At Miller + Baker, the quest for the perfect panettone has been a bit like a festive odyssey — years of trial, error, and plenty of very delicious but not quite versions made by our talented bakers and even guest chefs. It’s known as the Mount Everest of baking challenges for good reason, and defeats many a skilled baker.
Thank you for reading this post, don't forget to subscribe!Enter Emanuele, our new baker on the block, armed with a fierce dedication to his craft and determination to serve the customers of M&B an authentic, freshly baked panettone this Christmas. Several times a day, 7 days a week, Emanuele has meticulously tended to the temperamental Pasta Madre — This careful cultivation is crucial to achieving the bread’s signature light and airy texture. The dough is then enriched with the finest ingredients—high-quality butter, and local pasture-raised eggs. After mixing, the dough undergoes several stages of fermentation, allowing complex flavours to develop.
✨️It’s Precision, passion, and a pinch of magic.✨️
Once shaped, a cross is traditionally scored on the top, a practice called scarpatura, guiding the final rise into a perfect dome. Immediately after baking, the panettone is hung upside down to cool. This technique prevents the dome from collapsing and ensures the bread maintains its lofty height and fluffy interior. And the result? The panettone of your dreams! A golden dome, light and springy with a glorious web-like elongated crumb.
But, if you’re keen on tasting the Mount Everest of bakes, be quick! We have a limited number available in-store today! Emanuele is baking a new batch baking early next week and we’ll open up online ordering.
To be among the first to hear when orders open, FOLLOW our online order site.
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