From Roy operates a luxury bakery that delivers gourmet brioche and panettones. 

For 15 years, Roy Shvartzapel has traveled the globe, working for and learning from the most important gastronomic figures of our time, including Pierre Hermé, Ferran Adria, and Thomas Keller. After conceiving and launching his own standout bakery, Common Bond in Houston, Roy has now embarked on his next endeavor, From Roy, a luxury bakery on a quest to deliver the finest products in the world.

From Roy’s first offering is the iconic panettone. Mentored by the world’s panettone master, Iginio Massari, Roy has spent the better part of a decade obsessing and perfecting what he calls, “the Mt. Everest of the baking world." What begins with simple mother yeast or “lievito madre” (flour, water and the yeast which is present in the air) is cared for and nurtured with the utmost precision and dedication and then, using the highest quality standards, is transformed into one of the most special products in all the pastry and baking worlds.

Roy Shvartzapel

Tali Krakowsky

From Roy

Bakery

Food

The wrapper sometimes sticks to the brioche a little too much 

I have followed Chef Roy's work for a while no, and these brioche are some of the best that I have ever had. My family loves them!! 

Don't change a thing.  I'm now a repeat customer.  Also,  your hazelnut crema is the best we've found.  

We ordered a Pistachio and Cherry panettone as a Christmas present for ourselves this year.  It was so sinfully good that we turned around and ordered a Banana Caramel Orange panettone this Spring.  

I researched online for days looking for a place to order a good panettone in the USA. The best options were to import from Italy (with varying quality reported, usually through a middleman) or to order  direct from From Roy (with rave reviews across the board). I was not disappointed by my choice! 

Both my orders were packaged beautifully and arrived pristine. The panettone itself is gorgeous.  It's almost a shame to cut it, but once you do you can't stop.

You can taste the quality ingredients (buttery, quality fruits) and the texture is sublime.  Great loft, not at all "cakey", almost silken or custardy interior with the expected cavernous holes of a long rise, with a dense and well caramelized exterior. 

My favorite was the Pistacho and Cherry (and I don't even like pistachios,  haha), and my spouse's favorite was the Banana Caramel Orange. 

They're definitely expensive, but a justifiable expense IF you're in the market for a good panettone.  I keep in mind that it doesn't take only great ingredients to turn one out, but years of experience and days of preparation PER PANETTONE.  From Roy is an expert and it shows

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