The flavors of New Orleans, bottled. A curated collection of Fleur De Flavor emulsions inspired by the city where food is memory, culture, and the thing people talk about long after the party is over.
This is the collection for the baker who wants to bring the taste of New Orleans into their kitchen without the trip, the heat, or the plane ticket. Every flavor in this line is rooted in the dishes, the traditions, and the celebrations that make NOLA one of the most flavor-rich cities on earth. King Cake for Mardi Gras. Praline for the Sunday table. Café Latte for the morning beignet run. Beignets themselves, fried golden and dusted with sugar.
You get a curated lineup of water-based bakery emulsions, each one built to deliver that real-deal New Orleans flavor from the first whisk to the last bite. Heat-stable, water-based, and stronger than extracts. Designed for the baker who wants their desserts to taste like they came from somebody's grandmother's kitchen in the Ninth Ward.
What's In The N'Awlins Collection
The N'Awlins Collection is a curated lineup of New Orleans inspired bakery emulsions, each one tied to a specific dish, drink, or tradition from the city. The collection is curated, not the full catalog, so every bottle in the line is one we believe captures something real about the flavor of New Orleans.
Current flavors in the collection include:
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N'Awlins Praline: Sweet, buttery, brown-sugar praline flavor with a soft pecan finish. The taste of a fresh praline from the French Quarter, bottled for the bakery case.
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N'Awlins Café Latte: Coffee-forward, cream-forward, with a soft chicory finish. Built for the morning beignet crowd and the after-dinner dessert plate.
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N'Awlins Beignets: Sweet, fried-dough, powdered-sugar flavor that tastes like a fresh beignet under the café au lait. Pairs with anything from a simple glaze to a cream-filled doughnut.
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King Cake: The official flavor of Mardi Gras. Warm cinnamon, sweet pastry, and a soft cream-cheese finish. The cake that started a season, bottled.
This is a working list. New NOLA-inspired flavors drop into the collection as they are developed, and the lineup will keep growing as the catalog expands.
Why Bakers Reach For The N'Awlins Collection
Built for bakers who want regional flavor without the regional research. Each bottle is a shortcut to a specific New Orleans tradition, with the same heat-stable, water-based, bake-stable quality the rest of the Fleur De Flavor line is known for. No alcohol burn, no flavor fade, no guesswork on what the city is supposed to taste like.
The collection is also a smart way to build a themed menu. Mardi Gras season pulls King Cake, Praline, and Café Latte together as a single story. Sunday dinner pulls Praline, Beignets, and Café Latte. The lineup is designed to layer, not just to stand alone.
Best Uses
- Themed layer cakes, sheet cakes, and cupcakes for Mardi Gras, Jazz Fest, or any New Orleans themed event
- Buttercream, cream cheese frosting, and whipped fillings
- Cookie dough, praline cookies, and stuffed sandwich cookies
- Cheesecake batter, bread pudding, and no-bake dessert cups
- Beignet batter, French toast batter, and pancake batters
- Café au lait milkshakes, praline lattes, and Hurricane cocktails
How to Use
Starting dose for batter: 1 teaspoon per cup of batter (cakes, cookies, quick breads, brownies) Starting dose for frosting, fillings, ganache, whipped cream, or cookie dough: 1/4 to 1/2 teaspoon per cup of base
Shake the bottle well before each use. Add with the wet ingredients or fold in at the end of mixing. These emulsions are concentrated, so start at the lower end of the range and build to taste. A little goes a long way.
Pro tip: For a Mardi Gras themed layer cake that looks as bold as it tastes, alternate layers of King Cake buttercream and Praline buttercream between three vanilla cake rounds. Top with purple, green, and gold sanding sugar for the true Carnival finish.
Flavor Pairings That Just Work
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N'Awlins Praline + Salted Caramel + Butter Pecan
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N'Awlins Café Latte + Classic Chocolate + Vanilla Butter Nut
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N'Awlins Beignets + Powdered Sugar Glaze + Vanilla
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King Cake + Cream Cheese Frosting + Cinnamon Roll
Smart Baker Notes
New Orleans flavor is one of the most-requested regional profiles in American baking, and one of the hardest to nail from a bottle. Most "New Orleans inspired" flavoring is either too sweet, too generic, or too far removed from the dish it claims to represent. The N'Awlins Collection is built the other way around. Every flavor in the line starts with a real NOLA tradition, and the formulation is tuned to deliver that tradition in a way that survives the oven.
If you have ever tried to bake a King Cake at home and thought "it tastes like sweet cake, not like King Cake," this collection is your fix. The same is true for pralines, café au lait, and beignets. Each one is a specific flavor, not a generic sweet.
Product Features
- Curated collection of New Orleans inspired bakery emulsions
- Heat-stable for baking, frosting, and filling applications
- Water-based, stronger than extracts, designed to survive the oven
- Concentrated formula, a little goes a long way
- Each flavor tied to a real New Orleans dish, drink, or tradition
- Bottled in small batches for freshness and consistent flavor
- Perfect for themed menus, Mardi Gras baking, regional menus, and signature flavor development
Who The N'Awlins Collection Is For
Home bakers who want to bring the taste of New Orleans into their kitchen without the trip. Treat makers building a Mardi Gras, Jazz Fest, or NOLA themed menu. Cottage bakers looking for a regional flavor line that stands out from the standard vanilla and chocolate. Cake decorators who need authentic New Orleans flavor for themed events and seasonal orders. Drink makers crafting café au lait, praline lattes, Hurricanes, and other NOLA classics.
Frequently Asked Questions
What is the N'Awlins Collection? The N'Awlins Collection is a curated lineup of Fleur De Flavor bakery emulsions inspired by the food, drinks, and traditions of New Orleans, Louisiana. Every flavor in the collection is tied to a specific dish, drink, or celebration from the city.
What flavors are in the collection? The current lineup includes N'Awlins Praline, N'Awlins Café Latte, N'Awlins Beignets, and King Cake. New NOLA-inspired flavors are added as they are developed.
Are these emulsions or extracts? These are bakery emulsions. Emulsions are water-based, stronger than extracts, and designed to hold their flavor through heat. That makes them the better choice for baking, frosting, and any application where the product goes in the oven or on the stovetop.
Will the flavor fade after baking? No. Every emulsion in the N'Awlins Collection is heat-stable and specifically formulated to survive baking temperatures. The flavor you smell in the bottle is the flavor you will taste in the finished dessert.
Can I use these in drinks? Yes. Every flavor in the collection is water-based and blends easily into milks, creamers, coffee drinks, milkshakes, and cocktails. Café Latte is built for coffee applications. Praline, Beignets, and King Cake are built for dessert drinks and boozy brunch cocktails.
How much should I use per recipe? Use 1 teaspoon per cup of batter for cakes, cookies, quick breads, and brownies. Use 1/4 to 1/2 teaspoon per cup for frosting, fillings, ganache, whipped cream, or cookie dough. Start at the lower end of the range and build to taste, since these are concentrated flavors.
Are these dairy free and gluten free? The water-based emulsions in the N'Awlins Collection do not contain milk, eggs, wheat, peanuts, tree nuts, or soy on the bottle label. They are manufactured in a shared facility that also processes these allergens, so trace cross-contact is possible. Customers with severe allergies should review the Facility Notice on each product page.
How should I store the bottles? Store in a cool, dry place away from direct sunlight. Refrigeration is not required. Each bottle is sealed for freshness.
Can I sell baked goods made with these emulsions? Yes. Cottage bakers, treat makers, and small bakeries use Fleur De Flavor emulsions in finished products every day. We recommend including a facility-level allergen disclosure on your own product listings.
