I am a fan of pastry artist Gabrielle Rivard-Hiller. The interest began after tasting her delectable pastries at the Au Pied de Cochon Sugar Shack in 2013.
Celebrated Canadian chef Martin Picard owns and operates Au Pied de Cochon Sugar Shack in St-Benoît de Mirabel, Québec. Even though I live more than 400 km away, I was able to (somewhat) quench my thirst for Rivard-Hiller’s pastries by watching Un Chef à la Cabane on Télé-Québec.
The TV show brings the viewer inside the notorious Au Pied de Cochon Sugar Shack and highlights the work of the people involved in its international the success. Each episode showcased Gabrielle making one of her mouth-watering recipes.
But, after more than seven years alongside Picard, Rivard-Hiller left Au Pied de Cochon Sugar Shack for an adventure of her own. In the Fall of 2017, she reclaimed a small portion of her family’s untouched sugar maples in Saint-Joseph-du-Lac to set up her very own sweet adventure called La Cabane sur le Roc.
As evoked by the name, a sugar shack is also part of the plans. Construction has nearly ended and hopes are up to boil maple sap in Spring 2018.
Gabrielle Rivard-Hiller is an incredibly talented pastry chef that isn’t afraid to play with textures and tastes in delicate, convincing ways. She uses high quality ingredients that result in incredibly satisfying experiences where less is always more.
Although construction of a physical building is underway, La Cabane sur le Roc currently lives online. Sweet delicacies like fruit pastes, caramel and almond chocolate bars, maple shortbread cookies and maple caramel are available and shipped across Canada. I’ve indulged and wept again!
Visit the Cabane Sur le Roc website here, where you’ll find all the links to follow her maple-infused adventures.