The Maple Syrup Adventure
We have travelled to some Maple Farms in North America to bring you the very best Maple syrup used in our Pies.
Robb Family Farm - U.S.
Robb’s have been maple sugaring for generations. The sugarhouse is a unique feature of this six-generation farm and was built in 1998 to replace the original sugarhouse.
The Robb Farm produces 100% pure & natural maple syrup with nothing added, free of contaminants – that means, no formaldehyde, pesticides, or chemicals.
In 2011, the Robb’s left the dairy industry and converted their old milkroom into a kitchen. This is where they make all their value-added maple products, such as maple candy, maple cream, and maple sugar.
Harvesting the Sap.
Maple syrup is made from the sap of a maple tree, while only a few subspecies can produce sap for maple syrup. Sugar, black, red, silver, and boxelder maple trees all produce the kind of sap that can be turned into maple syrup. These trees are tapped during early spring for best results.
Different Grades of Maple Syrup:
Golden Delicate: Usually made at the beginning of the sugaring season. It is the lightest grade of syrup with a golden color and delicate maple flavor.
Medium Amber: Medium Amber is mostly made in the middle of the season and is often the most popular flavor. It is darker in color and has a bolder taste.
Dark Amber: As the season progresses, the syrup darkens and develops a stronger, robust flavor. This is the darkest color with the strongest maple flavor.
Homemade Maple Cream Pie was delicious. The taste of Maple was so refreshingly fresh in our mouths!
Morse Farm Maple Sugarworks - Vermont, U.S.
The Morse family has farmed in central Vermont for generations. The current Morse Farm Maple Sugarworks was established in 1966 as a pioneering agritourism venture, a tradition that continues to this day, educating visitors about the process of making maple syrup.
Their famous Maple Creemees are available all year round. You don't have to wait to summer to enjoy this well-known Vermont treat!
The tubing system deposits the sap into stainless steel containers. It’s then pumped into a reverse osmosis system that uses high pressure to reduce the sap’s water content. This concentrates its sugar content and reduces evaporation time, saving energy.
In the evaporator, the sap is boiled for several hours at a temperature of 104° C, until the sugar content and other molecules attain a level of 66%, known as 66 degrees Brix. It takes an average of 40 litres of sap to make one litre of maple syrup.
Different Grades of Syrup
Grade A - Golden
(A pale golden color of a late winter’s afternoon)
Grade A - Amber
(Distinctive in taste, and golden in color)
Grade A - Dark Robust
(Rich and mellow, with full maple flavor.)
Grade A - Very Dark
(Full bodied and hearty, the cook’s favorite)
It’s all about the taste! True, there’s a difference in the syrup color between the grades, with lighter syrups being Grade A Golden and Grade A Amber, and darker syrups being Grade A Dark and Grade A Very Dark. However ultimately, taste is what separates the grades.
Lloyds Apple Pie uses Dark Robust grade for our Pies
Sucrerie De La Montagne - Quebec, Canada
Designated an official “Site du Patrimoine Québécois” (Québec Heritage site), the sugar shack since 1978, is located in the midst of a 120-acre forest of century-old maples atop Mont Rigaud, west of Montréal.
Sucrerie de la Montagne founder Pierre Faucher and his son Stefan are devoted to respecting the heritage of their forebears and perpetuating Québec traditions with authenticity.
Here, the maple syrup is produced the old-fashioned way:
The tree is tapped with a spout, the sap collected in a pail and transported to a traditional wood-fired evaporator, where it is transformed into maple syrup.
Ideal Conditions to Tap Trees:
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Temperature Fluctuations: Ideal conditions occur during warm days (around 40°F/4°C) and freezing nights. This temperature swing helps sap flow.
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Tree Health: Only tap healthy trees, typically those at least 10 inches (25 cm) in diameter. Healthy trees produce better sap quality.
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Timing: Start tapping in late winter to early spring, usually from late February to early April, depending on local climate conditions