A warm, true-to-nut almond flavor built for the baker who is tired of extracts that bake out before the timer goes off. Water-based, heat-stable, and crafted to hold its depth from the first whisk to the last bite.
This is the bottle for the baker who wants almond flavor that actually tastes like almond once it comes out of the oven. Not the sweet, perfume-shelf kind. Not the kind that disappears the second it meets heat. Real, rounded, nutty almond flavor with that soft marzipan warmth underneath, made to bloom inside the bake, not vanish into it.
You get a 2 ounce bottle of natural almond bakery emulsion, handcrafted in small batches with a clean five-ingredient base you can read at a glance.
What Makes This Almond Different
Most almond flavoring in the baking aisle is alcohol-based, which means two things go wrong in the oven. The alcohol burns off, and half the flavor goes with it. What is left is a flat, faintly sweet note that smells like almond but tastes like sweet cake.
Fleur De Flavor Almond Emulsion is water-based and heat-stable, so the flavor bonds to your batter instead of evaporating. The almond taste you smell in the bottle is the almond taste that comes out of the oven, and the almond taste your customer tastes in the first bite and the last.
Flavor Profile
Warm, true almond at the front. Soft marzipan and toasted nut notes in the middle. A gentle, sweet finish that does not turn perfumey or chemical. Built to play well with butter, vanilla, cherry, citrus, chocolate, and most stone fruit flavors.
Best Uses
- Almond pound cake, almond bundt cake, and almond cupcakes
- Buttercream, cream cheese frosting, and whipped fillings
- Cookie dough, cookie fillings, and macarons
- Cheesecake batter, panna cotta, and no-bake dessert cups
- Frangipane, almond croissants, and Danish pastry fillings
- Chocolate milks, mochas, milkshakes, and dessert cocktails
- Bake-stable flavoring for any recipe that calls for almond extract
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.
Substitution tip: If your recipe calls for 1 teaspoon of almond extract, substitute 1 teaspoon of Fleur De Flavor Almond Emulsion. You will get a stronger, more rounded almond flavor that holds up through baking.
Flavor Pairings That Just Work
- Almond + Vanilla Butter Nut for a deeper nutty sweetness
- Almond + Cherry + Chocolate for a black forest mood
- Almond + Strawberry for a classic bakery combination
- Almond + Lemon Pound Cake for a bright, sunny flavor
- Almond + Bride's Cake for a soft wedding-layer note
- Almond + Coconut for a soft, tropical marzipan finish
Smart Baker Notes
Almond is one of the most-requested flavors in any bakery, and one of the easiest to mess up. Most almond extracts are alcohol-based, and the alcohol cooks out before the flavor bonds to the crumb. Emulsions solve this because the flavor is carried in water, which mixes into your batter and stays put through the bake.
If you have ever pulled an almond cake out of the oven and thought "it smells like almonds but it tastes like sweet cake," this bottle is your fix. It is also a smart choice for recipes that bake at lower temperatures for longer, like pound cakes and cheesecakes, where almond extract tends to fade and turn bitter.
This is a natural flavor emulsion, so the almond note is warmer and softer than a fully artificial almond. It is the almond you remember from your grandmother's kitchen, not the almond from a candy shop.
Product Features
- 2 ounce water-based natural almond bakery emulsion
- Heat-stable for baking, frosting, and filling applications
- Stronger and more reliable than traditional almond extract
- Concentrated formula, a little goes a long way
- Clean five-ingredient base, no artificial flavors
- Natural flavor only, built from a real almond concentrate base
- Perfect for small batches, recipe testing, and signature flavor development
- Bottled in small batches for freshness and consistent flavor
Who This Bottle Is For
Home bakers who want a true almond flavor that does not fade in the oven. Treat makers building a signature menu of nut-forward flavors. Cottage bakers looking for a reliable almond base that holds up in bulk recipes. Cake decorators who need almond flavor that lasts through layered cakes and ganache. Drink makers crafting almond-forward lattes, milkshakes, and dessert cocktails.
Frequently Asked Questions
Is this an extract or an emulsion? This is a bakery emulsion. 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 almond flavor fade after baking? No. This emulsion is specifically formulated to survive baking temperatures. The almond taste you smell in the bottle is the almond taste you will taste in the finished dessert.
Can I substitute this for almond extract in any recipe? Yes. Use a 1 to 1 substitution. One teaspoon of Fleur De Flavor Almond Emulsion replaces one teaspoon of almond extract, and you will get a stronger, more rounded almond flavor that holds up through baking.
Can I use this in drinks? Yes. The emulsion is water-based and blends easily into milks, creamers, coffee drinks, milkshakes, and dessert 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 this is a concentrated natural flavor.
What is in the bottle? The ingredient statement for this bottle is: water, propylene glycol, natural flavor, modified cornstarch, xanthan gum. No artificial flavors. No sodium benzoate. No dairy, no eggs, no wheat, no peanuts, no tree nuts, no soy declared on the label.
Is this a nut-free product? This bottle is labeled with no tree nuts declared on the ingredient statement. The natural flavor is derived from an almond profile but is not declared as a tree nut on the label. Customers with severe nut allergies should review the Facility Notice below, since the product is manufactured in a shared facility that also processes tree nuts.
How should I store the bottle? Store in a cool, dry place away from direct sunlight. Refrigeration is not required. The bottle is sealed for freshness.
Can I sell baked goods made with this emulsion? 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.
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Ready to Bake With Almond That Actually Lasts?
Stop losing your almond flavor to the oven. Stock the bottle that keeps its warmth from batter to bite.
Add the Fleur De Flavor Almond Emulsion to your cart and bake with almond that tastes like almond.
Shop the full Fleur De Flavor collection at fleurdeflavor.com.
Contains: None of the major allergens. The finished bottle ingredient statement (water, propylene glycol, natural flavor, modified cornstarch, xanthan gum) does not contain milk, eggs, wheat, peanuts, tree nuts, soy, or sesame.
Facility Notice: Manufactured in a facility that also processes milk, eggs, wheat, peanuts, tree nuts, soy, and sesame. All products made on shared equipment. See our Allergen Policy for full details.
