The steps to success to make an Italian bread panettone: Mix and combine flour, your mother's yeast (over 50 years old), egg, butter, cane sugar, and then they spend the night together (leavening). 

Mixing in fruit or additional ingredients all 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 and rises.    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 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 days or 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.

Volume discounts available when six or more Italian bread panettones are shipped to a single address.

Italian bread panettone is a seasonal product for us. Comes in during holidays season only. To buy panettone online: Click on each product to see if it's still available. Once a product is sold out, it's sold out for the year.