I’m ten times a better baker because of their vanilla beans and extracts.
Perry and Ria Jocson have done a great service to Manila’s bakers. Because of them, no longer do we have to rely on insipid vanilla beans and artificial extracts. Now we use the real thing and our baked goods are better for it. Mine certainly are.
When I first met Perry and Ria, we formed a fast friendship and I’ve watched them go from one success to another. They’ve never forgotten about me and every so often, I get a beautiful package of their vanilla products. The scent surrounds me — a smell sensation to celebrate.
My sugar loves its vanilla.
Vanilla is the salt and pepper of the baking world. With 256 flavor compounds, it enhances any ingredient in its embrace. Without vanilla, most dishes and desserts would be bereft of their depth and charge of flavors.
At the Dessert Comes First Christmas Gift List, Perry and Ria will give every guest a single Silver Label 100% Madagascar Bourbon Vanilla Bean which is also the highlight of their product showcase on that day.
My favorite sour cream coffeecake wouldn’t be the same without TVC’s vanilla extracts.
The differences between TVC’s vanilla beans are slight but significant. Madagascar Bourbon beans are lush and complex and full of vanillin, the primary ingredient in pure vanilla extract. Using this bean lends to the dish a fully rounded, smooth flavor.
Tahitian beans are thicker than Bourbons and have fewer seeds. The scent of this particular variant is fruity with notes of cherry and licorice. These beans are rarer and more expensive than Bourbons.
Bourbons are the most common with their classic vanilla flavor and forward fragrance.
Now who said vanilla was boring?
The Vanilla Company