The making of maple syrup

A family tradition

Our farm is located in the southern part of Quebec. I work on the same maple grove as my grand father used to do 80 years ago. Maple is our life. That surely explains why I do care about the sustainability of our methods. Of course, I want to produce but I also care about our maple forest. You will then understand why I chose organic farming methods.

The maple water collecting

Everything starts in springtime when the sap raises to feed the trees. This raising of maple water lasts about 3 weeks. That is the key period for us. During winter time, we prepare everything. One to three small holes are drilled in each maple tree trunk and then we fix small ferrules on these holes to gather the sap.

Later, we carefully start working on this clear maple water. We have to evaporate water to only concentrate the sugar and the taste. It needs up to 40 maple water liters to get one maple syrup liter !

Traditional methods

In the past, we used to put buckets under each tree to get the sap. And then, we had to bring back the buckets once filled to the farm across the forest. It was a harsh job, even with the help of horse drawn sledges.

Today, we have settled a maple water "pipeline" in the maple grove that brings back the maple water to the farm.

To get the maple syrup you can order on this site, I work with a group of other organic maple farmers. We mix our different maple syrups to get a well balanced and tasty syrup.