200 grPistachio Cream
Single-origin Antep pistachios, cold stone-milled to a silky green cream with nothing added — spreadable straight from the jar, steady enough to fold into a pastry cream.
The House
Three generations, one ingredient.
Gaziantep has grown pistachios since antiquity — the fruit here is smaller, denser and impossibly green. We buy from the same handful of orchards each September, sort the kernels by hand, and mill them cold so the oil never turns bitter. What is left in the jar is only what grew on the tree.
1954
A workshop in Gaziantep
Our grandfather began grinding pistachios on a basalt stone mill in the old bazaar, selling by the spoon.
1978
One orchard, one kernel
We committed to a single terroir: the dry, mineral soils where Anatoria pistachios ripen deepest in colour.
1996
Nothing added
No sugar, no palm oil, no emulsifiers. The recipe was reduced to its only ingredient — the pistachio itself.
Today
Export quality, unchanged craft
Shipped to pâtissiers in 21 countries, still milled in small batches, still tasted by hand before sealing.
