later? We can do that too! We can place an order today and schedule it to ship a day later, a week later, a month later—you name the date. We’ll reserve your food, then ship it to arrive when you’d like.
We ship food via UPS and FedEx: Flat rate & relaxed: 1-4 business days in transit
2 business days: 1-2 business days in transit
One business day: 1 business day in transit (okay, fairly self-explanatory)
Which method your food ships depends on the food and the shipping method you choose. We always expedite more perishable foods, like breads and fresh cheeses, to ensure that they arrive in great shape. We don’t include invoices or other pricing information in our shipping boxes, so you can rest assured your gift will arrive without a record of how much you spent.
When someone loses a loved one, I usually send food, and often find it’s really appreciated—especially when they can enjoy the foods right out of the box. Here’s a great, not too perishable assortment of a nosher-sized Zingerman’s Sour Cream Coffee Cake, Old Kiev Salami, Antonio Mattei Almond Biscotti, Caramel & White Cheddar Popcorn, John Macy’s Cheesesticks, Zingerman’s Spiced Pecans, Virginia Diner Peanuts, and a bag of Zingerman’s Coffee, ground. It’s packed in our wooden gift crate. Not sending in sympathy? We can remove the identifying label.
G-BER bereavement gift box $170
G-BER-NL without sympathy label $170 FREE RELAXED SHIPPING
You may not be able to send a full night’s sleep in a box, but at least you can help exhausted new parents be well fed. Our colorful, cartooned gift box is filled with a mini Hot Cocoa Coffee Cake, a Ginger Jump-Up Molasses Cookie, crispy Palmier Cookies, Red Jacket Applesauce, Garlic & Pepper Pretzels, Marcona Almonds, Moroccan Spiced Tomato Soup, Caramel & White Cheddar Popcorn, Zingerman’s Sea Salt Potato Chips, and a darn cute Zingerman’s bib.
G-BBY new baby gift box $140 FREE RELAXED SHIPPING
Guaranteed to help revitalize your favorite person on the mend. Our colorful, cartoon gift box includes easy to heat-and-eat foods: Moroccan-spiced Tomato Soup, Cheddar Oyster Crackers, Rishi Ginger Turmeric Herbal Tea, Ginger Chimes Candies, a Lemon Scone, and a Ginger Scone. Sending to someone who’s in good health? We can remove the identifying label.
G-GWG get well gift box $90
G-GWG-NL without “get well” label $90 FREE RELAXED SHIPPING
Call 888 636 8162
If you can’t be there to sing off key, sending this box is the next best thing. Our colorful, cartooned gift box is filled with Zingerman’s Sea Salt Potato Chips, Taralli Olive Oil Crackers, Rosemary Maple Almonds, Italian Fruit Jellies, Noccioliva Chocolate & Hazelnut Spread, a no-nut Black Magic Brownie, a coconut macaroon-topped Black & White Brownie, and a Mini Tea Cake.
G-HBD birthday gift box $100 FREE RELAXED SHIPPING
Email ser vice@zingermans.com 9am–9pm ET every day
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These have always been our most popular gift baskets. No heating, no cooking, just eating required.
Small Snackboard
A no-nut Black Magic Brownie, Ann Arbor Tortilla Chips, Fundidora Salsa, Garlic & Pepper Pretzels, Caramel & White Cheddar Popcorn, John Macy’s Cheesesticks, and Virginia Diner Peanuts.
G-SNA-S small $115 FREE RELAXED SHIPPING
Medium Snackboard
All the food from the Small plus a Ginger Molasses Cookie, Holy Cow Beef Sticks, and Elderflower Gummies.
G-SNA-M medium $145 FREE RELAXED SHIPPING
All the foods from the Small and Medium plus a Lemon Scone, Cornichon Pickles, and Moroccan Olives.
G-SNA-L large $175 FREE RELAXED SHIPPING
Deluxe Snackboard
Includes everything in the other three sizes plus an Almond and Orange Brioche Bostock, Apricot Rugelach, and Zingerman’s Spiced Pecans.
G-SNA-D deluxe $215 FREE RELAXED SHIPPING
Our best-selling all-purpose always-spot-on gift box. Built from foods you can snack on right out of the gate.
The Weekender
Hand assembled in our cartooned gift box with a loaf of Zingerman’s Farm Bread, a no-nut Black Magic Brownie, a Ginger Molasses Cookie, Holy Cow Beef Sticks, Zingerman’s Peanut Brittle, Zingerman’s Sea Salt Potato Chips, and a nosher-sized version of our extremely popular, extremely good Sour Cream Coffee Cake.
G-WEE weekender gift box $115
FREE 2 BUSINESS DAY SHIPPING
The Long Weekender
Packed in a handsome wooden crate, includes all the items in the Weekender plus a Pecan Blondie, Antonio Mattei Almond Biscotti, Cornichon Pickles, Garlic & Pepper Pretzels, Mexican Street Corn Popcorn, and Zingerman’s Spiced Pecans.
G-LWE long weekender $200 FREE 2 BUSINESS DAY SHIPPING
Good for a midnight snack shopping spree online, an afternoon Reuben binge at the Delicatessen or a Tuesday evening burger at our Roadhouse. Gift cards are available in any amount, and are good at any Zingerman’s business. Mailed or electronic.
G-GIF physical card, mailed USPS you choose the amount E-GIF electronic card, emailed you choose the amount FREE SHIPPING
OUR RETURN POLICY We will happily do whatever you like to fix any mishap, and we’ll never ask you to return anything to us. There’s no statute of limitations, so whether the issue occurred an hour ago or a decade ago, we’d love to help.
Our bread is magical. If you’re worried that someone will think you’re a little crazy for sending bread through the mail, it may reassure you to know that you’re not alone. We send thousands of loaves to bread lovers nationwide. It’s considered by many to be some of the finest bread made anywhere. A real treat.
Three Months
G-1-3
$85
Roadhouse Bread Paesano
Chocolate Sourdough
G-1-6 $165
Includes first three months, plus: Farm Bread
Sesame Semolina Jewish Rye
Three Months
G-2-3
$130
Roadhouse & Sourdough
Chile Cheddar & Paesano
Chocolate Sourdough & Farm Bread
Six Months
G-2-6 $250
Includes first three months, plus:
Sesame Semolina & Jewish Rye
8-Grain 3-Seed & Rustic Italian
Pecan Raisin & Onion Rye
Our bacon club has been lauded by chefs, sous chefs, home chefs, pork-o-philes and bacon freaks all over America. It’s our most popular food club by far, and it’s not just the novelty of bacon-by-mail that makes it so loved. The bacons are downright amazing. It’s hard to find any of these bacons in most shops, let alone all of them. They represent the pinnacle of American bacon making and, let’s be honest, this is one food that no one in the world does better than us.
Three Months
G-BAC-3 $130
Includes Pocket Book of Bacon, plus:
Nueske’s Applewood Smoked
Broadbent Hickory Smoked
Arkansas Peppered
Six Months
G-BAC-6 $250
Includes first 3 months, plus:
Spencer’s Irish Style
Benton’s Dry Cured
Gunthorp’s Hickory Smoked Duroc
“The best thing I ever ate!”
Twelve Months
G-BAC-12 $495
Includes first 6 months, plus:
Ferry Farms Hickory
Burger’s Steak Bacon
Vande Rose Applewood Smoked
Spotted Trotter Sorghum Cured
Smoking Goose Jowl Bacon
CHEF MICHAEL SYMON
Nueske’s Cherrywood Smoked
