Sugar shack

Maple sugar fabrication was introduced to New France by settlers of Swiss and Norman French origin during the 17th century.

After the British conquest of 1763, the practice spread to the provinces of Ontario, New Brunswick and Nova Scotia, but remained a primarily family-related cottage industry in Quebec.

Some of these activities include sleigh-riding, tours of the grounds, and eating maple toffee made in the house, often in front of the customers.

The reception halls often cater to large groups, offering dishes complemented by maple syrup such as ham, bacon, sausages, baked beans, scrambled eggs, pork rinds (including Oreilles de crisse) and pancakes.

However, at temperatures below 0 degrees Celsius, it is almost impossible to extract the sap, and therefore collection efforts are focussed in the thawing period of early spring.