Real vanilla creates a rich & lovely flavour!
Did you know: Most humans on this earth, no matter what culture they are from, have a tendency of enjoying vanilla the most out of all flavours.
I will have “Just vanilla” should not mean that you are choosing a lesser or more basic flavour!
At Yann Haute Patisserie where quality is extremely important, we use a unique kind of vanilla:
First and only in North America, chef Yann Blanchard has been able to use Norohy vanilla in our desserts.
Organic, gourmet (top quality on the vanilla scale) & from Madagascar, it comes from two specific small regions for better traceability, ethical work with local communities, less environment impacts and true organic label.
Did you know? 6 to 7 kilos of green vanilla are needed to make 1 kilo of black vanilla.
Vanilla is from an orchid originally from Mexico. Mayas used it for hundred of years before Spaniards discovered it. Bringing it back in Europe, they desperately tried to grow the flowers but to avail. They were missing a special Mexican bee, the only insect able to pollinize the plant!
Nowadays, we can pollinize by hand (but only by hand!), everyday from September to January farmers take care of this delicate task. After 8 to 9 months of growth it can be taken from the plant and another long process starts before we get to enjoy it in our cakes!
Did you know? After harvesting the beans, it takes 1 to 2 months to dry the beans first under the sun, then in the shade.
Find the Norohy vanilla in our ice cream, macarons & vanilla cream like in our Mille-feuille for example!