Nakomis, It's Maple Sugaring Season!

“Maple syrup is an inimitable jewel. It’s complete, natural, rich in minerals and vitamins. Quebec supplies over 60% of the world’s production” explains Vincent More, proud founder of Nokomis.

Arriving from France in 2000, Mr. More hadn’t planned to delve into the maple’s universe. He discovered the potential of agri-food exports while he was working for CORPEX Bas-Saint-Laurent. Then it all clicked during a mission to Martinique: Quebec’s golden gold had a future beyond its borders.

Five years later, Nokomis was born in Trois-Pistoles. The name was inspired by a native legend: Nokomis, a mythical figure personifying the earth, was the first to collect maple sap. A fitting tribute to the culture that surrounds this noble product.

Discovering the golden gold

Since then, the company has exported to 30 countries, with 95% of production going abroad. “We sell the equivalent of five million pounds of syrup every year. And it’s all produced here in Bas-Saint-Laurent” says More.

How do we convince people on the other side of the globe to try our syrup? By letting them discover it on the spot. Nokomis takes part in numerous food fairs, from Japan to France and Germany, to showcase our local products, spoonful by spoonful. These events are reserved for professionals, but the magic happens every time.

“When people taste our syrup for the first time, they become curious, amazed, wanting to know how we make it. For them, it’s bucolic.”

Immersive experience

And for those who want an immersive experience, there’s La cabane à Mario, a concept developed in parallel to let Europeans experience a real Quebec-style sugar shack, with poutines, bison burgers, all-you-can-eat syrup, chansonniers and lots of good humor.

In 2024, 36 towns in France and Belgium hosted this festive project with 26 ephemeral restaurants, for five to six weeks. A tour that smells of hot syrup and taffy on snow.

“It’s more than selling a product. It’s about promoting a culture, a know-how, an authenticity. We’re sharing something deeply rooted here in the Bas-Saint-Laurent” concludes Vincent More. And perhaps that’s the secret to success: offering more than just a taste. Offering a history, a territory, a passion.