120 Years of Innovation
A Century of Skill Turns Raw Sugar Into Domino® Sugar
From the pure, ultra-fine sweetness of Domino® Powdered Sugar to the rich molasses flavor of Domino® Dark Brown Sugar, diverse tastes and textures are achieved. This gives passionate bakers like you the flexibility to create anything you dream of in the kitchen, trusting that each product’s performance will always exceed your expectations.
High-Quality Products For Every Baking Purpose
Every product we make starts with stalks of sugarcane, pressed to release their coveted sweetness, also known as pure cane juice, that is then crystalized into raw sugar. From there, our experts are able to turn this single crop into an array of delicious Domino® Sugar products. Food scientists, corporate chefs and engineers with decades of experience collaborate, then craft each batch to the highest standards.
New Products. New Designs. Same Delicious Domino®.
Domino® Sugar continues to innovate to meet the needs of today’s consumers. We’ve updated our design and packaging, making it easier to spot the products you love on the shelves of your favorite store. We introduced Domino® Golden Sugar, giving you an option that is less-processed than white granulated sugar. Domino® Golden tastes great, and performs & measures cup-for-cup just like white granulated sugar, and offers a hint of molasses. We continuously look forward to sharing with loyal fans the next great product, recipe or baking advice.
Your Trusted Baking Partner Since 1901
We work just as hard today as we did back in 1901 in order to guarantee that each and every time you reach for a bag of Domino® Sugar, you’re getting the quality and consistency you expect. We do this to ensure that your recipes turn out perfectly meal after meal, year after year and occasion after occasion. That’s our promise to you, and our way of saying thank you for choosing Domino® Sugar. People who choose the best, choose Domino®.
Chalmette Refinery History
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August 1905
Construction of the Chalmette Refinery begins. Construction took nearly four years and required 20,000 tons of cement, 10,000 windows and five million bricks produced on the north shore of Lake Pontchartrain.
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May 17, 1909
At 6:00 AM, the refinery began operations. When it opened, it produced 3 million pounds of sugar a day.
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Early 1950s
Raw sugar, which had previously been delivered to the refinery in 200-lb. burlap sacks, began to be delivered in bulk. Cranes were constructed to unload it, and a new raw sugar shed was built to store the bulk sugar.
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1969-1972
Upgrades were made to improve capacity and energy efficiency. Our capacity and efficiency have only increased since then. We are the largest cane sugar refinery in the western hemisphere, producing more than 7 million pounds a day.
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August 29, 2005
The Chalmette Refinery felt the devastating effects of Hurricane Katrina. Much of the refinery was flooded and damaged, and many employees lost their homes. Despite these difficulties, we offered refuge to our community in this time of need. While employees were getting their lives back together, they were also determined to get the refinery restarted. In 98 days, the refinery was operating again, earning the refinery the moniker of the “Can Do Refinery”.
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May 17, 2009
The refinery celebrates 100 years of operations.
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Today
Today, the Chalmette Refinery is the largest cane sugar refinery in the western hemisphere.