Our Craft Process
Discover the time-honored traditions and sustainable practices behind our award-winning honey and maple syrup. Every jar tells a story of dedication, quality, and respect for nature.
Our Honey Process
Our beehives are located right here on our property, where our bees enjoy unlimited forage in the nearby woods, fields, farms, and yards throughout the seasons.
Local Foraging
From the first blossoms of the maple trees in spring to the last fall asters, our bees work tirelessly to bring home nectar and pollen. They don't travel to other states - they're true locals, foraging in the diverse flora of New Hampshire.
Sustainable Harvesting
We collect honey only when there's excess - once in early summer and again in late fall, but only if the bees have gathered enough for themselves to get through winter. Their wellbeing always comes first.
Minimal Processing
Our honey is extracted from the frames and goes through minimal filtration to remove any wax particles while preserving all the natural goodness. It's never pasteurized, keeping it raw for maximum flavor and nutrients.
Cornell Certified Master Beekeeper
Jennifer is a Cornell Certified Master Beekeeper and follows best practices to maintain the health and wellbeing of our bees without using synthetic chemicals. This certification represents the highest level of beekeeping expertise and commitment to sustainable practices.
Our Maple Process
Following the high standards set by UVM and Cornell, our sugaring season is a celebration of tradition, innovation, and the perfect balance of nature.
Preparation & Tapping
Sugaring season starts right around the new year with careful preparation of all our gear and thoughtful selection of trees. We tap only mature, healthy maples following sustainable forestry practices that ensure the trees' long-term health.
Sap Collection
When daytime temperatures rise above freezing while nights remain below, the sap begins to flow. We collect it in large tanks and pump it to our sugarhouse, timing everything perfectly with nature's rhythm.
Evaporation & Bottling
We use reverse osmosis to condense the sap, then boil it in our wood-fired evaporator. Each small batch is carefully monitored and bottled at just the right moment, ensuring excellent and exquisite flavor that captures our unique terroir.
Why Our Process Matters
Just like coffee and wine, maple syrup and honey reflect their terroir - the unique combination of soil, climate, and environment that gives them their distinct flavor profile.
100% Natural
No additives, no artificial processing. Just pure, raw goodness straight from nature.
Award-Winning Quality
Our combination of terroir and technique produces consistently award-winning products.
Sustainable Practices
Chemical-free beekeeping and responsible tree tapping protect our ecosystem.
Truly Local
Everything happens right here in Lebanon, NH - from hive to jar, tree to bottle.