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In need of some sugar!

Can anyone tell me where to find light brown sugar in France and how to ask for it?  I made some oatmeal cookies the other day using cassonade.  I found online that cassanade was suppose to be brown sugar.  It isn’t the same.  My cookies were dry and not as tasty. 

I have read online that light brown sugar is used in France but can’t find the correct name or where to find it.

Is it called Muscovado?

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  • M@ March 21, 2007, 2:02 pm

    Check out this page. It has a recipe to make light brown sugar. :)


  • Pumpkin March 21, 2007, 2:55 pm

    thank you. I am craving chewy oatmeal cookies. :)

  • Pardon_My_French March 21, 2007, 6:48 pm

    Okay, you can also try ‘vergeoise brune’ – I’ve seen it sold under the brand of Beghin-Say. Someone recommended it in the comments section of another blog. :) I’m still living off of the stock that my family has sent over (I tried cassonade and agree that it just doesn’t work, although it’s good to sweeten tea), so I haven’t actually tried the vergoise stuff but was told it’s just like brown sugar. It looks like it is.

    Now, it wasn’t exactly located where I expected (with the other sugar) but it was hidden somewhere in the baking aisle. If you look for the Beguin-Say name you might find it. Tell me if it really works!

  • Pardon_My_French March 21, 2007, 6:50 pm

    Since it came up on the recipe page, have you ever seen molasses sold here? That’s something else I need to bring over. I love molasses.

  • elaine k bond March 22, 2007, 2:22 am

    Hi! I think that “vergeoise” is a bit the same as “cassonade”. If you go on french google (image) and put “sucre”, you gonna find a picture of 4 different sorts of sugar. I think that you are looking for “sucre roux” (maybe muscovado) and even then you need to buy one you can see through the package, you maybe need to go to a “magasin bio” (organic). Don’t know if it helps you, but that give me the oportunity to tell you that I’m following your “adventures” since a long time. hope you find peace in France. (sorry for my basic english)

  • Cathy Y. March 22, 2007, 4:35 am

    I highly recommend this site:


    It is a thesaurus of food from all over the world, with substitution suggestions given whenever possible. Many entries have photographs, so you can see what they are referring to.

  • Dani F. March 22, 2007, 8:00 am

    Vergoise is the closest thing you can get to brown sugar here in France. It’s not exactly the same thing (it’s just regular sugar and caramel syrup, doesn’t have the nice molasses flavour of brown sugar), but will work as a substitute in most recipes. I use the Beghin-Say brand as well. It comes in “blonde” and “brune”, and be sure to read the package carefully because sometimes it’s “vanillé”, which tastes quite strongly of artificial vanilla. For the person who asked about molasses, it’s not widely available in France, but sometimes you can find in it bio/health food stores. It’s called “mélasse”.

  • Pumpkin March 22, 2007, 9:53 am

    Thanks everyone for your suggestions. I’ll let you know what works out!

    Elaine, thank you because I think that is what I am looking for. Muscovado is the English version of light brown sugar from what I read online. I’ll look for sucre roux next time we are at the grocery.

    I found the translation for molasses as mélasse which made me hope that it would be easy to find…I am sorry that it is not. I was planning on substituting the brown sugar with molasses if I had to :(

  • samantha March 22, 2007, 10:36 pm

    I know I’m a bit late getting in on this, but I also use the Béghin Say Saveur vergoise brune for brown sugar. IMO, it’s the closest thing you can find to it in France. And like someone else said, watch out for the vanilla kind, it’s yucky!

  • Pumpkin March 23, 2007, 10:04 am

    Thanks, Samantha.
    I was thinking of you when I wrote this. I figured you may know because you do alot of baking. I’ll give the Béghin Say Saveur a shot.

  • Emily March 23, 2007, 7:12 pm

    Do you have an Artisans du Monde closeby? They sell light brown sugar.

  • Pumpkin March 24, 2007, 9:17 am

    Emily, We do! There is one in Strasbourg!!!!!!!! :)

  • Doc March 26, 2007, 8:51 pm

    You can also check in the marché equitable section of your local grocery store. Most big chains have an area where they stock products from all around the world that gaurantee a just price for both the consumer and the producer. That’s where I get my brown sugar (it comes from Peru), and it’s really good–but a bit more expensive. It’s called sucre complet de canne.

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