Ah, the beaver, Canada’s emblematic national animal, gracing the five-cent coin and inspiring one of the nation’s most beloved pastries: the Beaver Tail.
Few treats can rival the satisfaction of biting into a warm Beaver Tail after a refreshing outdoor skate. This uniquely Canadian pastry, deep-fried to golden perfection, boasts a delightful contrast of crispy exterior and soft, chewy interior, typically adorned with a generous dusting of cinnamon sugar. Synonymous with Canadian culture alongside poutine and butter tarts, the Beaver Tail’s special connection to Canada’s national symbol elevates it to an even more iconic status.
But what exactly makes Beaver Tails the quintessential Canadian treat? Their fame is undeniable. Consider this: Beaver Tails earned a presidential stamp of approval when Barack Obama sampled one during his inaugural visit to Ottawa in 2009. They’ve become a trivia question staple and even secured a place in the Canadian Oxford Dictionary.
Unpacking the Beaver Tail Pastry
The Beaver Tail is essentially a fried dough pastry, crafted from whole wheat flour and skillfully hand-stretched to mirror the distinctive flat tail of a beaver. The magic truly happens with the toppings. While the classic cinnamon and sugar remains a firm favorite, the possibilities are endless. From decadent whipped cream and Nutella to a variety of other sweet and savory options, there’s a Beaver Tail for every palate.
Interestingly, despite its French name in Canada, Queues de Castor, these pastries weren’t born in Quebec. And surprisingly, Ottawa isn’t their original birthplace either.
The Genesis of the Beaver Tail Food
The story of this iconic Canadian food begins in the late 1970s. Grant and Pam Hooker started selling their now-famous pastry at the Killaloe craft and community fair, west of Ottawa. Grant Hooker credits his German-Canadian grandmother for the recipe, a treasured family heirloom passed down through generations. She called these breakfast treats keekla, a German term for “little cake.” The Hookers adopted this keekla recipe, but it was their daughter who ingeniously likened the shape of the pastry to a beaver’s tail, giving birth to the catchy name “Beaver Tail,” which they promptly trademarked.
However, the history of Beaver Tail Food extends further back than the Hookers’ clever naming. Long before European settlers arrived, Indigenous peoples in Canada were cooking actual beaver tails over open flames. This method was used to access the meat encased within the tail’s thick skin. Inspired by this practice, early settlers adapted the cooking technique for their fried dough.
Similar to bannock, another staple in Canadian cuisine, Beaver Tails are a type of “baking day bread” that doesn’t require rising. In the United States, a comparable pastry known as Elephant Ears exists, but it hasn’t achieved the same widespread popularity and cultural significance as the Beaver Tail.
Beaver Tails Soar in Popularity
The first official BeaverTails store opened its doors in Ottawa’s bustling Byward Market in 1980. Its diverse range of toppings quickly captivated market-goers. However, it was the Beaver Tail’s appearance on the Rideau Canal in the winter of 1981 that cemented its iconic status. This donut-bannock hybrid became inextricably linked with skating on the canal, another cherished Canadian landmark. With a convenient Beaver Tails counter right on the ice, the pastry became the perfect treat for the 20,000 daily skaters, clad in mittens and toques – quintessential Canadian winter gear. Since then, millions of Beaver Tails have been devoured along the Rideau Canal, with lineups being a常态.
In the early 2000s, Pino Di Loia, a long-time employee, along with his wife Tina and brother Anthony, took the reins of the business and spearheaded a significant expansion across Canada and internationally. Today, you can find over a hundred Beaver Tails locations, from the Loop skating rink in St. John’s, Newfoundland, to the summit of Grouse Mountain in British Columbia.
The Beaver Tails phenomenon has even spread globally, with outlets in Japan, South Korea, and the United Arab Emirates. Regardless of location, the brand maintains its classic Canadiana aesthetic, complete with antler decorations and red plaid accents, echoing the beloved sweet treat that has captured the hearts (and stomachs) of Canadians everywhere.
