Deeply rooted in mediterranean culture
Meet your new obsession!
How We Make 'Em
Two snacks, two roasts, one rule: nothing is fried, and nothing is added.
WE START WITH THE BEST INGREDIENTS.
Only top-quality Mediterranean chickpeas and pistachios make the cut.
WE DRY-ROAST 'Em.
- Chickpeas: Roasted, rested in burlap sacks for ten days, then roasted again. Three rounds and a soak, across about a month. That's what turns the inside tender and sets the snap.
- Pistachios: One roast, done properly. Pistachios arrive with the texture and natural oils they need.
Dry-roasting means the flavor comes from the roast itself.
WE COVER 'EM WITH CHOCOLATE.
Cooled, then covered in premium chocolate made with cocoa butter and beet sugar. Never palm oil, never vegetable fat, which is why it melts the way it does.
A month of work for the chickpeas. One perfect roast for the pistachios. Both worth the wait.



