Handcrafted Festive Bakes for Your Cafe Menu
Keep your seasonal menu fresh with limited-edition, slow-fermented bakes. From traditional Italian Panettone to German Stollen, these treats bring a premium touch to your counter.
My Christmas Specials are here to make the holiday season delishhh. I offer a range of traditional and modern festive treats perfect for your cafe's holiday menu.
It takes three full days to craft my traditional Raisin & Candied Orange Panettone. This video shows the care and patience that goes into creating this iconic Italian Christmas bread.
My Raisin & Candied Orange Panettone, baked the traditional Italian way. It's a Christmas classic that I am proud to offer for wholesale.
The tall, domed top of the Panettone is a sign of a perfect, slow-proofed bake. The crust is beautifully caramelized and full of flavour.
A slice of the Panettone reveals a cloud-like, buttery crumb studded with juicy raisins and bright candied orange peel.
The texture is incredibly soft and airy, perfect for pairing with a morning coffee or an evening dessert wine.
Another shot of the beautiful interior of the Panettone, showcasing the generous amount of fruit.
A behind-the-scenes look at the three-day process of making my decadent Triple Chocolate Panettone, a modern twist on the classic.
It takes me a full three days to craft each loaf of my Triple Chocolate Panettone, ensuring a perfect, airy crumb every time.
I've introduced this irresistible Triple Chocolate version for the holiday season, packed with dark, milk, and white chocolate.
About Festive & Seasonal Offerings
Good seasonal bakes should not be an afterthought. My holiday range, including the Panettone and Stollen, requires a three-day, slow-fermentation process that develops that deep, authentic flavour cafes often struggle to achieve in-house. Whether you are planning a Christmas breakfast special or adding limited-time treats to your counter, these items are not just shelf-fillers. They are designed to be the reason customers walk through your door.
Festive baking is usually where restaurants compromise, relying on mass-produced, long-shelf-life products that taste like cardboard. I do it differently. My Panettone and Stollen are built on the same principles as my daily sourdough: wild yeast, patience, and zero additives.
The Three-Day Process
For the Panettone, we do not take shortcuts. It takes three full days from start to finish. This long proofing time is the only way to get that open, airy crumb structure and the rich, buttery texture that defines an authentic Italian holiday loaf. When you slice into one, you should see those beautiful air pockets, not a dense, gummy block.
My Seasonal Selection
- Traditional Panettone: Studded with raisins and candied orange peel. It is classic, reliable, and pairs perfectly with coffee.
- Triple Chocolate Panettone: A modern take with dark, milk, and white chocolate chunks. It is decadent and moves fast on weekend mornings.
- German Stollen: Rich with rum-soaked fruits, nuts, and a marzipan core, all finished with high-quality butter and icing sugar.
Why Partner With Me?
Consistency is the biggest headache in B2B supply. I deliver these fresh from my central Mumbai kitchen, ensuring you get the same quality in Bandra or Mahalaxmi as you would at my own bakehouse. Everything arrives ready to serve or reheat, packaged to prevent the kind of crushing that ruins delicate pastries. If you want a festive menu that actually tastes like it was baked with care, let's talk.
TwentySeven Bakehouse
I am Chef Rachna, and I am obsessed with the chemistry of long, slow fermentation. For me, festive baking is not about cutting corners, it is about doing it the hard way—three days of work—so you can serve something your customers will actually remember.
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