Panettone Classico

Limited stocks left! Available until 4 Jan only!

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.

Chef Wythe even went to Italy earlier this year to perfect his skills.

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.