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All the Maple!

The surest sign of spring in the slow dropping of melting snow and the tin tin of drops from the tapped maple trees into metal buckets. Boiled and distilled, the sap is transformed into a sweet amber syrup and then further made into sugar.

Traditionally found on breakfast tables with pancakes, waffles and french toast, we like ours with nuts or buttery English toffee or even rice puffs, but definitely with chocolate.