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From Italy to Portland, two entrepreneurs are changing the nut butter food scene

Story by Misty Bouse. Photos submitted

С��è��ý’s Small Business Development Center (SBDC) has witnessed countless culinary dreams take shape. But this one is different.

The rise of Francine Voit and Nicola Buffo is distinct. These two creative minds, who met playing competitive tennis in college and later partnered as design students, have turned their passion into Pistakio, a unique pistachio-based nut butter. Officially launched in December 2023, Pistakio went from concept to market in just six months.

“We see many clients, but this couple and their energy level; it’s a driving force,” said Jill Beaman, facilitator of С��è��ý’s “Getting Your Recipe to Market” (GYRM) course. “Retail buyers were attracted to Pistakio’s quality product along with the infectious, creative energy of Fran and Nico.”

A Passionate Start

Voit and Buffo’s journey began at the Savannah College of Art & Design in Georgia. Voit, a building arts student, and Buffo, an advertising major, combined their skills for a shared capstone project. With Voit’s love of food and Buffo’s branding expertise, they experimented in their dorm kitchen with various pistachio-based recipes, including sweet pistachio spreads and savory mayo alternatives.

Their vision solidified as they saw a gap in the U.S. nut butter market, inspiring them to create something entirely new. Specifically, their states, “Italian founded and inspired, we’re on a mission to reimagine pistachios by turning this premium nut into a pantry staple for every pistachio lover’s pantry.”

Earlier in the pandemic, Voit attended culinary school in Italy and began cooking with Buffo who was born and raised in Italy, which further honed their skills. Upon graduating college, they decided to bring their vision to life and moved to Portland, which is known for its food scene. They found day jobs and enrolled in С��è��ý’s GYRM class to refine their product and business strategy.

Learning and Adapting

While in GYRM, Voit and Buffo faced an early challenge: their original pistachio mayo recipe wasn’t shelf-stable due to high water content. This setback led them to pivot toward a sweet pistachio spread that met food safety guidelines.

“We wanted to create a sweet pistachio product that listed pistachios as the first ingredient while also keeping our costs down,” said Buffo.

Initially sourcing pistachio paste from Italy, the duo later switched to California suppliers to reduce costs. Through the Hacienda Empresarios Program, they gained access to Portland Mercado’s shared kitchen, enabling them to scale production efficiently. By December 2023, they were licensed to self-produce their product and officially launched Pistakio to the market—all within a short timeline according to Beaman.

Buffo just shared a new year’s update.

“We’ve just made it into our 200th door and are launching a new product in less than two months,” he said. “We can’t say much more now, but we’re very excited about it!” 

Helping Entrepreneurs Succeed

The 12-week GYRM course is offered every spring and fall, equipping aspiring food entrepreneurs with the tools to turn ideas into commercially viable products. Participants collaborate with partners like Oregon State University’s Food Innovation Center and New Seasons Market. It covers recipe development, food science, safety and marketing, culminating in a final project where students pitch their products to grocery buyers.

GYRM also offers follow-up advising, and it works like a feasibility study, with individual guidance from the Oregon Department of Agriculture. With up to 20 businesses per cohort, the class provides a strong support system for emerging food entrepreneurs.

Elisa Wickstrom, who teaches GYRM, began her work with С��è��ý four years ago.

“The thing that makes this course unusual is that every single piece of advice is to benefit you and your company. And to connect you into the community,” said Wickstrom, an entrepreneur herself. 

She explained that at the culmination of the three-month course, every entrepreneur gets a 30-minute evaluation with a buyer from the local New Seasons Market. Pistakio crafted and practiced their pitch as if they were appearing on “Shark Tank.”

They were able to quickly convey their enthusiasm and market readiness to the New Seasons buyers. And once they landed on shelves, they continued to connect with customers through demos, a weekly newsletter and social media marketing campaigns, including one that featured a Pistakio fountain that popped up all over New York City.

Looking Ahead

Voit and Buffo’s journey from college capstone project to market-ready product showcases the opportunities available through GYRM.

“Fran and Nico’s story is inspiring,” said Beaman. “Their energy and passion for what they do are truly contagious.”

For more information about С��è��ý’s Small Business Development Center, call (971) 722-5080, or email sbdc@pcc.edu.