Save time without sacrificing flavor with our artisan-processed products from Madagascar. Our promise is simple: zero cheating. Unlike industry standards, we add no sugar and never use spent vanilla (flavorless waste).
🔎 QUOI CHOISIR ?
The world of pastry-making is full of processed products, often cut with sucrose or made from exhausted vanilla (pods that have already been used to make extract).
Our approach is radically different: we offer you the full aromatic intensity of Madagascar Bourbon Vanilla in ready-to-use formats, with absolutely no alteration. Sourced exclusively from the Vanilla Planifolia variety grown in the SAVA region, our spice is processed with the utmost respect for its terroir.
The powder is obtained by fully grinding whole, cured pods, while our caviar is made up only of hand-extracted black seeds and their essential oils. Whether you're dusting a dessert or infusing a ganache, you're guaranteed a product that's 100% natural with no added sugar whatsoever. It's the authentic aroma of the Great Island, in a single touch.
Bourbon Vanilla powder is obtained by grinding the entire pod (the aromatic skin plus the seeds). It's dry and ideal for baked doughs. Vanilla caviar, on the other hand, is the moist heart of the spice: only the black seeds and their essential oils, hand-extracted. It's a pure, highly concentrated product, perfect for creams and icings.
Absolutely none. Most commercial vanilla pastes or vanilla sugars are loaded with syrups or white sugar. Our powder and caviar are guaranteed 100% pure. You're buying the raw spice, which lets you control the sugar content of your own recipes precisely.
In the industry, "exhausted" vanilla is essentially waste: a pod that has been soaked in alcohol to make extract, and which has lost all its fragrance before being ground. We refuse this practice. Our products are made exclusively from whole, fresh pods, bursting with their natural fragrance.
Thanks to the absence of additives, our products have a strong aromatic power. As a general rule, half a teaspoon of powder or caviar is considered equivalent to the aromatic strength of the seeds from a fine 16cm Madagascar pod.
To stop the powder losing its potency or the caviar drying out, always reseal their container carefully. Store them in a dry place, away from heat and direct light (between 15°C and 20°C). Just like the pods, never store them in the fridge.
