This local baker makes addictive toffee that’s ready for a Mardi Gras party

Lynn Savoie is one of those people who had long draped her friends and family in homemade baked goods during the holidays.

“Toffee, pecan pie muffins, heavenly hash … I have always loved to cook, even as a child,” Savoie says. “The more I would do it, the more people would ask about it.”

Positive reception eventually led Savoie to begin selling special orders of her treats. In 2014, she launched an official business, focusing on raw sugar toffee as her product of choice.

Her husband, Lewis Savoie, comes from a line of sugar cane growers and producers in Assumption Parish. Lynn had regularly sourced raw sugar from two Savoie family sugar mills, Lula and Westfield, for baking.

“We realized that raw sugar was our niche,” she says. “It ties in with the local foods movement.”

Savoie named the company after her daughter, Margaret Richardson Savoie, shortening the name to Maggie Richardson’s Raw Sugar Toffee.

The business has since become a sought-after sweets maker for the holidays—including, of course, Mardi Gras. Savoie makes a King Cake Crunch, Voodoo Crunch, Zulu Crunch and a Mardi Gras Mambo Mambo Mambo variety. All four are sold online and at several local grocers.

Read on for the full story, which originally ran in a March 2018 edition of 225.