Founded in 2005 in Michigan with a narrow brief: put real vanilla beans in home kitchens. The shop still trades mainly on vanilla, sorted by origin and grade, Madagascar Bourbon, Tahitian, Mexican, Indonesian, Ugandan, with grade B extract beans priced from about $11 for a small vial and bulk pounds running into three figures. Beside the pods sit paste, powder, ground beans, vanilla sugar and a long list of baking extracts and emulsions.
The pitch is turnover: beans move fast enough to arrive pliable rather than dry, and moisture content is quoted on product pages. Worth it for anyone making extract at home, ice cream, custards or pastry cream where vanilla is the whole point. Not the place for flours, chocolate or decorating supplies, and vanilla prices track a volatile commodity market.
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