Rosa Fuoco's breakfast spot in Saint-Lin-Laurentides runs on two things: maple syrup from the family's sugar shack next door and mozzarella di bufala from her son Jason's farm down the road. The menu leans into both—crêpes with maple butter, omelettes stuffed with buffalo cheese, waffles piled with fruit and house-made cream. It's Québécois breakfast tradition filtered through an Italian family that's been working this land for over 20 years, serving everything in a century-old building that feels more farmhouse kitchen than restaurant.