"This was the best panettone I have ever had" ⭐⭐⭐⭐⭐ Customer Review
Loison have been baking panettones for over 75 years, started by Tranquillo Loison in 1838. And today his grandson Dario cares for the business. For Loison’s ‘top line’ panettones, all the ingredients are carefully selected by Dario: the freshest eggs, butter and cream from Italy’s mountain farms, and fine Italian flours and sugar. The panettones are made with the traditional sourdough process. Each yeasted cake takes 72 hours from beginning to end, which gives rise to the panettone’s exquisite texture and rich flavour.
"I should have bought more than just two!!!" ⭐⭐⭐⭐⭐ Customer review
Dario’s wife, Sonia, designs beautiful tins, ribbons and wrapping papers for Loison’s luxurious cakes, making them the perfect present. The elegant panettone tins can be used time and time again – Loison panettones are gifts that carry on giving long after Christmas.
The Loison Classic Panettone is a real Christmas treat. Made with candied citrus peel, raisins and a hint of Madagascan vanilla they are beautifully soft and aromatic. Considered one of Italy’s finest panettones, the Loison Classic Panettone is hand-wrapped in gorgeous paper to make a perfect gift.
The Loison mandarin panettone is a celebration of the Italian Ciaculli mandarin. Every panettone is rich in zesty candied mandarin pieces and juicy raisins. A hint of Madagascan vanilla makes the panettone beautifully aromatic. Enjoy in the evenings with a glass of orange liqueur or whiskey, or lightly toast some slices for breakfast.
Try something a little different this Christmas, like the Loison panettone with sour Amarena cherries. Candied citrus has been swapped for plump sour cherries in this twist on an Italian classic. Made to Loison’s consistent high standards, you can expect a beautifully soft panettone made with fresh eggs, milk and cream, set off by a hint of Madagascan vanilla.
This is Loison’s signature panettone recipe with fresh butter, milk & eggs and luxurious Madagascan vanilla - but paired here with candied chestnuts and a sumptuous filling of marron glacé cream. Enjoy with a glass of dessert wine, or indulge in a late night treat accompanied by a glass of hot mulled wine.
With a rapidly growing cult following of salted caramel fanatics, this is an extraordinarily good panettone! Instead of citrus and spices, the dough is enriched with swirls of salted caramel cream and drops of bittersweet dark chocolate.
This unique panettone strikes the perfect balance between sweet and salty. Enjoy it on its own or topped with whipped cream for added indulgence.
Nicola is co-founder and CEO at Sous Chef. She has worked in food for over ten years.
Nicola first explored cooking as a career when training at Leiths, before spending the next decade in Finance. However... after a stage as a chef at a London Michelin-starred restaurant, Nicola saw the incredible ingredients available only to chefs. And wanted access to them herself. So Sous Chef was born.
Today, Nicola is ingredients buyer and a recipe writer at Sous Chef. She frequently travels internationally to food fairs, and to meet producers. Her cookbook library is vast, and her knowledge of the storecupboard is unrivalled. She tastes thousands of ingredients every year, to select only the best to stock at Sous Chef.
Nicola shares her knowledge of ingredients and writes recipes to showcase those products. Learning from Sous Chef's suppliers and her travels, Nicola writes many of the recipes on the Sous Chef website. Nicola's recipes are big on flavour, where the ingredients truly shine (although that's from someone who cooks for hours each day - so they're rarely tray-bakes!).