Sugaring off season is when the maple trees are tapped and syrup production begins! It’s a huge deal in Quebec where nearly ¾ of all the maple syrup in North America is produced.
The season lasts anywhere from the end of February to early May, making a visit to a cabane a sucre (or “sugar shack”, if you aren’t up on your franglais) the perfect way to get through those final, and very long, months of snow. Because let’s face it. What’s cozier than pancakes, bacon, ham, baked beans, tourtière, pudding chomeur and tiny hot dogs in maple syrup, enjoyed in a classic cabane a sucre in the woods?
But many of them book up fast and it’s a good idea to book your reservations sooner than later.
(Disclaimer for non-Quebecers: ‘Sugaring off’ is a real thing. We promise, we didn’t just shout weird obscenities at you. Please keep reading!)