The steps to success to make a panettone: Mix and combine flour, your mother's yeast (ideally over 50 years old), egg, butter, cane sugar, and then they spend the night together (leavening). Mixing in fruit or additional ingredients also happens before nightfall. The dough is then divided and rolled into a large ball. The "bolo" is then taken to a warm, humid room called the leavening chamber. The frosting is then applied (or not), typically this might include hazelnuts, almonds, chocolate, or sugar, along with egg white. Then, into the oven for baking for around sixty minutes, depending on the size. For instance, an 8.8 pound panettone can take 4 hours! After baking, the cooling process takes 12 or more hours with the panettone hanging upside down. The panettone are then hand wrapped in their signature holiday attire. That's the short version, total time can take 6 or more weeks, quite a bit longer than that "loaf" you get at the grocer! -

Photographs are updated as soon as product arrives. Packaging does change without notice from the bakers. When in doubt or concern please call us and we can confirm or not.

Note for 2016:  There ae 36 different panettone/pandoro products this year - including 8 new ones that do not have photographs yet - or descriptions, because we have not tasted them yet.  Most new products are always very limited supply -- because it's the first year and we are just not sure how they will taste, or if they will sell.  In all my years selling panettone, though, I have only been disappointed once. We will get photos up as soon as we can. But if it sounds interesting to you, I would reserve yours today.

Volume discounts available when order 6 or more panettone shipping to a single address.