Fleur De Flavor

Fleur De Flavor Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Fleur De Flavor, Wholesale & Supply Store, New Orleans, LA.

Premium flavor emulsions that make treats taste unforgettable and stay consistent through baking, so treat makers and bakers can charge more and sell out faster.

06/05/2026

Hey Fleur De Flavor Fam! 🩵💛🖤
Have you ever purchased from us?

Share your experience and photos in the comments below ⤵️⤵️

Raspberry. Orange. Espresso. Salted caramel. Almond. Peppermint. Coconut. Cinnamon. Chocolate plays well with almost eve...
06/05/2026

Raspberry. Orange. Espresso. Salted caramel. Almond. Peppermint. Coconut. Cinnamon. Chocolate plays well with almost everything. The key is knowing how much of the pairing flavor to add so it enhances the chocolate instead of competing with it. What is your favorite chocolate pairing? 🍫

06/05/2026

Cold eggs straight from the fridge can break your batter. Room temperature eggs blend smoother, create better structure, and help your cake rise evenly. Pull them out 30 minutes before you start. That small step makes a big difference in the final texture. 🥚

Every bottle starts somewhere. Before it is on your shelf and in your batter, it is an idea. A memory. A question. What ...
06/04/2026

Every bottle starts somewhere. Before it is on your shelf and in your batter, it is an idea. A memory. A question. What does this moment taste like? We start with flavor inspiration, test in real recipes, adjust for heat stability, and make sure it works the way you need it to work. That is how every Fleur De Flavor bottle gets made. With intention and with you in mind. Shop the full collection at the link.

Opening the oven too early. Too much leavening. Underbaking. A sunken cake is usually a structure problem. The batter se...
06/04/2026

Opening the oven too early. Too much leavening. Underbaking. A sunken cake is usually a structure problem. The batter set on the outside before the center had time to catch up. Do not open that oven door for the first two thirds of your bake time. Patience saves pound cakes. 🍰

06/03/2026

I got over 50 reactions on my posts last week! Thanks everyone for your support! 🎉

The best desserts are not just sweet. They are balanced. A touch of citrus cuts richness. A pinch of salt sharpens sweet...
06/03/2026

The best desserts are not just sweet. They are balanced. A touch of citrus cuts richness. A pinch of salt sharpens sweetness. A hint of bitterness from espresso adds depth. When all four notes are working together, your dessert does not just taste good. It is memorable. That is the goal. 🍊

06/03/2026

Old flavor extracts in the back of your cabinet are quietly ruining your bakes. Flavor loses potency over time, especially if it's been sitting near heat or light. Check your bottles. If it smells faint, it's done its job. Fresh flavor = stronger results every single time. 🍋

There is a difference between a dessert people eat and a dessert people cannot stop talking about. That difference is no...
06/02/2026

There is a difference between a dessert people eat and a dessert people cannot stop talking about. That difference is not technique or decoration. It is flavor depth. Swipe through this carousel to learn what flavor layering actually means and how our Peach Cobbler Emulsion can turn a simple vanilla cake into something completely unforgettable. This one is worth saving. Shop the link.

Hot water or hot coffee in the batter. Buttermilk instead of regular milk. Oil instead of butter for moisture that lasts...
06/02/2026

Hot water or hot coffee in the batter. Buttermilk instead of regular milk. Oil instead of butter for moisture that lasts. And a good quality chocolate emulsion that does not bake off. Dry chocolate cake is a fat or liquid ratio problem. Fix those two things and you will stop apologizing for it forever. 🍫

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New Orleans, LA
70118

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