Penna Bakery

Penna Bakery was born in 2020 in Santa Maria di Leuca, at the very southern tip of Puglia, from an idea of brothers Luca and Stefano Penna. Their family had run restaurants for more than fifty years; after travels between Italy, London and America, the brothers came home to bake.

Luca, the chef, brought his passion for leavened doughs; Stefano, the economist, turned it into a business. Everything starts from mother yeast and long, slow fermentations that make the panettone light and easy to digest. No preservatives, no ready-made bases, no artificial flavorings.

Recognition came quickly: their traditional panettone placed second at Re Panettone in Milan in 2021, Italy's most important panettone competition, and Gambero Rosso named it among its Top 100 products of 2024.