Discover the cultural heritage of Canada through its unique maple syrup farms. Canada’s unique maple syrup farms dominate global production with a 75% share. Quebec leads with 89% of production, followed by Nova Scotia (1%), Ontario (4%), New Brunswick (7%), and Prince Edward Island. Explore the significance of Canadian maple syrup beyond a pancake topper. Experience the prized production that the world relies on.
Canada’s extensive maple syrup production has resulted in many maple syrup festivals and events. It is no coincidence that many of them are located in Quebec, the maple syrup capital of the world. Additionally, these celebrations provide delectable and educational experiences for guests of all ages. Maple syrup is a natural product with a rich cultural heritage that Canada takes great pride in. The nation also has many maple trails, farms, eateries, and other destinations that make for a fun tour. Canada’s extensive maple syrup production.
Canada’s unique maple syrup farms
Macphee’s Orchard, Prince Edward Island
Located near Cardigan, Prince Edward Island, Macphee’s Orchard prioritizes community. In collaboration with his neighbors, Richard Macphee taps 600 trees, and 90 percent of the syrup is sold at the farm gate. It is Macphee’s sense of guardianship that drives him to his arduous labor. According to him, “It is incredibly enjoyable and fulfilling to be out in the forest at this time of year when life is emerging from winter. Since there aren’t many trees and we need to take care of them frequently during the season, we get to know each one individually. We care about trees. However, it seems absurd to think that a person could ever have a relationship with one.
Wabanaki Maple, New Brunswick
Neqotkuk (Tobique First Nation) is the home of Wabanaki Maple, a female-owned business. Each syrup has its own unique flavor and aroma profile, whether it’s aged in oak barrels, whiskey barrels, bourbon barrels, or rum barrels. It can be used to prepare pork, salmon, or scallops in a creative way due to its vanilla, caramel, butter, and oak flavors. Customer feedback is “the most rewarding [part],” according to team member Peter Davis. It’s wonderful to see our maple syrup being used in so many diverse ways, from pancakes to glaze over seafood.
Black River Maple Products, Nova Scotia
Maple syrup production is often seen as a labor of love. But activist and artist Neal Livingston approaches it from a reflective standpoint. With decades of experience, Livingston finds joy in tapping trees and maintaining maple lines in the forest. As the first eco-certified landowner in Cape Breton, he is inspired by the local community’s appreciation for his syrup, which is sourced from a single forest. Livingston’s motivation stems from the recognition of how climate change has impacted their region, knowing that people genuinely cherish the syrup they produce.
Cabane à Tuque, Quebec
La Cabane à Tuque, located in the picturesque region of Mont-Tremblant, Canada, offers a delightful and sustainable experience centered around the traditional sugar shack concept. This dedicated producer ensures that visitors can indulge in a cozy and authentic lunch while embracing a vegan lifestyle. By utilizing locally sourced ingredients, they skillfully transform classic sugar shack fare into a delectable plant-based feast. For instance, their handmade beans are lovingly crafted without the customary addition of meat, while the iconic Quebec tourtière is artfully prepared using a combination of flavorful vegetables and wholesome grains.
In addition to its culinary delights, La Cabane à Tuque is committed to environmental stewardship. Their property showcases eco-conscious features such as a wall ingeniously constructed from recycled bottles. As well as they operate a modest sales counter where visitors can purchase organic syrup and other regional goods. Through these environmentally friendly elements, La Cabane à Tuque exemplifies their dedication to sustainability while preserving the cherished traditions of Quebec’s sugar shack experience.
Fulton’s Sugar Bush and Maple Shop, Ontario
An Ontario maple syrup farm that has been in operation for six generations proves that maple syrup is beneficial for both skin and digestion. Aside from providing traditional sugar shack experiences and classic maple syrup items, Fulton’s also provides maple toiletries. Maple Luscious products are sold in opulent settings such as the spa at the Fairmont Le Château Montebello. Their mission is to bring the goodness of maple from the table to our skin.
Vanier Sugar Shack, Ontario
Only four kilometers separate Parliament Hill from The Vanier Sugar Shack, which is recognized as Canada’s most exceptional maple producer. It is the most urban sugar hut in the world, located in the heart of Ottawa. In addition to its ideal location within the renowned Vanier Museopark. This beloved neighborhood business has the privilege of harvesting the imposing trees on the Governor General’s property.
The Manitoba Maple Syrup Festival, Manitoba
McCreary is the province’s maple syrup capital, so it is fitting that the Manitoba Maple Syrup Festival is held there in April each year. The festival honors nearby maple syrup producers, including Manitoba Maple Products, Yummy Stuff, and Tucker Farms. Children will be able to participate in activities such as maple syrup making, taffy making, and traditional Métis dancing. Maple syrup plays an important role in McCreary’s history, according to its president, Pam Little. Maple sugar has been made by indigenous people in Manitoba for centuries, according to her. Our farmers were taught this process directly or indirectly by indigenous people that live in our region.
Uncle Lee’s Bees, Alberta
A Calgary company called Uncle Lee’s Bees, run by Cam Wright and his colleagues, never planned to become a maple mogul. A Manitoba maple tree was all they had in 1993. Both their knowledge and goods are no longer enough to meet the demand after so many years (and so many trees). Wright said that the consumer response to a product like this was enormous when it was launched in Alberta. It can’t be made quickly enough,” Wright said, pointing out that many enthusiasts would like to learn how to tap their own trees. Some could even become future maple syrup producers.
Beneath the Bark Sugar Shack, British Columbia
Despite residing far from the sugar maples typically found on the east coast, Glenn Janzen didn’t allow that to hinder him. On Vancouver Island, he was one of many residents who embraced the big leaf maples and produced syrup for personal use. However, everything took a turn in 2017 when he acquired a wood-fired evaporator, significantly boosting his productivity. As a result, he started supplying the farmers’ market in the Comox Valley. Janzen affirms that devoting time to caring for the 116-acre forest at Beneath the Bark is incredibly rewarding, as nothing could be more rejuvenating than spending each day surrounded by the woods.
Maple Roch, British Columbia
When Roch Fortin was assigned to the RCMP in northern New Brunswick, he fell in love with the region. He was eager to assist the Maritime region from his Summerland, British Columbia, residence after retiring. And the friendly relationships persisted long after he retired. He imported maple syrup from New Brunswick for the first time. As a result, he started a business that generated employment through social entrepreneurship, partnering with organizations like the local food bank. Creating maple-infused granola, mustard, spice blends, and other products with independent local businesses is Maple Roch’s mission today.
Maple Rush, Yukon
Although there are only a few maple trees nearby, the Whitehorse-based Maple Rush isn’t deterred. A majority of the business’s recipes are made with maple syrup from Quebec’s single-forest estates combined with regional ingredients. Besides maple butter, Yukon Brewing also provides spruce tip butter, wild fruit brandy, and Yukon birch butter. Their maple syrup is also aged in whiskey barrels that were previously filled with Two Brewers Yukon single malt and has been aged for six months.
