Pure Gold Sugaring

Pure Gold Sugaring Taste the Tradition.
4th Generation Sugarhouse in the HEART of the NEK of Vermont. Welcome to Maple Heaven. Don't worry we have plenty to go around.

Certified sugarhouse
Producing 100% Pure Vermont maple syrup using our wood-fired arch to create the best quality taste. Whether you put on your pancakes, ice cream or just prefer it straight, a little is just never enough. Take a look around, curb your sweet tooth with the best syrup around.

09/01/2026

1 day to turn down this Sugarhouse into a museum… 😅🍁

And uhhh… I haven’t posted an update since day 8. Oops 🫣

Things have been CRAZY, and progress hasn’t progressed as quickly as I would have liked! But looking at the where we started and where we are now… HOLY COW. We have come a LONG way.

If I’m being honest, I have had many “what the heck was I thinking?!” moments during this process. Especially trying to juggle kids, a house, business, and the 1737937492 other things that need to be done.

I do want to give a huge shoutout to all the people I saw over the weekend who is following along, commenting, sharing and offering words of encouragement. You probably do not realize how much that has helped me push through the tough moments.

The old Sugarhouse itself is almost ready. 🙌 Am I going to make my goal of September 1st?

Technically.. kind of 🤣

The building will be ready. For visitors? Not quite.

After all that we have done, I’d rather take a few more days to get this done right. So we’re going to do that, date TBD but it is going to happen this month!

08/30/2026

🍁 Help Us Preserve a Piece of Vermont Maple History

As we continue bringing our old sugarhouse back to life as a maple heritage museum, we're searching for a few more pieces to help tell the story of how sugaring has changed through the generations.

We’ve been incredibly fortunate to already gather many pieces—from wooden buckets and shoulder yokes to old spouts, hand drills, saws, snowshoes, gathering equipment, an evaporator, vacuum pump, syrup tins and more.

But there are still a few pieces of the story we're hoping to find:

🍁 Old wool/felt syrup filters
🍁 Antique hydrometers, cups & syrup thermometers
🍁 Old skimmers, dippers, scoops & evaporator tools
🍁 Antique maple sugar molds & sugar-making equipment
🍁 Metal/gooseneck sap piping or other early sap-line equipment
🍁 Early plastic tubing, fittings & vacuum equipment
🍁 Horse/oxen equipment used for gathering sap
🍁 Old maple syrup cans, jugs, labels & packaging
🍁 Maple equipment catalogs, manuals, advertisements or records
🍁 And other unusual pieces connected specifically to Vermont sugaring

Before you throw something away or leave it sitting in the back of an old sugarhouse or barn, we'd love to hear its story.

Our hope is to preserve these pieces where people can actually see them, learn what they were used for and understand just how much maple sugaring has changed.

We would be especially grateful for donations or long-term loans from local sugarmakers and families who would like to see their family's maple history preserved. Donated artifacts will be recognized with the donor/family name and, whenever possible, the story and history behind the piece. ❤️

There is something pretty special about being able to say:

“This belonged to the ___ family and was used in their sugarwoods right here in Vermont.”

That's the kind of museum we're trying to build—not just a collection of old things, but a collection of people, stories and generations of Vermont sugaring.

If you have something tucked away that you think might belong here, send us a photo! Even if you aren't sure what it is—we'd love to take a look.

And please share this post. The piece we're looking for might just be hanging in someone's barn right now.

08/24/2026

Dad: “I’m going to pick up an old evaporator for the maple museum.”

K& O: “We are here to assist you!” 🫡

Also K & O: “Sooo… what equipment are we taking? Tractor? Skid steer? Any power tools involved?” 😂

Kurt: “No.”

And thanks to the rain, these two Wilderness Explorers spent most of the actual evaporator retrieval supervising from the truck. 😂🍁

08/24/2026

9 DAYS until we turn this old sugarhouse into a museum. 🍁

Okay… technically this is Day 10 + Day 9 because apparently when you’re trying to open a maple museum in less than two weeks, keeping up with the videos becomes its own full-time job. 😂

The last two days have been all about making room.

We hauled out the last things that didn’t belong in the old sugarhouse, moved a bunch of our current equipment into the storage area, and cleared a VERY intentional amount of space…

Because today we picked up something BIG.

And because nothing about this project can ever be simple, it absolutely POURED while we were moving it. 🌧️😂 It’s currently sitting there in pieces, but once we get it put back together, I think it’s going to be one of those additions that makes this whole place suddenly feel like a real maple museum.

You’ll get a little glimpse of it in the video… 👀

Any guesses what we found — and how big do you think it is?

Nine days left. A ridiculous amount still to do. But today was the first day I looked around that old sugarhouse and thought…

We might actually pull this off by September 1. 🍁🤎

Keep following along — the next few days are going to change this place FAST.

08/18/2026

14 DAYS until we turn this old sugarhouse into a maple museum. 🍁😅

Technically, yesterday was supposed to be Day 15… but when a landowner we lease sugarwoods from tells you there’s an old sugarhouse buried back in the woods AND he might be willing to sell the evaporator still sitting inside it—you go exploring. 😂

So we took a little detour in the name of maple history. 👀🍁

But TODAY we’re back at it, and the countdown is officially getting a little uncomfortable.

14 days until September 1.

Today we’re cleaning up the last of the metal and trash around the old sugarhouse, cutting down the small trees and brush that have grown up around the building, and getting everything cleaned up enough that we can tackle the very last section inside.

And then… FINALLY… we get to start organizing all the pieces we’ve been collecting and actually make this place look like a museum instead of a construction zone. 😂

There’s still a LOT to do.

But every pile hauled away, every tree cut, and every corner cleaned gets us one step closer to bringing this little piece of Vermont maple history back to life.

14 days. No pressure. 😅🍁

08/17/2026

**16 DAYS to turn this old sugarhouse into a maple museum. 🍁**

If you’ve been following along, you know we’ve been slowly chipping away at bringing this place back to life all summer.

Emphasis on **slowly.** 😂

We’ve cleaned. We’ve hauled. We’ve cut brush. We’ve moved equipment. We’ve found things we forgot existed. And little by little, the old sugarhouse has started to emerge again.

But looking at these before-and-after pictures made me realize two things:

**1. We’ve actually made a TON of progress.**
**2. WE OPEN IN 16 DAYS. 😳**

So the casual weekly progress updates are officially over.

It’s crunch time.

In the next 16 days, this old sugarhouse needs to become a maple museum where visitors can step back in time, see how syrup was made generations ago, and then walk up the hill to see how we make it today.

There’s still an absolutely ridiculous amount left to do.

16 days. One old sugarhouse. Let’s see if we can pull this off. 🍁

08/13/2026

What do maple trees do the other 10–11 months of the year? 🍁🌳

Turns out, they’re working on next year’s maple syrup LONG before we ever tap them.

🌱 **SPRING:** After sugaring season ends, the tree shifts gears. Buds open, leaves develop, new growth begins, and the tree starts closing off the previous season’s tap wound.

☀️ **SUMMER:** This is a HUGE part of next year’s crop. Those big green maple leaves act like solar panels. Through photosynthesis, they use sunlight, water and carbon dioxide to produce sugars.

The tree uses some of those sugars immediately for growth and maintenance, while some are converted to starch and stored in the tree’s woody tissues and roots. Those stored carbohydrates become an important energy reserve for the tree.

🍂 **FALL:** As the days get shorter and temperatures cool, chlorophyll breaks down, giving us that famous Vermont foliage. The tree reabsorbs valuable nutrients from its leaves before they fall and begins preparing for dormancy.

❄️ **WINTER:** The maple enters dormancy. Its growth and metabolic activity slow dramatically while it conserves the energy it stored during the growing season.

☀️ **THEN COMES THE SUN…**

As winter starts giving way to spring, freezing nights followed by warmer, sunny days create pressure changes inside the tree.

Some of those stored carbohydrates are converted back into sugars, and when conditions are right, the sap starts moving. 💧🌳

Sugar maple sap averages only around **2% sugar** — which is why it takes roughly **40 gallons of sap to make just ONE gallon of maple syrup.** 🤯🍁

So that gallon of syrup we make in March?

Its story didn’t start when we drilled the tap hole.

**The tree has been working on it all year.** 🌳☀️🍁

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Sutton, VT
05867

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+18027457062

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