Our Vermont Organic Maple Syrup comes from Baird Farm… But, that’s just part of the story.
One morning this past summer, like every summer morning, we chat with our guests during breakfast and learn about their discoveries from the previous day. But this day was different, they discovered something new—Baird Farm, and met Jenna, the young owner and her husband. This winter, many of our guests visited Baird Farm, and enjoyed the spectacular drive, and the last few miles to the farm was just incredible, even with most of the leaves down.
Baird Farm sits on 560 acres and has been in the Baird family for four generations. They have over 14,000 trees tapped, with over 80 miles of tubing that connects all the trees in their sugarbush. When the weather is right, the sap flows directly from the trees into the tubing system straight to the sugarhouse where it’s boiled down into maple syrup. A maple tree will yield about 25 gallons of sap in an average season. On a good day, they collect about 2,000 gallons per hour—the volume into the sugarhouse is like rushing river! And, it takes about 50 gallons of sap to make one gallon of maple syrup. Standing on a platform overlooking two 9,000-gallon tanks watching sap from 14,000 trees stream into the tanks is unbelievable—nobody would believe sap could flow so rapidly!
This was a fascinating visit—the best time to visit is during March and April.
“You guys do the best stuff at Pond Mountain Inn”