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   Panettone Has Become An Obsession For American Bakers
by Tejal Rao, New York Times
Posted: Wednesday, November 29, 2017 at 4:05PM EST

To make panettone — traditional panettone, coaxed from a stiff, naturally leavened starter — is to embark on a long, expensive and unpredictable journey, risking disaster at every turn.

Roy Shvartzapel, a baker in San Francisco, refers to the Italian bread as “the Mount Everest of baking.”

“You’d be hard pressed to find a more challenging dough,” said Mr. Shvartzapel, 40, who owns the mail-order panettone business From Roy.

To read the rest of the story, please go to: New York Times


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