🎄Pandoro - Alp-shaped sweet Christmas bread
Regular price £20.00SHIPPINGS: all Pandoro pre-orders will be dispatched (not arrive) on either the 6th December, 13th December or 19th December depending on which option you choose.
Please note, these are DISPATCH dates, not delivery dates. It is up to the customer to account for shipping times, possible delays and logistics. We will be ship with Royal Mail First Class but any delays are out of our control.
Once the panettone has left the bakery, the carrier is responsible for it being delivered to you. No returns, refunds or cancellations can be offered once the package has left the bakery. No refunds will be given for orders cancelled up to 24 before dispatch times. Please get in touch with us if you want to change your dispatch day.
DELIVERY IN SW LONDON: the date you choose is the date your Pandoro will be delivered. Preorder is one week in advance, please calculate accordingly.
Buttery, with vanilla and citrus perfumes, this soft-as-a-cloud sourdough based dessert is a staple in the Italian Christmas Cuisine just like the Panettone.
Our Sourdough Starter, Leonard, was born exactly for the Pandoro, a Christmas tradition that both Debs and Marco were missing after moving to England from Italy, when it was still impossible to find here.
With her long (15+ years) experience in the industry, Debs created, developed, improved and mastered the recipe, known as one of the most difficult in the Bakery World to make, together with the classic (and beloved) Panettone: with our Pasta Madre, the stiff sourdough starter that's normally used in Italy, we make this incredible bread in a bit over 3 days; we then bake it in the Italian-made, alp-shaped mould that's been invented by an Italian artist in the 19th century. We give it a week of resting to let it blend all the flavours together on its own, and then give you the yummy experience you deserve.
Free-range eggs to give it a beautiful yellow crumb and the pure vanilla extract, the citrus paste that we slowly cook and blend in-house (nothing at Buzzing Bee is left to chance), the icing sugar snow: all together to give you the best Christmas ever!
The Pandoro is a true Work of Art.
We will make only a small batch of Pandoros a week, to maintain the highest quality you're used to get from us.
We have taken the decision to keep the price lower than others this year, reducing our earnings to just enough to invest in further production, so that you can enjoy the best made bakes even in this time of uncertainty.
A BIT OF HISTORY
This sweet bread has its roots in Ancient Rome, but the modern recipe has been patented in 1894 in Verona. The original version (like the one we make) doesn't have any fillings: no creams, no fruits, just joyful buttery crumb, shaped like the alps and dusted with icing sugar.
WHAT YOU'LL GET
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The Pandoro in a compostable (but strong) bag
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A pouch (also compostable) of icing sugar.
INSTRUCTIONS
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Once ready to eat it, open the sugar pouch and throw it all on top of the Pandoro STILL INSIDE THE BAG.
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Close the bag on top and shake it until all the Alp is covered in snow ❄️
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Now take carefully the Pandoro out of the bag, place it on a plate, cut and Enjoy!
PS: warm it up for a few minutes in a 150* oven, just for 3 or 4, you'll see a big difference in taste 😉
The tradition in Italy is to sugar it before sitting down for the family Christmas meal, plate it and then leave besides the fireplace for the whole lunch or dinner, turning it every so often to lightly crisp the sugary edges: it releases it's vanilla scent all over the room, aiding the overall cosy and festive atmosphere.
INGREDIENTS
Organic flour, butter, sugar, water, citrus paste (tangerines, oranges, lemons, sugar), honey, eggs, cocoa butter, vanilla extract, sea salt, malt syrup.
ALLERGENS
Wheat and barley (gluten), dairy, citrus, eggs.
Please note: all our products are made in a kitchen that handles nuts (walnuts, hazelnuts, pecans, pistachios, almonds), peanuts, sesame, wheat (gluten), dairy products, eggs, sesame, soya.
Unfortunately, due to the strikes, the last available shipping date Royal Mail has given us is on the 16th of December. We are sorry for the inconvenience, this is completely out of our hands.
Preorders for shipping until on the 15th of December at 12pm! LAST SHIPPING DAY BEFORE CHRISTMAS IS ON THE 16TH OF DECEMBER.
PLEASE PLAN AHEAD! DUE TO IT'S LONG PREPARATION TIMES WE CANNOT TAKE LATE ORDERS.
Please note that orders larger than 2 kg (including packaging) will incur in a £7.50 extra charge due to higher shipping costs.
We deliver our entire menu to selected postcodes in a (circa) 2 mile radius from Wandsworth Town.
As of now, it is impossible for us to send our bread via the post, so sourdough, sweet sourdough, viennoiserie and bread subscriptions are available only in those postcodes.
If by mistake your postcode is not in our delivery area and you add one of the restricted products, the cart will give an error message: you will need to remove the sourdough-based products to proceed with the order.
Sorry for the inconvenience: contact us if you need any additional info.
All production is handmade in-house at Buzzing Bee Baked Things: it means that you can always trust that you’ll have every day the best product ❤️
Deborah, co-owner of Buzzing Bee, is an experienced Baker who has almost 15 years of experience in the industry.
Check out her baking story:
After a year of studies in bakery and pastry school, she worked for 6 years as an apprentice in bakeries around North Eastern Italy, and she run the whole production of a patisserie/coffee shop before moving to England, the country she fell in love with while on a 2013 trip for a Cake Design course at Squires Kitchen School in Farnham, Surrey, in 2014.
After a Cake Design course at Le Cordon Bleu, London, she found a job in North London in a production bakery, to then leave for her first restaurant job. From there she worked in restaurants such as Roka, Aviary at the Royal London House, and The Wolseley (where she was promoted to Junior Sous Chef in under a year).
With all this experience on her shoulders, she launched Buzzing Bee with Marco in June 2019, and now is the bakery wizard in the kitchen, creating and testing the recipes, and being constantly focused on making the best product you could ever have.
