Sponsored by Community National Bank, Clarence Brown & Yankee Farm Credit
April 25, 10:30, 12:30, 2:30
Leaving from Church St. & Bishop St.
Albert and Laura Gagne Family
Nestled on the north side of a hill on the Canadian border is a little farmstead owned by Albert Gagne. Generations of his family sugared and he carries on the tradition with his sons, Austin and Joel, and his wife Laura. Albert started making maple syrup on bucket sap and has built the business over the years. Then, a few years ago, the decision was made to become certified as an organic syrup producer. As maple producers, we look forward to working with the people that help us pull this off each year. It’s their dedication and efficiency that truly makes this achievable and enjoyable.
Minister Hill Orchards
Minister Hill Orchards is a veteran owned, and the Magnant family run Maple Sugaring Business. The sugarhouse was built after I returned from a deployment to Iraq in 2006. We started out with a small 16’ X 16’ sugarhouse with a 30” x 8’ oil fired rig. After a few years we expanded the sugarhouse to the size of 16’ x 48’ and a 3’ x 10’ oil fired rig and reverse osmosis. We are a small operation of 3600 taps in comparison to the big guys that are in the high thousands. The operation is run by my wife Ellen and I with the help of some of our family. My nephew Tom Oliver and my grandson Carson Smith play a big part in the everyday operation of boiling. The biggest reason we continue to do the sugaring, isn’t to make money, but to spend quality time with family and friends. We make Maple Syrup for the love of doing it, and having family and friends always coming to visit and a taste of fresh warm syrup right off the press. There is always food on the table and beverages in the fridge for the company that see the steam rising from the sugar house and stops in to say hi. It is all about the friendships that form at the sugar house.