Extracts and flavorings are concentrated substances used in baking to enhance or define the flavor and aroma of baked goods.

They allow bakers to infuse doughs, batters, fillings, and frostings with the essence of ingredients—like vanilla, almond, citrus, coffee, or spices—without needing large quantities of the actual raw materials.

Extracts are typically made by steeping ingredients in alcohol or another solvent to capture their natural oils and aromatic compounds, while flavorings may be natural, artificial, or blended for intensity and stability under heat.

Used in small, precise amounts, they can deepen or brighten existing flavors, introduce complexity, or recreate the taste of ingredients that may be seasonal or hard to find.

From the subtle warmth of pure vanilla to the sharp freshness of peppermint or the delicate floral notes of orange blossom, extracts and flavorings are essential tools that help bakers achieve consistency, balance, and creativity in every recipe.

Bakers use extracts and flavorings in countless ways to shape and refine the character of their creations.

A touch of espresso extract can deepen the flavor of chocolate; a hint of vanilla rounds out sweetness and adds warmth; almond or orange blossom introduces new aromatic dimensions without altering texture.

Professional and home bakers alike rely on these concentrated flavors to maintain consistency from batch to batch and to save preparation time by capturing the essence of ingredients like mint, rum, or coconut without requiring the fresh source. Because extracts and flavorings are highly concentrated, they are used sparingly—often just a few drops to a teaspoon or two—to achieve balance and success.