The harvesting and production of maple syrup is part of the tradition of our country, a cherished tradition that I wish to pass on to future generations.

Look at our Canadian flag with the sugar maple leaf in the centre. It’s the most beautiful flag in the world. What a great way to pay tribute to these First Nations people! They knew how to observe nature to discover a precious liquid. They gave us their knowledge to harvest the sap of the sugar maple and turn it into a delicious golden syrup. This is another way to salute this beautiful, rich, royal and generous nature.

As I travel, I realize that I am carrying part of this tradition. For me, this bar of maple taffy does not represent a simple piece of wood. It conveys a delicious happiness, a traditional story and an ancestral culture that I savour every spring, year in year out. I feel blessed to belong to this culture and to perpetuate this know-how of my country, Canada.

Maple trees
Palet of maple taffy served
Public Workshops
Years of work and passion


The Maple Man's maple syrup is made at his maple grove in Sainte-Marie de Beauce (in Quebec's Saint-Ange region), approximately 45 minutes from Quebec City, Quebec's capital. The maple grove has about 2500 trees. The maple sap is brought to a boil in stainless steel pans placed on a wood fire.


The Maple Man highlights ancestral techniques in order to transform his maple syrup into a high-quality and well-regarded product. To this end, sap is collected in buckets, which are carried to the sugar shack by horse. Then, according to ancestral methods, the sap is slowly brought to a boil over a maple wood fire. This work retains a natural rhythm since no industrial machinery nor any high-technology tools are used in the transformation of the sap.


La Grande Coulée's maple syrup is therefore a 100 % organic product. No preservatives have been added.