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OUR CUSTOMERS' FAVOURITES
Step 1:
Each flower blooms for a single day per year, for only a few hours. For the pod to exist, human hands are essential: our artisans perform the "marriage of the vanilla".
With a precise gesture, using a small thorn of lemon tree or bamboo, they lift the rostellum to allow manual pollination. It is a jeweller's work where delicacy shapes the future harvest. No machine, no shortcut, just respect for the flower's rhythm.
Step 2:
Once pollinated, the pod begins a slow nine-month gestation on its vine. During this time it draws all its aromatic strength from the fertile soils of the SAVA region and the tropical climate of Madagascar.
Unlike industrial production, we refuse early harvests. We wait for the pod to reach full maturity, the exact moment it fills with natural vanillin. It is this patience that guarantees a plump, oily pod of incomparable intensity.
Step 3:
After the manual harvest comes the thermal shock, an ancestral know-how that awakens the aromas. The pods are briefly plunged into water at 65 degrees, then immediately wrapped in wool blankets to sweat for 48 hours.
Then a meticulous ballet: for several weeks, the pods are exposed to the Madagascar sun for a few hours a day, then moved to the shade. Every evening they are sorted and massaged by hand to balance their moisture and suppleness.
Step 4:
The final and most crucial step is ageing in rosewood trunks. For 4 to 6 months, the vanilla rests in absolute darkness. This is where the notes of cocoa, prune and wood develop and balance.
We inspect each trunk regularly to keep only the Gourmet pods, those whose fragrance is so powerful it fills the room the moment the box is opened. It is this long, demanding process that makes our vanilla a rare product, prized by the finest pastry chefs.
