Structured formats for pastry chefs, home bakers, and specialty food brands: sample packs, graded bean lots, and commissioned aging programs tailored to your kitchen's workflow.
Structured formats for pastry chefs, home bakers, and specialty food brands: sample packs, graded bean lots, and commissioned aging programs tailored to your kitchen's workflow.
Every kitchen works differently. These four formats cover the range from a first tasting to a full custom aging contract, with clear differences in batch size, oversight, and how the beans are finished.
Twelve hand-sorted Madagascar bourbon pods from a single curing batch, sealed within a week of finishing. Includes a written moisture report and suggested tasting order for chocolate, coffee, and custard comparisons.
See the curing stepsA quarterly allocation of roughly two kilograms of beans, graded for consistent moisture and high oil content. Ideal for pastry chefs who need a dependable base for extracts, paste, and direct infusions across a busy menu.
Review grading notesSix months of scheduled deliveries with beans pulled from different aging crates, so your signature blend keeps a stable profile even as each batch matures. Includes batch logs and a shared tasting record for your team.
Meet the curing teamA dedicated crate aged to your target flavor curve, with checkpoints at three, six, and nine months. We adjust humidity and rest time based on your intended use, then finish the pods to your moisture specification.
Discuss a custom programPractical answers about ordering, curing, and using our vanilla beans at home or in a professional kitchen.
Each batch is blanched, sweated, and slowly dried over several weeks, then rested in small wooden crates for at least three months. This aging period is what develops the cherry, prune, and sweet spice notes our customers look for. We grade every pod by moisture content and aroma before it leaves our workshop.
Our cured beans typically sit between 28 and 32 percent moisture. That range keeps the pod supple enough to split and scrape easily, while still being dry enough to store without mold. If you plan to make extract, we can also supply a slightly drier batch on request.
Yes. Sample packs contain three to five pods from the current curing cycle, along with a note on the batch's flavor profile and moisture reading. This is the easiest way to compare our beans against what you already use before placing a larger order.
We do. If you want beans aged to a specific flavor window or moisture level, we can set aside a dedicated crate and track it for you. Tell us your intended use, whether it is custards, chocolate work, or extract, and we will adjust the curing schedule accordingly.
Keep them in an airtight container away from direct light, ideally at room temperature. Do not refrigerate, as condensation can introduce moisture and dull the aroma. Properly stored, our cured beans hold their character for twelve to eighteen months.
The paste is ground whole pods suspended in a light syrup, so you get visible seeds and a thicker body, ideal for custards and ice cream bases. The extract is alcohol-based and better for batters and sauces where you want flavor without added texture. Both are made from the same single-origin beans.
Every program we run is tied to a specific stage of the curing cycle or a particular kitchen need. You choose the format, we handle the sourcing, grading, and aging.
Three batches from the same harvest, aged for different lengths of time. Compare moisture content and aroma side by side, then decide which profile fits your pastry work or extract recipe. Each pack includes a written grading note.
Tell us the flavor direction you want, whether that is heavier prune notes or a brighter cherry lift. We select green beans, adjust the sweating schedule, and age your batch in a dedicated wooden crate. You receive monthly moisture readings until the pod is ready.
A consistent supply of beans with a stable moisture range, cut and split to order. Ideal for producers who need repeatable extraction results across multiple batches. We keep your spec on file and match it on every reorder.
A quarterly delivery of cured beans and vanilla bean paste, selected for the season's baking calendar. Each shipment comes with pairing notes for chocolate, coffee, and custard work. Pause or adjust the volume before each dispatch.
For brands that want a consistent vanilla profile across a product line. We lock in a grade, a curing window, and a packaging format, then supply the same bean character batch after batch. Includes a shared spec sheet for your quality team.
A smaller entry point with one grade of Madagascar bourbon beans, a jar of paste, and a short guide on how to store and split pods. Enough to test vanilla in your own recipes without committing to a large order.