Sugarbushes That Keep the Tradition Alive
If maple plays such an important role in the Outaouais landscape, it is above all thanks to the producers who care for their sugarbushes with passion. Each spring, when the nights remain cold and the days gently warm, sap begins to flow again through the maple trees. In the sugar shacks, steam rises from the evaporators and the smell of warm syrup signals the return of sugaring season.
Today, the Outaouais is home to 57 maple operations spread across the region. Behind each one lies a story families, entrepreneurs, and artisans who carry forward a know‑how deeply rooted in Quebec’s culture.
On a vast 300 acre property, Bergerie Bouwman Érablière brings together agricultural tradition and innovation. Led by Sabrina Bouwman, the farm raises around 160 lambs along with other animals. The sugarbush, now with more than 8,000 taps, is operated with modern equipment and connected management systems. At the farm’s butcher‑shop boutique, visitors can discover meats raised on site, homemade products, and a variety of maple delights.
In the hills of Val‑des‑Monts, Cabane à sucre Stanley Cheslock continues a family tradition four generations strong. Nearly 11,000 maple trees are tapped each season. Visitors come to enjoy a traditional sugaring-season meal, served with the house syrup, in a warm and welcoming atmosphere.
Founded in 1977, Cabane à sucre Chez Ti‑Mousse offers an authentic experience reminiscent of sugar shacks of the past. Guests can see traditional bucket tapping, visit the boiling room, and explore the site’s trails by sleigh or on foot. A charming detail often delights visitors: maple taffy on snow is served in individual containers, a unique way to enjoy this springtime classic.
In the Vallée‑de‑la‑Gatineau, Cabane à sucre La Coulée tells a story of life transformation. Catherine Maillé and Thierry Martineau left their former careers to embrace maple production and build a project aligned with their values. Their site, located near Lac‑des‑Trente‑et‑Un‑Milles, offers a full nature experience, rustic lodging in the sugarbush, outdoor activities, and local products in a charming gourmet boutique.
Just minutes from Gatineau, Domaine de L’Ange‑Gardien is well known to families for its winter tubing hills and its traditional sugar shack in spring. Visitors can learn about syrup production, enjoy a sugaring‑season meal, and take part in activities such as horse‑drawn sleigh rides.
Domaine du Cerf offers a gourmet, family‑friendly escape in the heart of nature. Along with traditional meals and maple taffy on snow, visitors can enjoy sleigh rides, sliding activities, and even a chalet stay overlooking Lac Profond.
In Grand‑Remous, Érablière Bo‑Sirop stands out for the scale of its production, with nearly 19,800 taps and around 75,000 pounds of maple syrup produced each year, along with a variety of processed products. In 2025, the business begins a new chapter with its new owner, Marc Rainville, who is fulfilling a childhood dream by entering the maple world, supported by Magalie Scarborough, who oversees operations. The sugarbush also distinguishes itself through its maple‑based alcoholic beverages, including a mistelle, a maple wine, and a sparkling wine made using the traditional method.
Located in Gracefield, Érablière J.B. Caron has carried on a family tradition since 1936, now spanning four generations. With nearly 19,000 taps, the business offers a warm experience where authenticity takes center stage. Visitors can enjoy traditional sugar‑season meals served in a friendly atmosphere, as well as outdoor activities, guided tours of the facilities, and a reception hall available for various events.
The sugarbush also offers a wide range of homemade maple products, showcasing a know‑how passed down with passion.
Finally, Sucrerie du Terroir brings back the spirit of old‑fashioned sugar shacks in a warm, rustic setting. Renowned for the quality of its maple syrup, awarded multiple times by the Commanderie de l’érable du Québec, the establishment has long welcomed loyal visitors eager to enjoy authentic sugaring‑season cuisine.
From sugarbush to table, maple continues to travel across the region. Many Outaouais restaurateurs love showcasing this emblematic ingredient in their culinary creations. It appears in lightly sweetened vinaigrettes, in sauces accompanying meats, or in decadent desserts that evoke the flavors of sugaring season. In the kitchen, maple becomes an inspiring ingredient that reinvents classics while highlighting local products.
This is especially true at L’Huile d’Olive and at Aux Chantignoles, the restaurant of the Fairmont Château Montebello, two establishments that regularly incorporate maple flavors into their menus and help shine a spotlight on this emblematic Outaouais product.
Throughout the seasons, these businesses help keep a deeply rooted tradition alive. Behind every sugarbush, every sugar shack, and every maple product lies a precious know‑how passed down with passion.
Whether it’s a visit to a sugar shack, a stop at a sugarbush boutique, or a maple‑inspired dish in a local restaurant, the Outaouais offers countless ways to enjoy this iconic product.
One thing is certain: here, maple is not just part of the landscape… it is part of the region’s culinary identity.