Producer

We first started our little sugaring operation in 2013, when we were full of ambition to make something off the land, and determined to work for ourselves. We've since grown our business to 10,000 maple trees on 148 acres and make roughly 5,000 gallons of maple syrup every spring.

Because of our mission to be a sustainable small business, we choose to use a wood fire to evaporate the water from the sap, and boil down the pronounced natural maple flavor Vermont is known for. We only harvest firewood from trees that have fallen over during the rough, windy Vermont winters, and collect excess wood from family logging jobs.