The Sugar Shack
When My Catering Group acquired the property, the original sugar shack system was in disrepair—forest lines were incorrectly installed, and the equipment was operating far below its potential. After a full evaluation with consultants, the team realigned and properly tensioned the system, leading to a complete overhaul aimed at improving efficiency and sustainability. What began as a simple roof repair quickly evolved into so much more. The sugar shack now reflects the same care, charm, and character found throughout the rest of the property.
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.
Brunch
Every tap season, our Sugar Shack has come to life with our signature maple-inspired brunch—where tradition meets elevated comfort food. Prepared by My Catering Group, the menu goes beyond the classics, featuring seasonal ingredients, rich flavours, and sweet touches throughout. From warm maple-glazed dishes to handcrafted cocktails and specialty coffees, it’s a brunch experience like no other.
Next year, we plan to expand the experience even further—with exclusive maple-focused dinners that bring the same creativity and refinement to an evening under the stars.
