http://www.britshop.ch/category_Sugar_and_Icing_38_page_2.html

But to be honest with the excessive postage its  extremely expensive. I get mine when I go to the UK( about 2 francs a kilo there)but in an emergency I  once used a combination of  dark brown sugar, mixed with molasses which you can get from Manor, and this worked ok.

Muscovado is similar to brown sugar, right? I bake a lot with brown sugar, and couldn't find it here for a long time (I got my boyfriend's mom to send some!)... but the other day I noticed a store called Comptoir des Ameriques here in Lausanne that sells all kinds of American (north and south) products, including brown sugar. If you google it, their website should pop up. Good luck!

Oops, I guess I should've read brucelawson's reply before I chimed in!

Thanks guys, all noted...guess I have to establish a supplier in the U.K (my sister perhaps)...possibly bribe with end product...choc chip cookies....!!! 

To be honest its a bummer I can't get a lot of baking stuff here, the postage is a killer and waiting for the package to arrive is not the same as popping down to Waitrose :(

Oh well!!!c'est la vie. 

thanks again, will keep you posted if a discover a secret Aladin's cave in Geneva for bakers and cooks.

Oh by the way Zoe T thanks for "chiming in" thats what this site is all about..

ta ta for now, and happy baking!

umm- I have been buying moscovado sugar, in Coop, in a Naturaplan packaging..

works for me..

I just checked what its called:

Jacutinga  Bio Vollrohrzucker

(Bio= organic Voll=complete Rohrzucker=cane sugar)  which is muscovado sugar essentially.

Happy Baking!!

Thats why I love this site, someone out there always has the answer or can point you in the right direction.

Thanks Jana, i will stop by Coop tomorrow ....

ciao for now! until the next thrilling installment of "Where do I find...?"

Just checked out the "Britshop" site, really interesting, thanks so much for the tip Bruce, wish they had a shop in Geneva :(

Great resource for a cookie emergency though!!!

thanks again.

it's not

Ok here is the latest, just got back from Coop, found the sugar...its not muscovado :(

It needs to be tightly packed and sticky!!!  My search continues, but that's OK , it will be worth in the end...I hope.

I've bought Muscovado sugar at Globus, in the grocery section.  I believe they have a couple different kinds as well.  It's a little pricey, but they do have it. 

Thanks Janaya, will be at Globus as soon as possible...need that sugar....!!!!

I can confirm that Globus in Lausanne has it as I picked some up yesterday. You can also get American style brown sugar in the American store in Nyon for a decent subsitute - but it is less "grainy" than the UK muscovado.

And here is what Delia has to say on the subject:

http://www.deliaonline.com/ingredients/ingredients-a-z/ingredients-s-u/Sugars-and-syrups.html 

happy baking!

Delia has spoken!!!!...thanks so much for the link, and for confirming that the Muscovado is available at Globus (thanks Janya for the original tip).  I will venture out to Globus first chance I get, in the meantime....I plan to make scones today...scones!!!anyone know where to get clotted cream in Geneva?....wait...that was a joke....no need for replies.

Happy baking y'all!!!

Ciao for now.

Well, if you have the time - here is a recipe:

http://www.cupcakeproject.com/2009/09/clotted-cream-recipe-making-clotted.html

... or you could just stick with double cream from Gruyere.

And of course, we can always rely on Delia who writes:

Clotted cream: Wait for it - this is the big one! Perhaps you'd rather not know, but it has at least 55 per cent butterfat. Clotted cream has a unique and special dairy colour, like pale buttercups, and is thick, rich and utterly irresistible. It is a speciality of the rich pastureland of the West Country, and is made by heating the cream to evaporate some of the liquids, so, in a sense, you could call it concentrated cream. It is heaven spread on scones with home-made preserves and extra special on tart fruit pies. It's not for every day, but everyone should treat themselves to some just once in a while.

I made clotted cream last year. It takes a little time, a day or so and a lot of milk depending on the cream content of the milk you get from the famer or dairy.

This thread is striking many chords with me.... I too have been buying my muscovado sugar in the UK when I visit.

I can't believe how hard it is to find things I once believed were basic baking ingredients here. I am currently on the look out for treacle, but there isn't even a word for treacle in French! The closest I can get is Mélasse, but that's molasses, which just isn't the same thing :(

I also want clotted cream for my scones, but there's not way I am going to make it myself, dammit. Which means there's no way I will be eating any tomorrow. What's high tea without clotted cream, eh? For shame!

Oh well. I must learn to make do!

Try www.myexpatshop.com - they're local to Geneva as well.

Jim's British market in Gland has all types of sugar and clotted cream - always go in for one thing and come out with thousands!