Boogie Bakery rightfully carries the signature of one of the best panettone cakes in Croatia and beyond, and everyone who has tried it knows this.
The holiday season is approaching at the speed of light, and with it our need for panettone naturally and very proportionally grows. It is a true symbol of festive celebration that we never skip. This traditional Italian sweet bread, known for its airy, light texture and a blend of candied fruit, has become an indispensable ritual during family gatherings. It is not just about tradition, but about a successful adaptation to the contemporary moment, in which panettone, thanks to small gastro innovations, still wears the crown of an essential festive sweet favorite.
We explored the art of panettone making with the team at the legendary Boogie Bakery, after a visit to their Zagreb restaurant Boogie Lab convinced us why their panettone is so special. Make a note of the address, kneza Borne 26, where everything arrives freshly and fragrantly baked. During the holidays, their panettone is always in demand, often one more than planned, for that festive lunch you have been invited to and need to bring something to, something you want to leave an impression.
When we stepped into the Boogie Bakery production facility, we were instantly intoxicated by the scent of sweet dough and familiar aromas, but it felt as though something new was happening as well. Yes, our senses were not deceiving us. The panettone team, made up of five top masters, confirmed that this season they are offering two new flavors: Panettone Apple Pie and Panettone Tiramisu.
The team has perfected its panettone-making technique, revealing secrets that completely change the final result and are the reason this dessert is so exceptional. First and foremost, we learned that making a single panettone sweet bread takes as many as four days. We also asked about other details in order to understand where the secret lies.
Boogie Bakery Panettone is distinctive because it is made with sourdough, or a starter, a natural yeast culture. We produce panettone exclusively with wild yeasts, feed them in three stages, every four hours, and when they reach peak form, we mix the first dough. Then we wait 18 hours for it to ferment, explained the masters of our holiday happiness, and they know what they are doing. On the second day, they add flour, butter, egg yolks, and sugar to the same dough, forming a new, second mix. Now comes our favorite part. The aromas are chosen, the Boogie Bakery panettone team tells us, adding details about the new flavors they decided to delight us with this season. For Tiramisu, we add 100 percent Arabica extract and dark chocolate to round out the flavor. On the other hand, for Apple Pie we use homemade apple jelly and Belgian caramel chocolate. Once this stage is complete, the dough is left to ferment for one to two hours, after which it is shaped and left for final fermentation lasting three to four hours. For us as end users, this means just a little longer until a pure moment of excitement.
When the panettone is ready on the second day, it goes into the oven. Once it comes out, we learn, it is turned upside down and remains in that position for 12 hours, bringing us into the third day of preparation. Fun fact: turning the dough upside down is essential, because it is so rich in ingredients that otherwise it would collapse. After a minimum of 12 hours of cooling in the inverted position, our favorite panettone is ready to be packed into boxes and begins its journey to our homes, our kitchens, and our plates. The moment of happiness is here.
One more small but important secret
The panettone team at Boogie Bakery knows exactly what it is doing, and thanks to them this traditional treat continues to live and evolve. One more detail we wanted to highlight and share with you is the quality of the ingredients, which is why Boogie Bakery panettone is so delicious. The panettone team revealed another professional trick to us, do not tell anyone. They also add vanilla from Madagascar to the dough. Now everything is clear. We have no dilemma about where we will be getting our holiday panettone this winter, and we wish the same for you as we eagerly await the new things Boogie Bakery is preparing for us from New York.
