Maple Creek Syrup

Maple Creek Syrup A family run maple syrup operation. Maple Syrup made by Bill and Greg with a little help from their wifes and children when it is needed.

04/03/2026

We have freshly made pure maple sugar for sale. $15 a pint. 3/4 pound

04/02/2026

Greg has fresh maple syrup ready! Come and get your 2026 supply!

03/07/2026

Greg is prepping his pipeline. Bill is cleaning an arranging his shack. The season is coming.

12/04/2025

2025 Maple syrup for sale at the Engadine Christmas Bazaar. Buy 2 of the same type bottles get a third free while it lasts.

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Look at this!! How fun! Our syrup was used on a recipe website!
08/11/2025

Look at this!! How fun! Our syrup was used on a recipe website!

It's been a busy week.with both evaporators running.  Plenty of finished product ready for purchase.  If you often get s...
03/30/2025

It's been a busy week.with both evaporators running. Plenty of finished product ready for purchase. If you often get syrup for Christmas gifts now's the best time.

Fresh Maple Syrup available at the garage today.
03/22/2025

Fresh Maple Syrup available at the garage today.

It's a cold day here in sap land. We're hoping for warmer weather tomorrow.
03/16/2025

It's a cold day here in sap land. We're hoping for warmer weather tomorrow.

Small batch operation
03/14/2025

Small batch operation

03/10/2025

Greg is tapping.

03/09/2025

When daily temperatures start to rise above freezing - then drop several degrees below zero at night - the sap starts to rise. It's time to start tapping!
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Sugaring time in the North. For those who love this time of year a tongue-tip taste of fresh maple syrup is a sacrament — maple communion at the end of a long winter. To ingest the distilled essence of the trees confers the spirit of the forest itself.
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In the sugarhouses, however, discussions grow a bit more coarse then your typical mass as sugar-makers debate how long the season might last. "Ask me again in April" should be the standard reply because any attempt to forecast sugaring successes or failures are futile - the duration of sap runs and sugar content are entirely dependent on the weather and factors peculiar to individual trees.
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Sugaring requires hard WORK.
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Most producers can’t wait to tap by late winter. But once the sap starts “Runnin’ like Hank" and the low-quality late season sap supply exceeds that of the firewood required to boil it, many producers confess they can’t wait to wash up. An old-timer once told me: "When the Lord made men for maple sugaring, he first give ‘em a spine of steel . . . then took out half their brains!"
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Anyway you look at it winter’s end is reason fair enough to celebrate! Why else would otherwise rational people boil tree sap all night long in backyard contraptions? I can’t say if maple madness is a symptom of spring fever or the ultimate antidote!

Address

W13750 Raski Road
Engadine, MI
49827

Opening Hours

Monday 10am - 5pm
Tuesday 10am - 5pm
Wednesday 10am - 5pm

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