New! This year our Panettone is made with direct-sourced local flours from Camas Country and Small’s Family Farm, house-candied organic Valencia orange peel, flame raisins and plump Vincent Family Farms Oregon Cranberries.
This is the time of year when we pull out the stops and bake the most finicky, delicate, glorious Italian holiday bread.
It’s called Panettone, and you can find it through Dec. 24 at all Grand Central locations as well as Whole Foods in Portland and Seattle and Metropolitan Markets in Seattle.
Several days in the making, Grand Central Panettone is a lightly sweet, vanilla-scented bread. The tender dough is enriched with butter and eggs and swirled with candied citrus and dried fruit, then placed gently into a wax paper mold and topped with crunchy pearl sugar. It’s so delicate, each Panettone must be flipped upside down and threaded onto a skewer to cool to keep it from deflating (check it out in this short video).
For bakers, it requires many steps and stages. Getting it right requires a lot of skill, which is why so few people bake it at home.
Panettone keeps well, and some say it gets better with age. It’s delicious however you want to eat it – plain or toasted and buttered, served with coffee, tea or late-night glass of wine. And it makes a holiday-worthy version of French toast, perfect for feasting on after opening presents. It’s a delightful hostess gift (ours is wrapped in cellophane and tied with a beautiful bow and comes with a gift tag), especially if you might be staying with said hostess overnight and having a slice for breakfast.
We’ll be baking several batches between now and Christmas eve, with regular deliveries to all the Grand Central locations in Portland and Seattle.
Enjoy December. Light some candles. Celebrate with love, kindness, and some genuine moments with friends and family. And Panettone.