Raynald Paquin and his family have been producing maple syrup since 1987. It began as a very small operation with the help of his mother and father and 750 buckets. Over the years, the buildings have changed, the infrastructure has become more technical and there are now several thousand taps. What started as a cabin in the maple forest with no electricity, no floor, no running water has evolved to a production centre that includes an extensive tubing system, three pumping stations, multiple maple water holding tanks, a highly efficient reverse osmosis system, a fully-equipped stainless steel, automatic boiler to concentrate the sap, a filtering system, a large production space, a kitchen and sleeping quarters to bring the maple sap to its final destination in the form that is purchased by you.