Poirier's Real cane syrup

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Youngsville, LA
Poirier's Real cane syrup

Old style, traditionally made, cane syrup that’s cooked the old-fashioned way . . . S-L-O-W-L-Y. A light, honey-colored syrup that is pure and wonderful! Mr.

“My great-great-grandfather [Anatol Poirier, Sr.] in St. Martinville [Louisiana] used to make syrup. He died in 1941. My father told me about [it], and how he made cane syrup before he passed away and so I’ve had it in my mind ever since.”
– Charles Poirier, cane syrup maker

Simply said, it’s a “backyard operation!”

Normally, it takes about 125 stalks of cane to produce 15 gallons of cane juice

. After slowly simmering the juice for six to seven hours, the yield is only about 3 gallons of syrup. Poirier doesn’t add lime or salts (additives in some commercial syrup making) nor anything other that 100% pure cane juice. In 2012, Mr. Poirier grew three varieties of sugar cane, an HoCP 00-950, a POJ 290 (Proefstation Oost Java from Java, Indonesia – see link below from LSU AgCenter) Purple and Ribbon or Striped to find out which variety produced the best tasting syrup. By George, I think he’s got it! http://www.lsuagcenter.com/en/communications/publications/agmag/Archive/2008/Spring/New+sugarcane+varieties+to+the+rescue.htm

“Try a touch of the cane syrup on sautéed sea scallops. It’s fantastic! It’s terrific on corn cakes, pancakes, French toast, or donuts. It’s beautiful on biscuits, drizzled on roast duck, or on grilled pork chops. Try it on any of our great aged sheep cheeses, or in the stone ground Irish oatmeal we have at the Deli. I mixed some into a bottle of sparkling water and it was so good that I think I could drink it all day. In fact, I think it might be good on almost everything, now that I think about it! Beautiful stuff!”
– Ari Weinzweig, Zingerman’s Deli, Ann Arbor, Michigan (zingermanscommunity.com) - January 7, 2013

"Tasting it, I was impressed with the clarity of the syrup – a very clean taste. My favorite syrup I’d ever tasted (with apologies to my New England born mother, who immediately asked me “What about maple syrup?”). Lots of ideas came to mind, but the most clear was that this syrup cried out for biscuits."
– Tom Freeland, North Mississippi Commentor (nmisscommentor.org) - January 8, 2013

11/24/2025

Louisiana Cookin’s Latest issue

11/09/2025

It’s Available at Realcanesyrup.com
Or for Pickup

11/02/2025

Today’s batch is done!

12/08/2024

Last batch of the season… One case of eighty four up for grabs

10/27/2024

That time of year is here! It is available at Realcanesyrup.com

01/17/2024

✨KING CAKE✨
Y’all asked so we delivered!
Buttery brioche filled with pecan cream topped with the best in the biz cane syrup, rum and cream cheese frosting. A candied pecan “baby” to round it out!
We’ll be slinging cakes starting Friday. As always, shoot us a message to reserve a cake. We will have limited quantities available for walk-in.

11/15/2023

It’ll be available November 15,2023
Realcanesyrup.com

Thanks to all of you

10/15/2023

04/30/2023

We’re back at it!

11/24/2022

Happy Thanksgiving So here’s my momma’s Gateau de Sirop recipe. **All Purpose Flour **
**1/2 cup cooking oil**
**1/2 tsp cinnamon**
**1/2 tsp nutmeg **

11/20/2022

Cut,Mill,cook,bottle and repeat..

This never gets old

10/02/2022

The start of a new season has arrived! I’m thinking October 15 release date on our website www.realcanesyrup.com

Address

Youngsville, LA

Telephone

+13372548758

Website

http://www.realcanesyrup.com/

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