PANETTONE
We traveled to London in September 2023 to learn how to make the elusive Panettone from Master Baker Wayne Caddy and Italian Master Baker Alberto Bernardi. We didn’t know what we didn’t know until we were deep into the course instruction.
Crafting our Panettone is a three day process with many stages of mixing the enriched dough and fermentation. Being sourdough bakers, we love that our Panettone is naturally leavened, and embodies the finest ingredients including imported Italian flour, French and Belgium chocolate, local eggs and honey.
We are baking in small batches and offering them as they are finished in order to provide you with the freshest product (even if Panettone can last for several weeks).
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Once a bake is complete, we will make them available on our website. Quantities will be limited, however we are planning on baking them every week through at least January. We will email our subscriber list FIRST, then post on social. To be among the first to know, join our email list at www.crustxcrumb.com/contact-us
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With each release, we will note what day/time you can pick up your Panettone. Locations will either coincide with our Worthington Farmers Market dates or Ghost Kitchen pre-order pick-up dates.
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Flavor options for this season include:
Chocolate X Orange, Cranberry X Orange, Apricot X White Chocolate, Triple Chocolate X Hazelnut (topped with a glaze and pearl sugar topping). More flavors are in development.
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Our Panettone will last for a couple of weeks, if you don't eat it all at one time (like we have). It is best to store keep it in an airtight bag, away from direct heat or sunlight. As it dries out, you can enjoy it toasted.
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The 750g will feed 1-10 people (the 500g will feed 1-8 people). It also depends on how you slice it.
Candied Orange Peel imported from Italy.
BE AMONG THE FIRST TO KNOW
BE AMONG THE FIRST TO KNOW
PANETTONE INSIDER
Become a Panettone Insider and sign up for emails so you can receive updates regarding our Panettone releases.