Nuts for Patisserie

The word of pastry is closely related to nuts.

We have a great assortment for pastry chefs that can be summed up in four different seasons.

EASTER – for making “mones” there are almond grains, almond sticks and almond slices to put on the sides or on top of the “mones”.

SANT JOAN – there are pine nuts and almond sticks for the traditional “coca”.

PANELLETS – there is almond flour for making the marzipan. The flour is made specifically with sweet varieties to ensure unbeatable quality. Pine nuts, almond grains, almond sticks and granted coconut are also other products used in most traditional flavors. Lastly, peeled pistachios and peeled hazelnuts are increasingly being consumed for new flavors.

CHRISTMAS – At this time of the year, Spanish marcona almonds and pecan walnuts are used for the artisanal “torró”.

Apart from this four most popular seasons, raisins are available for panettone, almond, hazelnut and sunflower seeds caramelized for ice creams. Also any kind of nut flour. 


For bakery, we have nuts and seed to make different types of bread: walnuts, raisins, hazelnuts, sunflower seeds, pumpkin seeds, and chia and sesame seeds.

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