Pure Canadian
Maple Syrup
St. Lawrence Gold Maple Syrup
Our pure, high-quality maple syrup is more than just a sweet treat—it’s a taste of nature’s finest. Sourced from Canada’s maple forests, it’s perfect for everything from pancakes to savoury dishes, bringing a unique, natural flavour to any meal.
Find your perfect maple match:
First Tapped
Golden / First Tapped
Light, delicate, and smooth with a subtle maple flavour. Perfect for drizzling over yogurt, fresh fruit, or light desserts.
Amber
Amber
Rich, balanced, and caramel-like with a classic maple taste. Great for baking, glazing roasted veggies, or pouring over pancakes.
Dark
Dark
Bold, full-bodied, and deeply caramelized. Ideal for adding depth to marinades, coffee, or drizzling over roasted nuts.
Late Harvest
Very dark / Late Harvest
The deepest, richest maple flavour with strong caramel notes. Perfect for meat glazes, hearty sauces, or adding a bold twist to desserts.
Explore delicious ways to use our maple syrup in every dish
Where Is Our Maple Syrup Made?
Our maple syrup is sourced from Canada’s most renowned maple-producing regions, with a strong connection to the heart of Quebec. One of the farmers we work with is Jean-Yves Richard, whose family-run maple farm has been tapping trees in the stunning Bas-Saint-Laurent region since 1995.
Jean has spent his life in the maple industry, and his farm was among the first in Quebec to produce organic maple syrup.
With over 25,000 taps, his farm produces more than 200 drums of maple syrup every year.
We’re proud to partner with dedicated farmers like Jean, whose passion and expertise help us bring you the finest pure maple pyrup.
Every bottle of St. Lawrence Gold syrup is made with care, tradition and the best of what nature has to offer.
How Our Maple Syrup Is Made
Maple syrup is one of nature’s finest treats, and it takes a lot of care to produce the rich, sweet syrup you love. Here’s how it’s made:
1. Tapping
As the temperature rises in early spring, maple trees are tapped.
2. Collecting
Timing is key, too early and the sap won’t flow, too late and the harvest is diminished.
3. Boiling
The sap is boiled in a sugar shack, where it thickens as water evaporates. It takes around 40 litres of sap to make just 1 litre of maple syrup.
4. Filtering
The syrup is filtered to remove any impurities, ensuring a smooth, translucent consistency that you can pour with ease.
5. Grading
The syrup is then graded into four categories: Golden, Amber, Dark, and Very Dark. Each grade offers a different flavour profile, allowing you to choose the perfect syrup for your needs.
6. Enjoying
From the sugar shack in Quebec to your table in the UK, St. Lawrence Gold syrup is crafted to bring sweetness to every dish. The journey from tree to table ends with you enjoying the best pure maple syrup.
Proof’s in the pudding
What our customers are saying about our products…
