single forest maple syrups + 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.

A jar of maple spread on top of a maple peanut butter on a white marble background
Four bottles of of maple vinegar on a marble surface
Black gift box with 'La Ferme du Loup' branding containing three small containers on a light gray background.
lemons, ginger, turmeric and a bottle of maple syrup with the logo of ME, MAPLE & I on a wood table

winter recipe

maple-lemon-ginger-turmeric immunity shot

Ingredients

  • 120ml (8 tbsp) lemon juice*
  • 40g ginger
  • 5g turmeric
  • 45ml (3tbsp) maple syrup

Method

  1. Place the ginger, turmeric, lemon juice, and maple syrup in a blender and puree for approximatively 2 minutes
  2. Serve 30-45ml in shot glasses or pour in a bottle and keep for 4 days in the fridge.
two pieces of wrap in a plate with a peanut butter jar in the back ground

our favourite recipe

crunchy colourful maple peanut butter wrap

Ingredients

  • 1 wheat tortilla
  • 30ml (1 tbsp) ME, MAPLE & I’s maple peanut butter
  • 1 small carrot, grated
  • 1 piece, red cabbage, grated - same quantity as the carrot
  • 1/2 apple, grated
  • swiss cheese (eg. Gruyère), grated, a handful
  • pickle, sliced

Method

  1. Spread maple peanut butter on half a tortilla.
  2. On top of the peanut butter, add the carrot, the cabbage and the apple.
  3. Add the pickle and the swiss cheese.
  4. Roll the tortilla and cut in 2.

A recipe inspiration from 3 fois par jour.

a plate with unicorn and rainbow shaped maple gummies

our most magical recipe

maple gummies

Ingredients

  • 80 ml maple syrup (preferably dark syrup for its robust flavour)
  • 45 ml water
  • 15g express gelatin powder

Method

  1. Combine the liquids in a saucepan, bring to the boil, and remove from heat.
  2. Add the gelatin into the maple syrup mixture and stir all the gelatin is well incorporated.
  3. Pour into very small (approx. 1 x 2 cm) silicon moulds, in teddy-bear or other shapes.
  4. Refrigerate 2 hours and pop out of moulds.
  5. The gummies can be kept 3 or 4 days in the fridge.

A bottle of pure maple syrup ''vieilli en fût de rhum) stands on a white background
A small glass jar of Nordic Spiced Salt from sel St-Laurent with a black lid and a brown label, centered on a plain white background.
Two bottles of maple syrup with a wolf on a pink background