"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? La Biscotteria: Augustine Buonocore and his Redwood City bakery team aren't devoted solely to the shop's namesake twice-baked cookie."
"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"
"Sigona's Markets: A specialty grocer and farmers market in business for 50 years, Sigona's carries about 30 varieties of panettone at its Redwood City and Stanford Shopping Center stores. Two are made in Italy to Sigona's specifications: a limoncello version and a maraschino cherry and chocolate one that's the most moist panettone they've ever carried, the stores' Christine Thompson says."
Panettone remains the Bay Area holiday sweetbread favorite, with both classic raisin-and-candied-orange versions and inventive flavors like pistachio, lemon, cherry and pear. Local bakeries produce panettone year-round and increase seasonal offerings in December, including limited Triple P (pineapple, papaya, pear) and rich, buttery loaves. Starter Bakery makes traditional and chocolate-citrus panettone by hand in small batches using a three-day process, available for order or pickup. Sigona's Markets stocks about 30 varieties, including limoncello and maraschino cherry-and-chocolate made to specification, and highlights a notably moist maraschino-chocolate and a pistachio panettone from Bazzoli.
Read at www.mercurynews.com
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