UK WIDE SHIPPING
UK WIDE SHIPPING
“We use only the highest quality Italian and Scottish flours, Scottish free-range eggs, French butter, and local Loch Ness honey. Crafted in our small bakery in Inverness, the capital of the Highlands.”
— Fernando Basaldua Bazaldua, Head Baker.
THE XOKO PANETTONE. WHICH ONE?
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CLASSIC FRUIT.
The XOKO Classic Fruit Panettone is made with copious amounts of Normandie butter, free range egg yolks, luscious currants, glacé cherries, raisins and candied orange peel. We use Italian orange blossom water and sweet honey to add even more decadence. It is crowned with a crunchy almond, tonka and pearl sugar crust.
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DOUBLE CHOCOLATE.
The XOKO Double Chocolate Panettone is rich and sumptuous and is balanced with 70% dark Belgian chocolate and Belgian milk chocolate. It is topped with an almond, tonka, cocoa and pearl sugar crust.
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GINGERBREAD.
The XOKO Gingerbread Panettone. At XOKO, we never follow the crowd, and our Gingerbread Panettone is a mash-up between Italian sophistication and the comforting nostalgia of your granny's gingerbread. The floaty-light enriched bread is embellished with fiery stem ginger and gingerbread Belgian white chocolate rubble. The almond and ginger crust adorns the top of this King of Breads.
Corporate Gifting?
Email: hola@xoko.co.uk
Your Panettone comes in a beautiful presentation box which celebrates “A Mexican, whose heart and home is in the Highlands”.
You can pre-order for Christmas delivery or in store collection. If you can’t wait that long…
….there is also an opportunity to pre-order for late November delivery to any UK address. We will also have stock in store to purchase.
The one to give, the one to share, the one to devour all by yourself!
Our Panetonne is the highlight of our baking year. It is a true labour of love, beginning early in August, when the days are long and there is still hope of summer sunshine! This is when Fernando begins nurturing his sourdough starter, affectionately known by all as ‘his baby’. His starter was born over seven years ago, when Fernando moved from Mexico to the Scottish Highlands and is borne of a fallen apple from his husband, Tristan’s childhood home on the Black Isle. As the seasons change and Christmas approaches, our starter is carefully cultivated until it is strong enough to bring life into the XOKO Panettone.
Fernando’s passion for panettone runs as deep as his love for the home he has found in the Highlands. During the panetonne season, he often gets as little as three hours of sleep at night, tirelessly monitoring and caring for these magnificent celebration breads until they are perfectly baked.
Each batch of panetonne is a three-day journey, from the initial mixing to the final bake. This significant investment of time, passion and dedication is what makes our panetonne so special. We use only the highest quality Italian and Scottish flours, Scottish free-range eggs, French butter, and local Loch Ness honey. Crafted in our small bakery in Inverness, the capital of the Highlands.
The XOKO Panetonne is the perfect gift to express gratitude, appreciation and love this Christmas. It’s the one to share, or perhaps, the one to accidentally devour all by yourself.
Much Love
Fernando & Tristan