How its made

Our philosophy is that fresh is better, local is better, and pure is better. We use only real ingredients that you would find in your own kitchen - no artificial colourings or additives. Below you get to meet some of our suppliers, bakers and confectioners that make the delicious creations at Sugah!

	Meet David & Evelyn Ernst, owners of Lunenburg County's Terra Beata Farms. We've been working with David & Evelyn since 2005 and today you can find their cranberries in our cookies and muffins at Uncommon Grounds, in our chocolates at Sugah and in their ready to drink line of Cranberry, Blueberry and Cherry juices. Every fall Terra Beata harvests delicious cranberries at their bog on Heckman's Island.
	Meet Gary Jenner - owner of Nova Coffee. Nova Coffee has supplied every bean we've brewed since our inception. Gary and his team carefully roast our beans in a small batch roaster right here in Halifax - delivering them to us the next day, ensuring a quality and consistency that is unparalleled. Gary's father started Nova Coffee back in 1973 and Gary continues the tradition of excellence that his father started and which we have the pleasure of serving you.
	Meet Sarah Brookfield - confectioner and chocolatier at Sugah! Coming to us in 2008, Sarah now produces all of the exciting chocolate and sugar confections that we are proud to put the Sugah trademark on. Sarah's attention to detail in working with such a difficult ingredient as chocolate ensures that each one of our products will delight and the flavor combinations will surprise even the most experienced chocolate fan.

FAQ's

What is the best way to store chocolate?
Chocolate is prone to temperature, external odors and flavorings, air and light and moisture. Chocolate should be stored in a dry, odor-free place with good air circulation. Good storage helps avoid decay, undesired features like fatbloom and sugarbloom, and help extend shelf life.

What does it mean to temper chocolate?
Tempering is vital as it is mainly responsible for determining the final gloss and hardness of the chocolate. Tempering consists of heating the chocolate to a specific temperature as a result of which the cocoa butter it contains is brought to the most stable crystalline form resulting in hard, shiny chocolate. When broken in two, well tempered chocolate should snap.

Why does chocolate sometimes get a white layer on top?
When a thin layer of fat crystals forms on the surface of the chocolate, it is called fatbloom. It means the chocolate has lost its gloss and a soft white layer appears, giving the finished piece an unappetizing look. Fatbloom is caused by the recrystallization of the fats. Storage at a constant temperature will delay the appearance of fatbloom.

Where are our confections made?
If you’ve visited our beautiful store on the Halifax waterfront you would have seen that our hand made confections are made on site in plain view of our customers! That’s where all the action happens!