FAQ

Our vanilla is sourced from different regions around the world, each with its own unique flavor profile. We focus on quality, freshness, and creating a cozy, elevated experience you can enjoy at home.

Vanilla beans develop unique flavor profiles based on where they’re grown. For example, Madagascar is known for producing creamy, rich, and sweet vanilla. Tahitian vanilla tends to have floral and fruity notes. Mexican vanilla often brings a bold, slightly spicy flavor. Each region’s climate, soil, and curing process shapes the final taste, making each origin distinct in its aroma and flavor complexity.

We curate our collections so you can explore and discover your favorites.

What ratio of vanilla to alcohol should I use, and what proof alcohol is best?

For a balanced extract, use about 4 ounces of alcohol for every half ounce of vanilla beans. Choose an alcohol that’s at least 70–80 proof (35–40% alcohol by volume) to properly extract the flavors from the beans.

Vanilla extract truly needs time to shine. While you’ll start noticing a hint of flavor after about six weeks, the real magic happens after six months. For the richest, most complex vanilla flavor, waiting a year or more is ideal. In short, the longer you wait, the better—and more luxurious—it tastes!

Pure vanilla extract doesn’t spoil like food. Because it contains alcohol, it can last for years when stored properly, though flavor may slowly change over time.  

Alcohol is used to pull (extract) the flavor from vanilla beans. During baking, most of the alcohol cooks off, leaving only the flavor behind.

How do I know my vanilla extract is ready?

One simple test is to whip up a little cream with a bit of your extract. If the cream carries a deep, rich vanilla aroma and flavor rather than a sharp alcohol bite, you’ll know the extract has matured. The longer it’s aged, the more nuanced and well-rounded that vanilla flavor will be.

When stored correctly, vanilla beans can last up to 1–2 years while staying soft and aromatic.  

Keep them in a cool, dark place in an airtight sealed container to prevent them from drying out. Best practice , will be to to use your vanilla beans  once received . Do NOT refrigerate — this can dry them out. Do not freeze your vanilla beans either, as freezing can damage their structure and affect the flavor.

They should be soft, flexible, and slightly oily — not dry or brittle.

If you notice tiny crystals forming on the surface of your vanilla beans, don’t worry! That crystallization is actually a sign of natural vanillin and does not mean the beans have gone bad. They’re still perfectly good to use!”

Returns & Issues

If you experience any issues with your vanilla beans, please contact us within 72 hours of delivery. Due to the nature of the product, we cannot accept returns or replacements beyond that timeframe.

Yes! Our kits are designed for both beginners and experienced bakers. Everything is simple, guided, and made to feel enjoyable.

Our kits are carefully assembled with high-quality ingredients so you can create something beautiful at home.

In accordance with Hawaii cottage food laws, our products carry a label stating they are made in a home kitchen that is not subject to routine government inspection. This is a standard requirement for small-batch food businesses in Hawaii.

While our products are carefully packaged rather than cooked, we follow clean, food-safe handling practices and take great care in preparing each order with quality and attention to detail.

Do you sell ounces of vanilla beans separately ?

At the moment, we don’t offer vanilla beans by the ounce, but it’s something we plan to offer in the near future—so stay tuned!