darrrrrren

I find it interesting that you shell out for real vanilla when almost every article I've read says that if you're baking your end product, the kind of vanilla you use (artificial extract, real extract, or pure vanilla bean) is completely irrelevant - nobody can taste the difference.

Here's two articles that illustrate the point:

http://sweets.seriouseats.com/2013/12/taste-test-is-better-vanilla-extract-worth-the-price.html

http://www.americastestkitchen.com/taste_tests/455-vanilla-extract

What are your thoughts on this? Do you honestly believe you (or any of your customers) can legitimately taste the difference in vanilla when culinary experts self-admit that they cannot?

In the old days you paid more for bulk items. If someone were selling 100 coal you could get it for like 100ea, if someone were selling 10k coal you'd be paying almost 200, for example.

That seems contrary to real world economy.