Nothing wasted. 🖤
When we make our vanilla extract, the pods give up their flavour – but the seeds? They’re just getting started.
We dry them, sieve them, and give them a second life: those tiny black flecks you see in a proper crème brûlée, a good vanilla ice cream, a bakery custard tart. The quiet signature of real vanilla.
One bean, two lives. That’s how we think everything should work.
Where do you love spotting the flecks — custard, ice cream, or panna cotta? 👇