Panettone’s sister conquers Easter: see where to buy colombas in São Paulo – Paladar

The traditional colomba from Oli Pães e Pizzas Artesanais has candied Italian fruits, aroma of Bahia orange and vanilla and almond-based topping. Photo: Disclosure

The ingredients are the same, but the proportions and filling change. At paschal colombasunlike panettone, they have candied orange in the dough, are shaped like a dove and are finished with a topping of sugar syrup, orange, egg whites and almonds. “It is a sister of panettone”, sums up Claudia Rezendebaker chef and owner of Zestzing Artisan Bakery.

Throughout the year, the baker makes different versions of panettone – and in Easter who wins the spotlight are the colombas. In its recipe, the filling uses only candied oranges and the shape is oval to make them smaller and, thus, serve customers who were unable to consume 1kg of the product.

It takes three days for a dove to reach the table. Rezende feeds the levain three times on Tuesday, the day of kneading the first dough, which, after the process, will spend the night fermenting. On Wednesday morning, he whips up the second batter, shapes and divides into molds, and lets the dough ferment. At the end of the day, it’s time to bake. After coming out of the oven, spend the night ‘batting‘ (like panettone).

Outside the egg circuit, but still very traditional at the time, artisanal colombas are gaining more and more space on the menus of bakeries and confectioneries in São Paulo and in several versions. Whether to taste with family or as a gift to friends, colombas are a great option for the date. Check the list below where to buy them.

Peanut Paddock

For Colomba Pascal from Padoca do Peanut

For Colomba Pascal from Padoca do Peanut Photo: Disclosure

The bakery launched a colomba filled with two chocolates: semi-sweet and white (450g, R$60). The dough, of natural fermentation, has a citrus fruity touch, thanks to the orange and lemon zest. Each one takes, on average, three days to be ready: there are three stages of fermentation, after leaving the oven it needs to ‘bat’, that is, hang upside down to preserve the texture of the dough. Both units and the iFood store will have fresh colombas on Thursdays and Saturdays.

Where: R. Joaquim Antunes, 138, Jardim Paulistano. Shopping Iguatemi: Av. Brg. Faria Lima, 2232, Jardim Paulistano. Delivery by iFood.

Zestzing Artisan Bakery

The paschal colomba from Zestzing Padaria Artesanal

The paschal colomba from Zestzing Padaria Artesanal Photo: Michele Minerbo

The traditional panettone made by baker Claudia Rezende, at the head of Zestzing Padaria Artesanal, gets different versions on various commemorative dates throughout the year. For Easter, it’s time for colomba pascal (R$95), prepared with naturally fermented dough and candied oranges and roasted topped with almonds and pearl sugar. The batches always leave on Thursdays.

Where: Alameda Tietê, 496, Jardim Paulista. To have. to Fri. 11am/6pm; Sat. 10 am/3 pm. Orders by WhatsApp: (11) 94340-9515.

ice cream tree

A paschal dove from the Ice Cream Tree.

A paschal dove from the Ice Cream Tree. Photo: Disclosure

Led by Fernanda Pamplona and Marco Giancola, Albero dei Gelati created its first colomba for Easter this year. In the house recipe, the sweet bread (750g for R$129) is prepared with milk chocolate and 70% chocolate in the filling and topping, Italian wheat flour, organic sugar, butter, vanilla and organic eggs. The flavors and prices of the side dishes are subject to availability on the days they are checked.

Where: Alameda Tietê, 198. Gardens. (11) 3062-2436. | Rua Joaquim Antunes, 391. Pinheiros. Mon. the mon 10am/11pm. Delivery by iFood and Rappi. Orders by phone (11) 3063-1821.

Bâtard Artisan Bakery

The paschal colombas are part of the Bâtard Padaria Artesanal menu for this year's Easter

The paschal colombas are part of the Bâtard Padaria Artesanal menu for this year’s Easter Photo: Matías Pascual

Founded by Matías Pascual with a focus on natural fermentation breads, Bâtard Padaria Artesanal has prepared two flavors of colomba for Easter this year. With natural fermentation, the chocolate colomba (R$ 60) washes candied Bahia orange and chocolate with hazelnut; the fruit one (R$ 60) takes candied Bahia orange, cranberry, white and black raisin and apricot – both weighing approximately 500g. It is possible to buy directly at the store, but as production is limited, Pascual recommends placing orders via WhatsApp. Next week, the batches will leave from Tuesday to Friday.

Where: R. Amaro Cavalheiro 77, Pinheiros. Mon. to Fri. 9 am/5 pm. Delivery by iFood. Orders by WhatsApp (11) 93205-3929.

Santa Luzia House

The paschal colombas of natural fermentation from Casa Santa Luzia

The paschal colombas of natural fermentation from Casa Santa Luzia Photo: Iara Venanzi

With natural fermentation, the colombas of Casa Santa Luzia use a greater amount of butter to keep the dough hydrated. The classic Colomba Tradizionale All’Arancia (780g) is made with artisanal candied orange (R$155). The Colomba Tradizionale Amarena e Mandarino (750g) presents the balance of citrus and bitter to sweet (R$ 193). Colomba All’Arancia I Cioccolato Fondente (800g) follows the same recipe as the classic with a touch of semisweet chocolate (R$167). Colomba Tradizionale Al Limone (680g) is made with artisanal candied lemons (R$ 143). Finally, the Colomba Tradizionale Mandorle with Marzipan (780g) has pasta enriched with marzipan and also has an artisanal almond cream (R$ 183). The products are available at the in-house bakery and can also be ordered until April 9 by calling (11) 3897-5000.

Where: Alameda Lorena, 1471. (11) 3897-5000. Mon. to sat. 7:30 am/8:30 pm. Delivery by Rappi.

Bonometti House

The paschal colombas are the highlight of the Casa Bonometti menu this Easter

The paschal colombas are the highlight of the Casa Bonometti menu this Easter Photo: Rodolfo Regina

Colombas are the flagship of the menu created by chef Lu Bonometti for this year’s Easter at Casa Bonometti. The classic house flavor is orange with white raisins (100g for R$22, 500g for R$75), which uses natural orange essence and cumaru zest. There is also the option of chocolate bean to bar filled with Belgian chocolate and with a touch of candied oranges (100g for R$22, 500g for R$75); and the special colomba Mbee, which takes ‘caramelized’ almonds in Jataí honey, candied orange and white raisins and is finished with an almond husk.

Where: Rua Bahia, 480, Higienópolis. (11) 2774-8888 | Al. Joaquim Eugênio de Lima, 1728, Gardens. (11) 3384-5818. Whatsapp: (11) 96624-7882

Oli Artisan Breads and Pizzas

The chocolate paschal colomba from Oli Pães e Pizzas Artesanais

The chocolate paschal colomba from Oli Pães e Pizzas Artesanais Photo: Disclosure

This Easter, founder and chef Olivia Maita brings to the menu of Oli Pães e Pizzas Artesanais two flavors of paschal colomba. The traditional one (550g for R$63) has Italian candied fruit, aroma of Bahia orange and vanilla and almond-based topping; and the semi-sweet chocolate Callebaut (550g for R$ 67) has walnuts, aroma of Bahia orange and vanilla and a frosting based on almonds and 100% cocoa powdered chocolate.

Where: R. Girassol, 320, Vila Madalena. Emporium: have. to sat. 12h/20h. Pizzeria: Tue. the gift 18h/23h. Orders by WhatsApp (11) 91482-4717. Delivery by iFood, Rappi and Apptite.

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