A Passion Rooted In the Sabourin Family: Maple as Legacy
Nestled in the Laurentians, Érablière Du Cœur Sucré beautifully embodies the harmony between family heritage and innovation. What began as a personal challenge quickly evolved into a true story of passion and perseverance, carried by a united family whose know-how has been passed down from generation to generation.
Thanks to the unwavering commitment of François Sabourin’s mother and the active involvement of his children, this sugarbush has earned an enviable reputation, combining respect for traditional methods with the integration of new technologies. Dive into the heart of this family adventure where every drop of maple syrup tells a story of effort, determination, and love for nature.
When a difficult turning point marked her life, Émilienne Desrosiers, François’s mother, could have chosen to step back or sell her land. Yet, driven by unshakable determination, she boldly decided to venture into maple syrup production. “I needed to give meaning to our future and build something solid for my children,” says Émilienne. Starting from almost nothing, she acquired her skills in the field, overcoming challenges with exemplary resilience.
Bit by bit, the passion for maple took root in the family, and even today, at the age of 82, Émilienne remains the pillar of the business. “She’s the one who manages product processing and runs the sales counter. You could say she still has the final say on quality!” laughs François. Her dynamic presence and expertise ensure high-quality artisanal production, honoring traditions while embracing modern innovations.
With a sales counter that welcomes both regulars and curious visitors in search of authentic flavors, François’s mother happily shares her love for the craft. “Every satisfied customer is a victory for us,” adds Émilienne with a smile.
A Maple Legacy Passed Down Through Generations
In the Sabourin family, the passion for maple syrup production has been handed down from generation to generation. First cultivated by François’s mother, this knowhow was taken up with dedication by him, and then passed on to his son, Tristan.
“My grandmother is a meticulous woman who leaves nothing to chance. In our family, there’s no room for cutting corners, if someone tries, she steps in right away!” says Tristan. More than a key figure in production, she’s also a true mentor to the younger generation, sharing her expertise with patience and rigor. Still actively involved, she keeps a close eye on the CDL Intelligence monitoring system and continues to influence the sugarbush, even though her son François now owns it.
Tristan Sabourin, François’s son
Tristan, 18, represents this new generation ready to evolve the family business by integrating new practices. Eager to enhance his knowledge, he pursued a maple syrup production program at the Centre de formation agricole de Saint-Anselme in Bellechasse, 350 kilometers from home!
“I always knew I wanted to stay in the maple world, but I also wanted to understand every detail of the craft to make real improvements to our operation,” he explains. Through this training, he gained advanced skills in vacuum collection systems, evaporation optimization, and highend equipment maintenance. His learning wasn’t just theoretical: thanks to on-the-job internships, he applied his knowledge in the field, discovering new methods that could benefit the family sugarbush.
Today, he applies this expertise to optimize operations with a constant focus on improvement and innovation. While adopting new technologies, he remains committed to preserving the values and authenticity that have built the Sabourin family’s reputation. “Our greatest pride is seeing this passion carried on by the third generation,” his grandmother says emotionally.
Turning to 4.0 Technology
Érablière Du Cœur Sucré continues its commitment to innovation by optimizing production and energy efficiency. For the 2024–2025 season, they installed a 4.0 stainless steel system with an insulated tank and dynamic mixer. This state-of-the-art equipment ensures precise temperature control and optimal syrup homogenization. The upgrade was completed by their CDL Saint-Jacques representative, Michaël Legault.
These additions enhance an already impressive setup, including the fully electric and automated Master-E evaporator, purchased alongside
their modular heRO concentrator. This technological duo allows for precise, automated production management, optimizing every step from 30 Brix concentration to final processing.
“Automated osmosis significantly reduces the time we spend on washing and adjusting, giving us more flexibility, explains François. Even though it requires precision, its automation ensures maximum efficiency.” This advancement allows the family to focus on continuous improvement while easing their daily workload.
The integration of these technologies also improves management across their two sugarbushes: 5,000 taps at the original site and a major 2015 expansion with the purchase of a 20,000 tap operation, totaling 25,000 taps. And their story doesn’t end there! François’s son, Tristan is developing a new 7,000 tap project, pending quota approval, with plans to expand to 10,000 in the coming years.
“Automation is essential for us, adds François. As a surgeon, I need to monitor our sugarbush remotely. With advanced monitoring systems, I can step in immediately if needed, even when I’m not on site.”
François looking at his CDL Intelligence system
The shift to intelligent monitoring began in 2016 with the expansion of their second sugarbush. “We were among the first to adopt this new forest management approach, François recalls. At first, it was tough, we had to reposition sensors and adjust parameters, but with CDL’s incredible support, we persevered. Now, we couldn’t do without it!”
Thanks to a perfect balance between tradition and modernity, the Sabourin family continues writing their story, one sugaring season at a time. One thing is certain: this family-run sugarbush still has many great years ahead!
Photos credits: Annik Perron
