Hi,

I buy the rohzucker gemahlen (finely ground raw brown sugar) from Migros. It's a little like Sugar in the Raw sold in the States, only a finer grind.

The closest thing I've found to, say, Domino's Brown Sugar in the US was something called Vergeoise Brune Sucre (by Béghin Say) in France. You'd never even know the difference, honestly. I got it at Carrefour in Mulhouse, which is worth a trip, by the way, to stock up on stuff that's hard to find here in die Schweiz.

Otherwise, Tomcat's suggestion to mix molasses with rohzucker sounds good, too