A Tradition of Excellence

In the quiet hills of Lowell, Vermont, nestled among dense forests and rolling meadows, the Bolduc family began their journey of turning a dream into reality—a maple syrup farm that would honor both tradition and nature. It all started when Roger Bolduc, who stood beneath the towering sugar maples on their land, his breath clouding the crisp morning air, and imagined what could be. The land had been in the family for generations, but it had never been tapped for its sweet potential.

With a vision in mind, Roger, Tommy, and Mick, began the meticulous work of building a sugaring operation from the ground up. It wasn’t easy. Vermont winters can be long and unforgiving, and the task of setting up hundreds of taps, running lines, and building the sugarhouse took months of labor, fueled by their hope for the future.

The sugarhouse, the heart of any maple farm, was a modest structure at first, built from the same rough-hewn timbers Roger’s great-grandfather had harvested. It smelled of wood smoke and earth, and it echoed with the laughter and stories shared over steaming mugs of coffee as the family planned their harvest. Together, they set about perfecting the ancient art of maple sugaring—tapping the trees, collecting sap, and carefully boiling it down into syrup that captured the essence of the land itself. And this is where the story continues.