Rain Season 2026 Release

Studio-grade baking essences for Zambian pastry teams.

Built for Lusaka-based production and pastries plated from Ndola to Livingstone, with flavour control at every bake.

Shop the drop Enter recipe studio

48h ingredient dispatch 100+ pastry partners Shop 62B Kafue Road lab

Lusaka drop kit

Featured Essence

Eastern Highlands Vanilla Essence

Best Seller

Triple-fold vanilla cured at altitude, ready for patisserie work and premium desserts.

18.00 View tasting

Botanical Cellar

Florals, hydrosols, and colour atomizers built for plated desserts.

Pair Barotse floodplain mists with chiffon, finish masuku pudding with saffron dew, and layer botanicals into buttercreams.

Browse botanicals View residency

14 seasonal edits 5k+ weekly samples 92% reuse packaging

Botanical cellar bench

Featured Essence

Floral Saffron Mist

Artisan

Atomized saffron hydrosol designed for chiffon cakes and plated desserts.

24.00 View tasting

Baker Support

White-glove Lusaka helpline for recipe pairing and sourcing.

Book WhatsApp tastings, reserve limited batches, and co-create dessert specials with our resident technologists.

Book a tasting Meet the chefs

30m average response 4 flavour technologists 24/6 baker hotline

Concierge tasting room, Lusaka

Featured Essence

Heritage Spice Elixir

New

Heritage blend designed for warming infusions, custards and slow bakes.

20.00 View tasting

48h

Zambia cold-chain

Insulated deliveries reach Lusaka, Ndola, Kitwe, and Livingstone twice weekly.

↺

Batch guarantee

Seven-day sensory guarantee on sealed concentrates.

24/6

Chef concierge

Lusaka WhatsApp desk plus farm-to-lab walkthroughs.

Shop By Mood

Curations tuned for Zambia's pastry programs

View all categories

Collection

Legacy Essences

Triple-fold vanilla, Lower Zambezi cane drizzles, and syrup bases for soft crumb cakes.

Shop essences

Collection

Botanical Cellar

Florals, hydrosols, and colour atomizers to finish mousse, chiffon, and plated desserts inspired by Barotse gardens.

Explore botanicals

Collection

Modern Classics

Chef-built baking staples ready for gifting moments and Lusaka tasting menus.

View classics

Bestsellers

Zambia's pastry chefs keep these in rotation

Essences Botanicals Syrups

Best Seller Ships in 48h

Eastern Highlands Vanilla Essence

Small-batch vanilla cured in Mutare humidity with molasses depth for luxe cakes.

★ ★ ★ ★ ★ (412)

Artisan Ships in 48h

Floral Saffron Mist

Hydrosol enriched with Honde Valley saffron threads for featherlight sponges.

★ ★ ★ ★ ★ (342)

Limited Ships in 48h

Mazowe Citrus Extract

Sun-pressed Mazowe oranges, key lime, and neroli brighten curds and glazes.

★ ★ ★ ★ ★ (267)

Giftable Ships in 48h

Toasted Pecan Praline Dust

Silky praline powder with Zimbabwean pecans for mousse layers and desserts.

★ ★ ★ ★ ★ (221)

Why Chefs Choose Us

Zambia-grown rigour for pro confectioners

Talk to concierge

Express

Cold-chain delivery

Lusaka cold room and Copperbelt riders keep hydrosols stable within 48 hours.

Curation

Chef verified

Resident chefs trial every batch in our Borrowdale sensory lab before release.

Sustain

Regenerative sourcing

We pair Nyanga vanilla co-ops with Matabeleland citrus groves for full traceability.

Featured Drops

Fresh Zambia batch releases for the week

Full collection Add to cart

Best Seller Ships in 48h

Eastern Highlands Vanilla Essence

Small-batch vanilla cured in Mutare humidity with molasses depth for luxe cakes.

★ ★ ★ ★ ★ (412)

$18

Artisan Ships in 48h

Floral Saffron Mist

Hydrosol enriched with Honde Valley saffron threads for featherlight sponges.

★ ★ ★ ★ ★ (342)

$24

Limited Ships in 48h

Mazowe Citrus Extract

Sun-pressed Mazowe oranges, key lime, and neroli brighten curds and glazes.

★ ★ ★ ★ ★ (267)

$16

New Arrivals

Lusaka inbox drops updated daily

Limited mists, tasting kits, and confectionery colours tailored for Zambia bakeries. Reserve them before they vanish.

View drop calendar

Limited batch Pre-order Gifting ready

New Best Seller

Eastern Highlands Vanilla Essence

Small-batch vanilla cured in Mutare humidity with molasses depth for luxe cakes.

★ ★ ★ ★ ★ (412)

New Limited

Mazowe Citrus Extract

Sun-pressed Mazowe oranges, key lime, and neroli brighten curds and glazes.

★ ★ ★ ★ ★ (267)

New New

Heritage Spice Elixir

Roasted rooibos, cardamom, and baobab honey syrup crafted for spiced cheesecakes.

★ ★ ★ ★ ★ (198)

Curated Collections

Collection

Copperbelt Classics

Legacy essences that anchor layered cakes, tea loaves, and nostalgic patisserie across Lusaka and Ndola.

Explore Heritage

Collection

Botanical Colour Cellar

Florals, hydrosols, and misting concentrates sourced from Barotseland wetlands for plated desserts and entremets.

Shop Botanicals

Collection

Modern Baking Classics

Chef-built staples tuned for patisserie boxes, gifting sets, and menu-ready mise en place in Zambia.

View Classics

Recipe Lab

Culinary timelines & tasting notes

Burnt Honey Tres Leches
Vanilla Essence + Kariba Cane Drizzle

Intermediate
Timeline: 90 mins
Mango Leaf Chiffon
Mazowe Citrus Extract

Beginner
Timeline: 75 mins
Spiced Pecan Opera
Heritage Spice Elixir + Praline Dust

Advanced
Timeline: 120 mins

Magazine

Pairing playbook

Think Carousel Shopping Mall tastings: Kafue citrus chiffon, baobab caramel, and Kariba praline affogato. We rapid-prototype every idea in our Lusaka studio.

· Infuse mahewu sponge with Eastern Highlands vanilla for soft crumb.
· Layer baobab caramel into Amarula mousse for citrus snap.

Drop your email for Zambia-first product drops, seasonal editorials, and atelier invitations.

View playbook

“The Mazowe citrus extract tastes like bottled sunrise. Our pastry case glows with it.”

Chef Tariro Ncube
Pastry Director, Mukuvisi Atelier (Harare)

“Southern Flavours nails terroir-driven ingredients with zero compromise on consistency.”

Tendai Dube
Founder, Zambezi Crumb Studio

Newsletter

Stay ahead of the next tasting flight

Drop your email for Zambia-first product drops, seasonal editorials, and atelier invitations.