La Perruche Pure Cane Brown Sugar Cubes (250g/8.8oz box) | Ideal Sugar Cubes for Coffee | Pack of 2
R 768
or 4 x payments of R192.00 with
Availability: Currently in Stock
Delivery: 10-20 working days
This item may be available in a different size, colour, scent, version or platform:
La Perruche Pure Cane Brown Sugar Cubes (250g/8.8oz box) | Ideal Sugar Cubes for Coffee | Pack of 2
BROWN SUGAR CUBES: A sweet treat that is both meltingly soft and tantalizingly crunchy, our warm amber colored 100% pure cane sugar cubes offer aromatic notes of caramel and bourbon vanilla. This multipack contains 2 boxes of pure cane brown sugar cubes, 250g each.
ELEVATE YOUR DRINKS: Our iconic rough cut brown sugar cubes have an air of class about them. Drop a couple into your traditional teas, espressos and cocktails and enjoy the subtle yet complex flavor that accompanies the sweetness. The sugar cubes partially dissolve into hot drinks, leaving the last few crystals to be savored directly from the spoon. Our sugar cubes are particularly favored for use in Old Fashioneds, champagne and prosecco - a staple ingredient for any mixologist!
A HEALTHIER CHOICE: La Perruche sugar cubes promote sensible sugar consumption as the individually cut cubes mean you are better able to control your sugar intake. The enhanced flavor of the brown sugar cubes compared to regular sugar also means you require less of it in order to sweeten your favorite drink.
ENVIRONMENTALLY FRIENDLY: We are committed to working for a greener world - our distributor boxes and packaging are 100% recyclable.
LA PERRUCHE: With over a century of history to its name, La Perruche has come to symbolize French excellence and gastronomy and is delighting palates globally, from French cafe terraces to the world’s most renowned hotels and restaurants.
Sugar cane is a wild reed thought to have originated in Bengal. Today La Perruche cane sugar is cultivated in Reunion Island, a tropical paradise of flavors and fragrances. The sugar canes soak up all the aromas and goodness of the rich soil in the North and East of the island which enjoy generous rainfall and are aired by the trade winds. Harvested and pressed from July to December, the sugar cane produces a sweet liquid that thickens into a syrup before the formation of the first crystals.