FRANCOIS PROULX
stands in front of the original sugar shack at the Proulx
Sugarbush on the outskirts of Orleans.
Located on the outskirts of Orleans, the Proulx
Sugarbush is a convenient stop for city dwellers
looking to experience a spring-time tradition. The Proulx
Sugarbush is just 5 km east of Orleans and is a family-run
operation. Francois Proulx is the third-generation of his
family to tap the trees
on their property. His grandfather built the first sugar shack
on site in the 1930s. In fact, that building still stands
today and houses the evaporator. Of course the operation has
grown immensely since those days and now includes a large
hall that can seat about 150 people.
Proulx puts in 2,200 taps on about 1,600 trees
each year. He says the demand for maple syrup made the old
fashioned way is strong. He uses a wood-fired evaporator as
opposed to a modern version that burns oil or gas. Proulx
says the way in which they make their syrup in combination
with the wood fire results in their producing a syrup that
“has more density”. They also produce maple taffy,
maple butter, maple sugar and maple candy.
They’re open until April 13. They’re
open on weekends from 9 a.m. - 5 p.m. and for group reservations
during the week days or evenings by calling 613-833-2417.
Wagon rides are available and there’s a petting farm.
An all-you-can-eat buffet meal is served all
day on weekends or by reservation during the week. It’s
$17 for adults with different prices in effect for children.
To get to the Proulx Sugarbush take the Queensway
toward Orleans and get off at Trim Road. Turn left on Innes
Road, then left on O’Toole Road and look for the sign
on the right.
