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 The story of "La Perruche" goes hand in hand with sugar cane becoming an established crop in French overseas territory and the first sugar manufacturing plants being set up in Europe.
From the beginning of the 17th century, sugar was imported into the major ports of France on boats from the West Indies. Rouen, Nantes, La Rochelle and Marseilles thus became important refining centres. It was in Nantes however that the Chantenay refineries were set up in 1653 and it is their successors who were to produce the famous "La Perruche" sugars.
On 27 May 1814, Louis Say created his company "Louis Say et Cie" in Nantes. In his refinery he produced loaves of brown and white sugar called "A La Perruche", the authentic nature of which recalled the West Indies. On his death, Louis Say left his children a flourishing business with a good reputation.
His son Constant took over the "Raffinerie de Jamaique" in Paris. Under his management the business grew considerably: it employed more than a thousand workers and used the most up-to-date techniques. The superior nature of "A La Perruche" sugars earned him the gold medal at the World Exhibition in 1867.
By the end of the 18th century, France occupied first place in trading in and refining sugar in Europe. In the second half of the 20th century, the brand "A La Perruche" really took off under the impetus of Béghin-Say. In 1996, it was renamed quite simply "La Perruche".
With its mellow colours, its generous characteristics and its exceptional flavours, La Perruche sugar has become the symbol of a way of life and refinement à la française.
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