In 2003, Chantal, Celine and Rachel Ouimet decide to take family maple syrup over.
When they took in hand the company, it had already more than 20 years of existence on this site and other decades in the old sugar shack.
Charming site at the heart of this century-old maple farm, the transformation of maple water amounts to more than 10,000 cuts. Part is connected by tubing directly to the hut and the other comes from the purchase of family members. A large part of the production of maple syrup is transformed on-site at the sugar shack to get a variety of derivatives Maple, including all traditional products, as well as less common specialties like syrup with cinnamon, maple syrup with lavender, walnut and Maple sugar coated cranberries.
Represented on Portic by Terroirs Québec.