Prince Panettone was born in the fall of 2025 out of a deep, relentless love for one thing: panettone. For founder C. K. Flannigan, what started as a personal obsession quickly became a calling to create and share a version of this bread that could stand with the best in the world. To us, panettone isn’t just a seasonal treat, it is an expression of care, craft, and celebration.

C.K.’s journey began in Tampa, Florida, and led him into the kitchens of some of the finest bakers and chefs around the world. After being recommended by acclaimed baker Mike Zakowski, he trained under the modern master of panettone, Roy Shvartzapel and worked alongside him for four years, learning the intricacies of this demanding craft. During that time, C.K. honed his skills further in his position of head baker at Quince, San Francisco’s three Michelin-starred restaurant led by Chef Michael Tusk.

We chose the name Prince Panettone out of deep respect for the masters who came before us, the kings of this beautiful and extraordinarily difficult bread. True panettone takes 48 to 72 hours to make, with absolute precision required at every step: from nurturing the sourdough starter (lievito madre), to mixing and fermenting the first dough, developing the second dough, careful shaping and proofing, baking, and finally the dramatic upside-down hanging to preserve its perfect structure. The name “Prince” honors that lineage; humble, ambitious, and ready to take its place among the greats.

Every loaf we make is rooted in passion, discipline, and a belief that panettone shouldn’t be saved for special occasions, it deserves a place in everyday life. Whether shared or savored alone, it’s a gift, an indulgence, and a testament to what bread can be at its highest level.

This is more than dessert.

This is bread royalty.