Organic Caramel Syrup

Breton-Style Salted Caramel Syrup

Bacanha's organic caramel syrup is a French coffee syrup made from organic caramel flavor with a pinch of salt, produced in a workshop near Paris. Buttery, sweet, with a salty edge. There are four ingredients on the label, and 400 ml makes about 20 glasses.

Caramel syrup is one of the most popular coffee syrups and is part of the Sirop Brut range from the Parisian manufacturer Bacanha. Unlike most of its kind, it features salt, which brings it close to the Breton "caramel au beurre salé" found in markets throughout the region.

Buttery, sweet, with a salty edge

Caramel without salt is just sweet. Only a pinch of salt turns it into what one knows from Brittany and Normandy.

The aroma of the syrup is reminiscent of childhood caramel candies; on the palate, it is milky, buttery, and velvety, and the finish features a subtle saltiness that grounds the sugar. The label lists organic cane sugar, water, natural organic caramel flavor, and salt. Four ingredients for a taste that no one else can achieve without cream.

The salt is not a trendy whim, but comes from Brittany. Salted butter has always been used there because salt was once tax-free and used generously. This peculiarity gave rise to the "caramel au beurre salé" known throughout France today.

In coffee, over ice cream, in milk foam

A teaspoon in your latte, and you have the caramel latte you would otherwise order in a café. It works just as well in a cappuccino or iced coffee.

Drizzled over vanilla ice cream, it replaces any caramel sauce; stirred into rice pudding or semolina porridge, it turns a children's dish into a dessert. It is also recommended over sautéed apples or bananas, and in a whiskey sour, it adds a depth that usually requires barrel aging.

Summer calls for the cold version, a caramel latte on ice. Shake cold espresso, milk, 2 centiliters of syrup, and plenty of ice vigorously, then add a pinch of salt on top. It tastes like vacation and takes two minutes.

It is not alone on the coffee shelf. The organic hazelnut syrup takes on the nutty side, and the organic vanilla syrup is the milder partner for everything with milk.

Caramel made from sugar, not color

The syrups are blended in a workshop in Saint-Soupplets, a good 40 kilometers northeast of Paris.

Caramel is created when sugar is heated and its molecules are rearranged—the longer and hotter, the darker and more bitter the result. The organic caramel flavor in this bottle follows this exact path, and the organic cane sugar used for it comes from regenerative agriculture in Brazil.

“Preserving the authenticity of flavors,” as the manufacturer describes its work, means not using color to simulate the taste of caramel. All varieties maintain a pH below 4.5 and around 60 degrees Brix, which is why they are less sweet than usual. We carry 25 varieties from the Bacanha range, from citrus to floral to spice. Salt is included.

A pinch of fleur de sel on top

A teaspoon is enough for coffee; anything more will mask the roast aromas. Stir 2 centiliters into a large glass of cold milk, add ice and a pinch of fleur de sel on top.

Add it to hot dishes only at the end, otherwise the aroma will evaporate. Once opened, the bottle should be kept in the refrigerator, where it will last for 2 months. You can find more varieties for coffee in our syrup selection.

Organic control number FR-BIO-01 – French Agriculture