They say that mothers are the most important influence on their children’s personality and sophistication. Proof may be in the proofing when it comes to Panettone.

Unlike many of the grocery store brands you see at bargain-basement prices, the only similarity is in name, alone.

Those brands lack the flavor, sophistication and cultivation that comes from a Mother yeast that has been kept alive for over 80 years, or the know-how in a family recipe that has been kept a secret since the 18th century.

That’s because it takes over 48 hours to make a traditional handmade Italian panettone. It is a process that can’t be rushed, and it’s why panettone is so special and worth the wait.

Here’s an example of what’s involved in making panettone:

*Flour, starter, eggs, butter and cane sugar are mixed and left to spend the night together (leavening).

*Mixing in fruit or other ingredients also happens before nightfall.

*The dough is then divided and rolled into large balls (bolo) and taken to a warm, humid room called the leavening chamber.

*Then the garnishes are added—typically hazelnuts, almonds, chocolate and/or pearl sugar, along with an egg white glaze.

*The mixed dough then rests again.

*Finally, the panettone are baked in the oven for about an hour, depending on the size. An 8½ pound panettone, for example, can take 4 hours!

*After baking, the cooling process takes 12 or more hours, with the panettone hanging upside down to help set its characteristic texture and to keep its shape. *The fully cooled panettone are then hand-wrapped in their signature festive holiday attire.

Every year, we wax on about every slice of panettone we enjoy and how we can’t wait to have leftover panettone French toast on Christmas morning. This year is no different!

Every panettone, especially the new ones, are sooo goood! At the end of every day in the shop we scarf up the remains of the samples, and every one is a favorite! Now is the time to shop for real, handmade, Made-in-Italy Panettone.

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Panettone, the wonderful butter-rich Italian Christmas Bread, is very often consumed straight without leaving a crumb. But should you find yourself with the chance half loaf left, this recipe is a perfect holiday breakfast favorite.

Ever since we discovered the divine Sorrento Lemon Panettone from Albertengo, it’s been our favorite for this recipe. But any of the wonderful panettone will work great. This recipe is so divine you’ll want to buy two panettone just to make sure you have enough!

See the Panettone French Toast Recipe here!

Panettone crema lemoncello bread, with candied lemon peels, and no soltanas (raisins).

One kilo panettone too much for you? This one is half the size with a crema lemon.

Shop now for Borsari Limoncello Cream Panettone - half kilo!

New this year...expect amazing flavors.

Shop now for Bona Furtuna Lemon and Cherry Panettone!

Traditional Italian sweet bread, made with the same yeast as the panettone, but without the candied fruit and raisins. One of Martha Stewart's favorites for making French toast, because of its fluted shape; when sliced horizontally, G. Cova Pandoro Classico makes a lovely eight-sided star-shaped slice.

Shop now for Breramilano Pandoro Classico!

Blood Orange and Olive Oil cake is amazing!

Shop now for Bona Furtuna Blood Orange and Olive Oil Panettone!

Note the grocery store variety Pain D'Epice - this classic French tea bread, when made right, is moist and delicious. Make it a day ahead to give the spices a chance to bloom.

When you are cooking with honey, you want to focus mostly on flavor - as opposed to the health benefits of the honey which will largely be lost in the cooking. For this recipe, we recommend a more floral honey, like a traditional Lavender Honey or Ohi'a Lehua, or a more citrus-y honey, like Citrus Blossom honey. I would avoid the more powerful honeys, like Chestnut or Oak Tree Honey, as they can overwhelm the flavor of the cake. Then again, if you like those flavors, you might want to experiment with them. It's really up to you.

See the Pain d'Epice - Honey Spice Cake- Recipe here!

There is no way to explain how amazing these are in the morning with a good cup of breakfast tea. Delicate enough for tea, classic enough to cut into holiday cookie shapes for Santa.

See the Olive Oil Cookie flavored w/Mandarin Oil Recipe here!