The volcanic slopes of Sicily to a marble counter in Midtown — a single nut, sourced slowly.
Our pistachio begins on the volcanic slopes of Bronte, Sicily, where the harvest is slow, rare, and deeply cared for. We roast it gently, grind it into a rich green paste, and fold it into gelato, coffee, and desserts made fresh each day.
Every pan in the case and every pastry on the shelf starts with these two.
Born and raised in Sacramento, chef and patissier Antonio Coriano presents next-level classics and ingenious takes on the flavors of his career. That career began here in town, crafting baked goods for his family-owned bakery out of his childhood home.
Coriano grew his pastry knowledge through a wide range of experiences — assisting with his high school's pastry program as a student, working as a lead for a renowned chocolatier, and moving abroad to work in Paris. Since his return to the States, he has further established himself in the Michelin Guide restaurant scene of the Bay Area.
With the experience and knowledge he has accrued over the years, Coriano returns home with special things in store to share here in the heart of Sacramento.
Jiyan Tekmenuray is a food industry professional with more than a decade of experience in food production, culinary arts, and food and beverage management. She holds a bachelor's degree in Food Technologies from Bandırma Vocational School of Higher Education in Balıkesir, Turkey.
Throughout her career, Jiyan has combined her technical knowledge of food science with a passion for creating exceptional culinary experiences — managing food and beverage operations, working as a professional chef, and building expertise in both restaurant management and kitchen operations.
Driven by her love for artisan desserts and authentic flavors, she trained with renowned gelato masters to master traditional Italian gelato techniques, and refined her baking through years of hands-on work in professional kitchens and the food manufacturing industry.
As Owner and Culinary Director at Pistachio & Cream, Jiyan leads the development of handcrafted gelato, premium pastries, and signature desserts, blending traditional Mediterranean influences with modern techniques. Her commitment to quality, creativity, and authentic ingredients is at the heart of every product served.
