From Roy

It’s the Most Wonderful Panettone...All Year Long
From Roy
I'll be honest. I wasn't a huge panettone-lover. Or so I thought, until I ate Panettone From Roy. This gravity-defying cake is so light and airy, it melts in your mouth! It doesn't hurt that it's chock full of delicious morsels. This is the Rolls ROYce of panettone!
Maisie Wilhelm - The Margaret Mead of food

Roy’s mission is to bring this ethereally light, sweet bread to your table year-round— not just at Christmas when it’s traditionally served. A classically trained pastry chef, Roy worked at elBulli in Spain, Bouchon Bakery in Beverly Hills, and in Paris at famed pastry shop Pierre Hermé before starting his own baking company, From Roy. The panettone is so delicious, it has a cult following who demands it all year long. This will literally rock your worldview on panettone!

In Italian, panettone means “big loaf of cake” – for good reason! This giant cake weighs a kilo and is nearly a foot tall. The long process to make it involves curing the dough and proofing it for days, which gives it its distinctive fluffy texture. It’s studded with seasonal candied fruits, nuts, chocolate, and sprinkled with sugar.

We're not the only ones who love them!

The New York Times called it "The Panettone That Big Chefs Can’t Get Enough of," the San Francisco Chronicle wrote "How Roy Shvartzapel is revolutionizing panettone," and Bon Appetit called it "The Best Mail-Order Panettone in Existence."

From Roy

It’s the Most Wonderful Panettone...All Year Long

Roy’s mission is to bring this ethereally light, sweet bread to your table year-round— not just at Christmas when it’s traditionally served. A classically trained pastry chef, Roy worked at elBulli in Spain, Bouchon Bakery in Beverly Hills, and in Paris at famed pastry shop Pierre Hermé before starting his own baking company, From Roy. The panettone is so delicious, it has a cult following who demands it all year long. This will literally rock your worldview on panettone!

In Italian, panettone means “big loaf of cake” – for good reason! This giant cake weighs a kilo and is nearly a foot tall. The long process to make it involves curing the dough and proofing it for days, which gives it its distinctive fluffy texture. It’s studded with seasonal candied fruits, nuts, chocolate, and sprinkled with sugar.

We're not the only ones who love them!

The New York Times called it "The Panettone That Big Chefs Can’t Get Enough of," the San Francisco Chronicle wrote "How Roy Shvartzapel is revolutionizing panettone," and Bon Appetit called it "The Best Mail-Order Panettone in Existence."