{"id":362,"date":"2026-02-02T21:55:34","date_gmt":"2026-02-02T21:55:34","guid":{"rendered":"https:\/\/erablierewesthill.ca\/?page_id=362"},"modified":"2026-03-23T21:48:38","modified_gmt":"2026-03-23T21:48:38","slug":"saison-2026-season","status":"publish","type":"page","link":"https:\/\/erablierewesthill.ca\/","title":{"rendered":"SAISON 2026 SEASON"},"content":{"rendered":"\n

<\/h1>\n\n\n\n
\"\u00c9rabli\u00e8re
Tubing collector lines and tapped trees – R\u00e9seau de tubulure et \u00e9rables entaill\u00e9s<\/figcaption><\/figure>\n\n\n\n

(see English text after the French text below<\/strong>)<\/p>\n\n\n\n

Nous avons le plaisir de vous annoncer que l’\u00c9rabli\u00e8re West Hill f\u00eate cette ann\u00e9e son 25\u00e8me anniversaire! C’est avec une grande joie que nous c\u00e9l\u00e9brons ce quart de si\u00e8cle de production de sirop d’\u00e9rable, de tire d’\u00e9rable et de beurre d’\u00e9rable, toujours sans agents de conservation.<\/p>\n\n\n\n

Nous sommes aussi ravis de vous informer que notre \u00e9rabli\u00e8re est d\u00e9sormais sous une nouvelle administration, avec la rel\u00e8ve familiale qui prend le flambeau. Toutefois, les fondateurs, Andr\u00e9 et Lise, seront toujours pr\u00e9sents durant la saison des sucres pour partager leur exp\u00e9rience et leur passion.<\/p>\n\n\n\n

La saison 2026 a d\u00e9but\u00e9 tardivement. Nous avons commenc\u00e9 l’entaillage \u00e0 la fin d\u00e9cembre pour profiter des redoux habituels, mais cette ann\u00e9e a \u00e9t\u00e9 vraiment hors du commun car il n’y eu aucune coul\u00e9e de s\u00e8ve en milieu d’hiver! Cependant l’hiver plus froid que d’habitude promet un taux \u00e9lev\u00e9 de sucre dans les arbres. Il est difficile de pr\u00e9dire les rendements \u00e0 venir mais nous esp\u00e9rons une bonne ann\u00e9e!<\/p>\n\n\n\n

Nous tenons \u00e9galement \u00e0 vous rappeler que nous ne servons pas de repas \u00e0 la cabane \u00e0 sucre.<\/strong> Avant de nous rendre visite, veuillez nous appeler ou nous envoyer un texto\/sms au 450-292-3338 pour v\u00e9rifier notre disponibilit\u00e9.<\/p>\n\n\n\n

Merci pour votre compr\u00e9hension et votre soutien continu au fil des ann\u00e9es! Nous avons h\u00e2te de vous accueillir et de partager avec vous les d\u00e9lices de cette saison exceptionnelle.<\/p>\n\n\n\n

Cordialement,
L’\u00e9quipe de la cabane \u00e0 sucre!<\/p>\n\n\n\n

Derni\u00e8re mise \u00e0 jour 2 f\u00e9vrier 2026<\/p>\n\n\n\n

\"\"
Cabane \u00e0 sucre avec la vapeur provenant de l\u2019\u00e9vaporation de l\u2019eau d\u2019\u00e9rable \u2013 Sugar house with sweet steam coming from the evaporator<\/figcaption><\/figure>\n\n\n\n

English Announcement:<\/strong><\/p>\n\n\n\n

We are also excited to inform you that our maple syrup farm is now under new management, with the next generation of the family taking over. However, the founders, Andr\u00e9 and Lise, will continue to be present during the sugaring season to share their experience and passion.<\/p>\n\n\n\n

Winter 2025-2026 has been colder than usual but tapping started as planned to take advantage of the usual expected mid-winter thaws. So far none of those have materialized. On the other hand, a cold winter means also sweeter sap. At this stage it is hard to predict what the yield will be but we are hoping for a good year!<\/p>\n\n\n\n

We also want to remind you that we do not serve meals<\/strong> at the sugar shack. Before visiting us, please call or text us at 450-292-3338 to check our availability to come and purchase maple syrup from us directly.<\/p>\n\n\n\n

Thank you for your understanding and continued support. We look forward to welcoming you and sharing the delights of this exceptional season.<\/p>\n\n\n\n

Sincerely,
The Sugar Shack Team<\/p>\n\n\n\n

Last update on February 2nd, 2026<\/p>\n\n\n\n

\"\"
Snowshoes tracks after a day of tapping trees – Traces de raquettes dans la neige apr\u00e8s une journ\u00e9e d’entaillage<\/figcaption><\/figure>\n\n\n\n
\"\"
Vue a\u00e9rienne de la cabane \u00e0 sucre printemps 2025 \u2013 Aerial view of the sugarshack spring of 2025<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

(see English text after the French text below) Nous avons le plaisir de vous annoncer que l’Érablière West Hill fête cette année son 25ème anniversaire! C’est avec une grande joie que nous célébrons ce quart de siècle de production de sirop d’érable, de tire d’érable et de beurre d’érable, toujours sans agents de conservation. Nous … Continue reading SAISON 2026 SEASON<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":363,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-362","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/erablierewesthill.ca\/index.php?rest_route=\/wp\/v2\/pages\/362","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/erablierewesthill.ca\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/erablierewesthill.ca\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/erablierewesthill.ca\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/erablierewesthill.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=362"}],"version-history":[{"count":4,"href":"https:\/\/erablierewesthill.ca\/index.php?rest_route=\/wp\/v2\/pages\/362\/revisions"}],"predecessor-version":[{"id":372,"href":"https:\/\/erablierewesthill.ca\/index.php?rest_route=\/wp\/v2\/pages\/362\/revisions\/372"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/erablierewesthill.ca\/index.php?rest_route=\/wp\/v2\/media\/363"}],"wp:attachment":[{"href":"https:\/\/erablierewesthill.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=362"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}