PANETTONE AT OJI HOUSE
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.
Available in limited seasonal batches, it is offered during the Christmas period. For now, explore the process behind it or join one of our dedicated panettone masterclasses.
A TRUE ARTISAN PRODUCT STARTS WITH SOURCING
Every ingredient is carefully selected for its flavour, quality, and how it performs within the dough, all in pursuit of the best possible result.
Over the years, this pursuit has taken me deep into the science of panettone. I have taught it across Europe and now in Australia, while also competing internationally, from the Coppa del Mondo to coaching both the French and Australian teams at the
Panettone World Championships, where we placed among the best in the world.
At Oji House, our signature panettone has been refined over years of testing and through the analysis of hundreds of recipes. It is built using a three-stage dough system, an additional step that allows us to push fermentation further and create exceptional softness and structure.
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