Chocolate and Candied Orange Panettone
We’re crazy about this panettone! Only for the holidays, this rich small-batch sweet bread baked locally by three Italian master bakers takes a classic Milanese recipe and updates it with sustainably-sourced California ingredients in small batches. The cute flour sack packaging and the flavor knocked us right into next Christmas; our team was counting down the hours until the photo shoot so that we could enjoy a whole loaf together.
This extra-large Italian Christmas classic is made from locally-fermented yeast and Cairnspring Mills stone-milled flour, then studded with candied citrus by local chef Michael Recchiuiti and our Camino Verde, Ecuador 70% single-origin chocolate. Should we go on? It also contains organic pasture-raised Clover Sonoma eggs, butter from Strauss Dairy, and the nuts, raisins, honey, and sugar were selected by Sam Mogannam of Bi-Rite Market.
Eating this on Christmas will be amazing. Toasting it and slathering it with butter on December 26th even more so.
This holiday treat is a collaboration with KitchenTown in San Mateo, a food incubator that provides food startups a product development lab and production tools, and California Innovation, a manufacturing group focused on research, education, and sustainability. Davide Longoni runs a breadmaking collective in Milan, Mauro Iannantuoni is an Italian master baker who used to bake in New York, and Matteo Piffer comes from a family of bakers.Together they developed the recipe and production for this special panettone. The packaging was designed in collaboration with Arabeschi di Latte in Europe.
Net weight: 35 OUNCES / 992 GRAMS
Ingredients: wheat flour, natural yeast, butter, eggs, cream, cane sugar, 70% Dandelion Chocolate (cocoa beans from Camino Verde, Ecuador and cane sugar), candied orange peel (orange, sugar, corn syrup), raisins, almonds, walnuts, orange zest, honey, vanilla beans, sea salt, egg whites
Contains: wheat, milk, eggs, and tree nuts