We are a small curing house in Sarawak, working with Madagascar bourbon beans and a handful of trusted growers. Our work is slow, hands-on, and guided by moisture, aroma, and time rather than volume.
We are a small curing house in Sarawak, working with Madagascar bourbon beans and a handful of trusted growers. Our work is slow, hands-on, and guided by moisture, aroma, and time rather than volume.
Pastry chefs, home bakers, and specialty food brands across the region rely on our cured Madagascar bourbon beans for consistent moisture, deep aroma, and clean flavor in their custards, chocolates, and baked goods.
From green pods to finished product
We started with a single wooden crate and a small batch of green Madagascar beans, testing humidity levels by hand until the first glossy pods emerged.
After repeated trials, we locked in our moisture content ranges and visual criteria for each grade, giving pastry chefs a consistent product they could rely on.
Local bakeries began commissioning longer aging cycles for deeper prune and cherry notes, which pushed us to formalize a dedicated curing service.
We expanded beyond whole beans, producing small-batch extracts and pastes that let home bakers capture the same complexity without the prep work.
Chocolate makers and coffee roasters now source our cured beans directly, and our tasting notes have become a reference point for their pairing menus.
We are a small curing house in Sarawak, Malaysia, dedicated to the slow craft of turning green vanilla beans into glossy, aromatic pods. Our work serves pastry chefs, home bakers, and specialty food brands who care about the origin and character of their ingredients.
We work directly with growers in Madagascar to select green beans at the right stage of maturity. Each batch is inspected by hand before it enters our curing room, so only pods with the right length, weight, and moisture content move forward.
Origin: Madagascar bourbonOur beans rest in small wooden crates, where temperature and humidity are adjusted daily. This slow aging process, which lasts several months, is what develops the cherry, prune, and sweet spice notes our customers look for.
Process: 6 to 9 monthsEvery finished pod is sorted by visual appearance, suppleness, and aroma. We document moisture content and flavor profile for each batch, so you know exactly what you are working with before it reaches your kitchen.
Quality: hand-gradedFor pastry chefs and food brands, we offer commissioned curing programs tailored to your recipe needs. Tell us the flavor direction you want, and we will adjust aging time, crate rotation, and drying conditions to match.
Service: commission a batchOur team shares practical pairing notes for chocolate, coffee, custards, and baked goods. We test each batch with common pastry applications and publish the results, so you can choose the right bean for your specific use.
Support: recipe adviceYou can reach us by phone or email with questions about a batch, a custom order, or a curing technique. We answer personally and keep the conversation focused on your kitchen, not on generic sales talk.
Contact: info@viedevanille.com