Eastern Highlands Vanilla Essence
Triple-fold vanilla cured at altitude, ready for patisserie work and premium desserts.
Zambia Marketplace
Browse micro-lot essences, botanical colours, and syrups for patisseries from Lusaka to Livingstone. Southern logistics keep discovery fast and fulfilment reliable.
6 results · updated today
Triple-fold vanilla cured at altitude, ready for patisserie work and premium desserts.
Atomized saffron hydrosol designed for chiffon cakes and plated desserts.
Cold-pressed blend capturing Mazowe citrus groves for curds, chiffon and gelato.
Heritage blend designed for warming infusions, custards and slow bakes.
Stone-ground pecan praline powder for mousse layers, entremets and gifting.
Slow-reduced jaggery syrup with smoky finish, perfect for glazing and gifting.
We partner with Zambian pastry teams to craft signature blends and colour systems. Share your brief and expect a prototype within 72 hours.