Stone Maple Trading Syrup has a silky texture with a delicate, velvety taste.

The Process

Spring brings melting snow – the long awaited signal that the Canadian winter is over, heralded by running sap and the smell of wood smoke announcing: the first batches of Ontario maple syrup. Stone Maple Trading bottles the finest Pure Canadian Grade A Amber Maple Syrup, sourced from woodlots rich in fruitful sugar maples and crafted in small, traceable batches.

tap to table

STEP ONE

First Nations were the first to discover how to harvest maple sap and make it into maple syrup and maple sugar. Sap was collected in birch bark pails and boiled in clay or metal kettles on a wood burning fire – this method was used for centuries before innovation took over.

STEP TWO

Larger scale operations now use a pipeline system where all sap flows to a holding tank using a vacuum, pump or through natural gravity.

STEP THREE

Collected sap is put through a reverse osmosis process which separates a good portion of the water from the maple sap, leaving a concentrate that goes into the evaporator.

STEP FOUR

Evaporators boil the maple sap that has been collected and in doing so evaporate the excess water in the sap. The sap is quality tested until it reaches the proper parameters and has been successfully made into quality maple syrup.

STEP FIVE

The maple syrup then goes through filtration process before it is bottled.

STEP SIX

Take home, use, and enjoy!

USES

Long recognized as the quintessential accompaniment to pancakes and French toast at breakfast, maple syrup is seeping into other non-traditional dishes.