Recipes

Warm baguette, crisp outside and soft within, cradles two squares that slowly soften, a French after-school ritual made with the Organic Chocolate Squares from François Pralus, 75% dark chocolate from five organic origins to mix and compare.

Folded around golden pears and warm from the skillet, crêpes wait for a silky sauce made with François Pralus’s Mélissa 45% Milk Chocolate Bar, a milk chocolate with real backbone, all honey and caramel, and a scatter of hazelnuts.

Little hands stir and stir until the smiling face disappears into warm vanilla milk: Canasuc’s Smiley Sugar Small, made in France from white and brown cane sugar, brings a touch of good humor to a child’s cup.

Colorful wrappers laid beside each square turn coffee into a guessing game, as guests try to name the origins of the Mini Tropical Pyramid from François Pralus, ten squares of 75% dark chocolate that travel from Papua New Guinea to Ecuador.

Bowls of whipped cream, mini marshmallows and grated chocolate crowd the table around a steaming pot of cocoa: Canasuc’s Smiley Sugar Large, individually wrapped, lets each guest sweeten a mug with a grin or two.

Vanilla-scented foam spooned over two large espressos, and on the saucer a tiny pastry-shop window: Canasuc’s Ronde de Douceurs Sugar, macarons and religieuses crafted in France from white cane sugar, adds a playful nod to French pâtisserie.

Steam curls from four cups of oolong, and on each rim a small bird has landed as if on a branch: Canasuc’s Pause Ailée Sugar, hand-molded in France from white and unrefined brown cane sugar, gets the brunch conversation going.

Both hands around a big bowl of café au lait, a warm croissant, a jar of jam within reach: Canasuc’s Matin à Paris Sugar Small, thirty-two croissant, cup and brioche sugars, turns any kitchen table into a Parisian café terrace.

Ice cubes clink, cold milk clouds the glass, and the sweetened coffee slips over it in layers: Canasuc’s Matin à Paris Sugar, shaped as croissants, cups and brioches, brings the pleasure of a Paris café terrace to a summer afternoon.

Six little roses melt into warm water and lemon juice, making a delicate syrup for chilled strawberries: Canasuc’s L’Envie en Rose Sugar Rose & White, tinted with radish, blackcurrant and lemon, sweetens the fruit with a powdery note.

Rows of zucchini, eggplant and tomato slowly melt in the oven while the kitchen smells of the South of France: Place des Épices’ organic herbes de Provence, true to the four-herb recipe of rosemary, oregano, savory and thyme, do the rest.

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.