Quebec City is one of the few cities in the world where maple syrup may run in Québécois’ veins instead of blood. Canada produces over 80% of the world’s pure maple sugar—with the province of Quebec contributing to 91% of this production—and the process has become an integral part of the city’s culture and economy. Today, Canadian maple syrup is exported to roughly 50 countries, with the United States being the primary importer.
According to the Federation of Quebec Maple Syrup Producers, Canada’s early settlers first learned how to the harvest tree sap and boil it into syrup from the Amerindian peoples. Today, the general process is not much different. Syrup producers tap appropriately sized trees in the spring, gather the sap for 12 to 20 days and then transport the sap to a sugar house where it’s boiled into maple syrup.
Luckily for those of us with a sweet tooth, many of the sugar houses in Quebec open up the production process to visitors, who can come watch the sap be collected and boiled, eat a meal cooked with maple syrup instead of sugar, watch a French Canadian folklore performance, and of course, watch maple taffy be made—right in the snow!
Celebrity Summit guests can even book a shore excursion to the Super Shack while staying overnight in Quebec City. As traveler Flloyd raves, “The atmosphere, food and entertainment made for a thoroughly enjoyable night. The homestyle dinner complete with many courses surpassed our expectations. The ending highlight was making a taffy out of maple syrup. Can’t wait to put the pitcher of maple syrup on my Christmas dinner table.”