Harvested late March to early April for peak flavor and depth
Distinctive blend of coffee, cacao, and hazelnut for a complex profile
Roasted aubergine base enhances caramelization and depth
Subtle earthy sweetness complements a variety of dishes
Transparency about origin and maker for ingredient trust
Summarized by Shop
Dark maple syrup, harvested late March to early April. Sirop's version runs deep - coffee, cacao, a little hazelnut. Brushed on roasted aubergine, or lending a subtle, earthy sweetness to granola.
Sirop was founded on a straightforward idea: bring properly good Canadian maple syrup to the UK, with full transparency about where it comes fr