Devoted to deliciousness

10 hour-long maturing and fermentation

Store sold commercial yeast is used for typical bread making and only takes an hour for fermentation. With Panettone yeast, it takes 10 hours just to mature and ferment. Maturing and fermentation are repeated during the production process, taking 3 days until baked. This time and care bring the best out of Panettone yeast and is the key to creating a distinctive flavorful taste and melting texture.

Low pH creates fragrant flavor

Commonly sold bread’s pH is 5.2 – 5.4. COMO’s croissant has a lower pH of 4.8 – 5.2 because of the lactic acid bacteria. Lower pH means more acidity. This acidity brings out a distinctive, perfectly mixed flavor of sweetness and sourness.