History of the Jolibois sugar shack
Before the beginning of the 2nd world war, in 1938, Rosaire Jolibois and his wife Marie-Anna moved to Ste-Élizabeth-de-Warwick to live on a farm. In 1945, he built the first sugar shack. The maple grove contained 2,000 taps. Tapping the maple trees was done with a crankshaft and boilers were installed under the torches. Maple water was collected using horses and a wooden barrel on a sled. That year, the hut was not only used to produce syrup, but also as a hiding place to house people who did not want to go to war. Rosaire operated the cabin until 1970, that is, until the family farm was sold to his two sons Ubald and Germain. As the means of harvesting water have evolved, the tractor has slowly replaced horses. These two brothers operated the maple grove until 1995, when the farm was sold.
Retirement
In 1996, newly retired, Germain bought the farm’s maple grove with his wife Nicole. With the help of volunteers, they built a new, warmly decorated cabin that would be a family gathering place for relatives and friends during the holidays and New Year’s Day. As technology evolved, the installation of tubing for water harvesting and a pumping system was installed to enhance the work of maple syrup producers. This was the big start for syrup production in 1997.
Black ice
On January 18, 1998, the maple grove was devastated by an ice storm. Half of the trees were damaged. The big maples trees had been uprooted, the some had broken and the small ones had bent. At that point, locals came to lend a hand to help “raise” the maple grove. Cut the dead trees, repair the still new tubing and bring new life to the cabine … To thank these people with great hearts for coming to help build the cabin and those who gave their time to put the maple grove back in working order, Nicole decides to invite these people coming to the cabin for supper. A volunteer asks, “Why not have a cabin dinner?” And that question was the start of a great adventure!
Cabin meal
In the spring of 1999, the people of the village had heard about this supper offered to the volunteers and some people asked to come and taste this meal! Over the years, word of mouth, the Cabane à sucre Jolibois has welcomed its villagers and quietly people from outside the region … Nicole was well surrounded by her sisters-in-law for cooking eggs and puffed pancakes. Even table service was done by family members. The chef (Nicole) spent evenings cooking her meals. It smelled good when you entered the cabin hungry.
Third generation
Annie, the last of Nicole and Germain’s three daughters, was interested in taking over the sugar shack. Being attached to this springtime tradition, she had to take over. ..to invest in the maple syrup industry … Although learning how to transform maple sap to make syrup has been passed down from father to daughter year after year since the construction of the new sugar shack, it was with her mother Nicole that Annie learned to manage the business and to cook up food from the hand me down recipes of her great grandmother this traditional sugar shack meals. In 2017, Nicole retired and Annie officially became the third generation to operate the sugar bush with the help of her father.
A Jolibois is now a trade mark for this century old recipe’s and She is working at world wide distribution
History of the Jolibois Sugar Shack
Beginnings (1938–1945)
Before the start of the Second World War, in 1938, Rosaire Jolibois and his wife Marie-Anna moved to Ste-Élizabeth-de-Warwick to settle on a farm. In 1945, Rosaire built the family’s first sugar shack in a maple grove with 2,000 taps.
Back then, tapping the maple trees was done with a hand-powered crank drill, and sap was boiled in large kettles over open torches. Sap collection was an entirely manual process: horses pulled a sled carrying a wooden barrel through the forest.
That first year, the shack was used for more than just syrup production — it also served as a hiding place for people who didn’t want to go to war.
Rosaire operated the sugar shack until 1970, when the family farm was passed down to his two sons, Ubald and Germain. Technology slowly crept in — tractors began replacing horses for sap collection — but the tradition of producing maple syrup stayed the same. The brothers ran the maple grove until 1995, when the farm was sold.
Retirement and a New Beginning (1996–1997)
In 1996, newly retired, Germain bought back the maple grove with his wife Nicole. With the help of friends and volunteers, they built a warm and welcoming new cabin — a gathering place for family and friends during holidays and New Year’s celebrations.
As modern equipment became available, they installed tubing systems and pumps to make sap collection easier. By spring 1997, they were once again producing syrup — this time on a larger scale.
The Ice Storm (1998)
On January 18, 1998, disaster struck. A historic ice storm devastated the maple grove. Half the trees were damaged — some uprooted, others snapped in half, and younger ones bent under the weight of ice.
The community rallied together to save the grove. Locals cut down dead trees, repaired tubing, and worked tirelessly to restore the sugar bush. To thank everyone, Nicole invited the volunteers for a supper at the cabin.
During that gathering, one person asked:
“Why not have a cabin dinner for everyone?”
That simple question marked the start of a new tradition.
The First Cabin Meals (1999–2000s)
In spring 1999, word spread about Nicole’s volunteer supper. Soon, people from the village — and eventually from outside the region — came to enjoy home-cooked sugar shack meals.
Nicole, supported by her sisters-in-law, cooked classics like eggs, puffed pancakes, and other maple-flavored specialties. Family members handled table service, and the whole cabin would fill with the mouth-watering aroma of fresh maple cooking.
The Third Generation (2017–Present)
Annie, the youngest of Nicole and Germain’s three daughters, grew up surrounded by the tradition of sugaring. Passionate about preserving her family’s legacy, she learned maple syrup production from her father and the art of sugar shack cooking from her mother — including recipes passed down from her great-grandmother.
In 2017, Nicole retired, and Annie officially became the third generation to run the Jolibois sugar shack, with Germain still lending a helping hand.
Today, “Jolibois” is more than a family name — it’s a trademark for century-old recipes and authentic maple products. Annie is now working toward worldwide distribution, sharing the taste of Ste-Élizabeth-de-Warwick’s maple tradition with the world.
🍁 The Jolibois Sugar Shack – A Sweet Tradition Since 1945
Nestled in Ste-Élizabeth-de-Warwick, the Jolibois family has been crafting pure maple syrup for three generations.
It began in 1945, when Rosaire Jolibois built the first sugar shack with 2,000 taps, collecting sap by horse and sled. Over the years, the tradition passed from father to sons, and in 1996, Germain and Nicole built a new, welcoming cabin.
After the devastating 1998 ice storm, the community helped restore the maple grove — and the first “cabin meals” were served in thanks. Word spread, and soon visitors came from near and far to enjoy home-cooked maple dishes.
In 2017, their daughter Annie took over, carrying forward century-old family recipes and authentic syrup-making techniques. Today, Jolibois maple products are proudly shared with the world.
Taste the tradition. Experience the warmth.
Jolibois – Since 1945
