Top Chefs Are Obsessed With This Panettone. And So Are We.
Known as a traditional Italian sweet bread, panettone is not just for Christmas. With flavors like Raspberry Orange Chocolate & more, From Roy's stunning seasonal offerings are perfect for your Easter table. Working as a classically trained pastry chef at Michelin-starred restaurants like El Bulli, Bouchon Bakery & Pierre Hermé, it wasn't until Roy Shvartzapel met the world's panettone master, Iginio Massari, that Roy found his obsession with the traditional bread. Spending nearly a decade perfecting what he calls "the Mt. Everest of baking," Roy's panettone has earned praises from The New York Times, Ruth Reichl & Nancy Silverton. Cut into one of his luxurious loaves and you'll see wispy strands of buttery dough scented with citrus—just one of the many reasons why Bon Appétit named it one of the best panettone in existence.