Panettone

Modern, festive and unmistakably Italian, the dome-shaped Panettone represents the finest in Italian baking artistry.

Considered the most difficult bread to bake, it demands precise pH levels, water temperature, and a 3 day fermentation process for its buttery softness.

Any slight deviation can impact the harmonious blend of its intricate flavours.

Handmade with premium imported flour, lievito madre, local pasteurised egg yolks, candied oranges, lemons and sultanas.

Due to the intricate process and our commitment to quality, we bake only 15 of these luxurious cakes daily.