Maple Ridge Syrup has been
producing syrup since 1919. Four generations have been working to
perfect the syrup you can enjoy today. The Maple Ridge Pancake House
first opened its doors to hungry patrons in 1980.
In 1980 the Watt family built the current pancake house and sugar shack by moving a former barn to a new location. You can still see the aged beams from inside the pancake house today.
Prior to the current building’s construction the Watt family had boiled sap in this building which still stands on the home farm property.
The first evaporator used on the farm was fuelled by wood. This was later replaced by a larger more efficient oil evaporator still in use.
Every spring the home farm sugar bush is tapped. Shown here is Ralph Watt taping trees in 1988. The drill and tapping process is still the same today with some technological changes to sap collection to increase productivity and efficiency.
To get around the bush Gary Watt would use snowshoes in the 1980 and 90s. In more recent years snowshoes haven’t been required as the farm has consistently received less snow over the winter months.
Once the sap lines have collected enough sap the evaporator can be fired up and the sap can begin to be boiled to make the maple syrup. Shown here is Gary in 1982 keeping an eye on the evaporator. On any day during the sap season when the night temperature is below freezing and the days are mild, you can still see Gary keeping a watch over the boiling sap.
Throughout Maple Ridge’s history school and community groups have toured the farm, devoured pancakes, and learned how maple syrup is made since the 1980s. Ralph is pictured here explaining to students the art of tapping a tree. Do you have a school trip memory?
