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Whole Antep pistachios, ground and jarred at 200 g. Spread it on warm brioche, fold it through yoghurt, or spoon it over vanilla ice cream.
Cashews ground to a soft, pourable cream, jarred at 200 g. It suits breakfast and baking equally — and it is the one children reach for first.
Walnuts ground to a dense, spoonable cream, jarred at 200 g. Pairs with dark bread, ripe pear and strong coffee.
Almonds ground fine and jarred at 200 g. Light enough for breakfast toast, steady enough to carry a dessert.
Roasted peanuts ground smooth, jarred at 200 g. Built for everyday use — on bread, in smoothies, or straight from the jar.
Hazelnuts and cocoa ground together and jarred at 200 g. Warm it slightly and it turns into a sauce for anything you like.