Need to find good mayple syrup for pancakes dtc. Where to look and which bra d is good enough? Never saw one at Migros.

Both Migros and Coop have it. In the cake ingredients section. As for brand, you buy what they have.
Maple syrup is one of the few products that seems to contain only that. Branding is probably irrelevant.

..... and Migros equivalent:

Here is a link to a Canadian store in Switzerland.

http://www.countryseasons.ch/cs-hauptseite-food.htm

Thank you

You know, I never noticed that they don't put the grade of the syrup on the bottle ( A is light and mild, B varies but is darker and stronger tasting). I wonder why.

effffin Canadians

Probably because for some people it's not all too detrimental whether their skizzurp is grade A, B or DOCG certified.

Manor has a very good one.. original canadian maple syrup

Both Migros' and Coops' are real Canadian maple syrup, and are both bio and taste very good.

No 1 medium is top quality and perfect for table use. I experiment with it a lot, substituting it for sugar in many recipes where its taste will blend well.

Try making baked beans sweetened with Maple Syrup, or baking a pre-cured ham with a maple syrup glaze. A classic Quebec recipe is baked beans with maple smoked ham, perfect winter food and a great meal in itself with a nice loaf of crusty bread.

Globus carries Nova Scotian syrup, which is IMO better (because I'm a down home Scotian at heart). It's ridiculously expensive, but I expect it's good - I can't confirm, because I get all mine suitcase imported from home.

I'll tell you a couple of things tho - paying extra for bio is silly, as it's fundamentally wild harvested, and the stuff that comes over here is usually of a lower grade (still damn good, of course) than anything you can get from a named sugarshack. Like honey, maple syrup gets its flavor from the local growing conditions, and big brand stuff is pretty homogenized.

[edit, because One Drop is right- maple baked beans are soooo good. Slow cooked with salted bacon (if you're into that sort of thing), just delish]

True, in Coop/Migros you're paying for crazy, foreign taste sensations! I can't live without my maple syrup. I weaned off Timmie's coffee, accept the fact that there's little chance of decent mussels, and revel in the diversity of cheese, bread and sausage...

But for pancakes on a cold winter's morning, I've just gotta have Canadian maple syrup.

Oh, I hadn't ever realised there were multiple grading systems for syrup. That explains why I never cottoned to the Coop maple syrup since I prefer the B grades (#2 it would appear in Canuckistan) which are darker and more robust in flavor.

Also, prices may go up sharply this year and next due to the warm winter last year in NE which brought the sap up early. I bought a few extra bottles from a VT farm this year just in case as I'd rather eat pancakes plain than with fake syrup.

Look at what my friend just sent from Toronto

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#2 is lower quality - for darker and more robust, you want #1 Dark, which isn't terribly common for export.

The projected shortfall in syrup production is what led to that 20 million dollar robbery of Canada's strategic syrup reserve.

I only mentioned it because they both happen to be bio, I wouldn't ever specifically look for a bio brand. Bio tends to be a big racket for the most part, unfortunately- a label that can hide many sins.

I agree local syrups can have different flavours and can be excellent, but top grade commercial stuff is pure and tastes great- not much is really done except for boiling down the sap and removing the sediment.

Dark is great for cooking, especially as a substitute for molasses. I find it too heavy for pancakes and French toast, though.

Basically any real maple syrup is delicious and one of the more interesting ways to sweeten things while adding flavour. I prefer it to a honey glaze for most recipes that call for one.

There is a mountain restaurant here, Namasté, that makes an exquisite pie with maple syrup and cream, heavenly with a scoop of good vanilla ice cream.

Try drizzling some into natural yogurt, without mixing it in completely.

I remember sugar shacks boiling down the syrup even more, and then ladling the thick hot syrup into snow-filled troughs, where we'd twist it around pop-sickle sticks and it eat it still slightly warm. Amazing!

Oh yes, not to fault commercial on quality - just on distinctiveness. It's a blend, so it's more generically maple rather than speaking strongly of its origin.

And you're right about maple sugar candy fresh from the sugarshack - heavenly!

Reactivating this whole thread.. we just arrived in Switzerland last week from the US and were excited to find Coop store-brand Canadian maple syrup for a reasonable price, but the stuff we got has a strange bitter after-taste. Did we just get a bad batch, or is it a known thing that Canadian producers dump sub-par late season maple syrup on the EU market, the way EU olive growers dump their sub-par olive oil on the American market? I want to know if I will be importing suitcases full of maple syrup for the rest of my time in Switzerland...

Migros also sells it. Seems to be the real stuff. Never noticed any aftertaste. But haven't had any for awhile.

Go to a Reformhaus (health food store).

Tom