Created in 1932, Cultures Sucre is an inter-professional association of the beet-sugar sector in France whose vocation is to provide information and documentation about sugar, its agricultural origin and its uses as part of reasonable consumption, without excess or total deprivation.
Promoting bakery products and sweet treats is at the core of its missions. Cultures Sucre produces informative tools and contributes to gourmet events through which the association promotes fine dining, the culinary uses of sugar, the expertise of artisans in this field as well as our dessert heritage and its regional specialities. It also encourages home baking by providing consumers with tips and recipes.
For over 45 years, Cultures Sucre has run the French Dessert Championship which rewards students and bakery professionals each year. This competition, which takes place in vocational training establishments, is symbolic of long-standing relationships with the world of education. Today, it is considered a benchmark competition in every sector of the catering professions.
Maison de la formation Poitiers
jeudi 6 janvier 2022
Lycée hôtelier de Dinard - Yvon Bourges
mardi 11 janvier 2022
AIX EN PROVENCE (13)
CFA du pays d'Aix
mardi 18 janvier 2022
Centre-Ile de France
Lycée des métiers Vauban
jeudi 27 janvier 2022
Campus de Groisy
jeudi 3 février 2022
Nord-Ile de France
jeudi 17 février 2022
mardi 22 février 2022
Sugar is a basic ingredient in baking.
Home-made food is a good way to become more aware of your diet, measure and reduce the quantities involved as well as the quality of its ingredients (French origin, seasonal products, etc.). etc.
95% of the sugar we consume in France is produced in France from French beets
Sugar is used for its sweetening power as well for its other technological properties: It’s a flavour enhancer, preservative, natural colourant, texturiser, etc.
Article written by Cultures Sucre
Find the recipes of the Champions of the last editions on