Bakers Prepare for Upcoming Panettone Season as Holiday Demand Grows

Panettone, the towering Milanese sweet bread distinguished by its delicate, golden crumb and often adorned with candied fruits and rich chocolate, has become an emblem of the Christmas season in many cultures. This leavened loaf, which straddles the line between bread and cake, poses a significant challenge for American bakers, often viewed as a rite of passage in their culinary journeys.

Renowned Bay Area pastry chef Roy Shvartzapel has achieved acclaim for what many consider the finest panettone in the United States, emphasizing its complexity and craftsmanship. The preparation of this intricate bread necessitates meticulous attention to detail, an extended fermentation process, and a unique upside-down cooling method to preserve its airy structure. While various retailers, ranging from Trader Joe’s to Claro’s Italian Market, offer panettone, the experience is truly elevated when produced with expertise and passion.

In Orange County, the holiday season has inspired local bakers, including Karlo Evaristo of 61 Hundred Bread and Brenden Wong of Origin Baking Company, to perfect their own interpretations of this classic treat.

Evaristo has transformed his fascination with panettone into an obsession, traveling to Italy to hone his skills. His approach is characterized by a dedicated, labor-intensive process that spans at least four days and is founded on the use of a natural starter called lievito madre. The rich nature of his panettone, which weighs 900 grams and incorporates three varieties of chocolate, requires precision. Evaristo acknowledges the necessity of guidance in mastering the balance necessary for success. He anticipates producing between 45 and 60 loaves each week throughout the holiday season, expressing a commitment to continuing this craft beyond the traditional timeline.

On the other hand, Wong of Origin Baking Company is embarking on his sixth holiday season of baking panettone, embracing the challenge that is comparable to scaling “Mt. Everest” of baking. Wong’s all-natural approach employs a long fermentation process, resulting in a loaf that embodies richness with high-quality ingredients such as grass-fed butter and vanilla bean. Each of his creations features valuable additions like candied orange peel and rum-soaked raisins, alongside a sophisticated almond macaron glaze that crowns his product. Wong’s limited batches will be available for preorder, reflecting his understanding of the tender balance between supply and demand during this festive period.

These two bakers embody the dedication and craftsmanship that panettone demands, transforming it from a culinary challenge into a celebrated seasonal delight in Orange County. As Christmas approaches, their artisanal loaves offer a sweet reminder of the traditions that inspire and enrich the holiday experience.