Their panettone sweet bread draws on select ingredients: Belgian butter, candied fruit (orange and Diamante citron), Bourbon vanilla from Madagascar and salt from Piran. A tall, well-developed and well-baked pastry, it has a nice, pronounced bulge at the top and a crust that's a warm, brownish color. It's also enticing when cut: a vibrant golden color with nice sponginess, visible vanilla and plenty of well-distributed fruit. There's also a biscuity tone just below the surface. Aromatically it unveils whiffs of milk, hints of butter and fruit. In the mouth it's balanced, not very moist but pleasant, thanks in part to its well-managed sweetness and delicious candied orange.