curated maple products + delicious maple recipes

If you're a fan of maple syrup and eager to explore its versatility beyond just pancakes, you've come to the right place.

At ME, MAPLE & I, we are pleased to offer a range of delectable maple products and mouth-watering - yet simple - recipes guaranteed to tantalize your taste buds.

three maple snack bags of maple kernels on a grey marble counter
2 bottles of maple syrup 355ml, one dark named la grande coulée, one of amber maple syrup called la première coulée, both with silicon lid on a white background
hand holding a ceramic jar with a maple tree

Gipfelhirsch x ME, MAPLE & I cherry and maple syrup hot sauce 100ml bottle
Two sizes paper bags (250g and 500g) with see-through window showing maple granola and granola sample on a grey countertop

Instagram screenshot from @me_maple_i taken between 2022_nov4_august16
    a piee of maple pumpkin pie on a plate with whipped cream

    fall recipe

    maple pumpkin pie

    Ingredients

    For the crust:

    • 500g Lotus (TM) or Graham (TM) cookies
    • 7.5ml (1 ½ tsp) ground cinnamon
    • 100g melted butter

    For the filling:

    • 2 eggs
    • 50g (⅓ cup) unbleached all-purpose flour
    • 125-250ml (½-1 cup) maple syrup
    • 125ml (½ cup) 35% cream
    • 500g (about 2 cups) fresh pumpkin purée
    • whipped cream

    Method

    1. Preheat the oven to 190 °C with a grill in the middle of the oven. 
    2. To make the crust, place the cookies in a large sealed sandwich bag and use a rolling pin to bash them until they resemble breadcrumbs. Place them in a bowl with the cinnamon, maple syrup and a pinch of salt. Pour in the melted butter and mix well.
    3. Press the crumbs into the base and sides of a 24cm pie tin. Chill for 30 minutes.
    4. To make the filling, whisk in a bowl the eggs, flour and maple syrup until smooth. Add the cream and pumpkin purée. Mix well. Pour the filling into the crust.
    5. Bake for 35 minutes or until the crust is golden. Let cool on a wire rack.
    6. Serve at room temperature. Sprinkle with maple sugar and serve with whipped cream, if desired.
    a glass, a glass bottle and a glass bottle with maple syrup on a grey countertop

    @me_maple_i easiest recipe

    maple syrup’s syrup aka rich simple syrup with maple syrup

    Ingredients

    125 ml (½ cup) water | 250 ml (1 cup) maple syrup

    Preparation

    1. Add the water to a small saucepan and bring to a boil.
    2. Add the maple syrup and turn the heat off.
    3. Let cool, then pour into a glass jar and seal tightly with a lid.

    The syrup will keep, refrigerated, for about one month.

    maple pudding cake in a dish, a portion served on a plate and a tin of maple syrup

    our favorite recipe

    maple pudding cake aka pouding chomeur

    Ingredients

    250ml (1 cup) maple syrup | 250ml (1 cup) 35% cream | 225g (1½ cup) all-purpose flour | 15ml (1 tbsp) baking powder | 1.25ml (1/4 tsp) salt | 115g (½ cup) unsalted butter, softened | 105g (½ cup) sugar | 2 eggs | 180 ml (¾ cup) milk | 5ml (1 tsp) vanilla extract

    Method

    1. With the rack in the middle position, preheat the oven to 200°C.
    2. In a saucepan, bring the maple syrup and cream to a boil. Set aside.
    3. In a bowl, cream the butter and sugar with an electric mixer, for 3 minutes. 
    4. Add the eggs, one at a time, and beat for 2 minutes or until smooth. 
    5. At low speed, add the dry ingredients (flour, salt baking powder) alternately with the liquid ingredients (milk and vanilla). 
    6. Pour and spread the dough in a 20cmX20cm (8X8’’) dish. Pour the hot syrup. 
    7. Bake for about 35 minutes or until a toothpick inserted in the centre of the cake comes out clean. Serve warm or cold.

    A recipe inspiration from Ricardo