When a dessert menu depends on the same deep, fruity note in every batch, the vanilla you source has to behave predictably. We grade each Madagascar bourbon pod by moisture content and aroma profile so your crème brûlée, ganache, and ice cream base stay true from one order to the next.
We send sample packs to kitchens across Malaysia and beyond. Here is how our Madagascar bourbon beans perform in real pastry work, custards, and extract making.
I ordered two kilos of grade A beans for our crème brûlée program. The moisture content was exactly as specified on the certificate, and the pods stayed supple through a full week of service. No splitting, no dry ends.
Veronica Romero Ortega, pastry chef at a hotel patisserie in KuchingWe switched our vanilla bean paste to Vie de Vanille for the seasonal tart menu. The fruity top notes are more pronounced than the previous supplier, and the aroma holds up well after baking at 160°C.
Lorena Rojas Jimenez, owner of a small-batch bakery in SibuWe commissioned a six-month aging program for a house vanilla syrup. The team sent progress samples at two-month intervals, and the final pods had a deep sweet spice profile that works beautifully with cold brew.
Manuel Reyes Cruz, head barista at a specialty coffee shop in MiriThe sample pack included three grades with tasting notes and suggested uses. I compared them side by side in a simple custard and a vanilla sugar batch. The grade B beans were perfect for extract, and I now order those in bulk.
Natalia Herrera Sanchez, home baker and food blogger in Bintulu