Panefresco

Gelato Season has arrived! Come an enjoy all the flavors.

pfadmin — Tue, 01 Jun 2010 16:19:01 +0000

The Season for our delicious homemade artisan Gelato is here again! We’d like to invite everyone to enjoy this New Season of Gelato at Panefresco – tell your friends and drop by for your favorite flavors.

Roman Foccacia has arrived.

pfadmin — Tue, 10 Nov 2009 21:26:38 +0000

I first introduced Roman Foccacia at our new Pane Fresco in the city of Vaughan, last May. I discovered Roman Focaccia during a quick visit to Rome with my wife, daughter and our dear friends Steve and Saxon Lambert. On a sunny November day, we walked to Campo Fiori in search of a famous bakery called Forno Roscioli. It was here l discovered the famous Pizza a Taglio (by the slice) as soon as you walk into the bakery, you notice a woman (employee) holding a “big chef’s knife” over a beautiful pizza, 6 ft long, the pizza comes bianco or ross, fresh out of the oven! You motion with your hands how big of a piece of pizza slice you want, then with one swift move, she chops it and wraps it up for you! The slice is weighed. It is delicious & light. I was so excited after seeing this! I have spent over a year developing the right dough to be able to offer this here at Pane Fresco. The pizza dough I saw in Rome is made with a flour called Doppo Zero (which is hard to find in Canada) The reason it is called “Zero” is because it is a very soft and low protein flour, it must be able to stretch from two feet to six feet the dough should be full of nice irregular cell structures & almost melt in your mouth! l believe it is delicious & I can’t wait until you see it and taste it. I know it will be hard to keep up with the demand for this Roman Foccacia. We will be selling this by the slice and whole pizza but not the six foot version. My version will be approximately three feet by nine inches and will come in a specially designed pizza box made for us by the great guys at Formcor in Burlington!

Recreating products like this really excites me as you can tell by my description! I have been so fortunate to travel and pickup great food ideas that inspire me to introduce these world class products to my customers at Pane Fresco! In future e-mails I will tell you about some of the great bakeries, restaurants and food discoveries that I have been fortunate to discover!

Schiacciata Con l’uva is a grape harvest bread

pfadmin — Fri, 06 Nov 2009 18:08:41 +0000

Schiacciata Con l’uva is a grape harvest bread from the region of Verona, Italy. Verona is home to the King of Wines the “Amarone” and this bread is made during the grape harvest. I use our famous Ciabatta dough, stretch it & stud it with red grapes, then sprinkle it with sugar, cinnamon and fresh rosemary!

Schiaciatta is sweet & savoury and love it on it’s own but we personally love it with a slice of triple creme Brie cheese and glass of Prosecco as a hors d’oeuvre, or if you really want to impress your guests serve it with seared Fois Gras or Truffle pate! Perfect as a breakfast bread or for entertaining your guests ! Available to the end of november for only $ 6.95 !

George Clooney jets in for Film Festival & Panefresco

pfadmin — Fri, 06 Nov 2009 15:32:16 +0000

After this year’s Toronto Film festival we were asked to cater an “Authentic Italian” lunch for famous actor George Clooney and three guests on his private jet for his trip back to LA! It was an honour and privilege to be asked to do this! No l did not get to meet George Clooney!

Saturday, September 13 was a normal “busy” morning at Pane Fresco until my friend Anna McCusker came in looking for me! I could tell something was in the air that morning when Felicia, my wife, told me that Anna wanted to know if I would cater lunch for “George Clooney” on his private jet tomorrow at 12 noon and she had to know right away! Of course I said yes! Now the funny thing is that some people think that I did not get paid for this! I was in fact paid as soon as I said yes( Anna told me to include everything I could think of ) The reason people think I wasn’t paid is because of the newspaper article that ran in the Hamilton Spectator, it stated that I did not make any money on the job! Actually, that is kind of true! I chose to spend more money on ingredients than I was paid for, I knew what I was doing! l believe sometimes you have one chance to make a lasting impression and that was my goal! So, with the help of my wife and good friends Rick and Paula we did just that! It was a lot of work but a lot of fun to make sure everything was perfect!

On Tuesday I received an e-mail from George Clooney’s personal assistant Michelle saying that “George believed it was the best food he has had on board a plane. Everyone enjoyed it and tell Marc that they look forward to doing more business.” Wow. You can’t ask for more than that! The amount of publicity was priceless !

Welcome to Panefresco’s new website

pfadmin — Fri, 06 Nov 2009 15:26:30 +0000

Our new website design has just launched and we are very excited to share with you all the great photos and videos from Panefresco events. Take time to come back often as we will be adding lots of great information and video content to our new website.

Thanks
Marc Albanese

New Oven for Panefresco’s Artisan breads

pfadmin — Tue, 06 Oct 2009 15:54:01 +0000

We would like to apologize to our fantastic customers and friends. The bread has not looked the same over the last 3 months – the taste is still the same but the crust is not! Why? The steam in our 8 year old oven is not working properly and steam is crucial to beautiful bread! It must have a nice thin crisp crust. We pride ourselves at Pane Fresco in producing beautiful bread that is “delicious art”.

A brand new toy has arrived from Sweden to us. Christmas came early! The oven will be installed by the time you recieve my e-mail !

Thank you,
Marc & Felicia