sugar, demerara
$17.50 - $139.50
Our Demerara sugar, carefully sourced for its exceptional quality, features a distinctive depth of flavor reminiscent of rich toffee, thanks to its natural molasses content. The large, hard crystals hold their crunch as a topping, yet dissolve and cream just as readily into batters, doughs, and warm drinks like our chai base. That molasses depth and warm amber color carry through whether the sugar finishes a dish or melts into it.
Suggested Uses
Bakery Topping — Sprinkle 1–2 teaspoons over muffin tops, scones, or an egg-washed loaf right before it goes in; the crystals hold their shape through the bake and set into a crackling, caramelized crust.
Crisp and Crumble — Fold 2–3 tablespoons into the streusel and scatter more over the top before baking; the crystals stay distinct and give the topping its crunch over apples, peaches, or berries.
Creamed Cookies — Cream equal parts demerara and organic cane sugar into softened butter for chocolate chip cookies; the crystals break down in the creaming and the molasses deepens the dough toward toffee and butterscotch.
Chai and Warm Drinks — Dissolve 1–2 teaspoons into warm milk or water — it's what sweetens our chai base — where the crystals melt down completely and the molasses sits as a toffee depth under the spice.
Glazed Fruit — Toss sliced apples, pears, or halved figs with about 1 tablespoon per cup, then broil or sear cut-side down until the sugar bubbles and browns into a glaze.
Savory Glaze — Stir 2 tablespoons into 1 tablespoon of Dijon or balsamic and brush over ham, pork, or salmon in the last 10–15 minutes of cooking; the molasses builds a dark, sticky lacquer.
Brûlée and Crackle Tops — Sift an even layer over custard, banana, or a baked pudding and torch until it sets into a thick, crunchy amber shell.
Suggested Uses
Bakery Topping — Sprinkle 1–2 teaspoons over muffin tops, scones, or an egg-washed loaf right before it goes in; the crystals hold their shape through the bake and set into a crackling, caramelized crust.
Crisp and Crumble — Fold 2–3 tablespoons into the streusel and scatter more over the top before baking; the crystals stay distinct and give the topping its crunch over apples, peaches, or berries.
Creamed Cookies — Cream equal parts demerara and organic cane sugar into softened butter for chocolate chip cookies; the crystals break down in the creaming and the molasses deepens the dough toward toffee and butterscotch.
Chai and Warm Drinks — Dissolve 1–2 teaspoons into warm milk or water — it's what sweetens our chai base — where the crystals melt down completely and the molasses sits as a toffee depth under the spice.
Glazed Fruit — Toss sliced apples, pears, or halved figs with about 1 tablespoon per cup, then broil or sear cut-side down until the sugar bubbles and browns into a glaze.
Savory Glaze — Stir 2 tablespoons into 1 tablespoon of Dijon or balsamic and brush over ham, pork, or salmon in the last 10–15 minutes of cooking; the molasses builds a dark, sticky lacquer.
Brûlée and Crackle Tops — Sift an even layer over custard, banana, or a baked pudding and torch until it sets into a thick, crunchy amber shell.
Ingredients: raw cane Demerara
maple sugar, pure, Vermont, organic
$35.90 - $338.00
