Your pastries will make all the difference!
Our sugars make ideal decorations for your pastries, giving them taste and excellent appearance. You will appreciate them also thanks to their ease of use.
Pearl sugar is an ideal decoration for your pastries. It is placed on a gilding before baking, or on an apricot syrup covering after baking.
Fondant powder, a very fine sugar, will allow you to do the icing you want, either smooth or creamy texture.
Brown sugar (also called 'cassonade' or 'façon vergeoise’ ) helps you to decorate your products and gives it softness and a typical flavour.