In recent times, the finest quality maple syrup has gained a high profile as a unique, authentic ingredient – for both sweet and savoury cooking. We source our unblended, single forest, estate-bottled maple syrup from artisan producer, Érablière Escuminac, in the Baie-des-Chaleurs, Gaspé Peninsula, Canada. This special micro-climate produces some of the best maple syrup in the world.

Founded by Martin Malenfant, owner, and master maple harvester, Escuminac produces exceptional quality, uncompromising organic maple syrup. As a third-generation maple syrup producer, Martin’s passion for the craft virtually started from childhood, and after many years of work, research, and innovation, Escuminac was born. Created in a century-old, 500-hectare maple syrup growing area, boasting one of the finest, mature yellow birch forests in Quebec, his product is exquisite. Working in harmony with nature, respecting the environment and implementing strict management practices while maintaining high production standards, led to Martin receiving organic accreditation in 2006.

One of the many things that attracted us to Escuminac was the three distinct flavour profiles, defined by the timing of the harvest. The Extra Rare, drawn from the very first week of harvest, offers a smooth, velvety texture, and is light on the palate displaying a subtle caramel and honeysuckle flavour, with a hint of cinnamon. Great Harvest is a very pure maple syrup, luxuriously thick, with a buttery mouthfeel that delightfully coats the palate. Its aromatic profile leans towards buttered brown sugar, date purée, English toffee and green anise. The Late Harvest benefits from the last days of harvest when the sap is warmed by the first rays of spring sunshine, resulting in a dark syrup of pronounced flavour, with notes of rye, caramel and roasted sugar.

We love using these seriously good Escuminac syrups over pancakes, waffles and in baking, in cocktails, salad dressings and drizzled over a medley of roasted root vegetables – any excuse really.


Sold Out