About Us
Our Journey
Our maple syrup journey began in 2003 when my father and I tapped 10 trees in our front yard. Inspired by his own childhood memories of making syrup on a kitchen stove, we were excited to try again—this time on our family’s land. Using simple taps, tubing, and containers, we collected our first sap and carefully boiled it down into a few quarts of syrup.
Over the next few years, we expanded our operation, switching from red maples to sugar maples for higher sugar content and moving boiling outdoors to avoid basement moisture. In 2007, we acquired our first wood-fired evaporator, allowing us to produce more syrup and share it with friends and family. By 2015, we built our own sugarhouse, making production easier and more efficient—even in heavy snow.
We continued to innovate, adding a tubing system, larger evaporators, reverse osmosis machines, and vacuum pumps to increase sap collection and reduce boiling time. These improvements allowed us to expand our market, selling at farmers’ markets and keeping up with growing demand.
By 2022, our operation reached its largest production yet, making 300 gallons of syrup. Today, we continue to refine our process, focusing on efficiency, sustainability, and producing high-quality, delicious maple syrup.