With her artisanal peanut butter from Yvelines, Chrystelle Cardoso dreams of selling to Americans

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Did you know? Ground pistachio is the other name given to the peanut. This is how Chrystelle Cardoso, resident of Saint-Arnoult-en-Yvelines, decided to call her business. L'Yvelinoise makes peanut butter as well as almond butter.

After spending around fifteen years in the automobile industry then fifteen more in the early childhood sector, Chrystelle Cardoso decided to change direction. professional life.

A fan of sports halls, the Arnolphian chose to head towards the dietetic. “I followed training and I also obtained a CAP cuisine in July 2023,” underlines the Yvelinoise. She then joined a brigade, but health concerns prevented her from continuing on this path. No matter, Chrystelle reworks her professional plan. Especially since in the family kitchen, she concocts her own homemade peanut butter.

A discussion with a good friend, also a sportswoman and a fan of this dough, encouraged her to set out on her own to market her recipes.

Promote the benefits of peanuts

The 1^is January 2024, the Ground pistachio is officially registered. However, Chrystelle could have totally missed the peanut butter. “In American series, I saw the characters eating it. I wanted to taste it,” explains the Arnolphian who went to buy some at supermarket.

“I found it disgusting, pasty, with a greasy feeling in the mouth. I didn't like it at all. I made some myself and enjoyed it. Then I varied the recipes. »

Vitamins, minerals, fiber, without forgetting its high contribution of proteinpeanuts provide many health benefits. It is a flagship food in the nutrition of sportsmenbut not only.

“I wanted to highlight the peanut. And I realize that she has the wind in her sails. But sometimes the peanut can suffer from a priori, either because peanut butter reminds us of the United States, or it is associated with salty aperitifs and alcohol. »

His very first market, in Clairefontaine-en-Yvelines in March, proved to him that the product does not have a typical customer. “My first were thirty-year-olds and the second eighty-year-olds,” says Chrystelle Cardoso. This observation boosts the morale of the Arnolphian, somewhat discouraged by all the administrative procedures.

To minimize expenses, Chrystelle, who does not have a barnum, favors covered markets, namely those of Clairefontaine and Bonnelles. Its products are also sold in various points of sale including the Super U in Saint-Arnoult, the Clos farm in Bonnelles, the Tourist Office of Rambouillet Territories or even in Chevreuse at the Alchemist. But also in delicatessens in Essonne.

Homemade and original recipes

Even before the creation of her business, Chrystelle Cardoso had her signature recipe: 70% dark chocolate peanut butter. In total, the Earth Pistachio offers eight recipes. We find the classics: nature with fleur de sel, the signature and delicious, composed of a hazelnut praline made dry “to use as little sugar as possible”. Without forgetting the Authentic made from 100% French peanuts from Landes.

Some recipes have stories notably that of Titou, the only 55% chocolate almond butter recipe in the range.

“Titou is the nickname of my 20-year-old son, who is allergic to peanuts. He plays a lot of sports and after training he can't consume peanut butter for protein. »

With her products, Chrystelle Cardoso also wants to get involved. Thus, Rose, in support of the ARC and Pink October foundation, is slightly pink.

“Without adding any coloring or additives, I pay close attention to the ingredients I use. For this recipe, I used freeze-dried strawberries to get the natural pink side. Furthermore, freeze-dried fruits have nutritional benefits, they retain their minerals. »

Cardamom and white chocolate complete the recipe.

The Americas…

We also find oriental flavors with the Baklava recipe which combines green pistachios from Iran and Tonka beans. Without forgetting Christmas flavors. Délices d'épines is composed of acacia honey from a producer located in Feins-en-Gâtinais, in the Loiret and 91% peanuts.

Not all Earth Pistachio recipes contain French peanut.For the majority of the range, Chrystelle “chose peanuts from the Americas, either those from Brazil or Argentina. I would like to only offer French peanuts, but the product is more expensive.”

The business manager is already thinking about new recipes.

The next step? Go sell your peanut butter to the Americans. “That would be my dream!” »

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