05/24/2026
Vanilla is never “just vanilla” in my kitchen. ✨
Every extract I make starts with carefully sourced vanilla beans from around the world — each origin bringing its own unique flavor, aroma, and character to my baked goods.
Madagascar beans are rich, creamy, and classic with deep buttery notes that make cookies and cakes taste nostalgic and warm. Ugandan vanilla is darker and bolder, with earthy cocoa notes that pair beautifully with chocolate, brown sugar, and spice-forward desserts. Tahitian beans are incredibly floral and fruity with delicate cherry and anise notes that shine in cheesecakes, custards, whipped creams, and lighter pastries.
I also work with beans from Flores, Indonesia, known for their smoky, spicy depth that creates beautiful warmth in caramel, cinnamon, and molasses-based bakes. Vanilla from the Democratic Republic of Congo offers a rich, full-bodied profile with hints of dried fruit and spice, while Burundi beans bring an intensely aromatic complexity with deep vanilla flavor and subtle woody notes.
But the flavor journey doesn’t stop with the beans.
Each extract is slowly steeped in different liquors — dark rum, spiced rum, bourbon, whiskey, and other spirits — because every alcohol pulls different flavor compounds from the beans. Rum adds warmth and caramel notes, bourbon creates oak and brown sugar richness, and whiskey brings depth and spice that linger beautifully in baked goods.
These extracts take months to develop, but the result is something you simply can’t buy off a shelf. Every cookie, cheesecake, cake, and pastry I make is layered with vanilla notes from around the world — handcrafted for flavor you can truly taste. 🤎