"Often made with locally milled flour, the loaves at Zingerman's Bakehouse are naturally leavened, long-fermented, hand-shaped beauties with a crusty crust and a moist crumb. Pick any loaf off their shelves, and it will be top notch, the best in the country—I don't say this lightly; it is not a hyperbole." "
Ji Hye Kim's Ann Arbor City Guide