thanksgiving

Havestone, the story…

This naturally leavened sweet bread has its roots in the tradition of Panettone. My grandfather learned to make Panettone while doing is “apprentiship” (lodging and food, for labour and life’s lessons) in Torino. With a crew of siblings he opened his pastry shop in 1921 which still continues to operate in the city to this day, 99 years and counting. Over the years our Panettone became the gift of choice to give to those you valued in your sphere. I began making the first version of this delicacy in 2003 to enjoy at the end of the colossal holiday meal, and with the left overs and morning coffees slated for the following week. The current version has now 17 years of revisions and I have settled on adding pinenuts, dried figs, candied orange peel, sulatans and anise to the rich buttery and sugary egg yolk dough. Like Panettone it is worked over two days using only our natural sourdough starter. I’ve been enjoying mine and hope you will try it over the holidays. 750g @ $25