Walk through any artisan bakery in London right now and you will see one ingredient dominating menus: pistachio. From the viral Dubai chocolate bar to towering layer cakes dusted in jewel-green crumbs, the humble Persian nut has become the most-requested flavour of the year.
The Pistachio Renaissance
At SuGre, our Pistachio & Rose Cake has become a quiet bestseller. There is something about the combination of nutty richness, floral rosewater, and a tender crumb that captures exactly what London diners want right now: comfort with a touch of luxury, familiar but elevated.
The best pistachios I use come from Bronte in Sicily — they have a sweetness and depth that ordinary varieties simply cannot match.
How We Source Ours
We work with a small importer in Borough Market who specialises in Bronte and Iranian pistachios. The difference shows in colour (deep emerald rather than dull yellow-green), in flavour (sweeter, more aromatic), and in how the oil emulsifies into our buttercreams.
Pistachio Beyond the Cake
This season we are also experimenting with pistachio cruffins, pistachio cream-filled bombolone, and a pistachio-tahini cookie that pairs the nut with its perfect Middle Eastern partner. Watch this space.