Eight panettoni taking over Athens’ shop windows and holiday tables this year: artisan sourdough masterpieces and classic, more budget-friendly picks

Panettone: the “bread of Toni” that became a festive icon

Few sweets come with as much lore as panettone. The most beloved story places us in Milan around 1495, at the court of Duke Ludovico Sforza: the Christmas dessert is ruined, and a young kitchen assistant named Toni saves the night by quickly baking a rich, buttery loaf with eggs, raisins and candied fruit. “Toni’s bread” — pan de Toni — is said to have evolved into the panettone we know today.

But the real magic isn’t only in the myth; it’s in the craft. A natural starter is nurtured through successive builds, doughs rest for days, and the finished loaf is famously hung upside down so the airy interior doesn’t collapse.

In recent years, Athens has moved panettone far beyond the supermarket shelf and turned it into a small ritual: choosing the box, slicing it open at the festive table, and sneaking generous wedges with coffee, at breakfast, or as a holiday treat. Here are eight panettoni worth trying this season.

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Artisan & sourdough panettone

1) Bread B.C. – The sourdough bakery’s first panettone

Bread B.C. in Chalandri, known for naturally leavened loaves, enters the panettone game for the first time with a 100% sourdough version. Built on pasta madre, it goes through a double mixing process and slow maturation — the result of many rounds of testing to nail aroma, texture and moisture.

Available in two versions: double chocolate (dark & milk) and citrus confit with raisins. This is the panettone you picture next to holiday coffee — and a generous gift for anyone who loves the “grown-up” side of pastry.
Info: 59 Agias Paraskevis, Chalandri | +30 210 6851961 | breadbc.gr

2) Antonis Selekos – Signature & Total Hazelnut

Antonis Selekos has become almost synonymous with panettone in Athens. At his Pangrati workshop, he makes exclusively sourdough panettone, obsessing over the honeycomb crumb and a finish that lingers.

His classic Signature panettone blends raisins, cranberries, handmade orange-lemon confit and dark chocolate. It lands between fruity brightness and buttery sweetness, with citrus aroma that stays with you longer than expected.

Total Hazelnut is Selekos’ festive indulgence: sourdough panettone with dark & milk chocolate, caramelised hazelnuts, salted caramel and fleur de sel. Airy, pleasantly moist, with gianduja pieces and a salty-sweet kick that makes you reach for “one more slice.”
Info: 2 Erifylis, Pangrati | +30 210 7248888

3) MiTo’21 – Milano Alto and the new flavours

Mihalis Tyrakis, shaped by years between Crete and Italy, built MiTo’21 around a strictly Milanese panettone — no artificial flavourings, colourings or emulsifiers. The classic Milano Alto has earned three stars at the Great Taste Awards (the highest distinction), and MiTo’21 holds the Great Taste Producer title.

At its core: organic Cretan sultanas, plenty of egg yolk for that golden hue, and “vanilla caviar” from a producer in Madagascar. Even the Liberty-style box — designed with a historic Milan print house — turns opening it into a ritual.

This year, the story continues with two new flavours that feel closer to Greek memories. Tsourekone marries panettone’s airy sourdough structure with the warm spice notes of politiko tsoureki and already has two Great Taste stars. Pane, Burro & Marmellata nods to the comfort of bread-butter-jam, with sourdough dough and apricot jam — simple, cosy, and quietly addictive.
Info: Available at select stockists including OAK (282 Kifisias Ave, 101 Charilaou Trikoupi, Kifissia) | https://mito21.com/stores/

4) Takis Bakery – For a classic Traditional Panettone

At Takis Bakery under the Acropolis, panettone has developed a loyal following. Cloud-soft, buttery and full of large, airy pockets, these loaves come to Athens from the hills of Verona: handmade panettoni by Italian company Infermentum, often cited among the world’s best. Made by four pastry-chef friends using top-quality ingredients — no flavourings, colours or preservatives — with fruit candied the traditional way using only water and sugar.

At Takis you’ll find the classic Traditional Panettone with orange, raisins and Madagascar bourbon vanilla, plus more playful versions: vuoto (plain) for those who like adding butter or spreads, Sicilian pistachio, blueberry-chocolate, and a three-chocolate option for serious chocoholics.
Info: 14 Misaraliotou, Koukaki | +30 210 9230052

5) Dimitris Economides – Where panettone meets fine patisserie

Dimitris Economides’ panettone is exactly what you’d expect from a “pastritect”: beautifully structured, yet pure comfort. A sourdough brioche dough embraces orange and raisins in the classic version, while the chocolate edition layers single-origin chocolates from São Tomé, Peru and Madagascar milk chocolate, balancing sweetness and intensity.

Light texture, big pockets, a long finish of good butter — a centrepiece worthy of the festive table, and a gift for anyone who appreciates haute patisserie even in the most classic Christmas symbol.

Info: 340 Kifisias Ave, Neo Psychiko | +30 210 6755000

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Everyday, widely available panettone

You don’t always have to chase artisan waitlists to bring panettone to the table. These are more accessible options — some closer to the Italian classic, others with a Greek twist.

6) Papaspyrou – Classic, honest, with a touch of nostalgia

Papaspyrou (since 1940) offers a panettone that follows the classic Italian idea but keeps it simple and everyday: fluffy crumb, discreet fruit, and a flavour that feels like a slightly more festive cake. Ideal for coffee-and-slice mornings, or for anyone easing into panettone without the fuss.

7) Paul – French boulangerie, Italian tradition

At Paul, panettone comes in a style that sits between French brioche and Italian holiday bread: plenty of raisins, pronounced aroma, and a firmer texture than most artisan versions — closer to tsoureki. An easy pick-up with your coffee, perfect for holiday brunch at home.

8) Veneti – The neighbourhood panettone

Veneti bakeries have included panettone in their seasonal lineup for years. Their version winks at Greek tsoureki: generous fruit, good moisture, and an approachable flavour for those who don’t love heavy, intensely perfumed panettone. It’s the last-minute stop on the way to a réveillon — and it lands on the table as if it belonged there all along.

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How to enjoy it

Whatever you choose, let your panettone come to room temperature before slicing — the aromas open up beautifully. Serve it:

• with espresso or filter coffee in the morning
• with a glass of sweet wine (Moscato, Vin Santo, Samos Muscat) after dinner
• lightly toasted, with a little butter, for peak festive comfort

And perhaps most importantly: cut thick, generous slices. Panettone is made for sharing — just like the holidays.