Icebergs has shared a long and valued friendship with Andrew Connole of Sonoma, dating back to the early 2000s when Icebergs Dining Room and Bar was among the first restaurants to serve Sonoma signature sourdough bread. Now, Culinary Director Alex Prichard and Pastry Chef Brittany Smith are thrilled to collaborate once again—this time with Mandolé Orchard and the Sonoma team to craft their sixth exclusive panettone.

The Mandolé Orchard x Icebergs Panettone by Sonoma Bakery is made in the traditional Italian style, using a 100% sourdough starter. Through the three-step fermentation process, we worked on developing natural sour flavours and aromas, whilst continuing to use the finest ingredients. In the final mix, we fold in whole Mandolé Orchard almonds, rich caramel chocolate, salted caramel and a touch of Amaretto liqueur then balance the soft, buttery crumb with a crust of crushed Amaretti biscuits and Mandolé Orchard salted almonds for texture and depth.

True to tradition, each panettone is hung upside down straight from the oven — preserving its signature dome shape and delicate internal structure. From start to finish, each one takes over three days to create — an artisanal process that delivers a panettone truly worth the wait.