April 18, 2025
We went to a sugar shack in April this year. April weather is ideal for maple syrup flow, which happens when nighttime temperatures are -5 °C and daytime highs are 5°C (24°F to 40°F). Such weather is a pleasure to walk about, especially in contrast with the much colder weather in February and March.
I enjoy visiting maple sugar farms for their restaurants, which serve delectable pancakes with freshly made maple syrup, sausages, and beans. And post-lunch, I enjoy strolling through the woods and checking out the maple trees’ syrup containers.
We went to Wheeler’s this year for our annual sugar shack trip and pancake feast. The hour-long journey was worthwhile; a sunny day with blue skies followed the snowstorm, leaving the fields white.
Maple sugar shacks now typically require reservations. Despite this, the restaurant had few patrons when we got there. I think the idea is to ensure enough seats if a busload of tourists arrives.
The coffee flowed endlessly at Wheeler’s, and the enormous pancakes were eight inches in diameter. Thinking I was hungry for lunch, I ordered a two-pancake meal with three sausages and a side of beans. It was too much food, so I knew I would need a long walk afterward to burn off the meal. I recalled visiting a different sugar bush where we sampled local beer with friends last year.
We found many trails outside and took the longest, five kilometers long. The snow covered the ground, with some icy patches in places. Only a few people were walking, and the silence in the woods was peaceful, perfect for yoga classes.
The history of this farm is fascinating. Vernon and Judy Wheeler purchased the farm and planted sugar maples, and they, along with their four children, still operate the farm today. It takes thirty years for the trees to be ready for tapping, and they tapped their first trees in 1978. They installed six hundred kilometers of plastic pipes to collect sap from forty thousand trees. Vernon’s local builder helped construct the restaurant using local wood, which opened in 1996. Vernon also wrote a book about the farm’s history, available in the restaurant’s lobby.
The Wheelers keep the farm open year-round for visitors, with the only exception being Christmas Day. Families enjoy exploring the farm during the summer by hiking the grounds, while cross-country skiing and snowshoeing are popular winter activities.
Syrup production involves boiling sap down to a 40:1 ratio. Boiling the sap further makes a sweeter, darker, and thicker syrup. Customers can choose from three grades of syrup, ranging from light to dark, when making their purchases
Previously, people boiled sap outside in large kettles to evaporate the water. Today, however, they use reverse osmosis to produce the syrup. The factory at Wheeler’s is open for inspection and features a large room with advanced equipment. A kitchen and a small shop offering maple syrup items are situated between the appealing post-and-beam restaurant and the factory.
Panels within the plant’s viewing area show information about the maple syrup industry. Canada provides over 80 percent of the global maple syrup supply, 90 percent of which originates from Quebec, and 4 percent from Ontario.
It was an Indigenous child who discovered maple syrup hundreds of years ago by sucking on the icicle of a branch from a maple tree. The sugary taste was delightful, a treat Indigenous people quickly learned to harvest. It took about a hundred years for them to develop the method of boiling the sap to create today’s sweet syrup.
The two museums on Wheeler’s farm are possibly the most interesting part. One museum displays hundreds of maple syrup artifacts, the other shows Mr. Wheeler’s extensive chainsaw collection. The chainsaw collection amazed me; there are over four hundred old models, some of which I recognized, while others were unfamiliar.
A couple of soulful llamas stared at us as we approached the museums. The presence of llamas on this farm, among other options, puzzled me.
Maple syrup is a quintessential Canadian product. I recall trips to Europe where we searched for gifts for family and friends to take with us. We often bought small jars of maple syrup. Thankfully, travel for fresh maple syrup is no longer necessary; our neighbours’ parents run a maple farm, and we can purchase fresh maple syrup from them at wholesale prices.
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