A FAMILY BUSINESS
The Brien sugar bush was founded in 1956 in Sainte-Anne de la Rochelle, a village nestled in the heart of the Canadian countryside. At this time, the family patriarch Sylvio Brien operated a small sugar bush that focused on making hand-crafted products with the highest commitment to quality.
A PROCESSING PLANT
The modest "sugar shack" has since been upgraded and now, almost half a century later, is one of the largest maple syrup a processing plants in North America. Although they head a company that exports to several continents, Mario Fortier, Caroline Bordeleau, Philippe Charest-Beaudry and their team still remain grounded in respect to Brien's family values and the land. They are dedicated to providing their customers with all-natural products of exceptional quality, made in the greatest respect for tradition.