An Italian Christmas, Made for Sharing

A Christmas tree that everyone gets a slice of.

Golden layers of Pandoro rise into a rather delicious little Christmas tree. Each star-shaped slice sits at a slightly different angle, with a little cream tucked between the layers, a scattering of berries and a final dusting of icing sugar.

It is almost too lovely to cut into. Almost.

Because the real pleasure begins when the first slices are shared, the conversation flows and nobody seems particularly keen to leave the table.

In Italy, Christmas has always been as much about gathering around the table as gathering around the tree. Panettone and Pandoro are part of that tradition: two very different cakes, both made for bringing people together.

Loison. A Family Tradition Worth Savouring.

In Costabissara, a small town near Vicenza, the Loison family has been baking since 1938. Generations of experience have shaped their craft, but one principle has never changed: some things simply cannot be hurried.

At the heart of their baking is Lievito Madre, a natural mother dough, carefully nurtured and regularly refreshed. This living starter is the foundation of Loison's Panettoni, Pandori and Veneziane.

From there, patience takes over. Making a Panettone is a meticulous 72-hour process, with successive stages of mixing, proving and resting. Time allows the dough to develop its delicate texture and depth of flavour.

Pandoro and Veneziana are also made using slow, natural fermentation, each developing its own distinctive character.

Pandoro is soft, buttery and beautifully delicate. Panettone has a light, almost feathery crumb that pulls apart in fine strands. Veneziana brings its own subtle richness to the Italian festive table.

Three Italian specialities. One shared craft. And the belief that truly good baking is always worth waiting for.

Ingredients with a Sense of Place.

For Loison, exceptional baking begins long before the dough reaches the oven. It begins with knowing where ingredients come from, and why that matters.

The family's connection with Slow Food dates back to 1995. Its Presidia projects help protect traditional foods, local producers and the knowledge that might otherwise disappear with them.

Some of these remarkable ingredients find their way into Loison's recipes: late-harvest Ciaculli mandarins from Sicily, pistachios from Bronte and fragrant Mananara vanilla from Madagascar.

Each has its own landscape, its own growers and its own story. And each brings something distinctive to the finished bake.

The finest ingredients do more than add flavour. They bring a little of their origins with them.

Everyone Has a Favourite. Until They Find Another.

Pandoro, originally from Verona, is loved for its tender, buttery crumb and gentle vanilla fragrance. Delicious with nothing more than a dusting of icing sugar, it can also become the centrepiece of the Christmas table, layered into a festive tree like the one pictured above.

Panettone, with its roots in Milan, offers an entirely different pleasure. There is the traditional version with sultanas and candied fruit, of course, but also tempting variations with chocolate and carefully chosen flavour combinations.

Then there is Veneziana, another much-loved Italian speciality. And for those who fancy a little taste before committing to a whole cake, or a small treat to give away, Loison's Panettone Slices are rather hard to resist.

Which is best? In Italy, that is probably the sort of question that could keep a family talking long after dinner.

We would suggest trying them for yourself.

Because Freshness Is Part of the Pleasure.

When so much time and care goes into making something, it seems a shame to let it spend weeks waiting on a warehouse shelf.

That is why we do things a little differently at Suisstore. Rather than buying large quantities of Christmas cakes to keep in stock, we order primarily according to what our customers have chosen.

It means we can bring Loison's festive specialities from Italy as freshly as possible, ready for you to enjoy their delicate texture, wonderful aroma and full flavour during Advent.

Choose Now. Savour Later.

Please place your Christmas pre-order by Sunday, 25 October 2026.

We expect delivery around 25 November 2026, just in time for the start of Advent.

We will have a small number of cakes available from stock, but if you have a particular favourite in mind, ordering ahead is the best way to make sure it is yours.

Explore Loison's Panettoni, Pandori, Veneziane and Panettone Slices.

And who knows? Perhaps this Christmas, a little Pandoro tree will take pride of place on your table too.

Buon Natale!

The Suisstore Team