Pistachio-Rose Pastry Prowess

Jamielyn Arcega

Floral flavors continue to gain traction in baked goods, and the Pistachio Rose Water Croissant at Fonville Press, a modern all-day café, captures the trend with striking visual appeal and intriguing flavors. Toasted pistachio frangipane is layered into buttery, flaky croissant folds, then the pastry is finished with a rose water glaze and scattered rose petal pieces. Hints of cardamom and cinnamon deepen the profile, while the floral lift of the rose water balances the richness of the dough and nuts.

“It’s a must-try treat for all pistachio lovers,” says Jamielyn Arcega, executive chef. “It offers a thoughtful balance of unique confectionery and textural indulgence. It’s definitely a unique flavor profile.”

Originally developed as a way to repurpose day-old croissants, the pastry evolved through extensive testing around balance and sweetness. “It was a trial-and-error process,” says Arcega. “It involved finding the right ratio to turn ground pistachios into a frangipane paste, determining the ideal toasting level for the nuts, and balancing the spices with enough sweetness to avoid overpowering the floral notes of the rose water.” The payoff has been significant: The Pistachio Rose Water Croissant is one of the café’s top three-selling pastries.

Read more Best of Flavor 2026