Our father Gary Cole established Mapleside Sugarhouse in 1972. He passionately made maple syrup for 49 years in Mount Holly, VT. The size of the business has fluctuated over the years and at the age of 70 he decided to consolidate. We now have 1,800 taps on 20 acres of land. My father sought out one of the first reverse osmosis machines in the area. The RO concentrates the sap prior to boiling which enables you to boil in 2 hours versus the original 6 hours.

2021, was a challenging year for our family to say the very least. We lost our dad in the middle of sugaring season unexpectedly on March 17th, 2021. This was his 49th year of maple sugaring, friends of ours finished the production of maple syrup for us this year.

2022, would have been Dad’s 50th year and our family knew we had to commemorate him on this huge lifetime achievement. My husband Greg and I packed up our then 1 year old, our dog Bodhi left Long Island, NY and settled in Mount Holly to take on this endeavor. We had to carry on my Dad’s legacy. With the help of friends and family we successfully made 400 gallons of maple syrup! More importantly, it was taste test approved by our Aunt Tinker (Stephanie), my Dad’s sister and true critic of all things maple. She can tell my Dad’s syrup apart from all others.

Fast Forward to today, we are in love with the process. Greg loves producing it, I love feeling closer to my Dad every single step of the way. Our daughter Cole loves being in Vermont, who is almost 3, her birthday is March 11th and named after my Dad.

We have been able to spread our Vermont Maple Syrup all the way to Long Beach, NY where we live! Local stores have supported us and welcomed us with open arms. Thank you to @blacksmithsbreads & @meadowandbark.

2024, the season is about to begin and we couldn’t be more excited!