Terroir Panettone

Candied Quince, Coronation Grape & Hazelnut Praline

THE STORY

Panettone has had me close to tears for years. It took me a long time to learn, slaving away at a mixer in the wee hours of the night in my in-laws' garage. Each loaf takes more than 60 hours from start to finish, plus meticulous control of the acidity of our sourdough starter, the pasta madre (mother dough).

About a decade ago, after years of stale, dense store-bought versions, I had a panettone from a true artisan baker, and it changed my mind completely. This loaf is the culmination of everything I've learned since, and now I'm teaching it to my team.

This year we set ourselves a challenge: make every piece of fruit from scratch. More often than not, bakers outsource many of these ingredients.

INSIDE EVERY SLICE

Quince from Sue's harvest: poached in syrup and slowly dried into tender, amber pieces of candied fruit.

Niagara Coronation grapes: dried in-house into rich, concentrated raisins.

Niagara hazelnut praline: caramelized hazelnuts ground and folded through the dough, giving it a toasty sweetness.

Maple butter: this season's maple syrup cooked down until thick and spreadable, for warm, rounded sweetness.

On top: a crackly hazelnut crust finished with pearl sugar.

THE DETAILS

1KG loaf · Serves 8-12
Pickup on Saturday or Sunday of your chosen weekend, 8AM–2PM
Packaged as shown, in a box with a tag and ribbon

HOW TO SERVE

Unwrap your panettone and slice it into wedges. Arrange the wedges on a baking sheet and warm them in the oven at 325°F for 5–6 minutes. Serve immediately.

If you'd like a condiment, I suggest our Maple Praline Mascarpone. Personally, I love it with an after-dinner cortado on Christmas!

INGREDIENTS

Wheat flour, sugar (cane sugar, pearl sugar, icing sugar), butter, water, egg yolks, sourdough culture (pasta madre: wheat flour, water), maple butter (maple syrup), Niagara hazelnuts, egg whites, house-candied fruit (quince, sugar; Niagara Coronation grape raisins), corn starch, honey, sea salt, sweet woodruff.

Contains: wheat, milk, eggs, hazelnuts.

FAQs

Can I get it plain? I prefer pandoro.
Yes, we can! Please email us at info@terroirbakery.com.

I'd like to buy a bunch! Can I get a bulk discount?
Yes, we offer bulk discounts on orders of 6 or more. Please email us at info@terroirbakery.com.

How long does it last?
Panettone is highly enriched with egg yolks, butter and sugar, so it keeps for a long time. We suggest enjoying it within 14 days of purchase.