Recipes

Bergamot rises from the cup as frothed milk settles over the Earl Grey and a sugar rose dissolves into it: Canasuc’s L’Envie en Rose Sugar, individually wrapped, adds its powdery note, with a second flower left on the saucer.

Late in the evening, a small espresso arrives crowned with foam, a square of dark chocolate on the side and two feathers resting on the saucer as if by chance: Canasuc’s L’Air de Rien Sugar, a quiet gesture of French elegance.

For two, the morning ritual is simple: thick milk foam, a dusting of cocoa, and on each rim a small heart, one white, one amber, from Canasuc’s L’Accroche-Cœur Sugar White & Amber, made in France from cane sugar.

Dark chocolate melted into hot milk, an espresso underneath, a cloud of whipped cream on top, then a red heart and a white one hooked on the rim: Canasuc’s L’Accroche-Cœur Sugar Red & White says the rest without a word.

Around four espressos and their little plates of madeleines and dark chocolate, guests reach for an abacus of sugar: Canasuc’s Le Boulier Sugar, hand-molded in France, lets every half-sphere slide off its rod on request.

Deep red and pleasantly tangy, the hibiscus and orange infusion softens one sugar flower at a time: Canasuc’s La Tour d’Embellie Sugar, a stem-shaped sugar bowl holding 45 blossoms of cane sugar, lets every guest pick their own.

Crushed raspberries blush beneath a pour of steaming white hot chocolate, and at the center of the table stands a tower of little domes: Canasuc’s La Tour Mademoiselle Sugar offers its powdery half-sphere sugars to anyone who likes it sweeter.

A sugar butterfly perched on the rim of a cup of lemon verbena waits for its moment: Canasuc’s Evanescence Sugar, hand-carved in France as finely as lace, lets each guest decide when it takes flight into the infusion.

Forget the spoon: in each cup of lemon ginger infusion, one of Canasuc’s Candy Sticks Sugar, white or brown rock candy made in France from cane sugar, turns slowly and melts away as you sip.

While cardamom, ginger and cinnamon simmer and the black tea steeps, the milk warms slowly: a few crystals of Canasuc’s Brown Candy Sugar, naturally crystallized from brown cane sugar, bring a gentle molasses depth that suits the spices.

Stars, horseshoes, four-leaf clovers and lucky sevens land on swirls of vanilla frosting: Canasuc’s Bonheur Attitude Sugar, hand-molded in France and tinted with natural colorings, turns a dozen cupcakes into a wish for good luck.

Cinnamon, star anise and orange zest steam from each cup of hot apple juice, while two little angels wait on the saucer: Canasuc’s Bon Thé Divine Sugar, handcrafted in France from cane sugar, lets every guest sweeten to taste.