Otherwise known as the king of bread, sourdough panettone is known amongst bakers as the most difficult bread one can make. I have developed a very special sourdough starter called a “pasta madre” which is the traditional way of making panettone. It is fed in a special way that creates a beautifully sweet flavour and open texture.
Our panettone is packed full of Thomson raisins soaked in rum or 55% Callebaut Dark Chocolate Chips and candied orange peel. Each Panettone takes 3-4 days to make, and a huge amount of skill is required to make sure it turns out beautifully every time.
These are for collection only as they would be damaged if delivered. They will have a shelf life of 4-5 weeks unless opened.
These will be ready for collection Friday 12th or 19th December. Collection will be 5.00-6.00pm from the Bakery.
Approximately 550g
Ingredients: Wheat flour, butter, egg yolks, sugar, candied orange peel, raisins, Marsala wine, honey, vanilla extract, sea salt, diastatic malt.
Chocolate Chip Panettone contains 55% dark chocolate chips instead of Marsala soaked raisins
Allergens in BOLD. Made where other allergens may be present.