The secrets of panettone in a new session of #OffTheMenu with pastry chef Toni Vera

Le Cordon Bleu Madrid continues its annual programme of masterclasses and, on November 25, welcomed Toni Vera, head of viennoiserie at Pastisseria Canal (Badalona) and one of the leading international figures in the world of dough, to share with attendees the secrets of the perfect panettone.

Toni is renowned for his outstanding technique and his mastery of dough handling. After discovering pastry-making while studying chemistry, he worked at renowned establishments such as Bubó, Comas and Canal. Throughout his career, he has also worked as an instructor at the Barcelona Bakers’ Guild, alongside gaining experience with great international masters.

He has won the Best Artisan Butter Croissant in Spain award four times, as well as the Best Classic Artisan Panettone 2024 award.

Students and alumni of Le Cordon Bleu Madrid enjoyed a masterclass in which Toni taught them everything needed to refine their technique and achieve the perfect panettone. With excellence in every detail as his hallmark, he emphasised the importance of technique, patience and respect for the product. The chef prepared three panettone varieties: classic, chocolate, and a final version combining chocolate and caramel. True works of art that left all attendees impressed.