From the March issue: The story behind this Baton Rouge family’s addictive and popular raw sugar toffee
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.
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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.”
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