Panettone, the beloved Italian holiday bread, transcends the realm of ordinary confections. Its origins harken back to ancient Rome, and it remains an enduring symbol of Christmas festivities in Italy. As the Christmas season approaches in Thailand, Panettone graces local tables, thanks to dedicated artisans like Christophe Grilo, the Executive Pastry & Artisan Baker at Blue by Alain Ducasse.
What sets Grilo’s Panettone apart is the meticulous and time-intensive process at its core. It all begins with “Pastra Madre,” a natural yeast starter that Grilo has lovingly nurtured for over 14 years. Crafting this exquisite bread involves a 40-hour journey of patience and devotion.
Panettone, which translates to “big bread,” originates from Milan, Italy. It is renowned for its generous size and rich historical significance. Even during ancient Roman times, this bread was savored, and today it remains a cherished symbol of Italian Christmas celebrations, often exchanged as a heartfelt gift.
As Christmas approaches in Thailand, importers bring Panettone from Italy and various European countries. Typically packaged in triangular boxes resembling pyramids, these treasures are filled with a delightful blend of dried fruits and assorted nuts.
Grilo, the visionary behind Blue by Alain Ducasse’s Panettone, begins the process with Pastra Madre, the yeast starter. This unique starter, cultivated with meticulous care for over 14 years, imparts its distinctive character to the bread. The entire production process spans over 40 hours.
What truly sets this Panettone apart is the intricate craftsmanship that defines its texture, setting it apart from the soft crumb of ordinary bread. When you take a bite of Grilo’s creation, you’re greeted with a burst of invigorating citrus notes entwined with the gentle sweetness of the bread. The outer crust crisps delightfully under your teeth.
The journey begins with the yeast starter, cultivated with meticulous attention since 2009. It is then combined with water, flour, and eggs, followed by a 12-hour resting period. This pivotal step is instrumental in creating the Levain, the natural yeast starter essential for Panettone’s unique flavor and texture.
After fermentation, the dough undergoes the “bagnetto” process—a gentle hand wash to remove excess yeast and balance acidity. The dough is then prepared for the subsequent stages.
Finally, the dough is left to cool, with the Panettone hung upside down for an additional 8 hours. This critical step creates small air pockets throughout the bread, preventing it from collapsing and ensuring its signature soft, airy, and delicate consistency.
Starting today, culinary enthusiasts can savor this extraordinary Panettone at the prestigious Michelin-starred restaurant, Blue by Alain Ducasse. To maintain its quality and freshness, Panettone is available for pre-order every Tuesday and Friday, starting at noon.
You have the choice of two sizes: 350 grams for 1,950 baht net or 500 grams for 2,500 baht net. Customers can either pick up their orders at the Blue by Alain Ducasse restaurant, located on the 1st floor of ICONSIAM, or opt for delivery service. For reservations, please call 065 731 2346 or visit their website: https://www.blue-alainducasse.com/.
Immerse yourself in the artistry of Panettone—a true Italian masterpiece meticulously cultivated over 14 years—now available for your enjoyment at Blue by Alain Ducasse.
