A traditional sourdough Panettone
Panettone is a celebratory feast day bread-cake dating back to the Roman Empire. Ours aligns with traditional Panettone, free from candied fruits and achieving its lightness from sourdough leavening—a long and slow rise—rather than yeast.
Remarkably difficult to achieve, this method of crafting Panettone relies heavily on the skills of our artisan bakers.
It is well balanced: subtly sweet with plump sultanas, rich with butter and eggs, and a delicate tang that comes from natural leavening and fresh citrus rind.
To store, wrap well and keep in an airtight container. Over a longer period, it will eventually dry out but can still make great eating; bring your Panettone back to freshness by heating in a low oven at 100˚C until warm or lightly toasting.