There’s something irresistible about the towering, fluffy domes of glossy bread, cradled in waxy brown paper. Slice into one, and you’ll find a golden, pillowy interior speckled with sultanas and candied fruit. While panettone originates from northern Italy, it has become a beloved Christmas staple throughout the "Boot." Its roots trace back to the Middle Ages, when festive loaves were enriched with honey, butter, and preserved fruits. Today, the classic version—with its citrusy sweetness and bursts of dried fruit—remains a favorite, though modern twists include pistachio, chocolate, and even candied chestnuts.
Mastering panettone is no small feat. The process demands a natural yeast starter and a heaping spoonful of patience, including a two-stage proofing and a cooling period in which the loaves are hung upside down to maintain their smooth dome. This technique gives panettone its signature airy texture and long shelf life—lasting up to 40 days without chemical preservatives. Protected by strict artisanal standards, the tradition continues to evolve, with bakers crafting bold, inventive flavors while honoring its legacy.
In Paris, panettone is having a well-deserved moment, found in artisan bakeries, cozy cafés, and chic lounges throughout the holiday season (and in certain locales, year-round). Here are our top picks for where to find the city’s most irresistible takes on this Italian classic.
Pasticceria Cova: the most Milanese
In Milan, on Via Monte Napoleone, if there is one establishment capable of rivaling its neighboring jewelers, it is Caffè Cova. Founded in 1817, this Milanese institution is always teeming with sophisticated A-listers starting the day with a piping hot espresso and a pastry. The sweet selection available at the Cova is in a class of its own ranging from tarts, biscuits and chocolates to candied sweet chestnuts, and, of course, panettone. For a glimpse of this timeless institution and its wickedly tempting creations, make a beeline for the Parisian Cova, just next-door to the former Samaritaine department store.
Take a seat and enjoy a slice of panettone paired with an excellent cup of coffee served in elegant bone china—or opt to take home a whole panettone, available in sizes up to an impressive 10kg. To share, or to savor solo, the choice is yours. Packaged in a distinctive Milanese box, flavors range from traditional, chocolate, and peach to gianduja, with this year’s standout novelty: a saffron-infused version. The only challenge? Deciding which to try. Andiamo!
Cova, 1 rue du Pont-Neuf, 75001 Paris
Discover the shop
Niko Romito for the Bulgari Hôtel: the most sophisticated
The Bulgari Hotel (two MICHELIN keys) features a terrace with a charming hut, or casetta, where you can swing by to pick up your pre-ordered panettone—but not just any panettone. Bulgari’s in-house creation, crafted by renowned chef Niko Romito, stands out with its use of Bourbon vanilla and apricot. The intricate process, developed by Laboratorio—the R&D bakery and pastry center founded by Romito in the Abruzzo region—entails four successive kneading and three proofing phases.
Honey, citrus fruit, flour, Sicilian almonds (the emulsion of which cleverly replaces some of the butter) are painstakingly sourced to showcase Italy’s outstanding produce. Whether you buy it whole in a beautifully made box, a tribute to the Campidoglio de Roma, or order just a wedge in the hotel lounge, you can savor a slice of Italy’s legendary Dolce Vita.
Bulgari Hotel Paris, 30 avenue George V, 75008 Paris
Information and reservations: dining@bulgarihotels.fr
Christophe Louie: the most original
Pastry chef Christophe Louie ventured to the Aosta Valley to train alongside panettone specialist Mauro Morandin, arming him with invaluable know-how, not to mention, a century-old yeast starter called “Mauro.” This lievito madre births succulent, fluffy panettone with an addictive crust, or macaronade.
Louie crafts these delicacies to order, offering both traditional versions—filled with Italian sultana raisins and candied fruit—and more innovative flavors like chocolate, gianduja, candied sweet chestnuts, blackberries, and Madagascar vanilla. He also explores bold creations such as a cacio e pepe version with pecorino and a blend of organic Tellicherry and Sulawesi peppers. Collaborating with esteemed Paris partners, Louie produces truly original panettone, including Petrossian (featuring yori seaweed, Kosho green yuzu, and cheddar) and Café Verlet (combining coffee, cocoa, and spices).
Christophe Louie Pastry Shop, 12 rue Dupetit-Thouars, 75003 Paris
Click & collect orders
Pasticceria Simona: the most succulent
In a cozy pastry shop in the Montorgueil district of Paris, locals queue to savor hand-crafted Italian biscuits and the city's most succulent panettone. While traditionally sold only during the Christmas season in Italy, Simona offers panettone year-round—available whole or in slices, with a variety of enticing flavors, including pistachio cream.
Pastry chef, Francesco Vescio crafts his creations using a three-year-old mother yeast, or simodo, plus other artisanal ingredients: Calabrian citron, Vesuvian apricots, Sicilian citrus fruits and almonds, Italian flours. You can't go wrong with a traditional panettone or their fluffy pistachio-flavored panettone covered in icing and bursting with a pistachio ganache.
Pasticceria Simona, 8 rue Mandar, 75002 Paris
Information and reservations: 06 24 40 86 15
Pierre Hermé: the most Parisian
Pierre Hermé is world-famous for his macarons, which are indistinguishable from the French capital. More recently, the man whom Vogue dubbed the “Picasso of pastry chefs,” has been developing his own panettone. Trained by Iginio Massari, the panettone maestro of Brescia, Hermé has mastered the art of this Italian culinary technique. He now rolls out his own “signature” versions.
Rather than sultana raisins and candied fruit, Hermé's Ispahan panettone features a pillowy pink dough dotted with raspberries, lychees and rose-scented almonds. His orange blossom flavor, Arya, is filled with flaky pistachio praline and roasted pistachios. Pierre Hermé’s creations blend tradition and innovation, making them a must-try for panettone lovers in Paris.
Related articles:
Hero image: Panettone is on the menu at the most lux hotels in Paris. (©Hôtel Bulgari)