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Best Bay Area panettone

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Honestly, I can't tell the difference between the $10 Whole Foods panettone and the $15 Fiasconaro one I bought at Berkeley Bowl. What am I not getting? Is the $30 loaf really all that much better? Are there any bakeries that make fresh panettone that blows the socks off store-bought, packaged ones?

I love panettone but am not sure what to expect apart from light, slightly buttery dough, plump raisins and soft peel. Would love to be enlightened...

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    1. Liguria Bakery (on Stockton Steet@/Washington Square in SF) makes its panettone at some point in December. You could give them a call to ask when they will be available.

      Emporio Rulli in Larkspur also bakes its own panettone around this time of the year.

      Personally, I am not a big panettone fan either, but either of the locally baked ones are worth a try.

      http://www.rulli.com/

      1. I can't imagine what anyone could do to a panettone to make it worth $30.

        Acme's is worth a dry. Sometimes it's a bit dry but if you toast it that doesn't matter.

        1. Thanks everyone. That makes me feel better. I'll look out for the baked locally stuff and not bother wondering any more about the imported $$$ stuff in the beautiful wrapping...

          1 Reply
          1. re: bgbc

            Please let us know which panettone you wind up buying and how you like it.

          2. Over the years I have tried several local panettones, including one from Bouchon Bakery. To be honest, any "high end" panettone imported from Italy is much better. A.G. Ferrari has always a good selection.