From Tree to Table: The World of the Wheelers
For over 40 years, the Wheeler family has lived by the rhythm of the maple trees, turning their passion into a true legacy where tradition, innovation, and hospitality blend seamlessly. What began in 1978 as a modest project with just a few taps has grown into one of Ontario’s largest sugar bushes, driven by a deep love for the craft and a shared family vision.
To better understand what lies behind Wheelers Maple, I sat down with the family’s patriarch, Vernon Wheeler, to talk about his entrepreneurial journey, his values, and the hard work involved in building not only a thriving business but also a place where every visitor feels right at home.
At Wheelers, each generation plays an essential role, whether in the woods, at the sugar house, or welcoming guests with warmth. Their sugar bush, pancake house, and museums are filled with history, but what truly sets them apart is their family spirit and generosity in sharing it.
Located in Lanark, Ontario, Wheelers Maple spans over 1,000 acres and features more than 40,000 taps, connected by an impressive 300-kilometer network of tubing. Their scale and expertise are matched only by their commitment to excellence, sustainability, and passing on maple traditions from one generation to the next.
What role has maple syrup production played in your family’s history?
When I was young, I worked with my family on the farm and in maple syrup production. At age six, we moved to a farm with a sugar-bush and a sugar shack. The previous owner taught us how to make syrup. At that time, we collected sap in buckets using horses
and boiled it in a slow-evaporating pan in a shack without a floor or electricity. After making syrup the hardest way possible, I swore I’d never become a maple producer, but a few years after marrying Judy, the urge returned. I was working in logging and trucking logs, and maple production fit naturally into the spring thaw when hauling is restricted.
Can you tell us about the early days of Wheelers Maple?
Judy and I started modestly, tapping a few trees and selling sap to a neighbour for a few years. In 1980, we built our first sugar shack. We focused on maple in spring, then returned to forestry and farming the rest of the year. As our four children grew, we tapped more trees. In 1996, we built a new sugar house and a pancake restaurant. Later, we expanded with a Maple Museum, followed by a Forest and Farm Museum.
What does a typical day during sugaring season looks like?
It all depends on the weather, but it’s always very busy. We juggle syrup production and pancake house operations. During the day, family
members serve guests while keeping production going. Nights are short, filled with boiling, bottling, and preparing for the next day.
What are the biggest challenges in maintaining your sugar bush?
You can’t control nature, ice storms, high winds, etc., but you can maintain the forest keeping trees healthy. We do thinning for better yield and sweeter sap while avoiding over-tapping or excessive vacuum.
What are you most proud of?
I’m proud to have built a business where our family can work together every day. Seeing my children and grandchildren strengthen their bonds through shared work brings me great pride.
Wheeler family
Have there been any technological advances that improved your production?
Absolutely! We aim to integrate as much modern technology as possible without compromising syrup quality. Tubing and reverse osmosis has changed the way we work.
Wheelers Maple is more than a sugar bush, it’s an experience. What inspired you to welcome visitors?
I’ve always felt it was important to share the gift of maple. By keeping the pancake restaurant open year-round, we allow people from near and far to discover the history of Maple, which dates to Indigenous peoples. Visitors can enjoy a meal with real syrup, tour the sugar house, museums, barn, trails, and playground. We even have an educational mural tracing the history of Maple to the present day.
What do you hope visitors take away from their time at Wheelers Maple?
I hope young visitors leave having learned something new, and older guests reconnect with cherished memories. It’s touching to see how a visit can become a family tradition. Many returning visitors eventually feel like family.
What CDL equipment are you currently using, and how has it improved your production?
At Wheelers, we use several CDL products that help us produce high-quality syrup more efficiently and with less labor. We have a 6’x 18’ pellet-fired Sirocco evaporator, two 3’x 8’ oil finishing pans, a high-pressure steam R7 evaporator, a 15-inch syrup press, and two 20+ reverse osmosis systems. This modern equipment helps us optimize production while maintaining our quality standards.
What motivated you to choose CDL over other equipment suppliers?
We’ve been using CDL equipment for years as we’ve grown. Your team understands our needs and has always provided excellent support.
Are you currently working on any new projects?
Yes! For the 2026 season, we plan to add a second 3’x 8’ R7 steam pan. The goal is to operate both in parallel or one at a time, depending on
sap volume or cleaning needs. It will also help us avoid late-night boiling. We also plan to install a 12’x 30’ silo for sap storage.
CONCLUSION
The Wheeler family’s story is one of resilience, innovation, and a deep passion for maple syrup production that touches every aspect of their lives. From humble beginnings to one of Ontario’s largest sugar bushes, their journey is a true tribute to family values and the desire to share their tradition. As they continue to grow, welcome guests, and pass on their knowledge to future generations, we thank them for opening their doors and hearts, and wish them many sweet and successful sugaring seasons ahead!
