Established in 1977 in the Eastern Townships of southern Quebec, Canada, the sugar bush of the Cosman & Webb farm has been producing the finest, most pure, organic maple syrup for nearly half a century. Today, the ancient forest and fertile soils are home to an abundance of thriving animal and plant species; it is a sanctuary of biodiversity, a place of beauty, and is now cherished by a third generation of Cosmans.

Fresh sap flowing out of the maple tree contains anywhere from 1% to 6% sugar. After the process of evaporation, maple syrup is 66–67% sugar. This transformation involves the removal of water, but also the caramelization of sugars. The process of evaporation is carried out by boiling the sap until its sugar reaches the correct concentration. It can take as many as 40 litres of sap to produce 1 litre of syrup.

Also referred to as maple cream or maple spread, may sound like it contains dairy products, but in fact it's made from 100% pure maple syrup. The technique involves additional concentration and evaporation, quick cooling, stirring, and finally packaging at room temperature. Maple butter is light in colour with a smooth, creamy texture, and can be used on toast, bagels, muffins, pancakes, or in combination with other baked goods and sweets.