Where to find the best panettone in Montreal

Made with naturally leavened dough and organic flour from Petra Farina Italia, Elena offers two versions: a classic with marsala-soaked golden raisins and candied citrus, and their signature "Panettone alla Elena" studded with dark chocolate and macerated apricots. Both require days of careful fermentation and prove that the kitchen's talents extend well beyond pizza and pasta. Pre-order online for pickup or shipping across Canada, though the popular dates sell out fast—if you see availability, don't hesitate.

Jeffrey Finkelstein's panettone has become the stuff of Montreal legend, and for good reason. After years working in Michelin-starred kitchens across Europe—including a stint at elBulli, where pastry chef Oriol Balaguer taught him the secrets of a proper Christmas panettone and gifted him a precious sourdough starter—Finkelstein brought that knowledge back to the Plateau.

The result is a towering, impossibly light loaf with quality fruit and raisins or rich chocolate, crowned with a crunchy almond-sugar topping that sets it apart from the rest. The festive packaging makes them ideal gifts, but the real draw is what's inside: a panettone that justifies the hype.

Mile End's most iconic espresso bar has been slinging coffee since 1970, and now they're bringing in panettone that lives up to their reputation. Sourced from Fratelli Sicilia—a Sicilian family operation run by brothers Piero and Salvo Motta near Mount Etna—these panettone are made the old-school way: 36 hours of slow fermentation, no artificial flavours or colorants, and ingredients pulled straight from the Sicilian landscape: flour from nearby hills, free-range eggs, pure chocolate, and citrus from Paternò. The pistachio version with Sicilian pistachio cream is a standout.

Daniel Lo Manto's Calabrian sandwich empire doesn't make its own panettone, but they've curated a selection that's as thoughtfully chosen as their porchetta. The shelves are stocked with imported Italian panettone from respected names like Toschi (in business since 1945), along with options from Elena and other top-tier producers. Swing by any Bossa location during the holidays and you'll find a proper spread of panettone alongside their usual array of Italian imports, tinned fish, and olive oils.

François Barrière and Riccardo Arnoult's Plateau bakery has built its reputation on organic Quebec flours and meticulous fermentation, so it's no surprise their panettone follows the same exacting standards. Made in-house with a naturally leavened starter, Le Toledo offers three versions: a traditional with Italian candied citrus and sultana raisins; a choco-framboise with 64% Guayaquil dark chocolate and Valrhona's raspberry-inspired chocolate; and a pralimel (in-store only) loaded with caramelized hazelnuts and milk chocolate caramel. Each 1kg loaf is enriched with homemade pastry cream, vanilla from Papua New Guinea, and the kind of attention to detail that defines everything this bakery does. Available from mid-November through December at all Le Toledo locations, though they tend to move quickly—especially the choco-framboise.

Éric Goeury and Anthony Daniele aren't messing around. Their panettone requires 48 hours of work, 20 days of in-house fruit candying, and the kind of obsessive precision that earned them a spot representing North America at the 2024 Panettone World Cup in Milan. The flagship "Le Signature" showcases their technique: candied citrus, sultanas, and rare vanilla folded into an impossibly light brioche that justifies every hour of labor. But the real flex is their lineup of creative flavors—Le Framboisissimo with raspberry, Le Tutto Choco for chocolate lovers, Le Pistache loaded with pistachio, and even a savory Cacio e Pepe version. Available in sizes from 200g to 1kg, with spreads, biscotti, and candied fruits to round out the offering.

Order online or visit their Saint-Léonard headquarters and pop-up locations in Laurier West and Old Montreal.

Sandro Carpenè's panettone is a 72-hour labor of love that rivals anything you'd find in Milan. The Venetian pastry chef uses natural levain, Madagascar vanilla, Quebec eggs, and Canadian butter to create a loaf that's both impossibly light and easy to digest—no additives, no shortcuts, just proper technique and premium ingredients. The classic version features Sicilian AOP candied orange and Diamante AOP citron from Agrimontana, while the chocolate-apricot leans on Agricacao (one of the world's best chocolates) for serious depth. But the standout is the maple-apple-blueberry, a Quebec-meets-Italy hybrid that folds in local maple syrup and Italian candied fruit. Available in 500g and 1kg sizes, with a 30-day shelf life that proves there's nothing artificial holding it together.

Nicola Vardaro and Isabelle Deschamps prove that vegan panettone doesn't have to be a compromise. Their version is soft, lightly sweet, and studded with poached pears, toasted hazelnuts, and dark chocolate—and it holds its own against any traditional recipe. According to regulars, it's even better a few days later when toasted or turned into French toast. Available in individual or full-size formats, but only for pickup on December 19-20 and 23-24, so plan accordingly.

Thea Bryson's sourdough obsession extends beyond her naturally leavened loaves and into the world of panettone with predictably excellent results. Her holiday version is buttery, impossibly light, and loaded with homemade chocolate hazelnut praline cut with a dash of bitters for a subtle complexity that sets it apart from the usual suspects.

It's gently sweet, pleasantly chewy, and proof that Bryson's self-taught skills translate just as well to Italian brioche as they do to her crackling sourdough boules.

Available in limited quantities for pickup throughout December (specific dates listed on their site).

Julien Roy, Seth Gabrielse, and Quentin Lamensch bring the same meticulous approach to their panettone as they do to everything else at this Rosemont favorite. Their "Pan-Automne" is loaded with citrus zest, pistachios, pistachio paste, white chocolate, and almonds, all folded into a dough that undergoes four levain refreshes every 3.5 hours, followed by 12 hours of fermentation and six hours of proofing. It's the kind of process that separates hobby bakers from the real deal.

Fresh batches are baked every Wednesday night in December, with very limited quantities available in-store Thursday afternoons. Order through their website if you want to guarantee yours, because these don't last long.

Piero Ciampoli's sprawling café on the MIL campus doesn't make its own panettone, but it doesn't need to—they stock Flamigni, one of Italy's most respected names in the game. Founded in the 1930s and still using the same mother yeast strain from nearly a century ago, Flamigni's panettone is a three-day process that involves multiple refreshments, two kneadings, and meticulous temperature control. The classic version features candied orange from Calabria's Navel oranges and citron from Diamante, both candied without sulphur dioxide, along with Turkish or Australian sultanas and Madagascar vanilla. The result is a panettone with serious pedigree, available alongside Baristello's southern Italian pizzas and expertly pulled espresso.