Biasetto Panettone in the Washington Post
Most panettone this side of the Atlantic are of the dry supermarket variety. Despite their pretty packaging (even the worst panettone come dressed for the …
They’re here: Biasetto Panettone + Pandoro
The Italian holiday table is ready to be dressed. Master Pastry Chef Luigi Biasetto’s much awaited Panettone + Pandoro just arrived from Padova, and they’re …
Sweet Summer Panettone
“You shouldn’t have to wait for December to have a slice of Panettone,” Master Pastry Chef Luigi Biasetto told us. Hell yes! Biasetto Summer Panettone is finally …
What’s the difference between Colomba and Panettone?
Signori e signore, here’s a Colomba tasting guided by master pastry chef Luigi Biasetto himself: “The ideal Colomba must have a long proofing period to …
In Italy, there’s no Spring without Colomba
Our final batch of Biasetto Colomba just arrived from Padova. From the first warming signs of spring all the way to Easter Sunday, no Italian …
We Have Colomba
In Italy Colomba is one of the first signs of spring bursting forth. Also known as Panettone of the Easter season, Colomba is a traditional cake that can be …
Panettone And Pandoro With A Cult Following
Our warehouse is flush with freshly baked Panettone and Pandoro. Amazing, delicious, mind-altering Biasetto Panettone and Pandoro! Every single one of these holiday breads is made …
Summer Panettone is Here
Fresh Panettone in the summer? No, you are not dreaming. Chef Luigi Biasetto is here for us, making our dreams come true. Presenting Chef Luigi’s summertime …
On La Cucina Italiana: the Best Colomba in the US
Colomba is considered the dove shaped cousin of the winter holiday king, Panettone. Following the success of the Christmas buttery cake studded with raisins and …
This Springtime Colomba is Pure Joy
Spring is almost here, Easter is on April 12th, and we have Biasetto Colomba. Colomba is the most traditional Italian Easter cake, a classic symbol of peace and …
Pandoro, the bread of gold
PANDORO, WHAT IS IT AND WHERE IS IT FROM? Pastry Chef Luigi Biasetto says: “Pandoro is a Christmas bread that was born in Verona. The …
It’s Already Time For Panettone And Pandoro
Panettone and Pandoro are back, and they have exceeded our expectations. They just came through our doors and they are already filling the warehouse with …
Biasetto: making Panettone and Pandoro
We just came back from Padova, where we visited Pasticceria Biasetto and had the honor to take a tour of their immaculate, almost scientific new …
Panettone for Summer
That’s right, we’re selling Panettone in summer! This Summer Panettone is Luigi Biasetto’s contribution to the “4 Season Panettone” movement. Because, who said that we can’t …
An Epic Breadfacing: Colomba + Pistachio Spread
It’s no secret that Gustiamo loves Bread Face. She is our favorite performance artist and we love how weird and experimental she is. You can …
Colomba 2019 by Biasetto
It takes more than 12 hours to make this heavenly Italian Easter cake. Our Colomba is made in Padova by Luigi Biasetto, the world award-winning pastry chef. When …
Bread Face
The first time we met Bread Face we had 2 questions for her: Does she eat the baked goods that she breadfaces with? The answer …
Luigi Biasetto Pandoro Modernist Breadcrumbs
Everyone is so obsessed with panettone these days, pandoro doesn’t get talked about enough! Of course when master pastry chef from Padova, Luigi Biasetto, was …
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