“Their maple syrup is weird.”
“Why is it so watery?”
Every so often, we get this feedback in a review, and it hurts our Canadian hearts! But we understand. Maple syrup has a branding problem. Somewhere along the way, it became associated with overly manufactured squeeze bottles, artificial flavours, and a thick, caramel-coloured stream. And we don’t take kindly to that type of syrup around these parts!
The Simplicity of Real Maple Syrup
Authentic syrup is surprisingly simple. It starts with sap collected from maple trees during the early spring thaw. That sap is then slowly boiled down until it transforms into rich, golden maple syrup. That’s it. No artificial flavouring, no corn syrup, no preservatives. Just one ingredient: pure maple sap.
Maple harvesting has been part of seasonal rituals and local food culture across the country for generations. For us, this isn’t just about choosing better flavour and cleaner ingredients; it’s also about supporting a Canadian craft rooted in thoughtfulness, nature, and heritage.
Why It Matters to Us
At OEB, when we build dishes around fresh, thoughtfully sourced ingredients, every aspect plays a role, even the syrup poured over our Baked Apple Griddle Pancake Stack or our Do-Not-Even-Go-There Crepe. That’s why you’ll find 100% pure, non-GMO, gluten-free, preservative-free, and additive-free Canadian maple syrup on our tables.
Real maple syrup won’t overpower a dish; rather, it complements it. It will enhance a waffle, balance savoury breakfast flavours, and bring warmth and richness without tasting artificial. This is one of those small details our guests might not immediately think about, but they can absolutely taste.
Yes, choosing real costs more for us. But that’s because it takes time, labour, and an incredible amount of natural resources to produce. It’s not engineered in a lab to taste “maple-ish.” So, enjoy our “watery” “weird” maple syrup, won’t ya?
