Tips
  • Short of teatime ideas? Here is something to chew on. Spread slices of farmhouse bread with butter, then sprinkle with vergeoise. Toast under the grill for about three minutes and enjoy! Not quite so crunchy but just as good, French toast sprinkled with vergeoise melts in the mouth.
  • Sprinkle baked peaches or apples or fruit pies with vergeoise to create a crisp topping.
  • Give desserts and condiments a different kind of sweetness and texture. Use vergeoise instead of caster sugar for plums in wine, pear flan, onion marmalade and pickled red cabbage.

A special role for each type of sugar


Vergeoise

Produced from beet sugar syrup, vergeoise is a soft brown sugar. Its colour and flavour depends on how many times it has been boiled. Re-boiled once the syrup produces light brown vergeoise; a further boiling produces dark brown sugar with a more distinctive flavour.

Vergeoise, a historic name

Vergeoise owes its name to an old form of sugar. women dating back a time when were known as “vergeoises” who poured the sugar into the big sugar loaf moulds.

Use it for

Regional specialities from northern France and Belgium where it is particular by a favourite. Vergeoise is a vital ingredient in many typically Flemish delicacies, such as brown sugar pie, spéculos (gingerbread) Flemish flan, pancakes and waffles.

Keeping vergeoise soft

Vergeoise tends to go hard and lumpy. To resoften it, crush it with a rolling pin or heat in a microwave for a few seconds.