Remember 28ºC by acclaimed pastry chef José Romero is the definitive guide to artisan panettone. A result of years of research, teaching, and experimentation, this book distills Romero’s renowned methodology into a complete, hands-on resource for professionals and ambitious bakers alike.
Romero — founder of Spain’s Best Artisan Panettone Contest and instructor at EPGB Barcelona — shares the techniques that have helped train hundreds of bakers worldwide. From flour selection to sourdough management, this book covers all stages of panettone production with technical precision and practical clarity.
What You’ll Learn:
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How to master sourdough fermentation for panettone
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Ingredient functions in each mixing and resting stage
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Temperature control and refrigeration for optimal dough structure
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How to select molds and shape for consistent results
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Detailed chapters on candied fruits, glazes, and dough enrichment
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Recipes from classic to contemporary, including guest chef contributions
Whether you’re producing panettone for your bakery or developing signature variations for the holiday season, Remember 28ºC offers the insight and structure to elevate your craft and integrate this beloved product into your regular production cycle.
CONTENT
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Inventory Last Updated: Aug 07, 2026
