More About Daddy

Daddy is a French sugar brand found in almost every French kitchen, known for its sugar cubes, caster sugar, icing sugar and cane sugars. Epicerie Corner stocks Daddy white sugar cubes, cane sugar cubes in two sizes, pure cane brown sugar (cassonade), white powdered sugar and an icing sugar shaker, delivered across the UK.

Sugar in the French Kitchen

French cooks use several kinds of sugar, each with its own role. Sucre en morceaux, sugar cubes, sit in a bowl next to the coffee machine: in France, coffee and tea are traditionally sweetened with one or two cubes rather than a spoonful of loose sugar. Sucre en poudre, fine white sugar similar to caster sugar, is the everyday baking sugar for cakes, crêpes and desserts. Sucre glace, icing sugar, dusts tarts, waffles and the traditional galette des rois, and is used for icings. Cassonade is a pure cane brown sugar with large golden crystals and a light caramel flavour, sprinkled on crème brûlée, crêpes and fruit, or used in spiced cakes. Cane sugar cubes add a gentle, rounded sweetness to coffee and tea.

Daddy Sugar in Our Range

Sugar Cubes

Daddy White Sugar Chunks, the classic French cube for coffee and tea; Cane Sugar Chunks with a golden colour and mild caramel note; and Cane Sugar Small Pieces, smaller cubes for lighter sweetening, all in 1kg boxes.

Baking Sugars

Daddy White Powdered Sugar, in recyclable kraft paper packaging, for everyday baking, and Daddy Pure Cane Brown Sugar (cassonade), for caramelising and rustic bakes.

Icing Sugar

The Daddy icing sugar shaker (saupoudreuse) makes it easy to dust cakes, crêpes, waffles and fruit without a sieve.

How to Choose

• Coffee and tea: white or cane sugar cubes; small cane pieces for a lighter touch.
• Cakes, crêpes and desserts: white powdered sugar.
• Crème brûlée and caramelised toppings: cassonade.
• Finishing and icing: the icing sugar shaker.

Baking Ideas with Daddy Sugar

• Crêpes au sucre: sprinkle hot crêpes with white sugar or cassonade and a squeeze of lemon, a classic French street-food snack.
• Crème brûlée: scatter a thin layer of cassonade over chilled custards and caramelise with a kitchen torch.
• Gâteau au yaourt: the classic French yoghurt cake uses a yoghurt pot to measure sugar, flour and oil, a recipe French children learn early.
• Chouquettes and waffles: dust with icing sugar just before serving.
• Caramel: melt white sugar slowly in a heavy pan to make a caramel for flans and crème caramel.

The French Coffee Ritual

At a French café counter, an espresso is usually served on a saucer with one or two wrapped sugar cubes, and at home a sugar bowl full of cubes sits on the table at breakfast. Some people dip a sugar cube in their coffee and eat it, a small habit called a canard (duck). Cane sugar cubes are often chosen for their softer, caramel-like taste in coffee and tea, while white cubes give a neutral sweetness.

Storage

Keep sugar in a cool, dry place, in its closed packaging or an airtight container, away from moisture, which makes it clump. Sugar does not spoil, but brown sugar and cassonade can harden over time if exposed to air; a few seconds in the microwave or an airtight jar helps keep it soft. For other baking essentials, browse Baking Ingredients and Bakery.

Daddy FAQs

What is cassonade?

Cassonade is a French pure cane brown sugar with large, golden crystals and a light caramel flavour. It is used to caramelise desserts and on crêpes, and is similar to demerara sugar.

What is the difference between sucre en poudre and sucre glace?

Sucre en poudre is fine granulated sugar, similar to caster sugar, used for most baking. Sucre glace is icing sugar, ground to a fine powder, used for dusting and icings.

Why do French people use sugar cubes?

Sugar cubes are a long-standing French habit for sweetening coffee and tea at home and in cafés, served in bowls on the table or with a café at the counter. They make it easy to measure sweetness.

Is cane sugar different from white sugar?

Cane sugar cubes and cassonade keep some of the natural molasses notes of sugar cane, giving a golden colour and a slightly caramel taste, whereas white sugar has a neutral sweetness.