Pre-order Panettone 2026, Fall recipes and ideas from ChefShop

As the first blusterous storm arrived in the east, I escaped in the van and headed west! As the miles thumped by, and the states traveled (12) we watched the first signs of fall appear out the window. The leaves are changing!

Luckily we only had light rain for just a few hours the entire trip. (Not so once arriving in Seattle!) What we left behind was the first (and early) nor’easter that caused 445 flights cancelled and 3k flight delays and over 200k lost power.

I arrive back just as the emails come in asking about when the panettone will be available to pre-order.

Those experienced planners, those who know to pre-order ahead before the first shipment has even left Italy started a couple of weeks ago. So to be fair we are letting you know, our newsletter readers, that the Panettone for this year, 2026 Holiday are now partially ready and available for pre-order.

Remember that if you pre-order today, you are not charged until we are ready to ship. So log in and pre-order soon! At anytime, as long as we have not shipped you can cancel your order.

We order from Italy our Panettone in July for delivery in November. It can take up to three weeks to rise bake and cool these kilo cakes. If you wonder what all the rage is especially if you had one of those “tough-spongy-gross-dry breads” that is mass-produced. These magical “panetonne” are airy, light moist and fluffy and almost melt in your mouth!

And as we prep for the upcoming season our anticipatory taste buds are salivating for the soft, supple, gentle eye-closing Panettone first bite. Even our fingertips are tingling as they imagine pulling the first handful of effervescent dough away. All this happens as the eyes close dreaming of the wonderful packaging and the round dome of the Panettone!

What all this means is that you can place your order for your favorite panettone now, pay for them when they ship, and still have time to change your mind and your order.

Pre-order early and ensure to get your favorites!

(And if you think this is crazy early, I do too!)

Unfortunately we no longer reserve some panettone for last minute orders as the reliability of shipping to us is up in the air.

This is a variation of a recipe from Deborah Madison's cookbook, Local Flavors - Cooking and Eating from America's Farmer's Markets. This is my favorite Debrorah Madison Cookbook. An essential cookbook for every library!

The perennial favorite!

Does it mean it is the favorite of the year, not always. But if there was only one panettone to have it might be this one.

Simple with just sorrento lemon as the added fruit.

When we sample in the store and everyone says "I like this one!"

The perfect example of the soft to the touch, the moist feel to the mouth and the amazing taste of the perfect Albertengo Panettone!

And the candied Sorrento lemon is just right! Small bites, soft and just the right amount of lemon.

(And we are truly optimistic that this year the shipment will arrive!)

[Sorrento Lemon Panettone] .... from Albertengo arrived too late for inclusion on last year's list, but I'm still smitten. It is soft and buttery, and its candied lemon replaces the conventional raisins and candied citron.

-- Marian Burros in the New York Times

As always it is a limited number.

When we first gave this panettone a squeeze and tore off a piece, we were excited but also a little apprehensive. Olive oil, when added to a food where you don’t expect it, is often either underwhelming or not enjoyable at all.

In this case, with the combo of Blood Orange and olive oil makes this Panettone a fun one! It is delicious, it is fun, it is different and it is special!

We have sold out always, and this year we were able to get extra! So if it peaks your taste buds order now!

Created with Bona Furtuna’s organic Sicilian olive oil and candied Sicilian blood oranges, this soft and aromatic panettone captures the bright, sun-warmed flavors of Sicily. The airy, buttery crumb is made luscious with olive oil, which adds a silky richness and delicate fruitiness. Studded with tender bits of citrus, every slice feels both indulgent and refreshing—a perfect harmony of sweetness and light.

A modern take on a beloved Italian holiday cake, this panettone is bouncier than traditional butter-rich versions, while still maintaining the satisfying depth and warmth of handmade panettone. It’s wonderful with espresso or dessert wine, or toasted for breakfast with mascarpone and a drizzle of olive oil.

If I had to choose, I would choose both!

Wrapped in glossy paper and hand tied with a ribbon, this panettone is filled with tender pieces of local candied apricots that burst with a gentle tartness and full of flavor.

Soft, buttery, and fragrant—the richness of the dough perfectly balanced by the fruit’s sun-ripened sweetness. It’s a panettone that feels both classic and delightfully fresh.

Albertengo’s Panettone with Apricot is inspired from Italy’s orchard-filled hillsides, where apricots ripen in the summer warmth before being gently candied for holiday baking. Made with natural yeast and time-honored technique, this cake develops a tender crumb and subtle depth of flavor that make it stand out among traditional varieties. Serve it as a morning indulgence, a festive dessert, or the perfect companion to tea or coffee.

This dish has all the wonderful qualities of a classic Italian risotto, in addition to the Moroccan-inspired flavors of preserved lemon and cinnamon.

Canela, the Spanish word for cinnamon, typically refers to Ceylon cinnamon (Cinnamomum verum), also known as true cinnamon, which is frequently used in Mexican cuisine. Native to Sri Lanka (formerly Ceylon), Ceylon cinnamon is also a key ingredient in Indian, Middle Eastern, and Southeast Asian dishes.

Ceylon cinnamon is made by carefully shaving the thin inner bark of the cinnamon tree, which is then rolled into soft, papery quills.

This process preserves its delicate, floral, and complex flavor. In contrast, cassia cinnamon(Cinnamomum cassia), which is more commonly found in supermarkets, is made from the thicker bark or even the outer wood of a related tree species, resulting in tougher sticks and a stronger, more pungent flavor.

Because cassia is less expensive and more robust in flavor, it often substitutes for true cinnamon in commercial products — but its taste and texture are noticeably different.

The thin and fragile bark of canela makes it highly perishable, so it is best to use and grind it only as needed. Naturally, Ceylon cinnamon sticks are good for myriad sweet dishes like cakes, cookies, pies and ice cream, and is the penultimate accompaniment for anything chocolate.

Fruit and wine are warmed by a touch of canela, as are savory dishes like curries, pilafs, tagines and the Moroccan specialty bistyaa.

What's Happening in the Store Next

Saturday, October 24 – Encore Chocolate Tasting

Missed Meet the Makers? It was a blast! or ready for another round? Stop by ChefShop on October 24 to taste returning craft chocolate favorites alongside new bars and flavors. Free and drop-in! 12:00 p.m. to 4:00 p.m.

See the Event list HERE for 2026
Monday - Saturday 10am-5pm
ChefShop Retail Shop, 1425 Elliott Ave West, Seattle

A whole green cardamom pod (Elettaria cardamomum) is an indication of very high quality, as it is difficult to buy cardamom pods in such a pristine state.

Whole green cardamom pods are as esteemed as the seeds they contain: many pilafs, curries, and other hot dishes call for whole cardamom pods to be added. It slowly infuses the dish with its essence, and the shell disintegrates as it cooks.

It is also a necessary participant in the ritual of Arabic coffee. It is added to the thick, sweet drink as it steeps, and the gesture of serving whole green unblemished cardamom in coffee is an expression of very high esteem for the guest. The guest returns the gesture by drinking several cups of the brew.

6 pods for per teaspoon. Spice or Coffee bean grinder works great.

This rice pudding with cardamom pods is inspired by a recipe from Ottolenghi's famed cookbook, Jerusalem. Rice pudding is a common dish in many Middle East, near east and south East Asian cuisines, where rice is a staple grain. This cardamom rice pudding with pistachios and edible roses recipe has a great combination of flavors and aromas and textures.

Maluku Islands in Indonesia, once held the most carefully guarded spice in the history of spice trading. It was so highly valued that the Portuguese - and later the Dutch - limited its cultivation to only two islands in the East Indies, putting to death anyone who attempted to elbow into the business.

Fortunately, a non-affiliated group of birds carried the seeds throughout the Islands and beyond, breaking the nutmeg monopoly.

The peppery-sweet nutmeg is a traditional flavoring for cakes, gingerbread, biscuits, and fruit. It is commonly used in milk puddings, and a little grated into cherry or apple pie adds an indecipherable spiciness.

Nutmeg is excellent in savory dishes, especially sausages, fish, and seafood.

It is a necessary ingredient in many British-inspired chutneys, and grating just a bit over steamed cauliflower, baked onions, or mashed potatoes is a perfect finishing touch.

This dish adds lovely color as well as healthy vitamins, minerals, and fiber to any holiday table. Don’t be tempted to use ground nutmeg from your spice rack; the slightly exotic flavor of fresh-ground nutmeg makes the dish something special.

A wonderfully fragrant dried coconut. These huge flakes are what professional bakers call "wide cut" and they are great for decoration and baking - they also work well in savory recipes. These flakes have absolutely nothing added, no sugar, no preservatives.

There is not way to explain how amazing these are in the morning with a good cup of breakfast tea. Delicate enough for tea, classic enough to cut into holiday cookie shapes for Santa.

This tuna is so versatile. Eat it straight up, make a recipe, and if you like the olive oil when you open the can, this is perfect as you can choose the oil you want. It might be time to check your pantry.

" This was hands-down one of the best canned tunas I've ever had and it's not even oil-packed! I was expecting dry and dense, as water-packed tuna often is. (Packed in its own juices, no water added!) This was so flavorful, moist and delicious on its own that I had it straight from the can, with just a small blast of lemon juice. It easily rivals any of the fancy Italian and Spanish olive oil-packed tuna brands. It's the perfect tuna to build a Salade Nicoise around!!! "

-- Tina Ujlaki - James Beard Foundation's Editor of the Year award -Food & Wine Magazine

Shared by a Reader

Basic Chai Recipe

— John, ChefShop Reader

Professional pastry chefs are using ChefShop Grande Brut because it does several things well at once: deep flavor, smooth texture, rich color, easy blending, low acidity, and real versatility across applications. It is a many-trick cocoa powder.

We stock it now because after working with it ourselves, we found it spectacular! It makes a giant difference!

ChefShop Grande Brut contains 22% to 24% cocoa butter. That is significantly higher than most cocoa powders on the market, and it is one of the main reasons we chose it. That extra cocoa butter is not a minor detail. It changes how the cocoa tastes, how it blends, and what your finished desserts actually feel like.

Most people focus on cocoa percentage (and with cocoa powder it is always 100% as it has no sugar) and overlook fat content entirely. It is the balance between cocoa mass and cocoa butter that matters. Cocoa butter is the natural fat in the cacao bean, and it shapes everything about how cocoa performs in a recipe.
Shop now for ChefShop Grande Brut Cocoa Powder here!