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4th Generation Family-Owned Business

In the 1970's our family began the hobby of making maple syrup. At this time sap was collected in buckets, gathered by hand, and boiled in a 4 foot by 14 foot pan in our original sugar house. 

The sugarbush surrounded the family farm. Gathering sap meant treks up and down steep ravines, through the woods, carrying heavy buckets, all to make the sweet maple syrup we all have come to love. 

In the 1980's a new sugarhouse was constructed by the second generation, boiling now took place on a 3 foot by 12 foot pan, but the process remained much the same. In the 1990's the third generation began their journey into sugar making. The family slowly replaced equipment and added technology to keep up with production.

Our current production facility was built in the early 2000's. Check out the syrup production page to see how maple syrup is produced today!



Since those early days, the family has grown and the technology has changed, but the product remains the same. 100% Pure, Wood-Fired, All Natural Maple Syrup, produced in Western New York, from the sap of trees hundreds of years old.

But don't take our word for it, try some yourself.



Maple Syrup is a completely natural food. 

60mL (4TBSP) of Maple Syrup has the same antioxidant value as a serving of broccoli!

Maple syrup supplies 100% of the required daily allowance of manganese, 37% of riboflavin, 18% of zinc.

Zinc reduces the risk of prostate cancer.

Maple Syrup reduces the risk of heart disease.

Maple Syrup has no fat.

Maple syrup has 2/3 as many calories as corn syrup.

Maple sugar is a great substitute for cane sugar and has many antioxidants.

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