Panettone Biasetto <br />is arriving in the US!

Panettone Biasetto
is arriving in the US!

Panettone Biasetto is entirely made by hand and baked in limited quantities, so it WILL sell out. Priority goes to the Panettone Waitlist. Sign up with your email to be the first in line.

Each Panettone is made to order by Master Pastry Chef Luigi Biasetto and his team.
In their lab in Padova, they are making ours just for us in these days.
Panettone Countdown Update
Panettone Countdown Update
Don't miss our Panettone!
NYTimes, Washington Post, La Cucina Italiana favorite!

Panettone Biasetto has won more “Best Panettone” awards than any other Panettone artigianale italiano.

Thanks to Chef Biasetto’s obsessively curated ingredient selection, Panettone Biasetto has an impossibly feathery crumb that melts in your mouth like cotton candy and warms your palate with a silky texture.

Fluffy, moist, lush. Each slice of the King of the Italian holidays is studded with pulpy raisins and four types of naturally candied fruit – orange, lemon, citron, and cherry.

Why customers
choose
Panettone Biasetto:
“SPECTACULAR. This was hands down the best panettone we have ever eaten. It is fragrant, moist, rich, and buttery, and is absolutely delicious eaten plain. The candied fruits are fresh and flavorful. We tried to buy another one after tasting it, but it was sold out. Forewarned for next year.”
– MG
“BEST PANETTONE AVAILABLE IN THE US. Pastry Chef Luigi Biasetto's plush Panettone is available stateside. Biasetto's loaves are remarkably airy and fragrant with candied orange, lemon and citron zest as well as candied cherries."
– Washington Post
“I AM HOOKED. I have never tasted anything so delicious. We almost devoured the whole thing in one sitting... I'm going to put myself on the wait list for next Christmas.”
– Carol
“HOW TO PICK A SUBLIME PANETTONE. It’s hard to know if you’re in the presence of a great panettone until you cut into it. Luigi Biasetto, a top baker in Padua, is leading an effort to have panettone declared part of the world’s intangible cultural heritage by UNESCO.”
– Julia Moskin in the New York Times
“THE BEST PANETTONE IS BIASETTO. I've tried many Panettone over the years, but this one is superior in quality. It was fresh and soft, with just the right amount of sweetness and dried fruit. My family raved about how delicious it was (it's all gone!), and so we will be buying this for years to come. It's worth the splurge to have this perfection!”
– Pamela C.
“THE BEST BREAD I HAVE EVER EATEN. This Panettone is like heaven. I've never tasted bread this delicious. The moist texture is wonderful but it is the subtle citrus flavor infused in the bread that makes it special. Mamma Mia, this stuff is amazing.”
– David L.
“AMAZING. If you have purchased Panettone in the supermarket or anywhere, forget about it. This is THE Traditional Artisanal Panettone. Unless you have tasted this Panettone, you don't know what Traditional Panettone really is. It's almost impossible to convey the fantastic taste of this wonderful Christmas treat. This is so good it probably needs a new name specifically for this, because the name Panettone just does not describe it properly.”
– Marine
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