The sugar season may have started late this year, but for Saint-Chrysostome maple producers Geneviève Couture and Martin Lalonde, the timing is just right.
The pair are behind the Boisé Saint-Jean-Baptiste, a maple processing business that revamps classic condiments and sauces with a signature touch of maple syrup. The start-up is developing quickly, having recently received a $15,000 grant from the Fonds de Soutien aux Entreprises (FSE) which is managed by the MRC du Haut-Saint-Laurent.
The grant will be used to construct a Ministry of Agriculture (MAPAQ) approved processing kitchen, but the couple needs to get through the spring sap run before turning their attention back to the cookhouse.
Couture explained that while their sugar shack is equipped with a vacuum and reverse osmosis system, they are still relying on a wood-fired evaporator. “It has that slightly old-school feel to it,” she said, while noting the use of wood aligns with their circular values. “We have to maintain the forest, so the trees we cut down provide us with energy. We feel this makes sense, but it definitely comes with its share of work,” she acknowledged.
When the sap is not running her partner can be found chopping wood, while she is in their home kitchen where they produce their sauces, for now. The goal is to complete the new processing area and kiosk, which is attached to the sugar house, by summer. “I’m in the middle of painting,” she said, noting there was some plumbing and a bit of electrical work left to do, as well as the exterior siding. In the meantime, their products can be purchased from their online store and during upcoming farmers’ markets.
Couture explained that while she has lots of ideas for new products, they are focusing on larger infrastructure projects before developing recipes. “For the past two years, I have had my foot on the brakes, so to speak,” she said. “We were approached by retailers about expanding, but we couldn’t keep up with demand.”
The goal is to eventually sell their products across the province, but for the moment they are focused on breaking into the local market. “We want to build our reputation gradually, not rush things, and we are starting with our immediate region,” said Couture, who describes their products as a healthier, more eco-friendly and local option than grocery store sauces made with refined sugars.
Couture started out by making more traditional maple syrup products, like maple cones and maple butter, but she quickly decided to focus on maple-infused sauces, condiments, and spices. “That’s really our niche. And, once we opened that world, we realized it is pretty much endless. You can add a little touch of maple to just about anything,” she said.