In Venice, Christmas isn’t truly Christmas until the first panettone and pandoro appear in the windows of the city’s bakeries. Venetians take these holiday cakes seriously. The quality must be high, the texture soft and airy, and the aroma natural — butter, vanilla, citrus and nothing else.
While panettone comes originally from Milan and pandoro from Verona, Venice has developed its own refined tradition. Here, holiday cakes are made by historic pastry families, small artisan laboratories and beloved neighborhood bakeries that Venetians trust year after year.
Below is the definitive local guide to the best places in Venice to buy panettone and pandoro — all real Venetian shops, all places that your readers can walk into today.
To pair your holiday sweet shopping with a local winter experience, you can also explore our Venetian Christmas Sweets Guide or enjoy seasonal tastings during our Cicchetti & Wine Tour.
How Venetians Choose a Good Panettone or Pandoro
- Natural leavening: Long fermentation gives softness and a delicate aroma.
- Real butter: No artificial notes — the scent should be warm and subtle.
- Soft crumb: It should pull apart like cotton, never crumble like bread.
- High-quality ingredients: Authentic candied orange peel, premium vanilla, plump raisins.
- Beautiful wrapping: Venetians take pride in gifting panettone; presentation matters.
The Best Panettone & Pandoro in Venice
Dal Nono Colussi – Dorsoduro
A legendary Venetian bakery famous for its fugassa veneziana, Dal Nono Colussi also produces one of the city’s most artisanal panettoni. Every cake is made by hand using a traditional natural mother yeast, long rising times and a deeply Venetian approach to baking.
Their panettone is elegant, fragrant and never too sweet. Venetians consider it a true “gift-quality” panettone — the kind you bring to a Christmas lunch when you want to impress.
Pasticceria Dal Mas – Cannaregio (near the station)
Dal Mas is one of the most historic pastry shops in Venice and a local favourite during the holidays. Their panettone and pandoro appear early in December, beautifully wrapped and made with consistent quality year after year.
Venetians appreciate Dal Mas because their products are reliable, soft, and made with excellent ingredients — perfect for travellers who want something authentic without wandering far from the station.
Majer – Multiple locations across Venice
Majer’s panettone is soft, light and made with an approach that favors long rising and simple, honest ingredients. Their packaging is stylish, and their holiday cakes make excellent gifts.
If you’re staying on the islands of the historic center, Majer is often the most convenient artisan option — and their pandoro is among the most balanced and delicate you can find locally.
Pasticceria al Theatro – San Marco
One of the rising stars of Venetian pastry-making, Pasticceria al Theatro has quickly gained a reputation for producing some of the most technically refined panettoni in the city. The pastry chef participates annually in national competitions dedicated to Italy’s Best Panettone — a sign of both ambition and genuine craftsmanship.
Their panettone is exceptionally soft, fragrant and elegant, with a balanced use of citrus and natural vanilla. Holiday packaging is sophisticated, making it an excellent choice for a high-quality Christmas gift or to bring to a festive dinner.
Why Venetians love it: consistency, innovation, and a level of precision that aligns perfectly with the great Italian pastry tradition.
How to Bring Panettone or Pandoro Home Safely
- Choose a box, not a soft bag — it protects the cake during travel.
- Carry it in hand luggage if possible.
- Avoid letting it get too warm; butter-rich cakes lose texture.
- If flying, place it gently on top of clothes in your suitcase.
- Once opened, consume within 2–3 days for best softness.
When Venetians Eat Panettone & Pandoro
- December afternoons with hot chocolate or espresso.
- Christmas Eve after dinner, often with a sweet wine.
- December 25 morning — the classic breakfast with cappuccino.
- January 1 — a slice of panettone is considered good luck.
- January 6 (Epiphany) — traditionally the last day of the season.
Perfect Pairings
To enjoy your panettone or pandoro like a Venetian, pair it with:
- Prosecco Superiore from the hills of Asolo or Valdobbiadene
- Moscato or Fior d’Arancio
- Cappuccino in the morning
- Espresso after lunch
- Warm vanilla or mascarpone cream for pandoro
Related TLV Guides & Tours
- Venetian Cookies & Christmas Sweets
- Where Venetians Go for Hot Chocolate
- Where to Eat in Venice in Winter
- Venice in December — Full Monthly Guide
- Cicchetti & Wine Tour
- Most Beautiful Winter Walks in Venice
FAQs
Where do Venetians buy panettone for gifts?
Dal Nono Colussi, Olivanera and Dal Mas are the three most popular choices for high-quality, beautifully wrapped holiday cakes.
Is pandoro or panettone more popular in Venice?
Both are common, but pandoro — coming from nearby Verona — has deep regional roots and is extremely popular with families.
When do bakeries start selling artisan panettone?
The first high-quality versions appear in late November and remain available until early January.
Where do Venetians buy panettone for gifts?
Dal Nono Colussi and Dal Mas are the three most popular choices for high-quality, beautifully wrapped holiday cakes.
Is pandoro or panettone more popular in Venice?
Both are common, but pandoro — coming from nearby Verona — has deep regional roots and is extremely popular with families.
When do bakeries start selling artisan panettone?
The first high-quality versions appear in late November and remain available until early January.
