Olivieri - since 1882
Founded by Luigi Olivieri in Arzignano, Italy (Veneto region), originally operating as a humble village bakery that sold daily bread to locals. Over nearly a century and a half, the business evolved through five generations of the Olivieri family, expanding from bread into fine pastries and holiday desserts
Olivieri 1882 Panettone has earned the title of "Best Panettone" three times from The New York Times and establishing itself as a global benchmark for luxury Christmas Bakes.
Unlike dry, preservative-packed industrial alternatives, each loaf is meticulously handmade over a rigorous 48-to-72-hour micro-managed fermentation process. The bakery relies on its sacred, 140-year-old Lievito Madre (mother yeast), which requires constant monitoring 365 days a year by a dedicated master baker (Lievitista).
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