ARTISAN PANETTONE AT OJI HOUSE, MELBOURNE.
Panettone is one of the most demanding products in baking. Made through natural fermentation, it relies on wild yeasts and lactic acid bacteria working within a rich dough.
To achieve it, the starter must be cared for daily, and every step, from mixing and fermentation to temperature control, must be precisely managed. Each decision has a direct impact on the final texture, flavour, and digestibility.
Our panettone requires three full days of work, with constant attention to guide the dough through every stage.
Our signature panettone will be available at Oji House and selected retailers from mid-November.
Christmas preorders are now open, with collection available in the days leading up to Christmas.
Home delivery available across Greater Melbourne.
A TRUE ARTISAN PRODUCT STARTS WITH SOURCING
We believe that making good panettone starts with choosing the right ingredients. We also believe that what we produce should contribute to our local economy, which is why we're proud to work with and support small artisan producers across Victoria.
Our Christmas panettone is made with Lard Ass cultured butter, produced from Victorian cream with 85% butterfat, and candied citrus fruits from Candito, made here in Melbourne.
Our organic sultanas are grown by Helen and Peter Kamvissis at All Australian Organics, in the Sunraysia region of north-west Victoria. Naturally dried, minimally processed and free from added oil, they bring their natural sweetness and flavour to our panettone.
We also use local honey from Backyard Honey in Melbourne, continuing our commitment to sourcing ingredients from producers close to home.
Together with carefully selected flour, these ingredients help us produce a traditional Italian panettone that reflects the growers, producers and ingredients of Victoria, proudly made in Melbourne.
Lardass butter
Daniele from Candito
Sundried sultanas from All Australian organics
Backyard honey
WORLD-CLASS PANETTONE, MADE IN MELBOURNE
Team Australia — Panettone World Championships 2025. Third overall, second in Classic Panettone and first in Innovative Panettone.
Panettone has been at the centre of my work for many years. What started as a fascination with fermentation has led me to study its science, analyse hundreds of recipes and continuously refine my approach to this traditional Italian product.
Along the way, I've had the opportunity to teach panettone across Europe and Australia, compete at the Coppa del Mondo del Panettone, and coach both the French and Australian teams at the Panettone World Championships.
In 2025, Team Australia achieved third place overall at the Panettone World Championships, taking silver in the Classic Panettone category and gold in the Innovative Panettone category.
At Oji House, this experience has shaped our signature three-dough method. By introducing an additional fermentation stage, we've developed a process that gives us greater control over the dough and allows us to achieve the softness, structure and flavour we're looking for.
Our panettone continues to evolve through testing, observation and a constant effort to improve the finished product.
As featured in Broadsheet: Australia Comes Third at the World Panettone Championships
WANT TO LEARN
THE CRAFT?
Explore our panettone and other masterclasses,
available throughout the year.
For the flour-covered, oven-loving crowd.
One SizeA soft nod to Shokupan, crafted into a cap
by Worktones.
Shokupan Hat
Available sizes: S - M - LOrganic cotton, 280gsm tees by Thread Heads. Oversized fit with a relaxed drop-shoulder silhouette.
Oji House Tee
One SizeDurable, washable cotton canvas with an internal pocket for your essentials, leaving plenty of room for baked goods.
Market Tote Bag