It's Maple Season Baby
Hey Friends,
There’s a vibe in Vermont this time of year.
The snow is starting to melt, the days get a little warmer, the nights stay cold, and across the state, sugarhouses are wide open with steam pouring out of them.
It’s Maple Open House Weekend.
If you’ve never experienced it, here’s the basic idea: maple producers all over Vermont open their doors and invite you in. You can see the evaporators running, taste syrup right off the line, and talk to the people who have been out in the woods at all hours making it happen.
It smells incredible. It’s hands-on. It’s very Vermont.
We don’t boil maple syrup or work in the woods ourselves, but we get to work with some of the best people who do. And this is the weekend that reminds us just how much work goes into that one perfect ingredient.
Because maple syrup isn’t just sweet. It’s complex. It’s woodsy. It tastes like cold nights and warm days and a whole lot of work.
And it just makes everything better.
We cook that Vermont maple syrup into a bunch of what we make here. Not because it sounds nice, but because it actually changes the flavor in a way sugar never could.
A few favorites to grab this weekend:
• Maple Wood Smoked Onion Hot Sauce
Savory, smoky, a little sweet, and wildly good on anything coming off a grill or out of a frying pan
• Maple Rum Chipotle Hot Sauce
Smoky chipotle peppers meet Vermont maple syrup and a splash of rum for a rich, slightly sweet sauce with deep, slow-building heat
• Vermont Maple Caramel
Rich, nutty, and exactly what you want drizzled on literally anything
• Maple Sriracha Mustard
Sweet, tangy, and just aggressive enough to keep things interesting
• Mighty Tasty Granola
Crunchy, maple-sweetened, and packed with oats, spices, and seeds for an easy, everyday breakfast or snack
• All of our Cookies and Bars
All sweetened with pure Vermont maple syrup, because we’re not messing around.
If you get a chance to visit a sugarhouse, pick up a gallon, talk to the sugarers, and thank them for doing one of the hardest and stickiest jobs out there.
And if you want to taste what happens when that maple makes its way into our kitchen, we’ve got you covered.
Taste maple, our way →
❤️ Claire
