Redpath Sugar Museum
95, Queens Quay East, Toronto, ON, M5E 1A3
416-933-8341 Fax: 416-366-7550
Learn about the making of sugar and the story of its unique Canadian heritage.
|Getting There |||Harbourfront LRT or Jarvis bus|
|Cross Street |||Jarvis|
|Mon-Fri 10AM-noon and 1PM-3:30PM|
Profile Last Updated: December 22, 2008
A truly unique Toronto attraction, the Redpath Sugar Museum is one of only three of its kind in the world. It was established in 1979 to commemorate the 125th anniversary of a Canadian sugar refining operation now known as Tate & Lyle. Topics covered by the exhibits include the socio-economic history of sugar production and refining, in addition to the history of the Redpath family and their contributions to keeping Canada sweet. The building was officially opened in 1959 by Queen Elizabeth, and has been operating around the clock ever since, as cargoes of raw sugar arrive here daily from around the world for refinement.
The displays at the Redpath Sugar Museum cover the production of sugar through photosynthesis and the origins of cane sugar and processing methods. Also covered is the social history of sugar, details on sugar and nutrition and models of transportation that brings sugar to this refinery. Examples of sugar artistry are also on display. The museum can be visited during its regular hours for self-guided tours, with advance notice recommended, or groups of 10 or more can arrange for a guided tour with the curator. Schools can also take advantage of a free 90-minute program that incorporates slides and displays.
Redpath Sugar was established as the Canada Sugar Refining Company in 1854 in Montreal by John Redpath, whose signature is the oldest continuously used logo for food products in the country. Redpath continued operations into the 20th century, thanks to tariff protections. British company Tate & Lyle acquired Redpath in 1959, although the original signature graced the outside of the refinery until 2006. While the corporate identity of the plant has changed, the original Redpath legacy of sugar production is preserved through the museum.