"Panettone is still the darling of the Bay Area's holiday sweetbread scene. Classic versions featuring a soft, silky dough studded with raisins and candied orange peel abound, but the emphasis these days is on innovation - think flavors like pistachio, lemon, cherry, pear. Wondering which panettone to buy for the party hosts, relatives and foodies on your gift list? Here's what's new or unusual, what's classic, what's local and what's imported in the Bay Area this year:"
"Starter Bakery: Pastry chef Brian Wood - he's the Bay Area king of kouign amann - adds Italian to his French repertoire this time of year. He and his team are baking traditional panettone and a chocolate-citrus version all month long. "Each one is made by hand in a small batch in a process that takes three days from start to bake," he writes. They're available to order or pick up from the Oakland/College Avenue and the Albany/Solano Avenue shops. starterbakery.com"
Panettone remains the central holiday sweetbread in the Bay Area, available in classic raisin-and-candied-orange versions and many inventive flavors such as pistachio, lemon, cherry and pear. La Biscotteria in Redwood City produces panettone year-round and offers limited seasonal varieties including Triple P (pineapple, papaya, pear) and Rich & Buttery. Starter Bakery in Oakland and Albany makes traditional and chocolate-citrus panettone by hand in small batches, using a three-day process and offering orders or shop pickup. Sigona's Markets stocks roughly 30 varieties, including limoncello, maraschino cherry and chocolate, and an acclaimed Bazzoli pistachio. Some panettone are available online, but in-person shopping yields the widest selection.
Read at The Mercury News
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