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.

peas spread, bread and proosciutto plate, pine nuts and 250ml maple syrup can

    winter recipe

    creamy caramelized onion soup

    Ingredients (for 4)

    • 4 medium yellow onions, sliced in rounds
    • 45ml (3 tbsp) butter
    • 7.5ml (1/2 tbsp) balsamic vinegar
    • 15ml (1 tbsp) maple syrup
    • 1L (4 cups) chicken broth
    • Salt and pepper

    For the croutons

    • 1/2 baguette, diced
    • 1 clove garlic
    • 5ml (1 tsp) butter
    • Dash of olive oil
    • Salt and pepper, to taste


    1. In a pot, melt the butter over medium heat and add the onion. Stir well until the onion is coated with butter and sauté until nicely browned. Stir frequently, using a wooden spoon.
    2. Season well and add the vinegar and maple syrup. Scrape the bottom of the pot with a wooden spoon. Add the chicken broth, bring to a boil, and simmer for 15 minutes.
    3. Using a blender, mix until smooth. Adjust the seasoning.
    4. Melt the crouton butter in a pan and cook the bread cubes for a few minutes. Add the garlic and continue cooking until croutons are nicely golden brown. Serve on soup.

    Original recipe from 3 fois par jour (in French)

    @me_maple_i easiest recipe

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


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


    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 and a portion served in a plate with a bottle of maple syrup

    our favorite recipe

    maple pudding cake aka pouding chomeur


    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


    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