Melinda Norman (our founder and artisan confectioner) brings flavors and textures from the past back into style.
Melinda started her career as a pastry chef in Minnesota. After years of being in the restaurant industry, she knew she needed the creative freedom to reflect her eccentric style in her work.
And thus, Burnt Sugar was born! We’re handcrafted and spunky. Retro and original. Artisanal and affordable. We don't like to compromise.
"Melinda Norman brings flavors and textures from the past back into style."
We have one goal at Burnt Sugar: to make you smile.
But not all smiles are the same. We don't want the post-Snickers bar semi-satisfied smirk.
We want your eyes to widen with wonder. We want a flavor explosion that makes you look at the box again and ask, "what is this piece of heaven?" We want you to taste the soul we put into our confections, a quality of care you’ll never find in any mass-produced sweet.
Our work shouldn’t taste like anything you’ve experienced before. So, your smile should be totally unique, too. We call it the Burnt Sugar Beam. And even after years of tasting these treats everyday, it never goes away.
We’re all about taking one-note ingredients and turning them into something surprising. Sugar is very one-note. But heat it past its melting point and it erupts with bitter, smokey, and rich flavors. A simple science, but an artful one.
The name Burnt Sugar comes from the process of turning sugar into caramel, from turning plain into complex. It also represents our experimental nature. To make something artful, something no one’s ever tasted before, you have to make a few mistakes…you have to burn some sugar.
Find us at select markets and events.