Zingerman's Coffee Company

A caffeinated ode to Zingerman's Co-founder Paul and Coffee's Managing Partner Steve. It's super smooth…like their heads.

From Daterra Estates, this coffee is a blend of varietals that produce a mellow, nutty coffee that has very low acidity. Peaberry refers to a single small seed that develops in the coffee fruit instead of the normal two seeds. When the coffee is sorted by size for milling, the smallest screen beans, including the peaberries, are the final separation. Peaberries are found naturally in about 3% of coffee cherries. Daterra is perhaps Brazil’s most refined coffee grower. This coffee is a favorite of both the owner of Daterra Estate and ours. It is nutty, rich, and smooth. Cupping Characteristics: Nutty, rich, and smooth. Brewing Highlights: Lightly filtered or in a press pot. Region & Geography: Cerrado region (State of Minas Gerais) and Mogiana region (State of São Paulo). Varietal: Various Altitude: 1,150m (3,800 ft) Preparation: Pulped Natural

"The Sweet Yellow is a really exceptional blend from Daterra Farm in Minas Gerais, Brazil. It took a couple of years to develop this very refined coffee. Made from a series of yellow-ripening varietals (bourbon, catuai and caturra), it is roasted gently to bring out the delicate sugars inherent in the beans.

A single-origin sip, for a smooth start to your day! From our long-time partners at Daterra Estate in Brazil.

Our Cold Brew Blend includes carefully sourced coffees from our friends at the Daterra Estate in Brazil as well as coffee from the Apo and Angra coffee cooperative in Papua New Guinea. We believe these are some of the finest coffees the world has to offer! Both coffees stand on their own as outstanding single origin coffees, and make for terrific hot brewed coffee. We use these beans for our cold brew because of the body, finish, and flavor they bring to the final product. Cold brewing produces an exceptionally sweet brew with a rich body and virtually no acidity.

We are excited to introduce a single-estate honey process coffee from Costa Rica’s Hacienda Miramonte. Reserved exclusively for Zingerman’s Coffee Company, this lot is the result of many years of collaboration between Zingerman’s Coffee Company and the farm. Managing Partner Steve Mangigian works closely with the folks at the farm to bring this coffee to market and oversees processing, milling, and final sorting. This lot is a pulped-natural or miel (“honey”) processed coffee — meaning that after harvest, some sticky fruit (often called mucilage) is left on the bean while it dries. We think this year’s harvest has a nice caramelly character with a soft citrus brightness that makes every sip dance on your tongue. Hacienda Miramonte was started in 1917 by the matriarch of the Gurdian family. Generation after generation, the Gurdians have reaffirmed their commitment to growing quality coffee while serving as stewards of the environment and their local community.

We are excited to introduce a single-estate, natural process coffee from Costa Rica’s Hacienda Miramonte. Our lot is naturally processed coffee, meaning the beans were dried out with the fruit still attached. These coffees are known for having amazing sweetness and a rich, velvety body. We found this coffee to be wonderfully balanced and caramelly with honey-like sweetness. Reserved exclusively for Zingerman’s Coffee Company, our lot is the result of many years of collaboration between Zingerman’s Coffee Company and the farm. Managing Partner Steve Mangigian works closely with the folks at the farm to bring this coffee to market and oversees processing, milling, and final sorting. Hacienda Miramonte was started in 1917 by the matriarch of the Gurdian family. Generation after generation, the Gurdians have reaffirmed their commitment to growing quality coffee while serving as stewards of the environment and their local community.

Our goal for a decaffeinated coffee was simply to have a coffee that would taste as good as unprocessed coffee and that would make a great espresso. Detroit Street Decaf has always been a Central American coffee or a blend of Central Americans. It is currently 100% Guatemalan. Guatemalan coffees are, for us, perfectly balanced between acidity and sweetness, with a little floral in the nose and good body. As obvious as this might sound, to make a good decaf you have to start with good beans. (Often the lesser grades are sent for decaf.) We use the same grade, 100% SHG (Strictly High Grown), that we use in our regular Guatemalan.

This coffee comes to us through a sustainability program headed up by producers Emilio López and Jose Roberto Santamaría. Both from multigenerational coffee families, they have a deep connection to their lands and together they joined forces to create Odyssey Coffees, an El Salvador and Portland-based coffee company. This coffee has a creamy, smooth character that we loved with plenty of warming caramels and chocolatey notes. It won’t last long!

Our Espresso Blend #1 defies many conventions in the coffee world. It comes from a single farm, but is a sophisticated blend of different coffee plant varietals and processing methods. This ‘blend’ is the result of our ongoing decades-long relationship with Daterra Estate, The coffees’ in our Espresso Blend #1 benefit from all of Daterra’s innovations including a 7-step sorting process which uses 2 different laser sorters. The finished coffee is then stored in perfectly climate controlled wooden silos and shipped to us monthly for consistent quality year round. Daterra’s attention to detail also extends to their care for people and the land. Daterra has been preserving and restoring native forests, wildlife and waterfalls resulting in 50% of their land being designated Natural Preservation Areas.

This exceptional coffee is traceable to 44 smallholder farmers in the Odo Shakiso district of Guji, Ethiopia. The group’s name, Daanisa, is the local word for the native umbrella-like trees that are used to shade coffee crops grown across this area’s steep, mountainous terrain. Farmers selectively handpick cherries, ensuring only the ripest ones make it to Dambi Uddo, the local processing facility. After initial cleaning, cherries are dried on raised beds, with regular rotation and hand-sorting to remove imperfections. The drying process can take two to three weeks, depending on the weather. This coffee has a bright, delicate profile with a distinctly fruit-forward character that’s a hallmark of natural-process coffees from this region. The lighter roast brings out the coffee’s clarity and fruity sweetness, highlighting the vibrant acidity and clean finish.

Ethiopia is one of the most distinctive and fascinating coffee growing regions of the world. Industry veteran Kenneth Davids has called it “A feast for aficionados.” There is a stunning amount of flavor variety found in coffees from Ethiopia. Various combinations of plant genetics, micro-climate, and processing methods produce cup profiles that range from citrusy, floral, bright, and elegant, to rustic, spicy, and deeply fruity. This coffee from the Guji area is a fully washed lot from the Birbirsa Cooperative. We found it to be an overall wonderfully balanced cup. Notes of blueberry and milk chocolate hit us first, and the coffee finishes with a subtle, sweet citrus brightness.

French Roast refers to a dark roasting style that is surprisingly difficult to do well. We currently use a Guatemalan bean from the farm Finca Santa Anita. This bean serves delicious as a French Roast, as it keeps its regional characteristics while still being able to take a lot of heat. This coffee has a slight, pleasant acidity and notes of sweet, dark cocoa.

This coffee comes to us from small producers near Huehuetenango, located in Northwest Guatemala – the last stop on the Pan American Highway before the border with Mexico. The region’s high elevations and warm winds create an ideal environment for growing specialty coffee beans. This coffee is a true crowd pleaser. It has a balanced, crisp profile with unmistakable notes of milk chocolate. Its silky smooth texture makes it an enjoyable sip any time of day.

Finca El Regalito (“the little gift”) is on the west side of the village of Hoja Blanca in Huehuetenango, Guatemala, with Mexico almost visible across the valley to the northwest. El Regalito is led by Arturo Villatoro and his son Vielmann, who manages the day to day running of the farm. Their lots are on a sheer ridgeline where Chalum, Mandarin, and Capulin trees shade the classic Bourbon and Caturra coffee varieties. We found this coffee to be layered and approachable, with familiar flavors like cocoa and brown sugar plus a hint of crisp fruit that reminded us of pear.

We are pleased to offer a rare but tasty microlot from Honduras. La Union, a town of around 10,000 in the western part of the country. There we met Pablo Paz, a producer from a family that has grown quality coffee for decades, long before many of us in the specialty coffee world were paying a premium for high quality beans or waxing poetic about distinctive micro-lots. Coffee plays an important role in Pablo’s life on multiple levels. We are honored to have a role in bringing Pablo’s coffee to our little part of the world and, we hope, showcasing it at its very best! Steve Mangigian, our managing partner and roastmaster, noted: “What I love about this coffee and the overall relationship is that Pablo has been committed to producing better quality with every crop. We have a saying at Zingerman’s, ‘You Really Can Taste the Difference’, and when our partners along the supply chain are aligned toward quality, the integrity of that promise remains fulfilled.

Mokha Java is one of the few blends we do and it’s a little bit of a “light and dark” blend. It combines the light roasted Ethiopian with some darker Indonesian coffees – Sumatra and Papua New Guinea. The fruitiness and acidity (berries and citrus) of the Ethiopian is a good compliment for the dark roasted Sumatra. The Indonesians bring some thicker body, some smoky bits an also some fruit as they cool. The name Mokha Java is a reference to two of the first coffee trading port cities (late 1500s). Java, Indonesia was known for coffee as it was a Dutch colony. The Dutch were one of the first great trading powers. Mokha is on the Red Sea in Yemen and no longer an active port. Yemen still produces coffee although the political climate is currently making it harder to obtain.

About 85% of coffee from Papua New Guinea is grown by smallholder farmers whose plots are scattered over demanding and sometimes treacherous terrain. Most smallholders grow around 1,700 trees, but some grow as few as 20 along with a number of other crops. Sourcing a substantial volume of coffee from these smallholders in remote areas can be difficult. That’s why we were thrilled to find this selection from the Apo and Angra Cooperatives. Last year, this coffee was imported as a blend from three cooperatives. This year, volume from the cooperatives increased, and it could be imported as a blend of two. As the individual cooperatives grow, more separations can be made — further bringing into focus the distinctive characteristics each has to offer.

We once served a guest a cup of decaf and they insisted we made a mistake, because it was so good. This coffee is so surprisingly smooth and delicious that you may not believe us either! Cross our hearts, it's decaf.

In preparation for the opening of Zingerman’s Roadhouse in 2003, months of collaboration and tasting resulted in the creation of this signature coffee blend. It’s been a hit ever since. Designed to complement food, it emphasizes body and balance over sharpness and acidity. It finishes with a very slight nuttiness and is by far our most popular blend. Technically, it’s a mix of Papua New Guinea, Costa Rican, Indian, and Brazilian Peaberry, each added for their contribution in body, balance and nuttiness. Less technically—but more importantly—it’s a sensible, smooth, crowd-pleasing coffee that’s guaranteed to satisfy anyone.

We love Sumatran coffees for their rich, earthy qualities and we think no coffee roaster is complete without one. The ‘wet hulling’ processing method characteristic of this region produces coffees that are intriguing and complex, offering something new sip after sip.

Our take on a classic dark style of roasting using Central American coffee–which holds up well to a darker roast. These beans are roasted just dark enough to give them a bittersweet chocolate flavor, without leaving them super oily.

An exceptionally sweet and rich beverage with hints of chocolate. The cold water brewing process produces a cup with virtually none of the acidity found in a traditional hot coffee. Rich, smooth, has delicious and complex flavor, and a refreshing intensity. Free of additives and preservatives of any kind.

Served from our nitro tap, which makes for a silky-bodied beverage. Well balanced with a long finish and notes of rich chocolate. It is super smooth, sweet and refreshing.

Put some Spring in your step! Zingerman's Coffee Company Espresso with your choice of milk, a note of lavender, and a touch of honey. Available at Zingerman's Coffee Company now through the end of March!

Coffee with your choice of steamed milk.

A fresh take on Dr. Pemberton's classic cola restorative! We pair Coca-Cola with house-made vanilla syrup and a double-shot of our signature espresso.

Sweet Matcha pre-sweetened blend from Rishi, with your choice of steamed milk.

Espresso in water, served hot or iced.

A latte served with half and half and an extra shot of espresso.

A sweet Spanish treat. Latte with pure honey from Michigan, with warm Korintje cinnamon and your choice of steamed milk.

Espresso served with equal parts steamed milk and milk foam.

Espresso served with equal parts steamed milk.

Espresso pulled with a layer of demerara sugar.

Standard double espresso made with our Espresso Blend #1 or Roasters Pick beans.

A cappuccino served with an extra shot of espresso.

Espresso with your choice of milk.

A double shot of espresso served with a dollop of steamed milk.

Espresso, chocolate and your choice of milk. Topped with a Zingerman's Candy Company vanilla marshmallow and/or whipped cream.

A latte served with our house-made brown sugar syrup.

Rishi Tea's Masala Chai - black tea, cinnamon, cardamom, ginger, black pepper, clove, and vanilla.

An aromatic blend of turmeric, zesty ginger, and fresh lemongrass, with your choice of steamed milk. Not caffeinated.

A savory spread packed onto a single slice. Zingerman’s cream cheese topped with Lutenitsa, a traditional Bulgarian spread, made from roasted peppers, eggplant and tomato paste. Drizzled with extra virgin olive oil and served on True North bread from the Zingerman’s Bakehouse.

Slow down and warm up, y'all. This toast features Zingerman's pimento cheese & black pepper, lavishly spread on Roadhouse bread from Zingerman's Bakehouse, and drizzled with EVOO.

Fresh mozzarella, tomato, EVOO, balsamic glaze & salt on un-toasted baguette

Cool, crisp, and crunchy. Our go-to toast for those toasty days! Featuring English cucumber slices and Zingerman’s cream cheese on Zingerman’s Bakehouse Rustic Italian bread, sprinkled with salt & black pepper and drizzled with extra virgin olive oil.

Raspberry puree and almond butter, served on Rustic Italian bread from Zingerman’s Bakehouse.

Toasted True North bread from Zingerman's Bakehouse, topped with the famous Zingerman's pimento cheese , and delicious chicken salad from Zingerman's Delicatessen. And to top it off, we’ve drizzled it with tasty balsamic glaze.

Generous schmear of chocolate hazlenut spread, need we say more? Topped with freshly sliced bananas, a sprinkle of Epices de Cru sea salt, on Zingerman's Bakehouse Roadhouse bread.

This toast starts off sweet, and ends with a bit 'o heat. Goat cheese, topped with Epices de Cru Korean pepper and a drizzle of honey, on Zingerman's Bakehouse Roadhouse bread.

True North bread from Zingerman's Bakehouse toasted & topped with Zingerman's Deli pickles, Zingerman's Pimento Cheese, EVOO and sprinkled with Black Pepper

Simply delicious! Zingerman’s Bakehouse “Zinglish” English Muffin, made with just organic wheat flour, sea salt, water, and a little yeast, then toasted and topped with Kerrygold butter and Epices de Cru sea salt.

For years, we've been making a lovely full flavored cashew brittle as a component of our excellent Ca$hew Cow candy bar. When we moved into our larger, sparkling new Manufactory in 2017 and opened our Candy Store, Cashew Brittle and Chocolate Covered Cashew Brittle became a store exclusive. The brittle itself is light and crisp, butterscotch-y with a tickle of sea salt which lifts up the subtle fruitiness of perfectly roasted, tender cashews. It's quickly become a best-seller.

For years, we've been making a lovely full flavored cashew brittle as a component of our excellent Ca$hew Cow candy bar. When we moved into our larger, sparkling new Manufactory in 2017 and opened our Candy Store, Cashew Brittle and Chocolate Covered Cashew Brittle became a store exclusive. The brittle itself is light and crisp, butterscotch-y with a tickle of sea salt which lifts up the subtle fruitiness of perfectly roasted, tender cashews. It's quickly become a best-seller.

We roast cashews and grind our own cashew butter so it’s as fresh as can be! Next more freshly roasted cashews, our own hand pulled cashew brittle (yes pulled, to get the perfect crunch when you bite it), a bit of puffed rice, and milk chocolate cashew gianduja are mixed to make a rich-yet-crispy-and-light candy interior. We cut this nutty, crispy gianduja into bars and dip it in our custom blended dark chocolate. Cha-ching! This is a bar for those who love texture (and cashews)!

We roast cashews and grind our own cashew butter so it’s as fresh as can be! Next more freshly roasted cashews, our own hand pulled cashew brittle (yes pulled, to get the perfect crunch when you bite it), a bit of puffed rice, and milk chocolate cashew gianduja are mixed to make a rich-yet-crispy-and-light candy interior. We cut this nutty, crispy gianduja into bars and dip it in our custom blended dark chocolate. Cha-ching! This is a bar for those who love texture (and cashews)!

We roast cashews and grind our own cashew butter so it’s as fresh as can be! Next more freshly roasted cashews, our own hand pulled cashew brittle (yes pulled, to get the perfect crunch when you bite it), a bit of puffed rice, and milk chocolate cashew gianduja are mixed to make a rich-yet-crispy-and-light candy interior. We cut this nutty, crispy gianduja into bars and dip it in our custom blended dark chocolate. Cha-ching! This is a bar for those who love texture (and cashews)!

Zingerman's own AmaZing recipe! Delicious whole almonds are first coated in butter and sugar, creating a caramelized light finish on each almond. The drageed almonds are then sprinkled with a french fleur de sel (fancy and delicious sea salt). Then each of these beauties are hand panned with Belgium semi sweet chocolate. The nuts are thoroughly coated, but the chocolate is not thick or overpowering, so the sweet salty almond shines right through.

Zingerman's own AmaZing recipe! Delicious whole almonds are first coated in butter and sugar, creating a caramelized light finish on each almond. The drageed almonds are then sprinkled with a french fleur de sel (fancy and delicious sea salt). Then each of these beauties are hand panned with Belgium semi sweet chocolate. The nuts are thoroughly coated, but the chocolate is not thick or overpowering, so the sweet salty almond shines right through.

For years, we've been making a lovely full flavored cashew brittle as a component of our excellent Ca$hew Cow candy bar. When we moved into our larger, sparkling new Manufactory in 2017 and opened our Candy Store, Cashew Brittle and Chocolate Covered Cashew Brittle became a store exclusive. The brittle itself is light and crisp, butterscotch-y with a tickle of sea salt which lifts up the subtle fruitiness of perfectly roasted, tender cashews. It's quickly become a best-seller and this chocolate version followed soon after. It truly does gild the lily!

For years, we've been making a lovely full flavored cashew brittle as a component of our excellent Ca$hew Cow candy bar. When we moved into our larger, sparkling new Manufactory in 2017 and opened our Candy Store, Cashew Brittle and Chocolate Covered Cashew Brittle became a store exclusive. The brittle itself is light and crisp, butterscotch-y with a tickle of sea salt which lifts up the subtle fruitiness of perfectly roasted, tender cashews. It's quickly become a best-seller and this chocolate version followed soon after. It truly does gild the lily! 8oz resealable bag - perfect for sharing or keeping as your own private stash!

Zero to insanity in three beans. Hand-panned using freshly roasted coffee beans, specifically Espresso Blend #1 from Zingerman’s Coffee Company, and generously coated with the same dark chocolate blend we use on our Zzang!® bars, these ovals of oomph are crunchy and indulgent. The perfect snack for an anytime pick-up!

Zero to insanity in three beans. Hand-panned using freshly roasted coffee beans, specifically Espresso Blend #1 from Zingerman’s Coffee Company, and generously coated with the same dark chocolate blend we use on our Zzang!® bars, these ovals of oomph are crunchy and indulgent. The perfect snack for an anytime pick-up!

We start with Jumbo Runner peanuts toasted right in the sugar with butter, sea salt, and real vanilla. The sugar’s cooked long enough to have complex caramel flavors and to shatter and crunch when you munch it. It’s hand-pulled for maximum brittleness and crispiness. Then the peanut brittle is coated in our own blend of fabulous, luscious 62% dark chocolate. Up front is the well-balanced dark chocolate, followed closely by the sweet and savory caramel notes of that crunchy, crispy brittle. Then the nutty, toasty, savory peanut flavor kicks in, followed finally by a little balancing sparkle of sea salt.

We start with Jumbo Runner peanuts toasted right in the sugar with butter, sea salt, and real vanilla. The sugar’s cooked long enough to have complex caramel flavors and to shatter and crunch when you munch it. It’s hand-pulled for maximum brittleness and crispiness. Then the peanut brittle is coated in our own blend of fabulous, luscious 62% dark chocolate. Up front is the well-balanced dark chocolate, followed closely by the sweet and savory caramel notes of that crunchy, crispy brittle. Then the nutty, toasty, savory peanut flavor kicks in, followed finally by a little balancing sparkle of sea salt.

Our handmade marshmallows have a surprisingly huge flavor and a rich, luscious texture that’s different from anything you’ve probably tried. Our chocolate marshmallows are not only made with rich cocoa powder, they're also filled with dark chocolate chips.

Butter roasted peanuts dragéed in a touch of sugar, sea salt and cassia cinnamon. Our sweetly spiced peanuts all start with the best big, crunchy, and flavorful jumbo runner peanuts we can find. These are the giant premium peanuts that are most often used to make peanut butter. We then roast them in teeny 10 pound batches with a little butter, sugar, and sea salt, and fresh ground special spices from Epices de Cru (also known as “The Spice Trekkers” – the incredible family of passionate spice hunters Zingerman’s has been working with for several years to constantly elevate our spice game).

Butter roasted peanuts dragéed in a touch of sugar, sea salt and cassia cinnamon. Our sweetly spiced peanuts all start with the best big, crunchy, and flavorful jumbo runner peanuts we can find. These are the giant premium peanuts that are most often used to make peanut butter. We then roast them in teeny 10 pound batches with a little butter, sugar, and sea salt, and fresh ground special spices from Epices de Cru (also known as “The Spice Trekkers” – the incredible family of passionate spice hunters Zingerman’s has been working with for several years to constantly elevate our spice game).

Get the full experience! Nearly all of our candy making techniques are on display here and we make nearly every component from scratch; chewy, gooey nougat, deeply-flavored Muscovado brown sugar caramel, and butterscotch-y crispy nut brittle. Includes: Original Zzang!® Peanut Butter Crush Wowza! Cashew Cow Milk Chocolatey Karamel Krunch What the Fudge?

Our amazing scratch-made muscovado dark brown sugar caramel mixed with crisped rice cereal, all covered in rich milk chocolate. It's a timeless combination, elevated with high-quality ingredients and skilled cooking by our expert cooks.

Our amazing scratch-made muscovado dark brown sugar caramel mixed with crisped rice cereal, all covered in rich milk chocolate. It's a timeless combination, elevated with high-quality ingredients and skilled cooking by our expert cooks.

Our amazing scratch-made muscovado dark brown sugar caramel mixed with crisped rice cereal, all covered in rich milk chocolate. It's a timeless combination, elevated with high-quality ingredients and skilled cooking by our expert cooks.

The best selling item in our Candy Store! Nearly all of our candy making techniques are on display here–in a mini size! We make nearly every component from scratch; chewy, gooey nougat, deeply-flavored Muscovado brown sugar caramel, and butterscotch-y crispy nut brittle. Includes: Original Zzang!® Peanut Butter Crush Wowza! Cashew Cow Milk Chocolatey Karamel Krunch What the Fudge?

The Zzang!® is the first bar we created back in 2002, and it’s still the reigning champion in popularity among all of our candy bars. It’s got the classic candy bar combination of peanuts, nougat, caramel and chocolate, and because we’re using great ingredients and traditional candy making techniques, the textures and flavors are distinct, luscious, and captivating! We do not use the preservatives often found in manufactured candy. We make our bars in small batches, daily, so it’s easy for you to enjoy them fresh. Candy making techniques are as critical as ingredients in creating great confections! For the Zzang!® we make our nougat and caramel in small batches to make sure we achieve smooth and sensual textures, and we roast and salt our own peanuts to get the optimal crunch, aroma, and flavor. After assembling the layers, slab-style, we cut then dip each one into our rich blend of dark chocolate. The result is simply a fantastic candy bar!

The Zzang!® is the first bar we created back in 2002, and it’s still the reigning champion in popularity among all of our candy bars. It’s got the classic candy bar combination of peanuts, nougat, caramel and chocolate, and because we’re using great ingredients and traditional candy making techniques, the textures and flavors are distinct, luscious, and captivating! We do not use the preservatives often found in manufactured candy. We make our bars in small batches, daily, so it’s easy for you to enjoy them fresh. Candy making techniques are as critical as ingredients in creating great confections! For the Zzang!® we make our nougat and caramel in small batches to make sure we achieve smooth and sensual textures, and we roast and salt our own peanuts to get the optimal crunch, aroma, and flavor. After assembling the layers, slab-style, we cut then dip each one into our rich blend of dark chocolate. The result is simply a fantastic candy bar!

The Zzang!® is the first bar we created back in 2002, and it’s still the reigning champion in popularity among all of our candy bars. It’s got the classic candy bar combination of peanuts, nougat, caramel and chocolate, and because we’re using great ingredients and traditional candy making techniques, the textures and flavors are distinct, luscious, and captivating! We do not use the preservatives often found in manufactured candy. We make our bars in small batches, daily, so it’s easy for you to enjoy them fresh. Candy making techniques are as critical as ingredients in creating great confections! For the Zzang!® we make our nougat and caramel in small batches to make sure we achieve smooth and sensual textures, and we roast and salt our own peanuts to get the optimal crunch, aroma, and flavor. After assembling the layers, slab-style, we cut then dip each one into our rich blend of dark chocolate. The result is simply a fantastic candy bar!

Banish all thoughts of sticky dense tooth-cracking brittle from your mind! Ours is cooked in small batches to a deep butterscotch flavor with butter and sea salt by expert candy cooks, then pulled by hand at just the right moment into a light and airy,

Banish all thoughts of sticky dense tooth-cracking brittle from your mind! Ours is cooked in small batches to a deep butterscotch flavor with butter and sea salt by expert candy cooks, then pulled by hand at just the right moment into a light and airy,

The bar starts with creamy peanut butter, a bit of milk chocolate, and crisped rice. The “secret” star is our super flavorful peanut brittle bits! Their crispy-crunchy-crumbly texture and deep peanut and caramel flavor are the backbone of the bar, and where we get the “Crush” part of “Peanut Butter Crush.” Just the right touch of sea salt and a bath in fantastic dark chocolate round off the flavors taking classic flavors and updating them into a less sweet, more complex and flavorful candy-eating experience is our goal.

The bar starts with creamy peanut butter, a bit of milk chocolate, and crisped rice. The “secret” star is our super flavorful peanut brittle bits! Their crispy-crunchy-crumbly texture and deep peanut and caramel flavor are the backbone of the bar, and where we get the “Crush” part of “Peanut Butter Crush.” Just the right touch of sea salt and a bath in fantastic dark chocolate round off the flavors taking classic flavors and updating them into a less sweet, more complex and flavorful candy-eating experience is our goal.

The bar starts with creamy peanut butter, a bit of milk chocolate, and crisped rice. The “secret” star is our super flavorful peanut brittle bits! Their crispy-crunchy-crumbly texture and deep peanut and caramel flavor are the backbone of the bar, and where we get the “Crush” part of “Peanut Butter Crush.” Just the right touch of sea salt and a bath in fantastic dark chocolate round off the flavors taking classic flavors and updating them into a less sweet, more complex and flavorful candy-eating experience is our goal.

Rich, crisp layers of delicious dark and creamy white chocolates, studded throughout and topped with crushed all-natural peppermint candy! We tested nearly a dozen versions of peppermint bark before choosing this perfectly balanced recipe.

Rich, crisp layers of delicious dark and creamy white chocolates, studded throughout and topped with crushed all-natural peppermint candy! We tested nearly a dozen versions of peppermint bark before choosing this perfectly balanced recipe.

Butter roasted peanuts dragéed in a touch of sugar, sea salt and Zingerman's 5 star black pepper blend. Our sweetly spiced peanuts all start with the best big, crunchy, and flavorful jumbo runner peanuts we can find. These are the giant premium peanuts that are most often used to make peanut butter. We then roast them in teeny 10 pound batches with a little butter, sugar, and sea salt, and fresh ground special spices from Épices de Cru (also known as “The Spice Trekkers”—the incredible family of passionate spice hunters Zingerman’s has been working with for several years to constantly elevate our spice game).

Our sweetly spiced peanuts all start with the best big, crunchy, and flavorful jumbo runner peanuts we can find. These are the giant premium peanuts that are most often used to make peanut butter. We then roast them in teeny 10 pound batches with a little butter, sugar, and sea salt, and fresh ground special spices from Épices de Cru (also known as “The Spice Trekkers”—the incredible family of passionate spice hunters Zingerman’s has been working with for several years to constantly elevate our spice game).

Nearly a half pound! Our super popular Zzang! candy bar in a SuperZzang! size!

Butter roasted peanuts dragéed in a touch of sugar, sea salt and a mild kick of Korean pepper. Our sweetly spiced peanuts all start with the best big, crunchy, and flavorful jumbo runner peanuts we can find. These are the giant premium peanuts that are most often used to make peanut butter. We then roast them in teeny 10 pound batches with a little butter, sugar, and sea salt, and fresh ground special spices from Epices de Cru (also known as “The Spice Trekkers” – the incredible family of passionate spice hunters Zingerman’s has been working with for several years to constantly elevate our spice game).

Butter roasted peanuts dragéed in a touch of sugar, sea salt and a mild kick of Korean pepper. Our sweetly spiced peanuts all start with the best big, crunchy, and flavorful jumbo runner peanuts we can find. These are the giant premium peanuts that are most often used to make peanut butter. We then roast them in teeny 10 pound batches with a little butter, sugar, and sea salt, and fresh ground special spices from Epices de Cru (also known as “The Spice Trekkers” – the incredible family of passionate spice hunters Zingerman’s has been working with for several years to constantly elevate our spice game).

Our handmade marshmallows have a surprisingly huge flavor and a rich, luscious texture that’s different from anything you’ve probably tried. So great to eat out of hand, and they make a tasty addition to some good hot chocolate or even coffee!

Favorite of Kids and Adults with a Major Sweet Tooth Our What the Fudge?® bar is sweeeet! Literally and figuratively. And if that’s what you like then you’ll love it. Close your eyes, imagine if you turned a hunk of fudge into a candy bar, this is what you’d get. The top layer is milk chocolate fudge made with fresh milk and rich heavy cream from our local supplier Guernsey Dairy, real butter, and lots of hand kneading to break down the sugar crystals for the smoothest texture ever. There’s also a perfect layer of muscovado brown sugar caramel followed by thick malted milk cream. When was the last time you had a candy bar with a star-studded list of ingredients like that? Do you taste something a little different that you can’t quite identify. That’s the malted milk, a traditional flavor in American candy. Sweet teeth around the country rejoice! When you bite into this bar you’ll exclaim, “What the Fudge?”

Favorite of Kids and Adults with a Major Sweet Tooth Our What the Fudge?® bar is sweeeet! Literally and figuratively. And if that’s what you like then you’ll love it. Close your eyes, imagine if you turned a hunk of fudge into a candy bar, this is what you’d get. The top layer is milk chocolate fudge made with fresh milk and rich heavy cream from our local supplier Guernsey Dairy, real butter, and lots of hand kneading to break down the sugar crystals for the smoothest texture ever. There’s also a perfect layer of muscovado brown sugar caramel followed by thick malted milk cream. When was the last time you had a candy bar with a star-studded list of ingredients like that? Do you taste something a little different that you can’t quite identify. That’s the malted milk, a traditional flavor in American candy. Sweet teeth around the country rejoice! When you bite into this bar you’ll exclaim, “What the Fudge?”

Favorite of Kids and Adults with a Major Sweet Tooth Our What the Fudge?® bar is sweeeet! Literally and figuratively. And if that’s what you like then you’ll love it. Close your eyes, imagine if you turned a hunk of fudge into a candy bar, this is what you’d get. The top layer is milk chocolate fudge made with fresh milk and rich heavy cream from our local supplier Guernsey Dairy, real butter, and lots of hand kneading to break down the sugar crystals for the smoothest texture ever. There’s also a perfect layer of muscovado brown sugar caramel followed by thick malted milk cream. When was the last time you had a candy bar with a star-studded list of ingredients like that? Do you taste something a little different that you can’t quite identify. That’s the malted milk, a traditional flavor in American candy. Sweet teeth around the country rejoice! When you bite into this bar you’ll exclaim, “What the Fudge?”

The Wowza™ starts with a layer of rich raspberry chocolate ganache made with fresh local cream and our favorite seedless red raspberry preserves. Next comes smooth, fresh raspberry nougat whipped into fluffy, gooey gloriousness. Then it’s topped with thick cooked raspberry preserves. Finally, it’s all wrapped with dark crisp chocolate. Fresh, sweet, tart, YUM!

The Wowza™ starts with a layer of rich raspberry chocolate ganache made with fresh local cream and our favorite seedless red raspberry preserves. Next comes smooth, fresh raspberry nougat whipped into fluffy, gooey gloriousness. Then it’s topped with thick cooked raspberry preserves. Finally, it’s all wrapped with dark crisp chocolate. Fresh, sweet, tart, YUM!

The Wowza™ starts with a layer of rich raspberry chocolate ganache made with fresh local cream and our favorite seedless red raspberry preserves. Next comes smooth, fresh raspberry nougat whipped into fluffy, gooey gloriousness. Then it’s topped with thick cooked raspberry preserves. Finally, it’s all wrapped with dark crisp chocolate. Fresh, sweet, tart, YUM!

Deep sesame aroma with a hint of honey. Big, delicious toasted sesame flavor backed by the muscovado brown sugar, and it’s got a perfectly crumbly and luscious texture. Finish is sesame and honey all the way! We toast and grind the fresh sesame seeds ourselves. There is no substitute for freshly toasted and ground sesame seeds in a traditionally made halvah! We mix it by hand in small batches. We’re taking candy, and halvah, back to the days before industrial food production. Ours is the only handmade halvah that we know of in the U.S. We make it with great ingredients. There are no shortcuts to flavor! Toasted fresh sesame seeds, dense and dark muscovado brown sugar, pure Michigan honey, and naturally harvested coarse sea salt all combine to make our halvah radically more flavorful!