Master Pastry Chef, Jean-Marie Auboine, in his words:

"In 1999 as a young pastry chef, I found myself in the heart of Milan, at the iconic Principe di Savoia hotel. It was there that I first encountered Panettone—a bread unlike any I had ever tasted. The texture was exquisite, each bite revealing layers of complexity, a perfect balance of rich, buttery dough and vibrant candied fruits. But what truly captivated me was the craftsmanship behind it!

Panettone isn't just bread; it's an art form.

The knowledge required to monitor the dough, nurturing it over three days, is a testament to Italian tradition.

This careful, patient process creates a texture so unique, it can only be achieved with time and expertise.

Today, our Panettone is crafted with that same dedication, honoring the tradition that first captured my heart. We invite you to experience this journey with every slice, celebrating the rich history and meticulous process behind this beloved Milanese treasure."