About

Frank Carollo is one of the founding Partners of Zingerman’s Bakehouse, one of the nine businesses in Zingerman’s Community of Businesses. His paternal grandparents came to Detroit from Sicily in the early part of the 20th century and his mother grew up in Austria.  Frank was greatly influenced by the culinary traditions of his heritage. He came to Ann Arbor in 1972 to study Engineering. During his final term at the University of Michigan he got a job as a cook in a restaurant and his life was changed forever. The food business provided a means for Frank to connect his love for food, baking and European culinary tradition and his hard-wired desire to be organized and systematic. The end result has been great breads and pastries everyday.

 

Amy Emberling is a Managing Partner at Zingerman’s Bakehouse. She has been an avid food lover and baker since her childhood in Nova Scotia, Canada where she especially enjoyed feasting on wild blueberries and freshly steamed lobster. After high school Amy moved to Cambridge, MA, and when she wasn’t enjoying Boston bakeries and restaurants, she studied American social movements at Harvard College. She then followed her passion for food and learned to cook and bake at L’École de Gastronomie Française at the Ritz Hotel in Paris, France. In 1999, she received her MBA from Columbia University. Amy was one of the original bakers at Zingerman’s Bakehouse when it opened in 1992 and played a management role until 1996 when she left Ann Arbor for what she thought would be the rest of her life. After a few years’ hiatus, though, she returned to be a Zingerman’s partner in 2000. As well as leading the bakery, Amy teaches seminars with ZingTrain and is a partner in Zingerman’s Candy Manufactory. Her twenty-five year career in food is characterized by her passion for baking, teaching, and caring for her staff and community.

This is the must-have baking book for bakers of all skill levels. Since 1992, Michigan’s renowned artisanal bakery, Zingerman’s Bakehouse in Ann Arbor, has fed a fan base across the United States and beyond with their chewy-sweet brownies and gingersnaps, famous sour cream coffee cake, and fragrant loaves of Jewish rye, challah, and sourdough. It’s no wonder Zingerman’s is a cultural and culinary institution. Now, for the first time, to celebrate their 25th anniversary, the Zingerman’s bakers share 65 meticulously tested, carefully detailed recipes in a beautiful hardcover book featuring more than 50 color photographs and bountiful illustrations. Behind-the-scenes stories of the business enrich this collection of best-of-kind, delicious recipes for every “I can’t believe I get to make this at home!” treat.