After 72% growth the past year, where does pistachio go now?

As consumers fell head over heels for the Dubai chocolate pairing, it is no surprise that chocolate is still the most popular application for pistachio flavor. Over the past quarter, dark chocolate with pistachio grew 14%. An example is the Dark Cremino Pistachio by Venchi, a three-layered Piedmontese chocolate square with intense, salty dark chocolate with creamy pistachio in between. The popular salted pistachio and dark chocolate combination offers a more mature and premium profile, with depth of flavor and a slight bitterness. 

So long pistachio croissant and hello pistachio roll? Online mentions of pistachio croissants are down 36% over the past quarter, while pistachio buns and rolls are rising, up 13% and 15%. Chopped pistachio filling, pistachio cream cheese icing, sometimes a drizzle of white chocolate. The format is familiar and comforting, like a cinnamon roll, but upgraded. It taps into two needs at once, namely those for indulgence and recognizability.

Beyond rolled pastries, filled buns are gaining traction as well. At Yi Ching Mu bakery in China, pistachio is the bestselling flavor among their creamy buns. The soft bun combines light, fluffy dough, with a cream filled center that offers high visual appeal when cut or torn open.

In the past quarter, pistachio tiramisu spiked as a popular dessert. No wonder, as pistachio pairs effortlessly with mascarpone, coffee and amaretto. Now that success is translating into patisserie. At Oasis Cafe in New York they’ve created a pistachio tiramisu pastry, consisting of a dark chocolate ring encasing espresso soaked sponge, velvety mascarpone and handmade pistachio paste. 

Pairing pistachio with cream is a recipe for success it seems, as pistachio cheesecake has become another massive hit on social media. But it isn’t just the flavor that is driving consumers to try this recipe at home. A lot of recipes are ‘no bake’ and easy to make: a crumbled cookie bottom, some cream cheese mixed with whipped cream and store-bought pistachio cream is all it takes to put this impressive treat together. 

In bakeries and foodservice, the baked Basque cheesecake dominates. Especially in East Asia, where creamy centers are already trending. Unity Cafe in Tokyo serves a pistachio Basque cheesecake filled with mascarpone mousse and dark cherries. The combination works because the subtle nuttiness balances the tang of the cheese, while the green hue adds instant visual appeal, especially with vibrant pops of contrasting berries.