In early spring, when the warm sun finally melts the winter snows, our sugarhouse is bustling with activity that echoes our family's 50 year tradition. We boil the sweet sap over raging fires until it is concentrated into a golden syrup. The warmth of the evaporator and the aroma of hot syrup contrast with the lingering chill outside.

Maple Syrup is produced no where else on Earth, except northeastern North America. Here, the sap flows only when weather conditions provide the right combination of freezing nights and warmer days. Millions of sugar maple trees are tapped for the annual harvest. These stands of trees are called "sugarbushes" or "maple orchards". Because these orchards are so important to our way of life, we are dedicated to helping to preserve Vermont's forests and have been part of the American Tree Farm System for Sustainable Forestry for many years.

In our household, maple syrup is a common sweetener. The syrup will top waffles, French toast and even bowls of oatmeal. Our own organic maple syrup adds a special flavor when baked on squash, ham and beans. That real maple flavor in drinks and with fruit dishes is delicious. The recipes maple leaf will take you to our most favorites - we delight in sharing them with you.

We sell our syrup in bulk to health food stores, restaurants and specialty shops. E-mail your requests for prices.