What characterizes Loison’s Panettone is the excellence selection of the raw materials generated from the passion and love for genuine products combined with the perfect production process. Let yourself be surprised by the quality of the artisan Panettone of Christmas 2023: the perfect balance between tradition and selection of ingredients, to unify flavors and innovative combinations.
Precious dark chocolate chips meet delicate candied pears.
Juicy Sicilian orange peels enrich a soft and fragrant dough.
The unique salted caramel cream meets the delicious drops of milk chocolate
11 different taste combinations. The soft dough is enriched with a fine selection of fruits, flowers and spices.
A tasty and delicious solution, with a selection of mono origin chocolate from South American crus.
The sweet protagonist of Christmas, rigorously handmaded according to the traditional Milanese recipe.
The Panettone is contained into beautiful limited edition packaging. Discover the collection dedicated to Christmas 2023.
Yellow dough, rich in butter and vanilla, decorated with a dusting of powdered sugar. In classic and filled versions.
Once used to store hats, today they are precious containers for pastries. Discover the Loison Hatboxes.
Simple origins, genuine products: bread baked in wooden ovens, the traditional sweets of Veneto. From here starts the history of the Loison family, who started out their business near the end of the 30s and Tranquillo, the grandfather, was the first to fall in love with the art of bread making and later passed it on to his son, Alexander. Together they transformed the bakery into a real and proper family business, inaugurating a new shop in 1969. The Company, now lead by Dario, Tranquillo’s nephew, takes on an international dimension from 1992 onwards. Their pastries, made with carefully selected ingredients, are exported in various countries in Europe and all over the world for an increasingly fond and exigent public. The secret of this success lies in the matching of tradition and modernity; in the recovery of antique recipes but also in their concern for new flavours; in the selection of excellent ingredients and in the use of innovative productive techniques.
Constant hand-crafted passion as well as managerial abilities: this is Dario Loison’s recipe for the third millennium.
Sourdough (natural Leaven) is obtained from the natural fermentation of rye flour, water, milk and fruit, therefore natural ingredients and yeast without the use of chemical substances. It is also called “Starter” dough because fresh daily leaven is obtained from it. It contains a high number of micro organisms, 100 billion Saccharomycetes and 2000 billion of lactobacillus per kg of dough, which multiply and stimulate an optimal leavening which is able to kill eventual pathogenic germs and therefore does not require preservatives. The resulting dough is spongy and, during oven baking, transforms into a soft product which maintains for a long time the exclusive qualities of the materials used and which undoubtedly presents a unique ease of digestibility.
Loison sell and ship in almost in almost all European countries!
