Welcome to Our Sugarhouse

Step inside with us for a moment.

In 2017, my wife Kym and I built this little maple sugarhouse from the ground up. I did most of the work myself, with a little help from a good friend. We designed it to feel like a traditional sugarhouse — right down to the full-length steam cupola that lets the sweet vapor rise and escape on those busy boiling days. I wanted the building to be as pleasant to look at as it is to work in, because once the sap starts running, I spend a lot of hours here.

Inside you’ll find modern stainless-steel equipment — the same quality you’d see in a commercial food plant — carefully fitted into a small, efficient space. The evaporator is wood-fired with forced air for better efficiency, and the whole place is a licensed food-processing facility, inspected every year by the Wisconsin Department of Agriculture.

Beyond the boiling, we have a small industrial kitchen where we make our maple-syrup-coated cashews and pecans. Our pure maple syrup is packaged in everything from a handy 5-ounce glass traveler bottle to a full gallon jug, and the finished syrup rests in sealed stainless-steel kegs until it’s ready to go out the door.

Most years, the entire month of March belongs to the sugarhouse. Some seasons it starts a little earlier or runs a little later — the trees decide. There’s something special about being out in the woods collecting sap after a long Wisconsin winter. The air is still cool, the days are getting longer, and the steam rising from the cupola feels like the first real sign that spring is on its way.

We hope this little virtual visit gives you a sense of the place. If you’re ever nearby during sugaring season, we’d love to show you around in person.