Managing Partner, Zingerman’s Bakehouse

After graduating from the University of Michigan in 1976 with a bioengineering degree, Frank Carollo went to work as the kitchen manager in a local restaurant, where he met Ari Weinzweig and Paul Saginaw. Frank stayed at the restaurant after Ari and Paul left to start Zingerman’s, moving up to become General Manager. Frank later joined Paul as a partner in Monahan’s Seafood Market.

In 1992, Frank was ready for a new challenge, and Zingerman’s was looking to develop an in-house source for the Delicatessen’s bread. After many long discussions, a great deal of research, and in-depth training from master baker Michael London, Zingerman’s Bakehouse was opened in the fall of 1992, with Frank in charge of the day-to-day operations.

Today, Zingerman’s Bakehouse employs a staff of 80 and supplies over 100 wholesale customers with artisanal bread and pastries. Every loaf is formed by hand, proofed for optimal flavor development and baked in one of two stone hearth ovens. Zingerman’s Bakehouse also offers a spectacular selection of pastries, made with real butter, Madagascar vanilla and farm fresh eggs. In the fall of 2001, Zingerman’s Bakehouse introduced delicious, crusty bagels to their morning line-upóthrilling traditionalists who had despaired of ever again getting a bagel with crunch.

The Bakehouse is located in an industrial park on Ann Arbor’s south side that was never intended as a retail destination. However, soon after the Bakehouse opened, people saw the trucks parked outside and come in to buy a loaf of ìreally freshî bread. Now the retail space that began as a folding table in the corner next to the bread oven is a store in its own right, Zingerman’s Bakeshop, with revenues approaching a million dollars a year. In addition to bread and pastry, the Bakeshop offers a lunch menu that includes hearty soups, pre-made sandwiches and pizza by the slice.

As Managing Partner of the Bakehouse, Frank sees his role as ìdoing whatever it takes – lots of baking, lots of talking, lots of teaching, lots of selling and always a focus on customer service.î In March of 1997, Frank was named one of five ìnoteworthy bakers in Americaî by Metropolitan Home magazine. Frank teaches a variety of internal classes on customer service and management and is a frequently requested presenter for outside organizations.