1 kilo (2.2 pounds) - Milano, Italy
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SHIPS IN EARLY DECEMBER TO ARRIVE IN TIME FOR THE HOLIDAYS
A Star of Milanese Pastry Tradition
Wrapped in vintage-style paper inspired by 1930s Milanese pastry shops, this Pandoro Classico captures the timeless elegance of Italian holiday baking. Made with rich butter, farm-fresh eggs, and natural yeast, it’s the soft, golden cousin of the panettone—without candied fruit or raisins. Each slice reveals a light, airy texture and delicate sweetness that makes this cake an Italian icon.
Perfect for Christmas morning or festive brunches, Pandoro Classico is best enjoyed dusted with the included sachet of powdered sugar. Slice it horizontally to reveal its famous eight-pointed star shape—a stunning presentation for French toast or bread pudding as well. It is said that Martha Stewart favors this Pandoro for her French toast!
Why It’s Special
Breramilano1930 honors the golden age of Milanese pastry-making, crafting this Pandoro using traditional methods that date back more than a century. The long leavening process creates its tall, feathery crumb and exquisite aroma. Every loaf is hand-wrapped, a tribute to the city’s Belle Époque artistry and culinary refinement.
About Breramilano1930
Rooted in Milan’s Brera district, Breramilano1930 traces its heritage to the early 1900s and the partnership of legendary pastry chefs Agostino Panigada and Giovanni Cova. Together, they transformed the panettone and pandoro into Milanese masterpieces. Today, Breramilano1930 continues their legacy with recipes that balance authenticity, artistry, and indulgence—each cake a reflection of Milan’s cultural and culinary soul.
Ingredients & Allergen Info
Ingredients: Wheat flour, fresh eggs, sugar, butter, rehydrated whole milk powder, natural yeast (wheat flour, water), emulsifiers: mono- and diglycerides of fatty acids; cocoa butter, flavorings, salt. Powdered sugar sachet: sugar, wheat starch, natural flavorings.
Allergens: Contains wheat, eggs, milk, and dairy products. May contain tree nuts, soy, and mustard.
FAQ
How should I serve Pandoro?
Dust the cake with the included powdered sugar sachet, then slice horizontally to reveal its beautiful star shape. Serve plain, with mascarpone cream, or lightly toasted.
What makes Breramilano1930’s Pandoro special?
Each cake is slow-leavened and baked in Milan following traditional methods. The result is a tall, buttery, cloud-like texture unlike any industrial version.
Can I use it for French toast?
Yes! Its rich, buttery crumb makes exceptional French toast or trifle bases—one of Martha Stewart’s favorites.
How should I store it?
Keep in a cool, dry place. Once opened, store tightly wrapped or in an airtight container.
How long does it stay fresh?
Unopened, it stays fresh for several months. Once opened, enjoy within one week.
⮞ See more Pandoro and Panettone FAQs
Important Ordering Notes
Quantities are limited—please preorder early.
If ordering additional non-holiday items, place separate orders to avoid shipping delays.
Packaging details may vary slightly from year to year.
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