Sucre demerara

The crystals sink through the crema and dissolve on the way down.

Crunch on top of a crumble is a texture decision, not a sugar decision.

Sprinkle it on before baking; the crystals melt into a lid over the fruit.

Coarse crystal and coarse spice sit on a crust without sinking in.

Both from the same cane. Demerara syrup is the daiquiri backbone.

Undissolved crystal in creamed butter is what makes a biscuit shatter.

Grill it: the crystal caramelises before the flesh has time to collapse.

The crunch is doing what the bramble seed cannot quite manage on its own.

Barrel toffee and raw toffee, with the crystal dissolving as you stir.

A crystal that survives the pour changes the tea across the whole cup.

Sour crumb, coarse sugar on top, no icing. Northern European bakery logic.

Grind the pod into the crystals and leave it a week. The crunch smells of it.

Crystals and cracked pepper on strawberries. The crunch is doing two jobs.

Roasted stem tea and raw amber crystal. Two toasts, one cup, no milk.