In 2009, when Spirit Tree Estate Cidery opened the doors on its newly created shop and cidery, they had a vision for what it could be: a destination to which the people of Caledon and beyond could gather to enjoy quality drinks and good food. After over 10 years of business, Spirit Tree has grown. It is less that they’ve changed, and more that they now have a better understanding of whom they were always meant to be. Therefore, they felt that it was time to take another look at their fundamentals, giving their branding a refresh in the process. The goal was to update it to have a stronger connection to whom they are and better represent their story, since that story is strongly tied to everything Spirit Tree is about.
Since the beginning, Spirit Tree has been guided by several founding principles that have built the foundations of their identity. The first of these is a commitment to provide a truly local experience. Although owners Tom Wilson and his wife sold their original family farm on Dixie Road to purchase the land on Boston Mills Rd so they could give Spirit Tree the space it needed to truly grow, their family still has six generations of experience of farming in the Caledon region. Their roots still run deep in the community. When building Spirit Tree into a true destination, they knew that keeping their business local was essential. Therefore, they took the steps to do so. Their restaurant is Feast On certified by Ontario’s Culinary Tourism Alliance. This means that their menus have been reviewed by a certified third party verifying that their ingredients and preparation meet the requirements to be truly locally sourced. As a result, Spirit Tree’s menu rotates seasonally, changing four times a year to take advantage of what is fresh and growing here in Ontario during each season.
Another principle that has made a huge impact on how Spirit Tree operates is environmental awareness. From the start, Spirit Tree built their business to make their environmental footprint as small as possible. This is why they used straw bale insulation to build their shop, and installed geothermal heating. They also compost all food waste and use electric vans for delivery. However, one of the most visible markers of their commitment to being environmentally conscious is their orchard. Instead of planting grass below their apple trees as most orchards do, Spirit Tree planted wildflowers to help promote the growth of natural pollinators. Of course, grass is easier to maintain; keeping the wildflowers full and lush for pollinators and wildlife makes creating easy access to the trees a little trickier, but Spirit Tree has it covered.
As each tree has two sides, they can also be picked from both sides. So, Spirit Tree only mows the growth between every other pathway, leaving the remainders to grow naturally, creating a home for all the small wildlife that likes to take shelter there. This year, in the spirit of revamping and regrowth, they are tilling every other row to prepare for replanting. When Tom and his team first planted, they grabbed a generic wildflower seed pack from the store. This time, they have been even more conscious in their planting, choosing an “Ontario Roadside” seed blend to reintroduce more native plants to the environment. However, what Spirit Tree is doing is already working. A recent study found that Spirit Tree had more native pollinators present than any comparable site.
The final principle that built Spirit Tree is classical, traditional practices. Before opening, Tom and his wife took time to study traditional cider and cooking practices, including studying at places like the Cordon Bleu both here in Ottawa and in France. From their cider to their restaurant and baking, they stick to traditional, old-fashioned methods which prioritize clean, simple ingredients. These days, many of the foods in our stores have been highly processed, adding unnecessary ingredients. Even baking basics such as shortening or flour have processed additives. So, in an effort to minimize these unnecessary additives in their own baking, Spirit Tree’s bakery uses butter, unbleached flour, and their own sourdough starters to make their breads and treats.
These are the principles that Spirit Tree was built upon, and they are excited to share with others. As the business has grown, they have worked to improve their offerings. Tours are available all year round, and in the fall, Saturdays, Sundays, and holiday Mondays bring the opportunity to pick some of their apples for yourself.
From cider to food, Spirit Tree built strong foundations in order to support their growth, and the destination they’ve undeniably become.
WRITTEN BY: JILLIAN KENT | PHOTOGRAPHY: CORY BRUYEA
RESOURCES: SPIRIT TREE ESTATE CIDERY
