Annually in March – To celebrate the beautiful days of spring and highlight its educational mission through history, Maison Saint-Gabriel recalls the time when maples were tapped on its site (up to the 1960s) and the sap was transformed into syrup, at a time when it was still a farmhouse. On this occasion, the museum invites visitors to spend a few sweet hours recreating a sugaring off. Les Productions Érable sur neige will set up a real sugar shack on the museum site where everyone will have the opportunity to sample some maple taffy.
