Panettone is a rich bread, similar to brioche, with the added sweetness of fruit and citrus.

The shelf life is about 3 weeks. Uncut, it will still be soft after 7-10 days before starting to dry out. Cut will start drying out quicker so it's best consumed within 5 days after being cut. It will slowly dry out but won't go hard and stale.

An unopened panettone can be kept in a cool, dry place in the airtight packaging provided.

Once opened, repack in it's original bag and consume within 5 days. Alternatively, it can be kept in an airtight container to prevent drying out.

You can also freeze panettone but best to do so before it's cut. Thaw at room temperature.

Absolutely! Because of the high ratio of butter in panettone, it's actually best served between 22° and 28°C. This helps to soften the fats.

To bring back softness, reheat in the microwave, or alternatively, bring your oven to 50°C, turn it off, and pop it into the oven (left in the plastic bag) for 10-15 minutes.