Croissants, cookies, breads, and viennoiserie — natural colors and flavors designed to withstand baking temperatures, with simple dosage based on flour weight.
Each selection includes baker's percentage dosing based on flour weight, along with an estimated cost.
Natural purple and gently sweet — the color that makes a bakery case stand out. No artificial coloring.
A vivid green that holds up through baking. Good for cookies, financiers, and croissant laminations.
Freeze-dried cherry blossom crunch — a pink finish for cookies, buns, and glazed tops.
Citrus lift for glazes, madeleines, and pound cakes — no zesting, no juicing, no waste.
Adds roasted depth to cookies, scones, and pound cakes with a warm, toasty flavor.
Dosing as % of flour weight — scale to any batch size without recalculating.
| Powder | % of Flour Weight | Prep | Works in |
|---|---|---|---|
| Beni-Imo | 8–12% | Sift; reduce sugar slightly | Milk bread, muffins, cookies |
| Matcha | 2–4% | Sift with dry ingredients | Cookies, financiers, croissants |
| Sakura Crunch | 2–3g / piece | Sprinkle after baking | Cookies, buns, glazed tops |
| Yuzu | 1–2% | Sift with dry / 3–5% in glaze | Madeleines, glazes, pound cake |
| Hojicha | 3–5% | Sift with dry ingredients | Scones, pound cake, cookies |
Percentages are starting points — order a free sample and dial in your own formula.
Order 5g samples in one click — special flat $15 shipping by DHL Express, up to 7 samples in one box.
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Samples are free of charge — special flat $15 shipping by DHL Express, up to 7 samples in one box.
