Balsamic Sour Cherry Panettone

New for 2025 we present the missing brick in our panettone wall: Sour Cherry Balsamic! If you love cherries and savor the flavor of balsamic (and honestly, who doesn't?) than this is the Christmas cake for you. 

For the uninitiated, panettone is the Christmas dessert/cake/gift of Italy. It's not really cake, but rather a brioche type of bread...but honestly it sorta lives in the space between the two. Making panettone is a very specific, delicate process that stretches out for days. First they create a starter culture by letting flour and water ferment over a few days, then they mix that with the dough and let it rise. Then they mix in more ingredients into the dough, like the candied sour cherries included in this panettone. They mix the dough some more, form it into balls, put the balls into cylinders to give the panettone its shape, and they let it rise again overnight. The panettone is baked and then hangs upside down to cool for another 24 hours. The hanging is a crucial step because it keeps the panettone from collapsing in on itself at the top and ensures the whole panettone stays light, feathery, airy, delicious.

This panettone in particular has one extra step: the injection of a luscious balsamic cream inside, creating rich pockets of dark, balsamic sweetness to pair with the bright flavors of the candied cherries. In terms of flavor, creativity and execution, this panettone has no equal. 

The packaging is so beautiful no gift wrapping is necessary. It's our latest panettone discovery and my new personal favorite. And though it has no preservatives, a panettone will last for months.

Best by April 2026