High Quality Italian Confections Hit U.S. Market

Wednesday 27th, August 2014 / 19:28 Written by
High Quality Italian Confections Hit U.S. Market

Bauli, Maker of Authentic Italian Cakes, Holiday Goodies, and Pastries – Straight From Verona, Italy


Be sure to get the recipes below using Bauli products!

As the confectionary leader in Italy for over 80 years, Bauli takes pride in officially launching the products in the U.S., combining everyday recipes with high end technology.

What are some of Bauli’s key offerings?  Think traditional, Italian baked goods such as panettone, pandoro, and croissants (more information on specific products below)…

What differentiates Bauli from its competitors, is that all the products are baked in a REAL oven.  In Italy, the Bauli name has come to be synonymous with all things Italian celebrations, sweet moments, and family traditions – in fact, the quintessential hostess gift in Italy is a Bauli Panettone Cake, paired with champagne!

Bauli’s confectionary goods are perfect as special desserts, everyday snacks, and especially great for holiday fêting. All Bauli has products are oven baked, Kosher- certified and made with no preservatives, no artificial colors or flavors, and no genetically modified ingredients.

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Bauli’s Key Product Offerings:

  • Panettone di Milano – Time-honored recipe enriched with a sweet, crunchy glaze and whole almonds
  • Pandoro di Verona – Traditional Christmas bread of Italy
  • Pandoro di Limonce – Sweet loaf cake with a hint of Italian liquor
  • Croissants – Ready to eat and available in chocolate cream, vanilla custard, and cherry jelly
  • Mini Croissants – Perfect bite-sized snacks available in chocolate cream and vanilla custard

***Product prices range from $2.50 to $50, and availability includes retailers such as Fairway, Whole Foods, and Duane Reade.

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Please do keep us in the loop for those popular features that Bauli may be a fit for, such as:

  • The Ultimate Hostess Gift
  • Holiday Entertaining Simplified
  • Holiday Gifts Under $20
  • Hassle Free Desserts
  • Celebrity Chef Recipes


Panettone French Toast 

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Panettone makes a luscious French toast—or maybe we should say “Italian” toast. We like it with mascarpone cheese, to make it feel even more European. Serve this for brunch with friends, or create a new Christmas breakfast tradition. If there are children present, try using a Pandoro di Verona—they will love the sweet star-shaped version!

Makes 6 servings


6 large eggs
3/4 cup whipping cream
3/4 cup whole milk
1/4 cup sugar
2 Tbsp unsalted butter
1/2 cup mascarpone cheese
Powdered sugar and cinnamon
for dusting
Maple syrup
Fresh berries


1.Pre-heat oven to 200°
2.Trim the bottom crust from the Panettone. Starting at the bottom of the loaf, cut it crosswise into 6 (3/4-inch thick) round slices. (Reserve the top piece for buttered toast!)
3.In a large bowl, whisk the eggs. Add the cream, milk and sugar, and whisk until well blended.
4.Melt 1 tablespoon butter on a nonstick griddle over medium heat. Dip the Panettone into the egg mixture, turning to allow both sides to absorb it. Grill the soaked Panettone slices until golden brown and firm to the
touch, about 4 minutes per side. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining butter, Panettone slices and egg mixture.
5.Transfer the French toast to plates. Top each with a dollop of mascarpone, and sprinkle with powdered sugar and cinnamon. Add berries, drizzle with maple syrup, and serve immediately.


Pandoro Strawberry Shortcake

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A simpler version of our Panettone Berry Shortcake, a Bauli Pandoro di Verona makes an easy but scrumptious dessert. And your helpers will have fun shaking the Pandoro with the powdered sugar it comes with.

Makes 4–6 servings


2 pints fresh strawberries
2 Tbsp sugar
1 Tbsp fresh lemon juice
1 Tbsp orange liqueur (be liberal with this!)
2 cups heavy cream
1 tsp. vanilla extract
1/4 cup sugar

1.Slice the strawberries, and stir with the sugar, lemon juice and liqueur. Refrigerate for 30 minutes.
2.Prepare your Pandoro by shaking it in the provided bag with the packet of powdered sugar.
3.Combine heavy cream and vanilla extract in a mixing bowl and beat with an electric mixer on high until soft peaks form. Gradually add sugar until stiff peaks form.
4.Slice the brown top and bottom off the Pandoro, and cut the loaf horizontally into 1½” star-shaped slices. Spread a layer of whipped cream onto the largest slice, and then spoon on half the strawberries. Repeat with a second slice of Pandoro, whipped cream, and remaining strawberries.


Panettone Bread Pudding

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In this recipe, Bauli Panettone turns into a silky custard that contrasts with a generous expanse of lovely golden brown crispness on top. Baking it in a “water bath” keeps it moist. Serve this elevated but easy twist on bread pudding after dinner, or simply as the ultimate comfort food.

Makes 10-12 servings


1 1/2Tbsp unsalted butter
3 cups heavy cream
8 extra-large egg yolks
2/3 cup real maple syrup
1 tsp vanilla extract
1 tsp cinnamon
Powdered sugar
Whipped heavy cream
Fresh mint

1.Preheat oven to 325°.
2.Remove crust from the Panettone and cut into 1” squares.
3.On a large baking sheet, arrange the Panettone squares in an even layer, and place in center of oven. Bake until crisp and lightly toasted. Remove from oven and transfer to a buttered 8”x10”x2” dish.
4.In a large mixing bowl, whisk the egg yolks, maple syrup, vanilla and cinnamon until fluffy. Add the cream and whisk until well blended. Pour mixture over the toasted Panettone squares and set aside until soft and thoroughly soaked with the custard, turning them occasionally.
5.Cover the baking dish with buttered foil, piercing foil with a few small holes to allow steam to escape. Set the pudding inside a larger baking dish and then place in oven, adding hot water to the larger pan until it reaches halfway up. Bake for about 1 hour or until the custard is just set—an inserted toothpick should come out clean. Remove dish from water bath and place on a rack to cool slightly.
6.Dust with powdered sugar and cinnamon, and cut into 2½” squares. Top each with a dollop of whipped cream and a sprig of mint, if it’s in season.


Panettone “Shortcake” with Berries and Orange Ricotta

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Our version of a classic American dessert takes strawberry shortcake to new heights, with sweet Bauli Panettone and a mix of fresh berries. We’ve also intensified the whipped cream with Italian ricotta and grated orange rind. Buono!

Makes 8 servings


1 lb. ricotta cheese
Grated rind of 1 orange
1/3 cup powderted sugar
1/2 cup heavy cream, whipped
2 1/2 pints fresh strawberries
(sliced), raspberries, blueberries and blackberries
2–3 Tbsp granulated sugar
3 Tbsp orange liqueur
Powdered sugar for topping

1.Stir together the ricotta, grated orange rind and powdered sugar until thoroughly combined. Gently fold in the whipped cream, and chill until ready to serve.
2.In another bowl, toss the berries gently with the granulated sugar to taste.
3.Carefully cut the Panettone horizontally into three 1-inch-thick round slices.
4.Place one slice on a serving plate. Brush with 1 Tbsp. of the orange liqueur. Spread with 1/3 of the ricotta mixture. Top with 1/3 of the berries.
5.Brush the second slice of Panettone with 1 Tbsp. orange liqueur, and layer it with another 1/3 of the ricotta mixture, and 1/3 of the berries. Repeat with the third slice of Panettone and the remaining toppings. Dust with powdered sugar.


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