What Is Panettone? A Guide to the Italian Holiday Tradition
Still thinking about last year’s Panettone? You are not alone. It is one of those holiday traditions we start missing long before the season returns.
The wait is not over quite yet, but Jean-Marie Auboine Panettone will be back in early November for its limited holiday release. Preorders will open sometime this fall, and we will share more details as soon as we have a date!
Until then, this feels like the perfect time to talk about what makes panettone so special—and why something this light, airy and seemingly simple requires so much time, precision and care to create.
Originally from Milan, panettone is a tall, naturally leavened Italian bread traditionally shared during Christmas and the holiday season. Its butter-rich dough is soft and aromatic, with a delicate crumb that pulls apart in long strands. It sits somewhere between bread and cake, yet its texture and preparation are entirely its own.
Served at breakfast, shared after dinner or offered as a holiday gift, panettone is made for gathering around the table. And once you understand how it is created, it becomes easy to see why its return is worth waiting for.
While we prepare for the new holiday collection, discover the tradition, technique and craftsmanship behind Jean-Marie Auboine Panettone.
A Holiday Tradition from Milan
Panettone is closely associated with Milan, where it became one of Italy’s most recognizable Christmas traditions.
Its tall, domed shape and generous size make it naturally suited to sharing. Families may serve it at breakfast with coffee, bring it to the table after a holiday meal or offer it as a gift to hosts, friends and colleagues.
Today, panettone is enjoyed far beyond Italy, but its appeal remains connected to the same ideas: celebration, hospitality and gathering around something made to be shared.
Somewhere Between Bread and Cake
Panettone is technically an enriched bread, although its sweetness and festive presentation often make it feel closer to a cake.
The dough is generally made with flour, eggs, butter, sugar and natural leavening. Fruit, chocolate, nuts or other ingredients may then be folded into the dough, depending on the flavor.
What sets panettone apart is its structure. It should be tall and soft, with an open interior that pulls into delicate strands rather than breaking apart like a dense loaf or crumbly cake.
It is rich, but a well-made panettone should never feel heavy.
Why Traditional Panettone Takes Days to Make
The characteristic texture of panettone cannot be rushed.
Natural leavening and long fermentation allow the dough to develop gradually. The dough must become strong enough to support generous amounts of butter, eggs, sugar and flavor additions while still rising into its distinctive tall shape.
The process includes several carefully timed stages of mixing, fermentation, shaping, proofing and baking. Temperature, ingredient balance and timing all influence the final result.
Once the panettone leaves the oven, the work is not quite finished. It is traditionally suspended upside down while it cools, helping the delicate structure hold its shape as the crumb sets.
This lengthy process is one reason premium panettone is usually produced in limited quantities rather than made as an everyday bread.
The Texture and Flavor of a Well-Made Panettone
A good panettone should be soft, aromatic and surprisingly light.
The interior should feel tender and elastic, with long strands visible when a slice is gently pulled apart. Butter and eggs provide richness, while fermentation contributes depth and aroma.
The added flavors should remain clear without overpowering the dough. Fruit should taste bright rather than simply sweet. Chocolate, nuts and other inclusions should feel evenly distributed so each slice offers a balanced experience.
Panettone should also be enjoyable on its own. Mascarpone, whipped cream and other accompaniments can be delicious, but they should not be needed to compensate for a dry or flavorless crumb.
From Traditional Fruit to Contemporary Flavors
Traditional panettone commonly includes dried fruit and candied citrus, but contemporary versions can explore many different flavor profiles.
Chocolate, pistachio, hazelnut, caramel and fruit can all be incorporated while preserving the essential character of the dough. The most successful variations are not simply decorated on the outside; their flavors and inclusions are distributed throughout the panettone so they appear in every slice.
Different flavors can also suit different holiday traditions and recipients. Some people prefer the familiarity of fruit and citrus, while others look forward to chocolate, nut-forward or pastry-inspired interpretations.
The flavor may change, but the soft texture, long fermentation and spirit of sharing should remain at the heart of the panettone.
How to Serve Panettone
Panettone is best served at room temperature, when its butter-rich dough is soft and its aromas are most noticeable.
Remove it from its packaging shortly before serving and use a serrated knife to cut it into tall wedges, similar to a cake.
It can be enjoyed:
On its own
With coffee or espresso
With tea
Alongside fresh fruit
With lightly whipped cream
With mascarpone
As part of a holiday breakfast or dessert table
Panettone may also be warmed gently, but it should not be overheated or toasted until dry.
Leftover slices can be transformed into French toast or bread pudding, although a premium panettone often needs nothing more than a plate and someone to share it with.
A Gift Made for Sharing
Panettone makes a thoughtful holiday gift because it feels generous without being overly formal.
One panettone can be shared by a family, placed in an office break room or served to guests throughout a holiday gathering. Its size and presentation immediately create a sense of occasion, while its familiarity makes it easy to enjoy.
It can be given to:
Family and friends
Hosts and hostesses
Clients and colleagues
Employees and teams
Hotel guests
Long-distance recipients
Panettone can stand on its own as a complete gift or be paired with chocolate, macarons and other confections for a larger holiday presentation.
How to Keep Panettone Fresh
Keep an unopened panettone in its original packaging in a cool, dry place away from direct sunlight and heat.
Once opened, close the packaging carefully after serving to limit its exposure to air. Panettone is best enjoyed while its crumb remains soft and aromatic, generally within two to three weeks of receipt.
Refrigeration is not usually recommended because it can dry out the dough. When panettone has been stored in a particularly cool place, allow it to return to room temperature before serving.
The Jean-Marie Auboine Panettone Tradition
Jean-Marie Auboine Panettone is prepared in Las Vegas for a limited time each holiday season.
The dough is given the time it needs to develop its tall shape and delicate interior, while each flavor is designed to remain balanced from the first slice to the last.
Chef Jean-Marie’s background in French pastry and fine chocolate brings a distinctive perspective to this Italian tradition. The collection respects the essential qualities of panettone while exploring flavors created for contemporary holiday gifting and sharing.
Because the process is lengthy and the collection is seasonal, quantities are limited each year.
Returning in Early November
Jean-Marie Auboine Panettone will return in early November for the holiday season, with preorders opening sometime this fall.
The available flavors, ordering details and shipping information will be revealed closer to the release. Watch this space for updates as we prepare to bring back one of our favorite yearly traditions or sign-up to our mailing list to not miss any news!
Companies considering volume gifts or personalized corporate presentation can contact us and begin planning before retail preorders open.
Frequently Asked Questions
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Panettone is technically an enriched, naturally leavened bread. Its sweetness, rich ingredients and festive presentation often make it feel similar to a cake, but its long fermentation and elastic crumb distinguish it from both ordinary bread and traditional cake.
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Freshly baked panettone has a tall and delicate structure. Suspending it upside down while it cools helps prevent it from collapsing before the crumb has fully set.
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Panettone should generally remain in its packaging in a cool, dry place. Refrigeration can dry out the dough and affect its soft texture.
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The limited holiday collection will return in early November. Preorders will open sometime this fall, with more information shared closer to the release.