After a gruelling competition the Australian  team has placed third at the Panettone World Championship.

The team from Taiwan was declared the overall winner, with Argentina coming in second.

Beyond bringing home the bronze medal, Team Australia was also awarded the top prize in both the innovative panettone and gelato, and best organisation and waste management categories, and second in the Milanese Classico panettone category.

Team Australia was comprised of Simon Veauvy from AP Bread, Franco Villalva from To Be Frank Bakery, Alejandro Luna from Sonoma Bakery, Quentin Berthonneau (Oji House) and Jonny Pisanelli (formerly Sonoma Bakery). It was the second time Jonny has taken part in the competition after he competed solo at the 2024 Coppa del Mondo del Panettone.

The Panettone World Championship was held from October 14-18, 2025, as part of HOST Milano Fiera. Each of the teams were required to make a traditional panettone, a chocolate panettone, and an innovative panettone that was served with gelato. In addition to this, there also was some decorated panettone and a single portion dessert that was based on the on the concept of circular economy and reducing food waste.

The Panettone World Championship  saw teams from 12 countries travel to Italy to take part.

The Panettone World Championship was created with the aim of making artisanal panettone known at an international level by comparing the different cultures of those who produce the dessert – starting from the mother yeast. Plans are already underway for the next iteration of the competition, which will take place in 2026.