Words by Diana Pappas
Photographs by Diana Pappas & Tom Bland

After a long winter in Québec, a remarkable process begins within sugar maple trees as they reawaken from their dormancy. When temperatures are below freezing at night, and above freezing during the day, the maple sap from sugar maple trees begins to flow. A small portion of that sap is collected by Cosman & Webb Townships Organic and boiled down to produce their hyper-local maple syrup – a product that stands out not only in its quality but also in that it is an opportunity to taste the syrup and unique terroir from a single forest.