Cane sugar with molasses still attached. Maple sugar that tastes like maple. Honey from hives we can name. We don't carry white sugar because we don't think there's much point.
Refined sugar is the same compound whatever you put it in. Unrefined sugar has flavour — caramel, molasses, smoke, hay — that becomes part of the recipe.
Cane sugar with the molasses still in it. Maple boiled, dried, and crystallized. Raw honey straight from a Manitoba apiary. Sucanat — dried cane juice, nothing removed. The sweetener tastes like the plant it came from.
Pure sucrose. Molasses spun off, bleached, sometimes filtered with bone char. Nothing to taste, nothing to recommend, sold five-pound bags at a time at the IGA. You don't need us for that.
Big bags get a per-pound discount. Honey by the kilo in mason jars, refillable when you bring the jar back.
Cup-for-cup is rarely cup-for-cup. The flavour swap is more interesting than the math anyway.