In spring, when the days begin to warm and the nights remain cold, sugaring season begins for us, a very special period where nature dictates every step of the harvest. It is to the rhythm of freezing and thawing that maple water begins to flow, announcing the start of a tradition deeply rooted in our expertise. The season continues until the arrival of warmer weather, when the maple trees naturally stop producing.

During your visit, you can immerse yourself in the world of maple syrup production by discovering how maple water is transformed into syrup, while learning more about the production processes and the different stages that lead to this iconic Quebec product. Depending on the current conditions and if the maple trees allow it, it is sometimes possible to taste freshly harvested maple water, directly from the source, or even have the chance to savor a little reduced syrup during cooking, an authentic experience that allows you to taste maple in its purest form.

We also have a shop directly on the farm, allowing visitors to discover the beautiful variety of maple-derived products that we make in our kitchens. From simple cans of maple syrup to authentically flavored cones, as well as our marinades and sauces, each product highlights the unique taste of maple in different forms. In addition to being producers, we are also authorized buyers of maple syrup, which allows us to offer a quality product in compliance with the standards of the maple syrup industry.

Since each season is entirely linked to weather conditions, it remains impossible to accurately predict the dates of flow, the beginning or the end of the harvest. In maple syrup production, we work at the rhythm of nature and remain, year after year, at the mercy of Mother Nature 🍁🌿✨