panetonne
In the beginning
In 2025, Twenty-Two Bakery won the Asia Selection of the World Panettone Cup. In 2026, we carry Malaysia to the World Final in Milan.
That result began in 2019.
We were among the first bakeries in Malaysia to bake panettone — at a time when most people here had never tasted one. What followed was not a recipe mastered and set aside. It has been six years of adjusting, questioning, and starting again. The panettone we bake today is better than last year’s. Next year’s will be better still.
That is not a marketing line. It is the only way this bread works.
Perfect for
Festive celebrations & Christmas gifting
Corporate gifting — meaningful, memorable, made with craft
Sharing with family and friends
What Makes Our Panettone Different
Naturally Leavened.
No Shortcuts.
Made through a traditional multi-stage process that spans an entire week, with no commercial yeast — allowing the dough to rise slowly and develop a depth of flavour that only proper fermentation can produce.
Rich as a Cake, Soft as a Bread
Cloud-like crumb. Deeply moist. Warm notes of butter, citrus, vanilla, and candied fruit — fragrant before you take a bite, layered long after. And despite being made entirely with sourdough — no sourness at all. Just the flavour that proper fermentation builds slowly and honestly.
Fermentation Only. Nothing Added.
Most imported panettone achieves its long shelf life through emulsifiers. Ours achieves it through sourdough fermentation alone —no additives, nothing that does not belong in bread. What you taste is exactly what went in.
Flavour That Keeps Giving
Our panettone reaches its fullest flavour four days after baking and continues to develop through day seven. Kept at room temperature, it stays moist for up to fourteen days — and lasts through twenty-one. This is what proper fermentation makes possible. And what makes it a gift worth giving.
A note from us
Every panettone is made to order and prepared over a full week.
Place your order at least seven days before you need it.