Loison Pastry: Panettone from Veneto since 1938

Loison Pastry: Panettone from Veneto since 1938

Dario is the grandson of the Loison founder, Mr. Tranquillo Loison who opened the first bakery in 1938. Today this fabulous bakery has reached a high level of excellence and is now distributed worldwide. Loison has received many awards and is an active member of the Slow Food Movement. Through the years, Loison has worked with many chefs with the result of being innovative with panettone recipes that can accompany sweet or savory dishes. The Loison unique and secret methods used to make a great panettone include a long 72 hour leavening process using Mother Yeast, sourdough, and refreshing the dough every 6 to 12 hours. Ingredients used by Loison are regional specialties from all over Italy, such as lemons from Sorrento, citron and figs from Calabria, rose syrup from Liguria, pistachios from Bronte in Sicily and more.

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