Penna Bakery - Salt Caramel Panettone
Penna Bakery - Salt Caramel Panettone
Penna Bakery - Salt Caramel Panettone

Penna Bakery - Salt Caramel Panettone

Regular price$64.90
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Made by Penna Bakery · Santa Maria di Leuca, Puglia
  • Free US shipping on orders over $249
Size
  • SHIPPING AVAILABLE FROM OCT. 31ST
  • In stock, ready to ship
  • Inventory on the way
29% caramel chocolate
Salted caramel crunch
Mother yeast only
Long slow rise
Santa Maria di Leuca, Puglia
Two brothers' bakery
Size
1 kg (2.2 lb)

No raisins, no candied fruit pieces — just caramel, in three registers. Penna Bakery folds 29% caramel chocolate into a dough raised exclusively on mother yeast, then finishes the dome with a caramel chocolate glaze and a scatter of salted caramel crunch that crackles under the knife. Sweet meets salt, soft meets brittle, and the result is exactly what the bakery calls it: a masterpiece of balanced sweetness.

The base is the same uncompromising one the two brothers use in Santa Maria di Leuca, at the southern tip of Puglia. Slow natural leavening for a crumb that pulls apart in feathery strands. Soft wheat flour, butter, fresh pasteurized egg yolks, acacia honey, orange paste and Madagascar bourbon vanilla scraped from whole pods. No preservatives, no pre-made bases, no artificial flavorings — everything made by hand, in small batches.

For anyone who has ever passed on panettone because of the candied peel, this is the one that changes the verdict. Serve it at the end of a holiday meal, alongside espresso or a glass of dessert wine, or give it to the person in your life who orders salted caramel every single time.

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, caramel chocolate (cocoa butter, sugar, whole milk powder, skim milk powder, whey (milk), soy lecithin, natural vanilla flavor), butter (milk), egg yolks, sugar, sourdough starter (wheat flour), acacia honey, orange paste, salt, water, vanilla beans. Glaze: caramel chocolate, salted caramel crunch.

Contains: wheat, milk, eggs, soy.

May contain tree nuts.

Nutrition Facts

about 18 servings per container
Serving size1/18 cake (56g)
Amount per servingCalories280
% Daily Value*
Total Fat 15g 19%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 150mg 7%
Total Carbohydrate 28g 10%
Dietary Fiber less than 1g 4%
Total Sugars 10g
Includes 10g Added Sugars20%
Protein 9g
Vitamin D 0mcg0%
Calcium 30mg2%
Iron 0.4mg2%
Potassium 70mg0%

* 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

Shipping Cost
We have two types of products for shipping. Simple Items and Special Care Items (Alcohol, Cured Meats and Large Items). 

SIMPLE ITEMS USA EUROPE* CA AUS UK

Price of parcel 

Shipping Cost USD

Shipping Cost EUR

Shipping Cost USD

Shipping Cost USD

Shipping Cost GBP

0-29,99 29,90 $ 9,90 € 24,90$  30$ 10,90 £
30-68,99 21,90 $ 9,90 € 24,90$  30$ 10,90 £
69-129,99 19,90 $ 9,90 € 21,90$  30$ 10,90 £
130-248,99  16,90 $ Free 21,90$  30$  Free
249 and up Free Free Free Free Free

*Only for shipments within Europe, “special care” products are included in the general shipment. 

SPECIAL CARE ITEMS (Alcohol, Cured Meats)* USA AUS UK 
Weight of parcel   Shipping Cost $USD  Shipping Cost $ USD Shipping Cost GBP
0 - 3 kg 24,90$ 23$ 19£
3.1 - 4 kg 35 $ 26$ 21£
4.1 - 6 kg 45 $ 42$ 35£
6.1 - 10 kg 50$ 54$ 45£
10 kg and up** Free Free Free

**For items weighing more than 40 kg, shipping costs will be calculated directly at checkout based on the destination country. 

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Meet the producer

Penna Bakery

Santa Maria di Leuca, Puglia, Italy · Since 2020

Sourdough panettone from the southern tip of Puglia

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...

Discover Penna Bakery

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 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.

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.

Since 2001
Bringing authentic Italy to the United States

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