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Visit us at the workshop-store, our panettones are always available for tasting!

8248 du Creusot Street
Saint-Léonard (QC) H1P 2A4

"Successfully making an artisanal panettone require 48 hours of patience, an Olympic winning lievito madre, impeccable stress management, meticulousness in the face of technical challenges, step-by-step attention to detail, plus a whole lot of humility, love, and desire to share this extraordinary brioche, known to be one of the world’s most difficult baked goods to make." Éric Goeury & Anthony Daniele

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