Vermont’s Sweetest Season is Here

Our maple syrups are hyper local, coming from a family farm in Underhill — nestled at the base of Mount Mansfield and just under two hours from our home base in Woodstock. The family behind our syrup has been tending their land since 1980, when the current owner’s grandparents first established the farm. Today, it’s lovingly run by family and friends who carry on the tradition of their sugaring roots.

Every Spring, they tap about 3,000 maple trees across their property. They harvest firewood from their own sugarwoods to fuel the boiling process, keeping the process rooted in the land and honoring sustainable forest practices.

The sugaring season is fleeting, lasting just 6–8 weeks and entirely dependent on the weather. Any day now, the process will begin — typically starting in late February or early March.

Capturing the magic and flavor of Vermont syrup is no small feat. It takes 40 gallons of sap to produce just 1 gallon of syrup, truly making it a precious commodity.

In honor of Vermont’s sweetest season, we’re introducing two new favorites. Meet the Mini Bell Pitcher — a petite and charming take on of our long-time collector’s favorite Bell Pitcher. It is wheel-thrown in our workshop by our master potters, and is the perfect vessel for Vermont syrup.

Alongside it, our new Homestead Maple Syrup Tins feature classic Vermont syrup in a vintage-style tin. Both are perfect for gifting or treating yourself, and were created with our Vermont roots in mind.

We hope these pieces bring you a small taste of the fleeting sweetness of sugaring season — that brief window between winter and Spring when Vermont comes alive again. Peek into the sugaring process, discover a new favorite recipe for your syrup, and bring home pieces crafted with care.