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  • Madeline Kerr

Wakefield’s new Maple Kitchen a sweet venture for father-daughter duo

Anyone who has been walking through Wakefield on the weekend recently might have detected an unmissable scent in the air: maple syrup wafting from a newly opened sugar shack in the village. 


The Maple Kitchen opened its doors on Feb. 16 in the previous home of  Luigi’s Pizza located at 12 Ch. de la Vallée-de-Wakefield. The new, maple-themed restaurant is owned and operated by Marc André Dagenais, who cooks up a feast alongside his ten-year-old daughter, Danika. 


Dagenais recently told the Low Down that he has loved cooking with maple syrup since he was young, and he’s become a connoisseur of different maple flavours. 

Comparing maple syrup to wine, he explained that different regions produce maple products with different flavours. The method of producing syrup also makes a big difference: At the Maple Kitchen Dagenais sells a variety of syrups, some which are made using the old-fashioned way over a wood-fired stove. 


But the main event at the Maple Kitchen is Dagenais’ own maple-infused cooking. This reporter sampled the classic brunch: sausage, ham, bacon, potatoes, eggs, beans, toast and cheese curds, served with a side of a homemade maple ketchup. With a hint of sweet, earthy maple syrup in every bite, this delicious, heaping pile of goodness is a bargain at under $20. 


Dagenais said that the past few weeks have been all about trying new things and figuring out a winning combination for his regular menu. While this reporter enjoyed her more traditional mammoth-sized breakfast, Dagenais and Danika experimented making cone-shaped waffles on a stick, which can be easily dipped in maple syrup or loaded up with whipped cream, as Danika happily demonstrated. 

Dagenais was raised in Quebec but moved out to B.C. around 15 years ago. He said that he loved the West Coast but mourned the lack of local maple syrup there. He recently moved to Gatineau to be closer to his daughter, and said he is hoping to make Wakefield his full-time home in the future.  


Wrapping his arm around his daughter, Dagenais pointed proudly at Danika and smiled. “I’m doing all of this for her,” he explained.  


Besides serving up classic cabane à sucre breakfasts, Dagenais also offers lunch and dinner options, including an intriguing maple spaghetti, plus they offer hotdogs, barbeque chicken, steak in cream sauce and more. 


The Maple Kitchen is open from 9 a.m. until 6 p.m. on Fridays, Saturdays and Sundays for now. Eventually Dagenais said he hopes to be open throughout the week. 

There are a few seats available inside the Maple Kitchen, but food is always prepared to take away. 


More information about the Maple Kitchen can be found at cuisinealerable.ca   

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