Cover Ami Patisserie’s original panettone (Photo: Ami Patisserie)
Ami Patisserie’s original panettone (Photo: Ami Patisserie)
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Nothing says Christmas like light, buttery panettone. From timeless classics to inventive twists, these reimagined takes on the Italian sweet bread are the ultimate indulgence to unwrap and savour this holiday season
The perfect panettone is rich and fluffy–something akin to a blend of brioche and cotton candy. This Italian-born cake was originally made in Milanese bakeries to celebrate the start of the festive season, and contained orange peel and raisins.
Eaten as a sweet option for breakfast or as a dessert later in the day, the cakes sport a signature dome shape that symbolises luck and prosperity, and usually comes wrapped like a gift.
Wonderfully fragrant and fresh, if you’re looking to enjoy the cake this Christmas, here are the best panettone in Singapore to get your hands on.
Ami Patisserie
Above Ami Patisserie’s original panettone
Ami Patisserie’s original panettone
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Gourmands have long admired Ami Patisserie chef-owner Makoto Arami—Tatler Best Singapore Pastry Chef 2025—for his exquisite pastries and bakes. This season, he brings that same meticulous craftsmanship to the festive table with panettones, an Italian Christmas classic reimagined through a Japanese lens. His signature version captures this cross-cultural sensibility beautifully: a dough made with Japanese organic eggs and premium flour, generously studded with raisins, orange peel and lemon zest. True to Italian tradition, it is steeped in Grand Marnier and Cointreau for two weeks, infusing a gentle boozy warmth that balances its sweet, citrusy notes. Once baked, Arami employs the time‑honoured technique of hanging the loaves upside down, ensuring each panettone retains its elegant dome and impossibly airy texture.
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Levo Artisan
Above Levo Artisan’s pistachio panettone
Levo Artisan’s pistachio panettone
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Homegrown bakery Levo Artisan gives the classic Italian panettone a contemporary twist with its pistachio-laden rendition. Each loaf is handcrafted using a lievito madre (mother yeast) starter—its natural leavening yielding a light, airy crumb, before undergoing a meticulous 72-hour fermentation. The result is a beautifully balanced creation, enriched with Italian pistachio paste for a luxurious, nutty depth; dried cherries for a touch of brightness; and a finishing layer of white chocolate for subtle sweetness. For those craving extra indulgence, it also comes with a creamy pistachio spread—perfect for lavish festive mornings.
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Alice Boulangerie
Above Alice Boulangerie’s original panettone
Alice Boulangerie’s original panettone
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What is a holiday feast without panettone—the decadent sweet bread that anchors so many festive tables? For a timeless version, there’s no need to head to Milan; homegrown bakery Alice Boulangerie has you covered. Led by founder Jessica Seah, the team of bakers honours Italian tradition with unwavering dedication, starting with the dough. Premium Italian flour, eggs and fresh yeast form the base, which is then left to ferment for 12 hours to achieve its pillowy texture and cloud‑like crumb. For an indulgent twist, the golden dome is enriched with velvety white chocolate, candied lemon, orange peel and plump black raisins, then finished with a delicate dusting of icing sugar reminiscent of fresh snowfall.
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Fico
Above Fico’s panettone, created in collaboration with storied Italian bakery Olivieri 1882
Fico’s panettone, created in collaboration with storied Italian bakery Olivieri 1882
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For more than 140 years, Olivieri 1882 has been synonymous with Italian artisanal pastry, renowned for its exceptional panettones and fine confections. This Christmas, the storied house joins forces with Italian restaurant Fico to bring a touch of festive magic to the season. Together, chef-owner Mirko Febbrile, pastry director Jeanette Ow and the master artisans at Olivieri 1882 have created a limited-edition panettone that honours Italian heritage while being thoughtfully tailored to Singaporean palates. While the dough recipe remains a closely guarded secret, gourmands can expect pure indulgence: rich, velvety dark chocolate, bright candied orange and a whisper of aged rum come together in perfect harmony, lending the panettone a gentle boozy warmth that heightens its festive charm.
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Burnt Ends Bakery
Above Burnt Ends Bakery’s signature panettone
Burnt Ends Bakery’s signature panettone
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Trust the master bakers at Burnt Ends Bakery to put their own twist on tradition. Their panettone is made with premium Italian flour and a natural leavening that undergoes a slow, three-day fermentation to develop its depth of flavour, aroma and airy crumb. Burnt Ends uses its own pasta madre starter—nurtured in-house for years—and carefully revives it each Christmas season to ensure the ideal texture and structure. Finished with glassa alle mandorle, an almond frosting that bakes into a crisp, golden crust, this Northern Italian‑style panettone stays true to its roots with classic mix-ins of candied orange, lemon peel and raisins, topped with almonds. Once baked, each loaf is hung upside down to cool, preserving its delicate dome and tender crumb.
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Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
