"The market for panettone, a sweet, domed Italian bread eaten around the holidays, is littered with mediocre options. Maybe you've had one of these more unremarkable loaves from a grocery store, leaving you with the impression that panettone is dry and fruit cake-esque. But it's time to give panettone a second chance, because the East Bay has mouthwatering options that you will not want to turn down: panettone straight from Italy or handmade and hand-flipped (to be explained) right in Berkeley."
"Unlike the common misconceptions, panettone is airy, moist, and indulgent. There are factories in Italy that specialize in producing specific ingredients for this holiday delicacy - special panettone flour and candied fruit. Plus, the process of making this domed bread, when done well, requires following meticulous steps that take multiple days and close observation throughout. There are many options for finding panettone in the East Bay, with Fournee Bakery, Mariposa Baking Company, and Cafe Gran Milan among them."
Panettone is often mistaken for a dry, fruit cake-like loaf, but properly made panettone is airy, moist, and indulgent. Specialized Italian factories produce key ingredients such as panettone flour and candied fruit. The baking process requires meticulous, multi-day steps and careful observation to achieve the domed, tender crumb. East Bay options include imported panettone from small Italian brands and local bakeries that tackle the technical process themselves. Notable local examples include Donato & Co., which imports Infermentum, and Starter Bakery, which produces its own handmade, hand-flipped panettone in Berkeley.
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