Despite the undeniable popularity of maple products in Quebec, the same traditional recipes and methods can be found on the market from one sugar bush to another with a few exceptions. This is what led a young entrepreneur, maple syrup producer Julien Dupasquier, to adopt an alternative position thanks to a creative culinary approach and the addition of out-of-season harvest allowing him to develop new aromatics.
The challenge in formulating the new brand was to marry the nostalgia of the traditional codes of the sugar shack with the contemporary culture of gourmet desserts. The popular notion of “artisanal” local products suggests traditional methods of production and this is often reflected in brands projecting a folk spirit. Some components might refer to elements of the past, but the attitude is resolutely progressive.
