Your cart is empty
Here is the classification of the qualities on which the professionals of the vanilla sector base themselves:
If you go to the files of each of my vanilla beans, you will discover their origin, size, nose, aromatic dominance.
You will then be able to use your vanilla beans in the preparation of a crème brûlée and have a vanilla atmosphere that will be quite different from what you knew until now.
You will understand then, all the work that has been done by me and with the help of my collectors-producers on site.