The Main Logo
Food & DrinkHolidays 2024
1

The panettone diaries of Elena and Gia Vin & Grill's baker Mayara Palma Martin

Panettone takes an inordinate amount of time to make, but like all good things, time = flavour. Here's how a baker at Elena and Gia does it.

J.P. Karwacki

J.P. Karwacki

December 11, 2024- Read time: 5 min
The panettone diaries of Elena and Gia Vin & Grill's baker Mayara Palma MartinPhotograph: Elena

Many of Montreal’s bakeries have been in the throes of panettoni production for weeks now, and in a word, it’s... complicated.

It takes an inordinate amount of time, control, and precision to produce, but like all good things, time = flavour.

We asked the baker behind the panettone of Elena and Gia, Mayara Palma Martin, about everything that goes into making panettone for the holiday season.

Photograph: @elenamontreal / Instagram

The mind behind the madre 

But first, an introductory preamble: Originally from Curitiba, Brazil near the Argentinian and Chilean borders, Mayara was a social worker before living in Montreal for the last six years, where she embraced a lifelong passion for cooking and pursuit of working in kitchens professionally.

Member-only story

Unlock Montreal’s stories. Join The Main community.

Read this story free.

Enter your email to unlock your first article and get The Bulletin — our weekly roundup of food, art, and local culture.

  • 5 free articles per month
  • Save your favourite places & guides
  • Weekly newsletter The Bulletin
  • Stay connected to Montreal culture

Become an Insider.

Join a community that supports independent Montreal stories and celebrates the people shaping its culture.

Subscribe
  • Unlimited access to all stories
  • Exclusive features & local insights
  • Special offers and event invites
  • 10% off in our shop
  • Support local storytelling

Already a member? Sign in

Montreal's ugly tree should've become an annual Christmas tradition

Previous

Montreal's ugly tree should've become an annual Christmas tradition

Next

The Bulletin: All the stress-free holiday guides to help you relax [Issue #107]

The Bulletin: All the stress-free holiday guides to help you relax [Issue #107]

Related articles

Brocard proves traditional Syrian food can feel brand new
J.P. Karwacki

Brocard proves traditional Syrian food can feel brand new

A young team, an open kitchen, and recipes passed down through generations: Meet Talal Sabbagh's new spot on Saint-Laurent.

How Monkland Tavern shaped Montreal's restaurant scene over 30 years
J.P. Karwacki

How Monkland Tavern shaped Montreal's restaurant scene over 30 years

The NDG institution and best-kept industry secret that helped launch some of Montreal's best chefs.

The Best New Restaurants in Montreal [November 2025]
J.P. Karwacki

The Best New Restaurants in Montreal [November 2025]

Lebanese home cooking meets halal Caribbean fusion, natural wine bistros, pop-up delis with house-cured meats, New York-style pizza perfected, and more.

Boulangerie Marguerita has been baking bread the same way for over a century
Ivy Lerner-Frank

Boulangerie Marguerita has been baking bread the same way for over a century

The Little Italy bakery that could: Still hand-rolling loaves in its original 1910 brick oven, still telling real estate speculators it's not for sale, just for bread.

Taking over Icehouse means inheriting a decade of expectations
J.P. Karwacki

Taking over Icehouse means inheriting a decade of expectations

Preserving the Plateau's Tex-Mex institution means proving yourself every single night.

Bar Minou is the kind of place you want to spend all night in
J.P. Karwacki

Bar Minou is the kind of place you want to spend all night in

No reservations, only walk-ins, a wall of natty wines, taxes and tips included, and a barstool for an anchor.