The history of the Sous-Bois sugar shack has started in 1973. The Gladu brothers Luc and Roch as well as their wives Claudette Rochon and Liette Tremblay, have brewed the idea for a few years before starting the Au Sous-Bois sugar shack enterprise.

In 1966, Luc and Claudette have bought a piece of land on the Mont St-Gregoire and have constructed a house on it. On the contiguous lot was a small non operating sugar shack belonging to Mr. Telesphore Hamelin.

Wanting to get rid of it, Mr. Hamelin had approached Mr. Gladu, but at the moment do not manifest any desire for such project. Luc Gladu had already a job. His father and him had a butcher shop in Mont St-Grégoire while the others siblings where teachers.


However, from time to time when the couples would meet, they would sometimes talk about the possibility of managing the sugar shack. It was a thought that would slowly sprout.

A few years later, in 1972, Mr. Hamelin comes back with new elements. In fact, promoters were in the process of building housing right where the sugar is. Luc Gladu, revolted, convince his wife and his brother Rock as well as his sister-in-law to do something about it. "The agricultural zoning law is still not established, so the only way to preserve the habitat was to buy it" says Luc Gladu.


They, then, become owners of the sugar shack measuring one acre and a half wide by twenty acres long, with sugar shack buildings that could contain up to one hundred people. They have expanded the kitchen, and have hired about fifteen people. They have received their first clients the 3rd of March 1973. Both of them had kept their jobs, so they would relay at the sugar shack during the week. Every night, each taking a turn, a couple would come in to do the cleaning, mentioned Roch Gladu.

Expansions

During the same year, in autumn, they have integrated a dance floor enhanced with a fire place to the building named the "L'Entaille". In 1976, the have added a dining room, " La Coulée ", allowing to serve up to 146 customers. In the same flow, they renovate the kitchen and install a dish washer, an acquisition well appreciated from the employees.

In September of 1979, the Gladus go ahead by doing extensive work on the sugar shack. A dining room for 300 people "Le Patrimoine" and another dance floor for 500 "La Tournée". They also have reorganised the restaurant and the entry hall way.
These where the good years because there were less sugar shacks in Montérégie, is commenting Roch Gladu. Furthermore, we were partners with the "Caisse d'entraide" that were protecting the interest rates which allowed us to go through the recession.

The following year, Luc Gladu is putting all of his time in the venture which allowed the enterprise to be profitable all year around by booking the receptions halls as well as the caterer service. In 1990, they obtain an alcohol beverages permit. An extremely good move even if it disappointed a few clients at first. The alcohol consumption has diminished and the groups behaviour has gotten better.

The Gladu family didn't just get content. They have done major construction work in 1995 with the construction of the dining room "Le Boisé" with the installation of the air conditioning equipment in every buildings as well as the renovation of the outside. Barely a year later the Gladus innovate again by offering a dessert table of over twelve different desserts.

NoVELTIES

The children of Luc Gladu have been very active in the family business. Ian is taking care if the restaurant as well as the bar during sugar time and the catering service all year long. Patricia, one of the twins, is waiting at the tables. The other twin, Pascale with her spouse Yannick are responsible of the animal park and the sweet shop "La Sucrerie". Marie-Ève is looking after the gift shop, the decoration and also work at the bar. Roch and Liette children have also worked for a few years at the sugar shack.

Now "Au Sous-Bois" sugar shack is hosting an animal park and the gift shop is offering dried flowers, gift wraps and maple products as well as home cooked meals to go. All that without forgetting the Belgium horses that are giving sleigh rides for the customers.

The sugar shack is well known for its delectable home cuisine and its buffet of fourteen different desserts. The maple sap is still collected the old way with metal buckets. The confection of maple syrup, taffy and maple butter is done in the building "La Sucrerie". Each service can accommodate up to 750 people at the same time. In addition of the regular activities, during sugar time, there is music with hosts from morning to evening. The Fridays and Saturdays are the infamous "mega-parties". Something to please anyone.