Our story
I didn’t plan on starting a nut butter company. I was simply trying to solve a three-year-old problem.
My son Lucas has always been a selective eater. Then my friend Joana — who owns a premium nut butter brand in Brazil — came to visit with a few jars of Tartiner in her suitcase.
Lucas tried it. He fell in love instantly.
Strawberries became dessert. Apples disappeared. Bananas didn’t stand a chance. And yes, spoons went straight into the jar.
When we ran out, explaining international logistics to a toddler wasn’t exactly effective. So instead of disappointing him, I decided to bring Tartiner to California.
But this isn’t just about a child’s new obsession.
Tartiner is crafted in small batches, slowly extracting and naturally emulsifying the oils already present in the nuts. No added sugar. No palm oil. No fillers. Nothing unnecessary.
Just pure almonds. Pure cashews. Pure hazelnuts.
The texture is silky. Ultra-creamy. Smooth enough to drizzle, rich enough to enjoy by the spoonful.
It turns fruit into dessert. Yogurt into indulgence. Breakfast into something you actually look forward to.
What began as a father trying to keep up with his son is now handcrafted in California — with the same purity, the same process, the same uncompromising standards.
Lucas still asks for it.
Only now, we don’t have to wait for a suitcase.
Welcome to Tartiner.
Thank you, Douglas Figueiredo, Co-Founder
WHY WE DO IT DIFFERENTLY
Most nut butters are made fast, ground with high-speed industrial blades designed for efficiency.
We take another path.
Tartiner is stone-milled.
Using traditional stone mills, we slowly extract and naturally emulsify the oils already present in the nuts. The process is gentle, low-heat, and unhurried.
We sometimes joke that we run a “slow factory.”
But the result speaks for itself.
WHAT STONE-MILLING CHANGES
Stone-milling isn’t nostalgia. It’s precision.
The slower process allows the natural oils to fully release and bind, creating a texture that is smoother, silkier, and more stable, without added oils or emulsifiers.
No shortcuts. No stabilizers. No hidden ingredients.
Just technique.
Our process
Low heat. Slow extraction. Careful emulsification.
That’s how we preserve the integrity of the nuts, while creating a texture that feels indulgent and clean at the same time.
It’s not the fastest way to make nut butter.
It’s the right way.
A SIMPLE INVITATION
Drizzle it over fruit. Swirl it into yogurt. Spread it on toast. Or go straight in with a spoon.
We won’t judge.
