Bethany wasn’t always a vanilla kind of girl. In fact, she was firmly on team chocolate until she came across a homemade ice cream recipe. It called for vanilla beans and the rich caviar-like scrapings inside piqued her interest (and her taste buds). After that encounter, she couldn’t go back to the chemical-laden store bought extracts for baking or cooking. She began seeking high quality beans from independent farmers, sourcing the delicate pods directly from Madagascar. The high quality beans are combined with flavorful liquor from local distilleries, aging for six months or more to craft her vanilla extract. Chocolate, schmocolate. Bethany’s aromatic goodness is just as tasty, adding depth to all of our favorite sweet treats.