The dedication towards his craft is unmistakeable, Davide still personally overseas the bakery’s MOTHER YEAST (lievito madre) which is the traditional sourdough yeast that makes each and every Panettone and Colomba that much more special as it is still produced in the traditional , artisan way.
All of their panettone and colombe are still rigorously made according to artisan traditions including a 72 hour proof time, a natural yeast, all natural ingredients, local ground flour and controlled low temperature rising that makes for an incredibly soft, flavourful, rich dough that is unlike anything on the market.
MULTI-YEAR WINNERS OF ITALY’S BAKERY 3.0 “BEST PANETTONE”
In 1959 the Panificio Fantuzzi set up their workshop in the small town of Villa Aiola where it is still headquartered and run by third generation Master Baker Davide Fantuzzi.
Davide is an Award Winning baker and considered one of Italy’s foremost Panettone and Colombe artisans having won the prestigious BAKERY 3.0 Awards for «Italy’s Best Panettone» two years in a row.
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