Maple Butter Caramel

Spring's Black Gold: Butter Caramel and Dark Maple

Almost sinfully smooth, by Tigidou!

We couldn't help ourselves. We waited patiently for dark maple syrup, the darkest one, from the very end of the season. It's the syrup we stretch out in spring, when the sun warms up and we start collecting buckets from the maples in our Tigidou! t-shirts. This is the syrup our grandmothers used for their famous "pets de sœurs" pastries. Sweet, bold and impossibly tasty.

A truly local taste

For this recipe, we sourced the main ingredient from our neighbours: the sugar shack at Maurice and Philippe's farm, part of the big Vaillancourt family, right here in Saint-Laurent. A pure product of our village, crafted with love in our workshop.

Inherited know-how, a unique texture

By combining this exceptional syrup with our new salted butter caramel recipe, we created a monster of indulgence.

• Smoothness: A rich texture that recalls good farm butter.
• Flavour: A bold hit of butter caramel followed by a deep finish of spring aromas.
• A nod to our cousins: Inspired by the Breton masters who invented salted butter caramel, we tried it on a French crêpe. Pure bliss.

How to give in

• The boss's favourite: Add a generous spoonful to your latte or cortado.
• The French way: On thin crêpes or crispy waffles.
• The wild way: Good luck not emptying the jar with a spoon when it's at the right temperature!

Important: We just put it online, but we can't promise anything. A few jars of dark maple caramel is fine. Thousands of them could get out of hand! Don't expect to see this little treasure on grocery store shelves anytime soon. First come, first served!