Pistachio has taken over the pastry counter, and the pistachio croissant is the bake everyone is queuing for. Villars gives you a beautifully simple way to create your own premium version. Each baton wraps smooth 33% Swiss milk chocolate around an indulgent pistachio and almond filling, made in Fribourg with Rainforest Alliance cocoa, ready to roll straight into laminated dough. At around 10.5g and 77mm, they are larger sized and designed to sit inside a croissant or pain au chocolat and soften to a warm, nutty centre as the pastry bakes.

Think of them as the pistachio flavoured answer to the classic chocolate baton — the same easy format bakers already know, in the trending flavour of the moment.  

How to Use Villars Pistachio Batons

Use them exactly as you would a baton for pain au chocolat. Lay one or two along the edge of your laminated dough, roll, prove and bake — the filling melts to a soft pistachio and milk chocolate centre. They suit croissants, pains au chocolat, babka and enriched buns, anywhere you want a ready-made pistachio core without making your own praline. Store somewhere cool, dry and odourless, between 10 and 20°C.

Pairings and Ideas 

Pistachio pairs perfectly with chocolate, raspberry, caramel, cardamom and vanilla, so it slips easily into a fika-style coffee-break spread. A few starting points:

• Pistachio pain au chocolat, one baton rolled through classic laminated dough
• Generous pistachio croissant with two batons for a molten centre
• Cardamom bun wrapped around a baton for a Nordic fika twist
• Pistachio babka or enriched knots for the coffee counter
• Pistachio pain suisse with a smooth vanilla crème