At Crown Jewel, late March heralds the approach of spring and the beginning of sugaring time, when Mother Nature begins to put forth tentative tendrils of life and the sap begins to flow.

We collect the precious sap using both the commercial way - tubing - and the traditional way – aluminum pails. Each tree is carefully selected and the spout holes are being drilled by end of February. Favouring quality or quantity, organic production rules do not allow the practice of over tapping trees or tapping them when they are too young. Each day the sap is running we travel to the sugar bush to engage in the same process of collection and syrup and sugar production as first discovered by the Mi'kmaq. Our wood fired evaporator is housed in an old fashioned sugar shack constructed of hand-hewn timbers which, in the off-season, serves as a great gathering place and rest stop for hikers and riders.

Our certified organic maple syrup is being used in our restaurant - Flavours of Crown Jewel - for cooking and baking. It is also available in 375 ml glass bottles in our Shoppes at Crown Jewel and in other retail outlets in the region.