{"title":"Premium Bakery Selection","description":"","products":[{"product_id":"baghis-limoncello-artisan-sweet-bread-candied-lemon","title":"Limoncello Artisan Sweet Bread with Candied Lemon","description":"\u003cp\u003eA naturally leavened sweet bread enriched with limoncello from the Amalfi Coast — soft crumb, citrus perfume, beautiful year-round. Stone-milled Italian flour, sourdough starter, 17.9% handmade candied Italian lemon peel.\u003c\/p\u003e\u003cp\u003eThe limoncello is sourced from the Costa d’Amalfi, made exclusively with Limone Costa d’Amalfi PGI — no colourings, no preservatives, just alcohol, sugar and fresh Amalfi lemons. Belgian butter, free-range egg yolks and vanilla pods round out the dough; the candied lemon peel — fresh Italian zest, candied in-house — adds a balsamic counterpoint to the limoncello’s bright citrus acidity.\u003c\/p\u003e\u003cp\u003eBeautiful at any season, especially in warm weather: lightly chilled for sharper lemon notes, or at room temperature for full buttery softness. Excellent for breakfast, afternoon tea, or as a light dessert. Keep sealed in a cool, dry place.\u003c\/p\u003e","brand":"Baghis","offers":[{"title":"240 gr","offer_id":52937325510992,"sku":"BAG-001","price":18.0,"currency_code":"EUR","in_stock":false}]},{"product_id":"baghis-r75-artisan-sweet-bread-grappa-chocolate","title":"R75 Artisan Sweet Bread with Aged Grappa \u0026 Dark Chocolate","description":"\u003cp\u003eA pandolce built around a serious grappa. R75 takes its name from the 25-year barrique-aged grappa of La Valdotaine, the alpine distillery in the Aosta Valley; this dough carries 3.5% of it, folded into a long, naturally leavened bread.\u003c\/p\u003e\u003cp\u003eTo meet the grappa’s smoky barrel depth, organic Ecuadorian dark chocolate at 10% (60% cocoa) works through the crumb. Stone-milled Italian flour, Belgian butter, free-range egg yolks and vanilla pods anchor it. The alcohol opens immediately on the nose; the cocoa stays warm and bittersweet through the chew. Awarded 2 stars at the Great Taste Awards in 2016.\u003c\/p\u003e\u003cp\u003eAt room temperature for the full aroma — warmed slightly to soften the crumb and lift the cocoa. After-dinner cake, paired with a strong espresso. Not a breakfast cake. Keep sealed in a cool, dry place.\u003c\/p\u003e","brand":"Baghis","offers":[{"title":"240 gr","offer_id":53007764816208,"sku":"BAG-002","price":18.0,"currency_code":"EUR","in_stock":false}]},{"product_id":"baghis-vermount-artisan-sweet-bread-vermouth-marrons-glaces","title":"Vermount Artisan Sweet Bread with Mountain Vermouth \u0026 Marrons Glacés","description":"\u003cp\u003eA pandolce built around an alpine vermouth. Vermount takes its name from Verney, a mountain vermouth produced by La Valdotaine in the Aosta Valley following a historic alpine recipe — wine-based and infused with savory, wormwood and thyme grown in their own valleys. The dough carries 9% of it.\u003c\/p\u003e\u003cp\u003eTo meet the vermouth’s botanical complexity, marrons glacés (chestnut, 17%) bring a velvety, sweet contrast to the herbal-bitter profile. A naturally leavened bread of stone-milled Italian flour, Belgian butter, free-range egg yolks and vanilla pods, fermented over 50–60 hours.\u003c\/p\u003e\u003cp\u003eAt room temperature for the full herbal aroma. After-dinner cake — beautiful with black tea, coffee, or as an elegant close to a meal. Keep sealed in a cool, dry place.\u003c\/p\u003e","brand":"Baghis","offers":[{"title":"240 gr","offer_id":53007762424144,"sku":"BAG-003","price":18.0,"currency_code":"EUR","in_stock":false}]},{"product_id":"baghis-classic-cookies-dark-chocolate-maldon","title":"Classic Cookies with Dark Chocolate \u0026 Maldon Sea Salt","description":"\u003cp\u003eA crisp, Italian-style take on the American classic chocolate-chip cookie — made with stone-milled Italian flour, Belgian butter and 60% organic dark chocolate from Ecuador's Esmeraldas region, finished with flakes of Maldon sea salt.\u003c\/p\u003e\u003cp\u003eWhere the American original is soft and chewy, Baghi's version is delicately crisp and golden — the Italian pastry hand applied to an American shape. The chocolate is grown-up and bittersweet; the butter is rich without being heavy; the cookie holds its compact form rather than spreading thin.\u003c\/p\u003e\u003cp\u003eBest at room temperature, ideally with espresso, a cappuccino, or a cold glass of milk. Keep them sealed to preserve the crunch.\u003c\/p\u003e","brand":"Baghis","offers":[{"title":"160 gr","offer_id":52937600205136,"sku":"BAG-004","price":12.0,"currency_code":"EUR","in_stock":false}]},{"product_id":"baghis-choco-cookies-double-dark-chocolate-maldon","title":"Choco Cookies with Double Dark Chocolate \u0026 Maldon Sea Salt","description":"\u003cp\u003eThe “double dark” is more than a label. These cookies carry 60% organic dark chocolate in chunks through the dough and cocoa powder worked into the base itself — chocolate twice over, in two textures. Made with stone-milled Italian flour, Belgian butter and Maldon sea salt to finish.\u003c\/p\u003e\u003cp\u003eTwo textures of chocolate at once: chunks of organic dark chocolate that melt into glossy pockets in the bake, plus cocoa powder darkening the crumb from within. The Maldon flakes interrupt the sweetness; the Belgian butter holds it all together; the cookie keeps its compact, Italian crispness.\u003c\/p\u003e\u003cp\u003eAt room temperature they’re a crisp chocolate experience; warmed slightly the chocolate pockets soften and you get a different cookie altogether. Strong espresso, a cappuccino, or a glass of cold milk. Keep them sealed to preserve the crunch.\u003c\/p\u003e","brand":"Baghis","offers":[{"title":"160 gr","offer_id":52937651749200,"sku":"BAG-005","price":12.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/double-chococ.jpg?v=1780925060"},{"product_id":"baghis-cranberry-cookies","title":"Cranberry Cookies","description":"\u003cp\u003eA softer-bite cookie. Where the chocolate versions stay crisp, this one lets the dried cranberries do their work — the fruit holds moisture in the bake, and the cookie comes out more tender, closer in feel to the original American style.\u003c\/p\u003e\n\u003cp\u003eMade with stone-milled Italian flour, Belgian butter, free-range eggs and flakes of Maldon sea salt. Dried North American cranberries the original ingredient fold through the dough in dark red pockets, bringing a fruity-tart counterpoint to the buttery base.\u003c\/p\u003e\n\u003cp\u003eAt room temperature for the soft-tender finish, or warmed for the cranberries to brighten further. Beautiful with a light coffee, tea, or as a breakfast treat with yogurt and honey. Keep them sealed to preserve their texture.\u003c\/p\u003e","brand":"Baghis","offers":[{"title":"160 gr","offer_id":53007744368976,"sku":"BAG-006","price":12.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/baghis-cranberry_878a8ced-a002-466a-8fa5-36feab289fce.jpg?v=1780925358"},{"product_id":"loison-veneziana-amarena-cannella-wild-cherry-cinnamon","title":"Veneziana Amarena e Cannella - Wild Cherry \u0026 Cinnamon Veneziana in Tin Gift Box","description":"\u003cp\u003eLoison Pasticceri have been baking in Costabissara, in the Vicenza hills, since 1938. Their Veneziana — the historic Venetian sweet cake, smaller and more delicate than panettone, finished with an almond crust — is one of the high points of Italian artisan pastry. This is the wild cherry and cinnamon version.\u003c\/p\u003e\u003cp\u003eA naturally leavened dough, soft and airy from slow sourdough fermentation, made with fresh milk, butter and cream. Inside: candied wild cherries (14%, no sulphites, coloured naturally from hibiscus and carrot) and ground cinnamon. Above: a crisp almond icing made with 40% Italian “Tuono” almonds, finished with whole almonds and sugar pearls. Wildflower honey from Sicily, Cervia sea salt, and natural Bourbon vanilla from Madagascar — a Slow Food Presidium variety — complete the dough.\u003c\/p\u003e\u003cp\u003eAt room temperature for the full perfume of vanilla and cinnamon. Beautiful at breakfast with espresso, in the afternoon with black tea, or after dinner with a dessert wine. The tin gift box keeps it protected and makes it ready to give. Keep sealed in a cool, dry place.\u003c\/p\u003e","brand":"Loison","offers":[{"title":"600 gr","offer_id":53007742828880,"sku":"LOI-046","price":26.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/cherry_cinnamon_veneziana_box_1800x1800_dbba3c09-b464-46a8-8ee9-99fbceb97c57.jpg?v=1780474685"},{"product_id":"loison-veneziana-albicocca-spezie-apricot-spices","title":"Veneziana Albicocca e Spezie - Apricot \u0026 Spices Veneziana in Tin Gift Box","description":"\u003cp\u003eLoison Pasticceri have been baking in Costabissara, in the Vicenza hills, since 1938. Their Veneziana — the historic Venetian sweet cake, smaller and more delicate than panettone — comes here in the apricot and spices version, with a hazelnut crust replacing the more familiar almond one.\u003c\/p\u003e\u003cp\u003eA naturally leavened dough, soft and airy from slow sourdough fermentation, made with fresh milk, butter and cream. Inside: candied apricot (15%, with apricot fruit at 49% and no sulphites) and a refined spice blend. Above: a crisp hazelnut icing made with 30% ‘Piemonte’ PGI hazelnuts — the registered Italian protected designation — finished with whole hazelnuts and sugar pearls. Wildflower honey from Sicily, Cervia sea salt, and natural Bourbon vanilla from Madagascar — a Slow Food Presidium variety — complete the dough.\u003c\/p\u003e\u003cp\u003eAt room temperature for the full perfume of vanilla, spices and apricot. Beautiful at breakfast with espresso, in the afternoon with black tea, or after dinner with a dessert wine. The tin gift box keeps it protected and makes it ready to give. Keep sealed in a cool, dry place.\u003c\/p\u003e","brand":"Loison","offers":[{"title":"600 gr","offer_id":53023884607824,"sku":"LOI-044","price":26.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/apricot_veneziana_box_1800x1800_4a5d0363-684b-4a76-a3ea-063de8d81d39.webp?v=1780474608"},{"product_id":"santi-cantucci-cacao-e-pistacchi-tuscan-cocoa-pistachios","title":"Cantucci Cacao e Pistacchi - Tuscan Cantucci with Cocoa \u0026 Pistachios","description":"\u003cp\u003eAntico Forno Santi has been baking in Pistoia, in eastern Tuscany, since 1920 — over a century in the same artisan bakery. Among their classics: the cantuccio, the original twice-baked biscuit, born for the slow ritual of dipping into vin santo and for the long evenings of a Tuscan winter.\u003c\/p\u003e\u003cp\u003eIn this version the classic dough takes on dark cocoa (8%) and pistachios (10%): the cocoa lends depth and a grown-up, never-too-sweet restraint, the pistachios bring colour and a resinous, fragrant crunch. Crisp golden-dark crust, broken-edge shape, a soft biscuit heart.\u003c\/p\u003e\u003cp\u003eTraditionally dipped in vin santo at the end of dinner. Also wonderful with espresso, an after-dinner Marsala or a small grappa — and a quiet half-hour of doing nothing. Keep them sealed to preserve the crunch.\u003c\/p\u003e","brand":"Antico Forno Santi","offers":[{"title":"300 gr","offer_id":52937765618000,"sku":"AFS-001","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/cantucci-al-pistacchio-fronte.jpg?v=1780923058"},{"product_id":"santi-cantucci-al-cioccolato-tuscan-chocolate","title":"Cantucci al Cioccolato - Tuscan Cantucci with Chocolate","description":"\u003cp\u003eAntico Forno Santi has been baking in Pistoia, in eastern Tuscany, since 1920 — over a century in the same artisan bakery. Among their classics: the cantuccio, the original twice-baked biscuit, born for the slow ritual of dipping into vin santo and for the long evenings of a Tuscan winter.\u003c\/p\u003e\u003cp\u003eIn this version the classic dough is generously enriched with dark chocolate at 40% — real chocolate, with cocoa butter as its backbone — folded in pieces that melt into glossy pockets in the bake. Crisp biscuit crust, soft chocolate centres, a richer, more indulgent take on the cantuccio than the cocoa version.\u003c\/p\u003e\u003cp\u003eTraditionally dipped in vin santo at the end of dinner. Stands up beautifully to a strong espresso, a Marsala or a glass of red dessert wine. Keep them sealed to preserve the crunch.\u003c\/p\u003e","brand":"Antico Forno Santi","offers":[{"title":"300 gr","offer_id":53007647474000,"sku":"AFS-004","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/cioccolato-fronte.jpg?v=1780924010"},{"product_id":"santi-cantucci-all-albicocca-tuscan-apricot","title":"Cantucci all'Albicocca - Tuscan Cantucci with Apricot","description":"\u003cp\u003eAntico Forno Santi has been baking in Pistoia, in eastern Tuscany, since 1920 — over a century in the same artisan bakery. Among their classics: the cantuccio, the original twice-baked biscuit, born for the slow ritual of dipping into vin santo and for the long evenings of a Tuscan winter.\u003c\/p\u003e\u003cp\u003eThis is the fruit-forward version. Dried apricots make up half the recipe (50%), giving each biscuit thick, tender pockets of orange that taste like summer compressed into a winter cookie. Lighter than the cocoa or chocolate versions, with much less butter — a brighter cantuccio with a golden, fruit-streaked crust.\u003c\/p\u003e\u003cp\u003eEqually at home with morning espresso, afternoon tea, or fresh ricotta and honey at breakfast. With vin santo at the end of dinner the apricot version asks for slightly drier dessert wines than the chocolate ones. Keep them sealed to preserve the crunch.\u003c\/p\u003e","brand":"Antico Forno Santi","offers":[{"title":"300 gr","offer_id":53007647146320,"sku":"AFS-002","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/albicocca-fronte.jpg?v=1780922338"},{"product_id":"santi-cantucci-ai-fichi-tuscan-figs","title":"Cantucci ai Fichi - Tuscan Cantucci with Figs","description":"\u003cp\u003eAntico Forno Santi has been baking in Pistoia, in eastern Tuscany, since 1920 — over a century in the same artisan bakery. Among their classics: the cantuccio, the original twice-baked biscuit, born for the slow ritual of dipping into vin santo and for the long evenings of a Tuscan winter.\u003c\/p\u003e\u003cp\u003eThe fig version is the most jam-like of the four — dried figs at 50% give the biscuit a deep, honeyed sweetness, with their tiny seeds adding a fine crunch through the bake. Glossy, dark amber pockets streak the dough; the crust stays golden and crisp around them. Sweet, soft-hearted, a cantuccio that asks for slow eating.\u003c\/p\u003e\u003cp\u003eA natural match for after-dinner vin santo, but they shine just as much with a strong espresso or a slice of pecorino at the end of a meal. The fig and sheep-cheese pairing is an old Italian classic; this biscuit brings it into dessert. Keep them sealed to preserve the crunch.\u003c\/p\u003e","brand":"Antico Forno Santi","offers":[{"title":"300 gr","offer_id":53007647080784,"sku":"AFS-005","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/fichi-fronte.jpg?v=1780923517"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/collections\/artisanal-panettoni-dolceterra.jpg?v=1779791999","url":"https:\/\/dolcebuona.com\/en-eu\/collections\/premium-bakery-selection.oembed","provider":"Dolcebuona","version":"1.0","type":"link"}