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Braeburn Maple on the Bruce Peninsula prides itself on producing certified organic, wood-fired maple syrup with a focus on sustainable and traditional practices. Specializing in Dark and Amber Syrups, and a unique Whiskey Barrel-Aged variety, their products showcase the intricate flavors of expertly crafted maple syrup. Founded by Ron, Frances, and their son Rob, this family-run operation combines passion and expertise to create artisanal syrup that reflects their deep connection to the land and commitment to quality.
Braeburn Maple is a family-run business that blossomed from a hobby into a calling in 2024. Ron and Frances, along with their son Rob, have immersed themselves in the art and science of maple syrup production. Rob's background in business and the commercial food industry provided the foundation needed to turn this passion into Braeburn Maple.
The farm employs certified organic methods, utilizing sustainable tapping, and advanced techniques like reverse osmosis for sap concentration. Their organic certification ensures that no synthetic pesticides or chemical cleaning agents are used. Each batch of syrup is wood-fired and small-batch crafted, ensuring quality and tradition.
Braeburn Maple produces a range of syrups, including Dark Maple Syrup from late-season sap, Amber Syrup from early-season runs, and a unique Whiskey Barrel-Aged Maple Syrup. The latter is aged in whiskey barrels from Junction 56 Distillery, adding a complex flavor to the syrup.
Through attending industry conferences and connecting with other producers, Braeburn Maple remains committed to their craft and community. Their approach to maple syrup production emphasizes integrity, tradition, and care.
Braeburn Maple’s offerings are available at various retailers in Collingwood and throughout the Bruce Peninsula. Though they don’t sell online, their syrup can be found locally in community stores.
Nestled on the rocky Bruce Peninsula, Braeburn Maple takes pride in its location, which contributes to the rich character of their syrup.
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