Sponsored by Farm Credit East
April 23, 11:00 & 1:30
Leaving from Church St. St. Albans VT (just above Taylor Park)
Gagne Maple: Our Story
Creating Maple Syrup in Northern Vermont for 5 generations is the finest blessing this French American Farm Family could ever hope for. The deepest rocky topsoil; the best winter climate produces a Sugar Maple utopian.
Gagne Maple is a family run organic maple operation in northern Vermont. The Gagne Family is a big family, and every member plays a part in our success. It’s great to have the whole family all coming together in the sugarbush or in the sugarhouses throughout the season. We are very fortunate to have a large extended family that also comes to the sugarhouse to help keep the “Tradition and Making the Best Maple Syrup”
In 2001, we built a new sugarhouse at its present location on the St. Armand Road in Highgate, Vermont. This new location had many benefits, the largest being that it was much closer to the maple trees. Since 2001 our sugarhouse was gone through numerous expansions to accommodate us as we grow. Our maple trees were very spread out through the area totaling 350 acres. In 2000, a new maple forest was purchased from the Laroche Family Farm. There are approximately 8000 taps in this maple forest raising the tap count to about 8350. In 2003, another new maple forest was purchased from the Bennoche Family Farm, this allowed for us to about double our sugar bush size to approximately 16,350 taps. Today we have around 30,000 taps and buy sap from neighbors around the county.
It all starts in the spring, cold nights and warm days the start of the season. Maple trees are tapped to capture their sweet sap. The sap is collected and sent to the sugarhouse. At the sugarhouse we use a traditional wood fired Evaporator to boil sap into maple syrup. We use wood chips to boil our sap. Our evaporator measures 5 ft x 15 ft and has an evaporation rate of 400 gallons per hour. Our Leader Evaporator pans are all stainless steel. We use 2 Leader evaporator Reverse Osmosis machines a 6 post and an 8 post to concentrate our sap. The arch was designed by us to maximize wood capacity and BTU’s. Something that sets us apart from other producers is that all our maple syrup is made using wood chips.
During the summer of 2021, a creemee was opened inside the sugarhouse. This provided a unique opportunity for people to learn about how maple syrup is made, the importance of buying local and how our sugarhouse is really centered around family.