Throughout Les Madeleines Romina Rasmussen’s travels as a pastry chef, good panettone stood out for its stubborn and finicky personality. Her recipe which requires 48 hours before you can take your first bite begins with a starter – hers was created 40 years ago by an Italian master who passed it onto to a Spanish friend (an award winning pastry chef) of Rominas, who kindly shared it with her. Each magnificient loaf is fed lots of glorious butter and good things to express its personality like Valrhona chocolate, vanilla beans , and my candied orange peel. Each loaf tastes like joy and is perfect for anytime of the year.