21/07/2026
This jar is 5 years old. And that is when our pistachio raspberry tart started.
Meet our panettone miso — one of the quiet workhorses of the fermentary, and one of the reasons our pistachio tart tastes the way it does.
It began as a mistake. Five Christmases ago we had a batch of our saffron, pistachio and orange panettone that just didn’t rise — an off day for the sourdough starter. A few dozen delicious panettones, headed for the trash can. Throwing them out felt wrong. So we decided to turn them into something else entirely.
Miso is usually made from soybeans, salt, and something called koji — a friendly mould (the same one behind soy sauce and sake) that slowly breaks food down and unlocks deep, savory flavor over time.
We swapped the soybeans for our failed panettone: dried it all out, mixed in the koji we grow in house, and packed it away to age.
Five years later, it tastes like well-aged parmesan with a whisper of orange and pistachio. We blend it with pistachio paste to make the “halwa” tucked inside the tart.
But this miso is not there to be tasted on its own in the tart. It doesn’t add a new flavor to compete with the pistachio. It makes the pistachio taste more like itself. More pistachio-ey.
Could we have just bought a ready-made miso off the shelf? Sure. It would’ve been easier. But it wouldn’t be ours, and it wouldn’t taste like this (believe us, we tried).
A well-stocked house fermentary is the whole point — it’s how we try and make stuff taste uniquely like Grain Trip.
We’re not here to replicate recipes but to constantly explore and question everything. It’s what makes this journey exciting still after 8 years.
The pistachio raspberry tart is coming out this Thursday. Rich pistachio cream, panettone miso “halwa” insert, fresh raspberries and pistachio crumble on top.
Chez nous only.
📍Nerva Traian nr. 16, Bucharest
