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The Infinite Paradox
Panettone. Rich yet weightless. Decadent but delicate. Part bread, part cake, and entirely its own thing.
Naturally leavened and fermented over four days, our panettone has a soft, airy crumb and rich flavor that only comes from giving good ingredients plenty of time.
At Harris Hearth, Panettone is our most ambitious expression of craft. A four-day undertaking that demands patience, precision, and a commitment to doing things the difficult way.
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A Living Starter
It begins with our pasta madre, a living natural starter maintained and refreshed before it becomes the foundation of the dough. No commercial yeast, ever. This traditional method of fermentation is essential to creating panettone's distinctive structure and flavor.
Two Doughs. Four Days.
Panettone is made through a four-day process involving two carefully developed doughs. Each stage requires patience, attention, and an understanding of how the dough develops. The process cannot simply be rushed to fit a schedule.
Rich Yet Weightless
Butter and egg yolks give panettone its richness, while careful fermentation and dough development create its remarkably light, airy structure. The result is a delicate crumb that pulls apart in long, feathery strands.
The Upside-Down Finish
The work doesn't end when panettone leaves the oven. Each loaf is suspended upside down to cool, helping preserve the delicate structure developed throughout the process.
Made Slowly. On Purpose.
An Exercise in Delicious Madness
Rooted in Tradition.
