Quebec's Liquid Gold
Maple in Quebec: syrup, sugar shacks, and sugar season at Carrera Café
Quebec is the largest producer of maple syrup in the world. A sacred ingredient that marks the seasons, nourishes traditions, and inspires the table. At Carrera Café, maple is a passion.
Maple
Quebec's liquid gold
Quebec produces 70% of the world's maple syrup. A world championship title that has fueled pride and cuisine for generations.
Quebec, the maple syrup world capital
With more than 10,000 sugar bushes and millions of taps, Quebec produces most of the maple syrup consumed worldwide. A unique agricultural sector, ancestral, passed down from generation to generation in the region's families.
An ancestral tradition
The First Nations were the first to tap the maples and harvest their sap. French settlers learned from them and passed on this knowledge. Today, maple harvesting is a spring ritual that brings families and communities together.
The Sugar Season
March - April
The sugar season marks the transition from winter to spring. When nights are still cold and days mild, the sap rises in the maples. It's the magic of the sugar season.
The sap harvest
The maple sap harvest lasts about 6 to 8 weeks, from March to April depending on the year. The sap is collected through pipes, then concentrated by evaporation. It takes about 40 liters of sap to produce 1 liter of syrup. A meticulous and passionate work.
The Sugar Shacks
The complete experience
Visiting a sugar shack is diving into the heart of Quebec tradition. Rustic meals, maple taffy on snow, guaranteed good mood.
The cabin meal
Pea soup, maple-glazed ham, baked beans, pork cracklings, crackers, and fried pork rinds. A generous and friendly meal, served all you can eat.
Maple Taffy on Snow
Hot syrup poured on snow and rolled onto a stick. The simplest, oldest, and most popular dessert of the sugar season.
★ Barista Tip
Maple in your cup
During maple syrup season, our barista prepares a signature amber maple latte: double espresso, velvety textured milk, a drizzle of regional maple syrup. A marriage of Italy and Quebec that maple syrup season allows and celebrates every year.
In the Kitchen
Maple in All Its Forms
Syrup, butter, sugar, vinegar, alcohol: maple takes countless forms in Quebec cuisine. A versatile and deeply identity-rich ingredient.
Maple Syrup
From light amber to very dark, syrup comes in four categories. Each has its own aromatic profile and culinary uses.
Maple Butter
A creamy white butter with an intense maple flavor. Exceptional on toasted Borderon et Fils bread at breakfast.
Maple Spirits
Maple ice cider, whisky finished in maple barrels, wine vodka. Quebec distilleries innovate with maple every year.
Maple Vinegar
A recent creation by Quebec producers. A mild and complex vinegar, ideal in dressings and marinades.
Maple at Carrera
The Terroir in the Cup
At Carrera Café, maple naturally features in our recipes. Latte, desserts, marinades: Quebec’s liquid gold is everywhere.
Amber Maple Latte
Double espresso, velvet-textured milk, local amber maple syrup. The signature spring drink at Carrera Café.
Maple Syrup Menu
In March and April, our kitchen incorporates maple syrup into several preparations: meat glazes, tartar sauces, morning butter.
Maple Butter Bread
Borderon et Fils country bread, homemade maple butter. Simple, authentic, inimitable. The sugar shack breakfast.
On the Podium
The Inevitable Maple Treats in Quebec
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01
Maple Taffy on Snow The simplest and most popular dessert of maple syrup season. A timeless classic.
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02
The Sugar Shack Meal Pea soup, glazed ham, baked beans. The rustic and generous table of Quebec spring.
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03
Dark Maple Syrup The most intense, the most aromatic. For connoisseurs and Sunday morning pancakes.
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04
Homemade Maple Butter On Borderon et Fils bread, a complete breakfast. The Quebec version of French bread and butter.
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05
Maple Latte at Carrera Café Italy and Quebec in the same cup. Espresso and amber syrup, during maple syrup season.
Taste the Maple
In maple syrup season, Carrera Café celebrates Quebec maple in every cup. Come discover our amber maple latte and our spring menu.
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