Today, our Sugar Shack taps over 500 maple trees, with plans to expand to 800—the full capacity our upgraded system is designed to support. The syrup we produce is proudly used across all areas of our operations, including Le Vignoble de Chelsea, My Catering Group’s diverse range of events, and the cafés and catering services MCG manages within the capital’s federally run museums. Looking ahead, we plan to introduce retail offerings, with syrup available in various sizes at café checkouts and at the vineyard itself. We’re also developing unique infusions—aging syrup in whiskey and rum barrels to create small-batch flavours that reflect our creativity and passion for craft. In addition, we’re partnering with a local cidery to infuse our syrup into specialty blends, continuing to build thoughtful collaborations that strengthen the connection between our land, our kitchen, and our community.