First Bloom
First Bloom · Vanilla SyrupContains no major allergen ingredients. Made in a shared kitchen that also handles tree nuts, peanuts, milk, eggs and wheat.
Coming soon
Real vanilla, flecks and all. Warm, round, and strong enough to taste through a 16 oz latte.
- 2 pumps (½ oz) per 12 oz drink
- Measured for Brix every batch
- 750 ml café bottle or 375 ml home bottle
- Batch number and an opened-on line on every bottle
Coming soon · Notify me
We’ll email you once when First Bloom · Vanilla Syrup is ready to order. First bottles ship in late October.
Buying for a café? See wholesale cases or request a café sample.
Syrup profile
- Tasting notes
- Vanilla bean, toffee, warm cream
- Best in
- Lattes, cold foam, espresso martinis
- Dose
- 2 pumps (½ oz) per 12 oz drink
- Yield
- About 50 drinks per 750 ml, about 48¢ a drink
- Brix
- 67°, the strength of a classic bar syrup. Checked every batch.
Bottle and pump
- Glass
- Clear glass, so you can see what’s left and what’s in it
- Pump
- Takes a standard 750 ml syrup pump
- Cap
- Reseals after opening
- Label
- Batch number, elevation and an opened-on line on every bottle
Ingredients and allergens
- Allergen information
- Our syrups contain no major food allergens. The flavorings come from a supplier whose facility is free of all nine major allergens, and our Vanilla Macadamia flavor contains no actual nuts.
Our syrups are made in a shared commercial kitchen that also handles tree nuts, peanuts, milk, eggs and wheat. We use our own dedicated equipment and sanitize our workspace before every batch, but we can’t guarantee our products are free of cross-contact. If you have a severe allergy, please consider this before using.
Made like house syrup. Measured like a recipe.
Good house syrup takes failed batches, a weekly remake and room in the fridge. We kept the taste and took on the work.
Start with the pod
Vanilla is the fruit of an orchid, so we start there. The seeds you see are the point, not sediment.
Steep it slow
The vanilla steeps in a simmered syrup, a few batches at a time, so we taste every one.
Measure to exact Brix
Brix measures the sugar in a syrup. We check it every batch, so the hundredth pour tastes like the first.