Thursday, December 27, 2007

Bacanal Loves Pan Dulce (Panettone)

This is the end of the Panettone (Pan Dulce) season for us. When we started Sugar & Spice, the idea was to bring to the market what was missing. We did not want to make alfajores for example because you can get one in every corner. We made one exception and that was Pan Dulce (Panettone).

Most Panettone in Argentina is made with candied fruit and I just do not like it. I know it´s a matter of taste--to each his own. However, there were so few options for those of us who only liked the more noble inclusions like hazelnuts, almonds, cashews, and walnuts laced with orange peel and raisins soaked in cognac. Now it looks like there is some competition in the market place.

Bacanal went through the trouble of selecting their top 8 "most delicious and original" offerings and Sugar & Spice was among those chosen. We are rubbing elbows with the likes of Jean Paul Bondoux (Alvear Palace Hotel), Plaza Mayor, Beatriz Chomnalez (Ceasar Park Hotel), Las Violetas, etc.

If you click on the picture below you will be taken to the scanned images of the full article in this month´s Bacanal.

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