Penna Bakery - White Chocolate & Black Cherry
Penna Bakery - White Chocolate & Black Cherry
Penna Bakery - White Chocolate & Black Cherry

Penna Bakery - White Chocolate & Black Cherry

Regular price$64.90
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  • SHIPPING AVAILABLE FROM OCT. 31ST

Two ingredients, both named, both worth naming. The white chocolate is Valrhona Ivoire 35% — soft, heavily vanilla-forward, and a world away from the waxy sweetness most white chocolate delivers. The cherries are Amarena di Cantiano, a prized dark sour cherry from the hills of the Marche, preserved whole so they stay tart and juicy against the richness around them. Sweet and sour, creamy and bright: the contrast is the whole point.

Penna Bakery raises the dough on mother yeast alone, with a long slow fermentation that produces a remarkably light, feathery crumb. Soft wheat flour, butter, fresh pasteurized egg yolks, acacia honey and Madagascar bourbon vanilla scraped from whole pods. No preservatives, no pre-made bases, no artificial flavorings, no vegetable fats — every cake shaped and finished by hand by the two brothers who bake in Santa Maria di Leuca, at the southern tip of Puglia.

This is the panettone for the guest who claims not to like panettone. There is no candied peel here, nothing to work around — just chocolate and fruit doing what they do best. Serve at the end of a holiday meal, or slice it for breakfast alongside coffee and see how quickly it disappears.

Packaging: 1 panettone of 1 kg / 2.20 lb

Storage: store in a cool and dry place, away from heat sources. Keep out of direct sunlight and avoid temperature swings.

Ingredients: Wheat flour, butter (milk), egg yolks, white chocolate drops (sugar, cocoa butter, whole milk powder, soy lecithin, natural vanilla extract), amarena sour cherries, sugar, sourdough starter (wheat flour), acacia honey, salt, water, vanilla beans.

Contains: wheat, milk, eggs, soy.

May contain tree nuts.

Nutrition Facts

about 18 servings per container
Serving size1/18 cake (56g)
Amount per servingCalories220
% Daily Value*
Total Fat 11g 14%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 170mg 57%
Sodium 120mg 5%
Total Carbohydrate 26g 9%
Dietary Fiber less than 1g 4%
Total Sugars 14g
Includes 14g Added Sugars28%
Protein 4g
Vitamin D 0.2mcg0%
Calcium 20mg0%
Iron 0.3mg0%
Potassium 40mg0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Store in a cool, dry place away from heat and direct light. Avoid temperature swings.

Tenuta Montiro S.r.l. (Penna Bakery)
SP74 18, 73040 Castrignano del Capo (LE), Apulia, Italy

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72 hours of rising

Real panettone can't be rushed. The dough rises for three days across multiple stages that's what creates the tall dome and the airy, silky crumb.

A living mother yeast

No dried yeast here. The rise comes from a white mother yeast kept alive in the Verona bakery, fed with flour and water every single day. It's why the cake is so digestible, and why it stays soft for weeks.

Ingredients worth naming

Cage-free eggs. Real butter. Whole milk. Sicilian lemons, Bronte pistachios, single-origin chocolate. The good version of each — and you taste it from the first slice.

🇮🇹 Imported from Italy
🧑‍🍳 Artisan producers
📦 Curated selection
⭐ Premium quality ingredients

HOW TO SERVE

Panettone is best at room temperature, never cold. If it has been somewhere cool, let it sit out for an hour before slicing.

For the full effect, warm a slice for a few seconds the butter softens, the aroma opens up, and the crumb goes from good to extraordinary. Serve with espresso in the morning, or with a glass of sweet wine after dinner.

Cut it in wedges from the top, like a cake. Reseal the bag and it keeps for days.


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