On the outskirts of Vicenza, Italy, Tranquillo Loison opened a small bakery in 1938. Soon after, the bakery became known for its sweet focacce bread and dedicated customer service. Passing on the family torch, Alessandro’s son Dario joined the business in 1992 and he expanded Loison’s scope internationally, including sales on the shelves of Pusateri’s. Loison’s classic holiday panettone are made using a lievito madre (mother yeast), a sweet sourdough starter and an unhurried 72-hour production process. The panettone are hung upside down after baking to prevent collapse, maintaining their characteristic domed appearance.