For the past few months, two professionals have been busy shaping delicious panettones in a workshop in Saint-Léonard. Whether this airy and delicious brioche is of Italian origin does not matter to them: their version of their own, artisanal and local, allows as many people as possible to access panettones from home.
This mission is that of Eric Goeury (Les Co’Pains first) and Anthony Daniele (Le pain dans les sails). The idea was born from the meeting between this Viennese maker and this baker, who were going to join forces to become “panettoniers”, as they like to joke. “We followed each other on social networks, and one day we met,” says Éric Goeury. By talking a bit, we realized that we had the same idea, that is to say to launch a business that only makes panettones. So we thought, why don’t we do it together? ”
Up to Switzerland
Down the line, we join the two Viva panettone makers as Anthony just returned from Lugano, Switzerland for the Panettone World Cup (while Eric continued production here for the holidays!). There, Anthony presented their signature panettone, also known as traditional, composed in particular of their house candied fruits, Italian flour, as well as vanilla from Guadeloupe and Tahiti.
PHOTO CHARLOTTE LAKE, SUPPLIED BY VIVA PANETTONE
The signature panettone: candied citrus, sultana grapes and exceptional vanilla
“We selected vanilla according to the flavors of each of our panettones,” explains Éric Goeury.
We pay a lot of attention to the raw materials we use: our honey is spring honey that comes from Rimouski; our flour is panettone flour from Italy. All this contributes to having a delicately, smooth panettone.
Eric Goeury
The “signature” is one of the four flavors offered for the holidays, along with chocolate, cappuccino and dark chocolate-raspberry. But Eric and Anthony fully intend to prepare them year round and marry them to the different seasons.
Long-term work
PHOTO ARIANNE BERGERON, SPECIAL COLLABORATION
It takes three days to make a panettone. This is a job that requires a lot of patience and knowledge.
Did you know that a panettone can take three days to make? You have to deal with the sourdough first, which requires a lot of time and attention, and then knead and bake it. That’s not all, the panettone should then rest for 10 to 12 hours with its head upside down!
Fortunately, after all this hard work, a panettone can be stored for up to 60 days – thanks to the sourdough – in an airtight bag, protected from light. It is also better to taste it slightly reheated, to take full advantage of its aromas.
PHOTO ARIANNE BERGERON, SPECIAL COLLABORATION
You can see the vanilla beans when you cut a slice of panettone, say the artisans.
And who won the honors at this famous World Cup? Unsurprisingly, the Italians won all the prizes for the second version of this competition, where Canada was represented for the first time. But Anthony came away from it with new knowledge and great inspiration, after tasting twenty panettones from all over the world. A golden opportunity that is priceless.
Panettones can be purchased from the company’s website for $ 40.