Pistakio

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Pistakio pistachios reimagined for a new generation of pistachio lovers.

10/10/2026

glow up was needed. drop a 💚 if you prefer the new jars

we’re dropping a poached peach x pistakio pastry with CLAUDE NEW YORK CITY today!!! available now through october 31st. ...
10/08/2026

we’re dropping a poached peach x pistakio pastry with CLAUDE NEW YORK CITY today!!! available now through october 31st. it’s sounding like pastry o’clock 👀🏃🏽‍♀️🤤

we’re dropping a poached peach x pistakio pastry with CLAUDE NEW YORK CITY today!!! available now through october 31st. ...
10/08/2026

we’re dropping a poached peach x pistakio pastry with CLAUDE NEW YORK CITY today!!! available now through october 31st. it’s sounding like pastry o’clock 👀🏃🏾‍♀️🤤

looking back at the old pistakio like 🥹
10/07/2026

looking back at the old pistakio like 🥹

10/05/2026

starting from scratch, episode 1: why the change?

rather than listing a million reasons for the label change, we’d rather just show you. we killed our old look and rebuilt it from scratch and now our pistakio famiglia is coming along for every single step 🤝

10/05/2026

starting from scratch, episode 2: the stunt

nobody cares about a standard rebrand... so we killed our whole brand instead 💀

we flipped the script on a standard relaunch post and staged a full public shutdown, turned our website dark & dared our Pistakio famiglia to notice.

here’s the bts on how we actually made people care about our new jars👇

10/03/2026

lots of love went into this one. here’s a little bts of how our rebrand shoot came together. how’d we do? 💚📸

05/28/2026

why oh why would you make sprinkle cake… when you can have PISTACHIO CRUNCH CAKE 🍫💚🪩😎

buttery pistachio cake + dark chocolate ganache + the loudest cornflake crunch is THE BEST texture and we stand behind that!!!

RECIPE:

for the cake batter:
* 5 tbsp softened butter
* 1 tbsp pistakio spread (mixed into the butter)
* 1/2 cup sugar (reduce by 1 tbsp for less sweet)
* 1 egg
* 1 tbsp vanilla
* 3/4 cup flour minus 2 tbsp
* 2 tbsp finely ground pistachio
* 1/4 tsp baking soda
* pinch of salt
* 4 tbsp milk
* 1 1/2 tbsp creamy pistakio spread (mixed into the milk)
* 1/2 tsp apple c***r vinegar

for the ganache:
* 2 tbsp milk (sub df milk if you’d like)
* 1 tbsp pistakio
* 4 tbsp dark chocolate chips

for the best crunch topping:
* 2 tbsp white chocolate, chopped
* 1/4 cup pistakio spread
* 1 tsp butter
* 1 cup (50g) cornflakes, coarsely crushed
* flakey sea salt to taste

instructions:
1. preheat oven to 350°F + grease a small loaf or 6” pan
2. cream butter + pistakio + sugar until fluffy
3. add egg + vanilla, mix until smooth
4. in a separate bowl, whisk flour + ground pistachio + baking soda + salt
5. in another small cup, stir milk + pistakio spread + acv
6. alternate the dry + wet into the butter mix until just combined
7. pour into pan + bake 25–30 min, let cool completely
8. for the ganache: warm the milk, pour over chocolate + pistakio, stir until glossy
9. for the crunch: melt white chocolate + pistakio + butter, fold in crushed cornflakes
10. pour ganache over cake, top with cornflake crunch + a pinch of flakey salt
11. enjoy 🤤

Address

Portland, OR

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