Something most of us look forward to all year is the holiday season, and in Singapore, that means a festive table brimming with both classic Christmas fare and local flavours. A typical holiday spread might feature a golden roasted turkey and glazed ham taking centre stage, surrounded by creamy mashed potatoes drenched in rich gravy. Tender chicken in a glossy sesame sauce, with its sweet‑savoury balance and smoky, chargrilled satay with rich peanut sauce bring flavours that feel instantly familiar to the tastebuds. Desserts are equally indulgent: Christmas puddings, buttery sugee cake, pandan slices dotted with berries and yule logs layered with coconut, all paired with warming drinks like velvety eggnog and spiced lattes.
But if you’re looking to bring something else to the spread, consider taking your festive table up a notch with a show‑stopping addition: panettone.
Granted, panettone isn’t everyone’s cup of tea. If you’ve ever had a taste and felt underwhelmed, you’re not alone. But after a few attempts, I realised the secret to enjoying one is surprisingly simple: you just have to find the right one. As it turns out, panettone is considered one of the most difficult breads to make, and that effort makes all the difference. Originating from Italy, it is a tall, dome-shaped leavened bread synonymous with Christmas. The process begins with a carefully maintained mother dough, kept at precise pH levels. Over several days, high-gluten dough enriched with generous amounts of butter and sugar is kneaded, fermented and rested repeatedly. Done right, the result is soft and pillowy, with a delicate crumb dotted with candied fruits, raisins and gentle citrus notes. Thankfully, we get to enjoy the results without doing any of the hard work.
Which brings us to the good news. Local bakeries and restaurants are now brimming with panettone made with impressive authenticity. Whether you’re a convert or a curious sceptic, Vogue Singapore has rounded up the best panettones in the city, making it easier than ever to find one worth falling for.
1 / 5
Jupiter 57
For panettone from some of Italy’s most storied bakeries, Jupiter 57 is the place to look. Recently resurfacing on TikTok, the boutique has long been a quiet staple for those in the know, prized for offering one of the widest panettone selections on the island. Since 2004, Jupiter 57 has been importing artisanal Italian panettone and traditional confections into Singapore, working exclusively with historic brands that take the craft seriously. As a bonus, you can even book a complimentary panettone tasting before committing to a loaf.
Among its standout offerings is the Pistachio Panettone, a softly leavened dough crowned with a silky white chocolate glaze and generously studded with whole Sicilian pistachios. For something more playful, Jupiter 57 also stocks whimsical, sculptural panettones, including a duck-shaped version that feels straight out of an Italian pastry shop window. Beneath its cheerful yellow sugar-paste beak lies a filling of Sicilian orange cream, coated in chocolate and finished with a dusting of sugar.
Book a tasting here.
2 / 5
Atipico
At Atipico, panettone is treated with the respect it deserves. Each loaf is prepared according to the original Italian recipe, using an in-house nurtured lievito madre (or mother dough) and carefully selected ingredients. A slow, double-rise fermentation gives the panettone its signature softness and delicate fragrance. For purists, the Panettone Tradizionale delivers exactly what it promises. Golden raisins and candied orange peel are folded into the airy crumb, finished with a scattering of crunchy pearl sugar and almonds for added texture. Those with a sweeter tooth can opt for the Panettone Cioccolato e Nocciole, where dark chocolate and hazelnut pralines melt into the dough. Topped with pearl sugar and toasted hazelnuts, it strikes a rich yet balanced note.
Order here.
3 / 5
Fico
When chef Mirko Febbrile set out to create a festive panettone for Fico, he partnered with Olivieri 1882, the award-winning family-run bakery in Arzignano with over 140 years of pastry-making heritage. The result is Panettone Festivo, a collaboration rooted in tradition but rich in character.
A sunset-golden is delicately imbued with bergamot, its airy crumb studded with roasted chestnuts and generous buttons of gianduja that melt into the bread. Working alongside Fico’s pastry director Jeanette Ow, Olivieri 1882 brings its time-honoured techniques to the table. While the dough recipe remains a closely guarded secret, flavours of dark chocolate, candied orange and a subtle hint of aged rum lend the panettone a gentle, festive warmth.
Get it here.
4 / 5
Burnt Ends Bakery
Panettone appreciation is clearly on the rise, with a growing number of restaurants and bakeries offering their own interpretations of the festive classic. Among them, Burnt Ends Bakery stands out for putting its signature touch on tradition.
True to form, the bakery approaches their panettone with technical rigour and restraint. The starter, nurtured in-house for years, is carefully revived each Christmas season to ensure the loaf achieves its characteristic lightness and structure. Finished with glassa alle mandorle, an almond frosting that bakes into a crisp, golden crust, this Northern Italian-style panettone remains faithful to tradition. Inside, the towering round of sweet bread is generously filled with candied orange and lemon peel, plump raisins and finished with whole almonds for added texture.
Get it here.
5 / 5
La Levain
At La Levain, panettone is treated as both craft and commitment. Chef Wythe spent time in Italy earlier this year to refine his technique, returning with a deeper understanding of the tradition behind the loaf. The house-made Panettone Classico is handcrafted using a classic combination of candied orange, lemon peel and sultanas. Owing to the intricate process and an uncompromising approach to quality, production is intentionally limited, with just 15 loaves baked each day.
Get it here.
