The ability of lipids to deliver flavorings in cake and bread applications was studied. A model flavoring (esters or garlic oil) was added to molten lipids (varying in melting point), the lipid allowed to solidify, and then it was cryo-ground to the desired particle size. This flavored lipid powder was then added to cake batter (esters) or bread dough (garlic oil) and the products prepared, baked and analyzed (cakes for ester retention and bread for loaf volume). For comparison, the model ester flavorings were prepared in liquid form and by spray drying. There was no benefit of incorporating esters in either lipid or spray dried form on ester retention during baking: losses ranged from 3-99% increasing with volatility of the ester. There was no benefit of incorporating garlic oil in a lipid capsule on bread loaf volume Vs. adding it in liquid or spray dried form.