Baking Extracts & Flavors

Baking extracts are concentrated liquid flavors made by infusing or distilling a primary ingredient in alcohol or glycerin, designed to evenly distribute flavor in baked goods, desserts, and sweet treats. Unlike oils, extracts are food-safe and balanced for baking, and unlike powdered flavorings, they dissolve seamlessly into batters and doughs, giving consistent flavor throughout your recipes.

The most common extracts include vanilla, almond, lemon, orange, and peppermint, each bringing its characteristic aroma and depth. Specialty flavors like hazelnut, butterscotch, coconut, or maple extracts offer unique flavor profiles for more creative desserts.

Extracts are highly concentrated, so a little can go a long way. Typically, 1 teaspoon of extract per batch unless the recipe specifies otherwise, or unless you want stronger flavor. They are added with wet ingredients to ensure even distribution. Proper use enhances flavor without overpowering sweetness, which is a key principle we keep in mind when formulating our extracts.

Yes! Combining extracts can create complex, multidimensional flavors in baked goods. For example:

Vanilla + almond for classic cookies and cakes
Lemon + coconut for tropical desserts
Brandy + anise for holiday treats

Careful balance is important to ensure each flavor complements rather than overwhelms the others — a technique we emphasize in our handcrafted extracts.

Most extracts add flavor without altering the structure of your baked goods. Because they are liquid-based, it’s important to use the correct amount to avoid adding excess moisture. Unlike powders or oils, extracts integrate seamlessly into batters, frostings, and glazes.

If stored correctly and with a tightly sealed and secure cap away from heat, light, and humidity, most extracts can last for a year or more, with as much potent flavor as they day they were purchased. The intensity and flavor of both Vanilla and Peppermint will continue to build over time. So don’t worry if you only pull your Peppermint Extract out of the pantry during the holidays; you can still keep it. Citrus extracts contain a naturally occurring flavor compound called "D’Limonene." This compound is prone to oxidation, which will have a negative impact on flavor. Cool temperatures and dark environments will help to slow the oxidation process, for that reason we recommend keeping any citrus extracts, like Lemon and Orange, in the refrigerator.