Today’s conversation is quintessentially Canadian—and far more complex than you might expect. I’m joined by Chad Jakeman, CEO at Jakeman's Maple Products, the steward of a 150-year-old Ontario family business that now funnels more than half of the province’s maple syrup. From roadside sap sales to national grocery shelves, this is a story about heritage, scale, risk, and reinvention. We unpack how a generational brand modernizes without losing its soul, how climate volatility reshapes agriculture, and how one well-timed bet during COVID transformed a business overnight. This is maple syrup—through a very modern lens.
In this episode of The FEED powered by Loblaw, host Michael LeBlanc sits down with Chad Jakeman, Chief Executive Officer of Jakeman’s Maple Syrup Products, to explore how one of Canada’s most iconic food products is being scaled for modern retail—without losing its heritage.
Jakeman’s is a 150-year-old, family-owned Ontario business that now funnels more than half of the province’s maple syrup through its operation. Chad shares the remarkable evolution of the company, from his ancestors selling syrup roadside in rural Ontario to becoming a nationally recognized grocery brand found on shelves across Canada. The discussion offers a masterclass in how heritage brands can modernize while remaining deeply authentic.
The episode also dives into the realities of producing a climate-dependent product. Chad outlines how inconsistent winters, shifting freeze-thaw cycles, and regional weather differences across Ontario directly impact maple syrup yields. He explains the role of strategic maple syrup reserves in Quebec and why supply management is critical to ensuring industry stability during poor harvest years.
From a production standpoint, listeners get a behind-the-scenes look at the science of consistency. Chad describes how Jakeman’s blends traditional maple-making methods with modern processes—using filtration, charcoal, spectrometers, and precise density controls—to ensure every bottle delivers the same taste, colour, and quality.
Innovation and brand storytelling are recurring themes. Chad discusses the importance of a bold 2019 rebrand to stand out on crowded grocery shelves, how tourism and retailer feedback influence product extensions like maple cookies and maple cotton candy, and why authenticity consistently outperforms flashy marketing for growing Canadian food brands.
The conversation concludes with a forward-looking discussion on growth, including Western Canadian expansion, increased European exports, and the importance of diversification. Chad’s reflections on risk, resilience, and loving the work provide valuable insights for food entrepreneurs, retailers, and brand builders alike.