Classic Panettone with Almond Glaze

Naturally leavened for 48 hours. Crunchy artisanal glaze.

Same dough as our Classico—naturally leavened for 48 hours with sourdough starter, a traditional recipe, artisanal production—but with a topping that makes all the difference: crunchy almond glaze, hand-made and baked alongside the panettone for a perfect golden brown.

The contrast is what you're looking for: a soft and fragrant interior, a crunchy and slightly sweet exterior. Two textures, a complete experience. No baking powder. No artificial flavors. Just time, craftsmanship, and the icing that transforms the Classico into something even more special.

Behind every LEOMIR panettone are Leonardo and Mirko, two master pastry chefs with over 30 years of experience in Michelin-starred kitchens. In their Vaterstetten laboratory, they produce in small batches what was previously unheard of in Germany: authentic, fresh, and local artisanal panettone.

For those who love traditional panettone but want that extra touch.