Loison have been baking panettones for over 75 years, started by Tranquillo Loisin in 1838. And today his grandson Dario cares for the business. For Loisin’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. This gentle proving gives rise to the panettone’s exquisite texture and rich flavour.