Sugar

Depending on the task at hand, we carry our sugars in a variety of sizes. From large pearl sugar (perfect for Liege Belgian waffles) to fine grains of Caster (better suited to French Meringues and Pavlovas), we have sugar in every size and texture! Whatever dish you’re preparing or finishing, we have a sugar for you! Demerara sugar with its large grain and toffee-like flavor not only adds textural interest but marries perfectly with dishes boasting flavor profiles with warm spices, vanilla, or maple. It also does a fantastic job of smoothing out bitterness from other flavors like alcohol and coffee. It adds a slight sparkle to whatever it adorns and stays crunchy without getting sandy. More nuanced in flavor than some other sugars, with an excellent texture, it is the Maldon of sugars, and a safe bet to pair with most dishes. Turbinado is another excellent all-around sugar. Less processed than your typical brown sugar, made from the first pressing of sugar cane so, it contains quite a lot of natural molasses, giving it a positively caramel flavor. It will pair beautifully with anything from gingerbread to stone fruit to citrus. Though it may sound inconsequential, the size of these crystals also allows them more easily to be pinched and sprinkled over food. They don’t melt as readily as refined white sugar, and when used to coat bread doughs create a crisp, sweet crust with a sheen and crunch unrivaled by other sugars. No matter what you’re making from savory to sweet sugar has the power to enhance it with both its flavor and texture!