This raw cassonade sugar or granulated brown sugar is made from sugar cane, cassonade coarse texture is perfect for crumbles, fruit tarts or to create the perfect crunchy top of a crème brulee. Sugar cane is harvested and squeezed from July to December, yielding a delicious liquid that thickens into a syrup before the first crystals form.

France was the first nation in Europe to commercialise sugar cane at the end of the 18th century. The distinctive flavour of brown cane sugars won numerous medals at the Paris World Fair in 1889. The brand “la Perruche,” which originated in Reunion Island, was born the year after this exceptional recognition.

Today La Perruche sugar is still produced in Reunion Island, the rich soil in the north and east of the island, which receives abundant rainfall and is aired by the trade winds, absorbs all the fragrances and goodness of the sugar canes.