Quebec produces about 75% of the world’s maple syrup.  In Canada Maple Syrup is classified as Extra Light, Light, Medium, Amber and Dark – which refers how light the colour is. In a typical year of production there will be 25%-30% Extra light, 25%-30% light, 25%-30% medium and then 10% amber and only 2% dark. The lighter the colour, the milder the flavour – the dark will have a sharp maple flavour and is often used for cooking.

Maple syrup can be used as a topping for pancakes, crêpes, waffles and French toast. It can also be used as a natural sweetener in yoghurt, on fruit, in applesauce, when baking squash, in cakes and muffins and many, many more.

We do not produce our own syrup at Quinn Farm but sell syrup from local producers in a variety of sizes and containers. We sometimes have maple candies, butter, toffee and sugar as well.