Chef Bruno

For over 10 years, Chef Bruno has traveled the globe, working alongside and learning from some of the best chefs in the culinary industry, with the past four years dedicated exclusively to pastry. His career has taken him through Michelin-starred and five-star kitchens, where he refined his skills and deepened his appreciation for craftsmanship at the highest level.

He is currently working as a Pastry Chef at the Fairmont Grand Del Mar.
To learn more about his journey and work, please check out his interview with SDVoyager Magazine linked below.

https://sdvoyager.com/interview/rising-stars-meet-bruno-silveira-of-san-diego

About the Craft

Panettone is not just a product—it is a discipline.

Each panettone at Panettone Lab is crafted over three days using a natural fermentation process built on a living starter. This method cannot be rushed. Time, temperature, and technique must align perfectly to develop the structure, aroma, and depth that define a true artisan panettone.

Our process follows the traditions of classic Italian baking, where consistency is earned through repetition and attention to detail. Every step matters—from the strength of the dough to the balance of ingredients, from the development of the crumb to the final bake.

There are no shortcuts. Only precision, patience, and respect for the craft.

The result is a panettone with a light, open texture, rich flavor, and refined finish—made the way it was meant to be.