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Panettone

$75.00
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Our panettone range  has sold out. The next drop lands Friday 20 November. Mark your calendar, your festive slice is worth the wait.

Made in Small Batches. Worth the Wait.

Our very first Veneziano Panettone is something special, and we want you to enjoy it at its best.

Artisanally handcrafted by Quentin of OJI House, our panettone brings together a shared passion for quality, craftsmanship and exceptional flavour. Made using traditional techniques, each panettone is a labour of love, inspired by the festive tasting notes of our Festive Blend.

For the ultimate flavour, texture and freshness, our panettone is best enjoyed within four weeks of baking. That’s why we’re keeping quantities small, with four limited drops throughout the festive season.

Next panettone drops:
Monday 23rd November
Monday 7th December
Monday 14th December

Limited drops during the Festive Season.

No delayed shipments possible due to the freshness of this product.

If you want the Panettone for Christmas Day we recommend ordering in the December shipments.

Free shipping on orders over AU$80

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About Oji House and Panettone story

Oji House have crafted a custom Panettone for Veneziano inspired by the tasting notes of our Festive Blend.
Built over three doughs in three days the end result is a softer, lighter and more aromatic panettone.

Why Three Doughs?
Traditional panettone is generally made in two doughs. At Oji House, they extend the process across three doughs and three full days of work.
The additional stage allows the team to guide the natural fermentation further, giving the dough more time to develop and building softness, structure and more aromatic complexity. The end result is an exceptionally soft and light panettone, with a delicate yet stable structure, deeper aroma and longer-lasting freshness.

About Quentin Berthonneau and Oji House
Quentin Berthonneau has refined his three-dough method through years of research, teaching and competing internationally. He has coached both the French and Australian teams at the Panettone World Championships.

Oji House is a sourdough baking school and boutique bakery in Preston, Melbourne.

Storage Instructions

Store in a cool, dry place away from direct sunlight. Keep sealed in its original bag. For the best tasting experience, it should be brought to room temperature (around 25 degrees celsius) before serving.

Once opened, reseal carefully and consume within 7 days.
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