Here's something else I like to bring back from Paris, but they have minimal shelf life. They fall to bits in no time, these sucre morceaux (café sugar cubes).
Café Flore sucre morceau, 7" x 6"
Bet you didn't know these adorable sugar cubes were invented by a Parisian epicier (grocer), named Eugène François in 1875. Formerly you got your sugar chopped off a big loaf, or cone-like hunk. Not very convenient for dropping into a coffee cup... It was in the 1960's that the paper wrapping became a billboard for branding just like French candybox ribbons and stickers.
Sucre morceau, 8 1/2" x 6"The squared-sugar cube fits right into Cézanne's règle (rule) of géométrie, " if you can draw a cube, a sphere, a pyramid...you can draw anything". These cubes add a nice contrast to round café cups and cast pleasent shadows..
Cafés Ladoux sucre morceaux, 9 1/2" x 6 1/2"Should you choose to make yourself a cafe royale, you'll need black coffee + a teaspoon holding 1 sugar cube set atop your cup. Pour coqnac over the cube and into the coffee. Then light up the sugar cube with a match, letting it flambé and caramelise enough to be stirred into the brandy-infused coffee. Delicious.