Saint-Jean-de-l’Île-d’Orléans

Confiturerie Tigidou has one specialty: small-batch jams. And the husband-and-wife team Catherine Trudel and Vincent Paris have honed them to perfection. The duo’s not-so-secret recipe allows the pure, natural flavors of the harvests to shine, unspoiled by preservatives or too much sugar. The season’s offerings are scrawled on a chalkboard; pick up the jars to go or have the fruity spreads smothered over house-made scones in the centuries-old barn with antiques and stacks of firewood.