THIS ITEM IS SOLD OUT ONLINE.
Check in store for latest stock information.
The greatest technical feat in the seasonal baking calendar! A marvel of sourdough engineering!
The great technical challenge here is to build a dough that is at once substantial and indulgent - loaded with egg yolk and a minimum of 40% butter, booze-soaked fruit, candied peels - while at the same time being light, extensible and tender with good volume and that classic panettone dome-top.
We source ours from two artisanal UK masters of the craft, Little Bread Pedlar and Pump Street Bakery. These are two of the best we've had anywhere, from Orford to Milan.