Mustachio

We always say Mustachio is the Babes' favorite Bon. Not because we all have the same favorite, but because it's the one we're most likely to be snacking on at any given time. It's old trusty. The go-to sweet and salty treat. And for a good reason — Mustachio is cute, but more than that, it's the insides that really count. Pistachio gianduja made with our favorite Ecuadorian grass-fed white chocolate, paired with a sweet and slightly tart house-made Moscato caramel. A blend of sweet and savory that always does the trick.

A long time ago, we were invited by Forbes to make Bons at a super fancy party on the beach in Tel Aviv. We thought we were using great pistachios, and compared to everything we'd had until that point, we were! Then we showed up and were put right in our place. We requested 2.2 lbs of pistachio. What our host chef sourced for us were the most beautiful chartreuse and royal purple nuggets that smelled almost floral and had serious weight to them. They tasted phenomenal raw and unsalted, so good that it felt almost wrong to adulterate them by lightly toasting them and mixing them with cocoa butter, milk solids, and sugar. Then, after we did, they were somehow even better (?!).  All that time we thought we were using the best pistachios for our customers, but it turned out we had no idea what good pistachios even were. Never again.

When we got home, we got busy sourcing. We believe the care and concern that goes into a product at every step is a critical part of the final flavor. That little bit of extra love can be tasted.