Loafing around on bake-cation

Zingerman’s gets a little more love, this time from Chicago.Excerpt:ANN ARBOR, Mich. — The bright kitchen at Zingerman’s Bakehouse had the fragrant smell of a panaderia, thanks in part to the Mexican egg bread I’d made earlier that morning.By now, my thoughts had migrated from Mexico to Italy as I slathered layers of mascarpone cream on a rum-soaked ladyfinger cake. As soon as I dusted the top of my tiramisu with cocoa powder, it was time to move on to Spain and roll out the dough for some spinach-filled empanadas.I spent a good eight hours in an apron that day, whisking, kneading dough and whipping egg whites into soft peaks. I’d be back to do it again tomorrow.It might sound like work, but this was a vacation. A bake-cation, actually.For the past three summers, Ann Arbor’s beloved Zingerman’s has offered bake-cations for people wanting to learn more about the art and science behind pastry and breadmaking.Read the rest of the story here.