We Vanilla, Mamadou Togola at The Commons by CTS
Pastry Meet Up
On Tuesday, April 14th, The Commons welcomed Mamadou Togola from We Vanilla for an intimate and inspiring pastry-focused gathering hosted by Chefs’ Table Society. With seven attendees, the group was small but the energy in the room was high.
Mamadou shared the story behind We Vanilla, beginning with his roots in Mali and the journey that shaped both his personal path and his business. What stood out immediately was the strong sense of purpose behind the brand, this wasn’t just about selling vanilla, but about building something meaningful and impactful.
Mamadou shared the story behind We Vanilla, beginning with his roots in Mali and the journey that shaped both his personal path and his business. What stood out immediately was the strong sense of purpose behind the brand, this wasn’t just about selling vanilla, but about building something meaningful and impactful.
The conversation naturally moved into the origins of vanilla itself. From its birthplace in Mexico to its expansion across regions like Madagascar, Uganda, and the South Pacific, Mamadou walked us through the history and complexity of this ingredient we use every day in pastry. Attendees were especially engaged in the discussion around the three main species: planifolia, tahitensis, and pompon and how their flavor profiles and growing conditions differ.
One of the highlights of the session was diving into the labor-intensive process behind vanilla production. From hand pollination to the meticulous curing process that develops its signature aroma, the reality behind the ingredient brought a new level of appreciation to everyone in the room. As pastry chefs, we often focus on flavor and application but this was a reminder of the human effort and time behind each bean.
Mamadou also introduced We Vanilla’s product line, including premium vanilla beans, extract, powder, and vanilla caviar. The conversation quickly became interactive, with attendees asking practical questions about usage, substitutions, and how to maximize flavor in professional kitchens. The exchange felt natural and collaborative less like a presentation, more like a shared learning experience.
Beyond the product, what resonated most was the company’s commitment to social impact. A portion of revenue supports vulnerable children and youth, and the business creates both ongoing and seasonal employment in producing regions. This added another layer to the discussion, connecting ingredient sourcing with responsibility and long-term sustainability.
With only seven people in attendance, the setting allowed for genuine conversation, thoughtful questions, and real connection. It created space for curiosity, honesty, and deeper understanding exactly what these CTS pastry are made for!
A big thank you to Mamadou for sharing his story, knowledge, and passion with us. It was a powerful reminder that behind every ingredient, there’s a story worth telling and listening to.