Pain de sucre Grown by Uni-Vert co-operative at Nîmes, France



Pain de sucre’s other name is sugarloaf chicory, because it looks like the loaf-shaped cones that sugar used to be transported in. It’s the sweetest of the bitter leaf family. Its pale heart is milder and crunchy – great for a salad with a sweet balsamic dressing. If you want to tame its bitterness, wilt, roast or griddle it.

Country of origin

Grown in
  • France
Pain de sucre works well in most recipes as an alternative to radicchio
- Riverford cooks


Delivered from our farm, so wash before eating. Keep in the bottom of the fridge - best eaten as fresh as possible


Our lettuces are sold as class 2. This means that they might not look cosmetically perfect, but they are grown for the very best flavour. (We have to tell you this to satisfy some EU rules).

Don't miss these...