36-hour natural leavening

    Our sourdough starter is nurtured daily: 36 hours of patience for a soft texture, a perfect open crumb and exceptional digestibility. Zero chemical leavening. Zero preservatives. Only time, craftsmanship and respect for the ingredients.

    A unique Italian-Bavarian fusion

    Our artisan Panettoni exist nowhere else. They unite Italian tradition with German precision. The best of two worlds.

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    Made fresh locally in Vaterstetten

    No imports from Italy. No weeks in transit. We produce 20 km from Munich. Absolute freshness guaranteed within 45 days of production.

    Our artisan products

    What our customers say

    • Simply exceptional

      A simply exceptional panettone, the best I have ever eaten.
      What stands out most, beyond the outstanding quality, is the range of flavours: original, interesting and never predictable — you can tell there is genuine research behind every choice.

      The packaging is beautifully done, attractive and refined, which makes it perfect both as a treat for yourself and as a gift. A product that makes an impression before it is even opened… and then delivers on every promise at the first bite.

      LEOMIR pastry is absolutely recommended.

      Andrea S.

    • As a true enthusiast, I can vouch for the quality, taste and care in every bite

      Without a doubt the best panettone I have ever eaten! As a true enthusiast, I can vouch for the quality, taste and care in every bite.

      Even those who usually dislike this cake enjoyed it… and that says it all. For me it is official: from now on, this will be my panettone every Christmas.

      Michela G.

    • It truly won me over

      This panettone truly won me over! The texture is incredibly soft and light, and you immediately notice the high quality of the ingredients. The candied fruit is aromatic and perfectly balanced: not too sweet, yet full of flavour.

      I was particularly struck by the delicate buttery note, which gives the panettone a wonderfully light, almost elegant sweetness. A real delight, perfect with a cup of coffee or a glass of dessert wine. I will certainly buy it again and highly recommend it!

      Mario M.

    • Astonished by the quality and flavour

      I took the panettone (with chocolate) to my family in Milan and everyone was astonished by the quality and the flavour.

      Now looking forward to the Colomba with great enthusiasm.

      Leonardo C.

    • Wonderfully soft, fluffy and fragrant

      Delicious panettone! I tried the Classico and Apfelstrudel varieties: wonderfully soft, fluffy and fragrant.

      Highly recommended!

      Klara P.

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    Tradition meets precision.

    FREQUENTLY ASKED QUESTIONS

    Everything you need to know about LEOMIR

    What is sourdough starter, and why is it so important and superior to chemical leavening agents?

    Sourdough starter is a living culture of wild yeasts and lactic bacteria that spontaneously ferments flour and water. It is the beating heart of a traditional artisan product and, above all, what separates the authentic from the industrial.

    • Exceptional digestibility: slow fermentation (36 hours in our products) pre-digests complex sugars and gluten, making the product incredibly soft and easy to digest even for sensitive stomachs.
    • Perfect crumb: natural yeasts create that unmistakable airy texture with large, irregular holes — the hallmark of slow, respectful leavening.
    • Complex, deep flavour: sourdough starter develops layered aromatic notes (buttery, gently tangy, toasted) that industrial yeast simply cannot replicate.
    • Natural preservation: the acidity of the starter acts as a natural preservative, allowing a shelf life of 45 days without any chemical additives.

    What is the difference between an artisan and an industrial product?

    The difference between an artisan and an industrial product is not a matter of marketing, but of method, time and ingredients. And it is so obvious that a single bite is enough to tell them apart.

    Fresh from the oven, the artisan product carries an intense aroma of butter, vanilla and citrus. The industrial one smells fainter, or artificial.

    Why does 36-hour leavening really make a difference?

    36-hour leavening is not a romantic indulgence. It is science applied to flavour.

    • Hours 0–12 (First dough): the natural yeasts begin fermenting the sugars, producing carbon dioxide (which creates volume) and lactic acid (which develops flavour). The gluten relaxes and becomes extensible. Rushing at this stage would mean a rubbery texture and a flat taste.
    • Hours 12–24 (Second dough): we add organic Bavarian butter, fresh egg yolks and the finest ingredients. The starter keeps working, distributing the aromas evenly. The dough breathes, oxygenates and develops complexity.
    • Hours 24–36 (Final proof): shaped in its paper mould, the dough slowly triples in volume, creating that characteristic large, irregular crumb. Natural enzymes pre-digest the gluten, making the product digestible even for those who usually struggle with leavened cakes.

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