The Sweet Success of Rose & La Flamme

I n the colourful landscape of Barbadian culinary tradition, Rose & La Flamme stands as a beacon of quality, consistently providing locals and international enthusiasts alike with unique flavours and syrups. Established in the early ’70s by the visionary Tony Cummins, and subsequently revitalised in 1986, the company has become synonymous with a wide range of flavour products that inspire both traditional and inventive culinary creations. A RICH HERITAGE Rose & La Flamme began its journey focusing on the needs of the local market, supplying flavours for soft drinks, sodas, and ice creams. Tony, a food and flavour scientist who returned from Canada, saw the potential to broaden the scope of their offerings. Today, his son Stephen leads the company into its diverse market of essences for baked goods, pie fillings, doughnut glazing, and even culinary syrups used in cocktails and mocktails.

YUH LIKE MAUBY?
Among its varied product line, the Sweet & Dandy Mauby Syrup is a favourite. Known as potentially the best mauby flavour in the Caribbean, this syrup is not just a local favourite but has also found fans in the US, UK, Canada and beyond. The company’s array of simple syrups—including sorrel, grenadine, ginger beer, and fruit punch—are essentials for anyone looking to bang out a summer bar cart this summer.

MORE THAN JUST SYRUPS
Rose & La Flamme’s commitment to variety extends beyond beverages. They offer a range of maraschino and glacé cherries, perfect for baking and dessert garnishing, alongside their much-demanded pancake syrup. For a citrusy blast of summer flavour, try a lemon square or a limoncello cocktail with their mixed peel—made with aromatic Italian lemon and orange peels. This is a favourite among bakers and chefs across the Caribbean for its authentic citrus flavour.

INNOVATION AT ITS CORE
Under the leadership of Stephen Cummins, Rose & La Flamme has embraced the dual role of manufacturer and creative problem solver. The company is passionate about helping clients find solutions to their obstacles and creating customised offerings to meet their businesses’ goals. They have helped clients overcome challenges in achieving their desired tastes, colours, and textures, making it a key partner in local food and beverage production.

A LASTING IMPACT
Rose & La Flamme’s influence extends beyond the shores of Barbados, impacting culinary practices wherever their products are found. Their ability to infuse genuine Caribbean flavour into a myriad of dishes and drinks ensures that they remain a cherished part of Barbados’ family-led businesses. As summer approaches, incorporating Rose & La Flamme’s syrups into your bar cart or kitchen pantry promises flavour and creativity, with the spirit of Barbados in every drop.

SUMMER COCKTAILS & MOCKTAILS
Inspired by Rose & La Flamme

BARBADOS BREEZE
Ingredients: 2 oz Sweet & Dandy Mauby Syrup, 1 oz rum (optional for mocktails), juice of half a lime, sparkling water, ice

Method: In a highball glass, combine the mauby syrup, rum (if using), and lime juice. Fill the glass with ice and top up with sparkling water. Stir well and garnish with a slice of lime.

TROPICAL GINGER PUNCH
Ingredients: 1 oz Rose & La Flamme Ginger
Beer Syrup, 2 oz pineapple juice, 1 oz orange
juice, sparkling water, ice, pineapple slices for
garnish
Method: Mix the ginger beer syrup with
pineapple and orange juices in a shaker. Pour
over ice in a glass and top with sparkling water.
Garnish with a slice of homegrown pineapple.