Days are getting shorter and it’s the time of the year to enjoy some special treats with your beloved ones. We have prepared a few of those treats for you this year again.

The panettone is arguably one of the most difficult pastries to make - when you make it the traditional way. The panettone is made only with sourdough and no yeast, but at the same time the dough is very rich (with butter and eggs). To achieve the fluffiness of the dough with no traces of acidity, you have to manage the sourdough and the fermentation very well. It's a delicate balance to maintain between force and acidity. ⁠

But as any non-dough-nerd might ask: so what?⁠ ⁠ The result is a cake that stays fresh for a very long time - thanks to the sourdough. But at the same time it has a rich buttery aroma while maintaining a velvety lightness to it. It's quite a special pastry.

We make three types this year all 750g:
Classico - Candied orange, lemon and raisins
Coffee & Dark Chocolate
Apricot & Dark Chocolate

For those of you who wonder what Lebkuchen is: it's the German version of "pain d'épices", "ginger bread" or the like. In Germany, Nürnberg is a traditional "hotspot" for it and in France it was (amongst others) Lyon. Both cities were part of the spice trading routes and thereby brought the spices into the breads and pastry to make them special, but also longer lasting. ⁠
We interpret the Lebkuchen our way, stick to the tradition, but try to keep them soft and juicy inside with a nice little spicy punch without being too intense. It's coated in dark chocolate or a thin neutral sugar glaze. A package includes two chocolate and one sugar coated Lebkuchen.