Cal Jan's artisan panettones are sold out for now. We make them in batches at the workshop. Leave your details and we'll let you know when we make more.
Chocolate panettone.
72-hour fermentation with live sourdough, quality butter, orange candied by us and selected chocolate. A tall, airy piece that pulls apart in strands when sliced.
Sourdough.
72 hours.
Our panettone is born from the slow fermentation of a live sourdough, fed every day at the workshop. After around 72 hours of work, out comes a tall, airy piece, flavoured with orange, vanilla and honey — with selected chocolate chips spread throughout the dough.
In 2021 it won the award for Best Chocolate Panettone in Spain. In 2025 Adrià took over from his uncle and won the national award again.
Everything we put in.
Strong flour, sugar, eggs, butter, milk, sourdough, honey, candied orange (made by us), Bourbon vanilla, salt and 60% chocolate chips.
To enjoy it even more.
- Store at room temperature, in a dry place.
- Once opened, consume within 5-7 days.
- Can be lightly warmed in the oven (30 seconds at 80°C) to bring back the aroma.
- Pairs well with a brut nature cava, a single-origin coffee or a glass of moscatel.
