Panettone

Arnd Erbel Freibäcker
Limited Nobelhart & Schmutzig Edition

Only for a short time:
Pre-order until December 5th and pay only € 34,50!
Order 4 or more and save € 8.10 with free shipping within Germany!
Order 6 or more and get an additional 10% discount. Then one panettone comes to € 31.
Shipping starts December 15th!

Once upon a time, a young Milanese baker’s apprentice named Antonio asked for the hand of his master’s daughter by presenting him with a particularly fragrant and sweet loaf. In the process, he created a true legend among Italian baked goods – one whose name (derived from “Pane di Toni) still recalls its lovelorn inventor. 

Arnd Erbel makes panettone the traditional way in one of Germany’s oldest bakeries. As per usual with Erbel’s creations, this one allows you to really taste the dough. In contrast to the Italian original, which can occasionally be quite cloyingly perfumed, sweet and firm, this panettone is airy and incredibly fresh. Made with sourdough from one of today’s masters of the trade and without additives. 

This is a limited edition exclusively made for us. Arnd puts potatoes, apricots, candied orange peel and Franconian hazelnuts in it. Freshness is an important factor for this Panettone, in contrast to Stollen, which can happily rest for several weeks.

Only for a short time:
Pre-order until December 5th and pay only € 34,50!
Order 4 or more and save € 8.10 with free shipping within Germany!
Order 6 or more and get an additional 10% discount. Then one panettone comes to € 31.
Shipping starts December 15th!

700g

34,50 

(€53,57 pro 1kg)

Idea

Unpack and eat – yummy- within two weeks. Or freeze away. If you do forget about it and it is a bit older, which we doubt is going to happen, simply pan fry it without oil and enjoy it warm with some good butter.

Arnd Erbel Freibäcker
"I bake, therefore I am," the homepage of the Arnd Erbel Freibäckerei wants us to believe, following Descartes. We’re inclined to believe that indeed, baking has an existential dimension for the Erbel family – after all, they’ve been at it since 1680, for over twelve generations. The current baker manning the ovens in the small Franconian village of Dansbach is Arnd Erbel, a sourdough enthusiast whose craftsmanship has attracted customers from all over the world.