We’re the Experts
Behind the Experts
Experts trust our cane sugar because each powerful grain delivers an impact. While it may be tiny, it’s tremendous. Precise amounts perform wonders, transforming the taste, texture, and performance of your creation. Proving that it’s what you put into it that makes all the difference.
Since 1901, Domino® Sugar has maintained a commitment to quality, a passion for craftsmanship and a dedication to sweetening the lives of countless bakers.
Crafting sugar and happiness has been our mission since 1906. Back then, when we were known simply as California & Hawaiian, our experts dedicated themselves to quality earning a respect that remains intact for over a century.
When you use our minimally processed, unrefined cane sugars, you can feel good knowing that you’re getting authentic sweetness from sugarcane sustainably grown in the U.S. Harvested fresh from our family farms and milled within 24 hours to provide sweetness you can feel good about.
from Our Kitchen to Yours
We’ve partnered with leading pastry chefs and culinary professionals to develop on-trend baking recipes specifically designed for foodservice operators.
Danielle Marelli received her Certificate in Pastry Arts from the French Pastry School. Upon graduation, she spent two years as a pastry chef at the St. Regis Monarch Beach in Dana Point, California. Now with multiple years of experience in the hospitality industry, Marelli brings her unique vision and talents to The Gwen, a luxury hotel in Chicago.
Tatum Sinclair started her career at the three-Michelin-starred Jean-Georges restaurant in New York. Following that, she teamed up with her mentor, Chef Stephen Gillanders, to open S.K.Y., Somerset and Apolonia, all in Chicago. In 2020, Sinclair won Rising Pastry Chef of the Year at the Jean Banchet Awards.
Caroline Kolaja, aka “the rock n’ roll pastry chef” graduated from the Art Institute of San Diego in 2009 and worked at several restaurants in the area exploring many types of cuisine including French, Peruvian, and Mediterranean. Eight years ago she moved to Chicago quickly working her way up at an Executive Pastry Chef position at the Radisson Blu Aqua Hotel. In 2016 Caroline went abroad to do an internship in Barcelona at the Michelin starred molecular gastronomy focused tapas restaurant called Tickets. Upon her return to the US she began catering backstage making desserts for roadies and rockstars with bands such as Fleetwood Mac, Def Leppard, Journey and Shakira.
Ina Pinkney is a Chicago legend of the tastiest kind. Known as the “Breakfast Queen”, she fed Chicagoans for 33 years – first, out of a small bakery and then from her beloved breakfast restaurant in the West Loop in Chicago, which she closed in December of 2013. An undeniably outstanding chef and astute businesswoman, Ina is so much more. She’s a community leader, a pioneer, a television personality, a columnist at the Chicago Tribune, the subject of an award-winning documentary called Breakfast at Ina’s, and author of a memoir cookbook, Ina’s Kitchen.
Our Baking Resources
Expert tips and ideas from the culinary professionals at ASR Group to increase your baking success.
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