Cook’s Flavoring Company traces its roots to Angus T. Lochhead’s vanilla business, founded in St. Louis in 1918. His son Raymond joined in 1948 and later established a plant in Paso Robles, California, continuing the family’s work with vanilla.
Ray developed slow, cold-percolation methods for extracting flavor and sourced beans directly from growing regions. The company still manages its process from bean to bottle, with extraction, flavor development, and packaging done in-house.
A bottle of vanilla has plenty of work to do without waiting for holiday baking. Use it in the cake you make most often, a batch of cookies, or a recipe for breakfast. Measure what the recipe calls for and let the flavor do its part.
