Every spring, when the snow turns to the texture of granulated sugar and the warm morning sun melts the frost on the window panes, the sugar maples come out of their long winter's sleep. The result is one of Nature's most sumptous delights - fresh maple sap, boiled down to a thick, rich syrup as sweet as springtime itself.

A Wholesome, Healthy Treat

Vermont maple syrup is healthier and lower in calories than refined sugar, and is better for the planet since it involves less industrial waste in its production. We invite you to see how our family produces syrup at Sandiwood farm.