There’s a reason Canadians don’t mind paying a little more for real maple syrup – it’s in our DNA. This isn’t just a pancake topping; it’s a national treasure, a piece of our history, and quite frankly, a pantry staple that deserves respect. Even more so than that bottle of artificial syrup trying to pass itself off as the ‘real deal’.
And with maple syrup season in full swing, there’s no better time to stock up on this golden nectar – especially when you can support Canadian producers like Breedon’s Maple Syrup. Because nothing tastes as sweet as homegrown.
A Sweet Slice of Canadian History
Before the first Europeans set foot on North American soil, Indigenous peoples had already mastered the art of tapping sugar maple trees for their precious sap. When French explorer Jacques Cartier mistakenly identified a maple tree as a walnut in the 16th century, he unintentionally “discovered” maple sap—kicking off centuries of sticky-sweet obsession. By the 17th century, maple syrup had become a sought-after commodity, sweetening everything from colonial kitchens to European tables.
Production methods have evolved since the days of boiling sap in iron pots over open fires, but the essence remains. Today’s syrup producers use advanced techniques like tubing networks and reverse osmosis to extract and refine the syrup more efficiently. But make no mistake, this is still a pure, all-natural product, crafted with care and a deep respect for tradition.
From Tree to Table
The secret to great maple syrup is in the hands of Mother Nature. When winter loosens its grip and daytime temperatures rise above freezing – while nights remain cold – sap starts flowing from the roots to the branches of sugar maples. That’s when farmers get to work, tapping into trees and collecting the slightly sweet, but watery sap.
At places like Breedon’s, located near Alliston on the edge of Hockley Valley, this process is both an art and a science. With over 5,000 tapped maple trees and 40 miles of tubing snaking through the forest, Breedon’s operates with efficiency and sustainability in mind. Their wood pellet-fired evaporator and reverse osmosis system ensure that every drop of sap is transformed into rich, golden syrup with minimal waste. The result? A high-quality, environmentally responsible product that’s as pure as it is delicious.
Sure, you could grab a bottle of generic “table syrup,” but why settle for second best? Real Canadian maple syrup is the good stuff: rich, complex, and crafted with care.
So whether you’re drizzling it over pancakes, glazing your salmon, or even adding a splash to your morning coffee (trust us on this one), make sure it’s the real deal. And make sure it’s Canadian.
Until next time…
— Neil
