The first cold morning, in a slice.

Four days to make, moments to disappear.

Naturally leavened with our pasta madre and baked in small batches in Acton, Massachusetts.

Halloween and fall limited edition.

On the nose. If October has a smell, this is it: a farm stand on a cool Saturday, warm apples and cider, pecans toasting somewhere nearby, a bottle of dark maple on the shelf. Cut the loaf and it all rises at once. Maple first, deep and a little woody, then baked apple, then the buttery smell of toasted nuts.

First bite. The crumb tears into soft, buttery strands, and the maple arrives before anything else: round and dark, closer to caramel than to pancakes. Pieces of candied apple follow, tender and glossy with syrup, like the apples at the bottom of a pie, with enough tartness to keep the maple from turning heavy. Toasted pecans give the slice a little bite, and a faint bitterness at their edge that makes the sweetness taste deeper.

The finish. The maple stays longest, warm and slow, with the pecan's toasted edge underneath. It tastes like the first morning cold enough to send you looking for a sweater, and like every week from the first frost to the last trick-or-treater at the door. Cut it with your coat still on.

Tasting notes: Maple · Toasted pecan · Candied apple · Butter

Halloween Panettone | Available October 30

Pre-order your limited-edition Halloween Panettone for local pickup or shipping.

Local Pickup

Kitchen Outfitters
October 30, starting at 12 PM through October 31 at 5 PM

Bread Shed | 750 Main St
October 31, 9:30 AM–7 PM

Select your preferred pickup location at checkout.

Shipping

All pre-orders ship by October 30.