{"id":7774,"date":"2024-12-16T12:43:21","date_gmt":"2024-12-16T17:43:21","guid":{"rendered":"https:\/\/museoparc.ca\/?page_id=7774"},"modified":"2026-04-17T11:43:35","modified_gmt":"2026-04-17T15:43:35","slug":"the-vanier-museoparks-maple-syrup","status":"publish","type":"page","link":"https:\/\/museoparc.ca\/en\/vanier-sugar-shack\/the-vanier-museoparks-maple-syrup\/","title":{"rendered":"The Vanier Museopark\u2019s maple syrup"},"content":{"rendered":"\t\t
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\n\t\t\t\t\tThe Vanier Museopark\u2019s maple syrup\n\n<\/span>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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100% pure maple syrup proudly produced in Vanier\n\n<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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At the Vanier Museopark, producing maple syrup is more than just a process \u2013 it\u2019s a true community tradition. Every year, as spring approaches, the Museopark\u2019s team, supported by a dedicated community of volunteers, works tirelessly to produce a maple syrup that is pure, rich in flavor, and steeped in history.<\/p>

Enjoy the fruits of this labor with our 2026 Batch (Amber Grade), now available for only $10. You can find it at the museum boutique<\/a><\/span> and at the Vanier Sugar Shack.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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A tradition since 1939\n\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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This tradition began in 1939 when the White Fathers, missionaries in Africa, recognized the potential for maple syrup production on their estate, which now partially encompasses Richelieu Park.<\/p>

Just as in the past, the maple syrup \u201csugaring parties\u201d in Vanier are made possible thanks to the involvement of numerous curious and dedicated volunteers, as well as the committed staff of the Vanier Museopark. Their enthusiasm, expertise, and dedication are essential to the success of this great adventure. Each bottle of maple syrup leaving our Sugar Shack carries a bit of their energy and passion<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\"6-2-Peres<\/figure><\/div>
\"kp-museoparc-sucre-240217-040\"<\/figure><\/div>
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An artisanal and local production\n\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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At the Vanier Sugar Shack, our pure maple syrup is proudly crafted using traditional methods. Unlike most large-scale sugar shacks that use plastic tubing, we rely on spiles and buckets, just like the White Fathers did.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The sugaring off season starts with tapping the maples<\/a>, a crucial step involving a small incision in the bark of sugar maples to collect their slightly sweet sap. During our community tapping event, the Museopark\u2019s team and hundreds of volunteers, young and old, manage to complete around 500 taps and hang an equal number of buckets on the maples in Richelieu Park\u2019s forest. This collective effort is essential to syrup production at the Vanier Sugar Shack.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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We perform the tapping in mid-February each year. Since our sugar bush is located in an urban center, our maple season starts slightly earlier than others due to urban heat islands.<\/p>

In spring, the freeze-thaw cycle activates the flow of sap, allowing us to harvest the sap from the buckets attached to the trees. At this stage, the Museopark calls on the community to lend a hand in collecting the sap. The sap is then transported to the Sugar Shack, stored in large stainless steel tanks, and prepared for the magic to happen.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The sap, initially clear and watery, is boiled in a large evaporator heated by natural gas, under the watchful eye of our volunteer maple syrup producers. These volunteers have been actively involved for years, monitoring and adjusting the temperature to achieve the perfect consistency and sugar content (measured in Brix). Throughout this phase, a sweet aroma fills the Sugar Shack, and the transformation of sap into pure, colorful syrup \u2013 from golden to amber \u2013 takes place under their expert hands.<\/p>

The syrup is then bottled in sterilized bottles, proudly labeled with our branding. Depending on the season, an average of 400 bottles of maple syrup is produced annually at the Vanier Sugar Shack!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\"kp-museoparc-sucre-240217-224\"<\/figure><\/div>
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There\u2019s a bit of you in our maple syrup!\n<\/strong><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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At the Vanier Museopark, we like to say that there\u2019s a bit of our volunteers in every bottle of our maple syrup. Their contributions go beyond simply harvesting sap or monitoring the boiling process; they embody the very spirit of the Sugar Shack\u2019s mission that is to share and preserve a living maple syrup traditions by actively involving the community.<\/strong><\/p>

We extend heartfelt thanks to everyone who chooses to participate, whether they\u2019re first-time or long-time volunteers, in keeping this French Canadian heritage alive.<\/p>

The maple syrup we produce is more than a local product; it\u2019s the result of a human collaboration and a shared passion for our natural and cultural heritage.<\/p>

If you\u2019d like to discover this tradition up close or even participate in making our syrup, we invite you to become a volunteer<\/a> at the Vanier Museopark.<\/p>

The maple syrup from the Vanier Sugar Shack \u2013 the only urban sugar shack in the country \u2013 is available for purchase at the museum and the Sugar Shack gift shops. Stock up while you can; our supplies sell out quickly!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Did you know?\n\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\tIt takes 40 liters of maple sap to produce just one liter of syrup!\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tThe Vanier Sugar Shack is the only urban sugar shack in Canada and produces an average of 400 liters of maple syrup each year!\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tBetween 16,000 and 40,000 liters of maple sap are collected annually in Vanier!\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tThe taste and color of maple syrup evolve throughout the maple season: its color darkens, and its flavor becomes more pronounced!\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tCanada produces over 75% of the world\u2019s maple syrup.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\"MUSEOPARC_CabaneSucre-SaviezVous_02-IMP-3\"<\/figure><\/div>
\"MUSEOPARC_CabaneSucre-SaviezVous_02-IMP-4\"<\/figure><\/div>
\"MUSEOPARC_CabaneSucre-SaviezVous_02-IMP-1\"<\/figure><\/div>
\"MUSEOPARC_CabaneSucre-SaviezVous_02-IMP-5\"<\/figure><\/div>
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<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

The Vanier Museopark\u2019s maple syrup 100% pure maple syrup proudly produced in Vanier At the Vanier Museopark, producing maple syrup […]<\/p>\n","protected":false},"author":3,"featured_media":5920,"parent":7677,"menu_order":3,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"","_seopress_titles_title":"Mus\u00e9oparc Maple Syrup | Mus\u00e9oparc Vanier","_seopress_titles_desc":"Enjoy maple syrup from the Mus\u00e9oparc Vanier. A 100% pure maple syrup, proudly produced in Vanier. It offers a unique maple flavor. Order here!","_seopress_robots_index":"","site-sidebar-layout":"no-sidebar","site-content-layout":"","ast-site-content-layout":"full-width-container","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"expositions-passees":[],"class_list":["post-7774","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/museoparc.ca\/en\/wp-json\/wp\/v2\/pages\/7774","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/museoparc.ca\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/museoparc.ca\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/museoparc.ca\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/museoparc.ca\/en\/wp-json\/wp\/v2\/comments?post=7774"}],"version-history":[{"count":28,"href":"https:\/\/museoparc.ca\/en\/wp-json\/wp\/v2\/pages\/7774\/revisions"}],"predecessor-version":[{"id":12293,"href":"https:\/\/museoparc.ca\/en\/wp-json\/wp\/v2\/pages\/7774\/revisions\/12293"}],"up":[{"embeddable":true,"href":"https:\/\/museoparc.ca\/en\/wp-json\/wp\/v2\/pages\/7677"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/museoparc.ca\/en\/wp-json\/wp\/v2\/media\/5920"}],"wp:attachment":[{"href":"https:\/\/museoparc.ca\/en\/wp-json\/wp\/v2\/media?parent=7774"}],"wp:term":[{"taxonomy":"expositions-passees","embeddable":true,"href":"https:\/\/museoparc.ca\/en\/wp-json\/wp\/v2\/expositions-passees?post=7774"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}