From reverse osmosis systems to vacuum tubing, the technology used to produce maple syrup is simply amazing. It's hard to believe that just a generation ago, we used buckets, horses, and stayed up all night feeding wood-fired boilers to make…
Just as the 2026 Vermont maple sugaring season was getting underway, we played host to “Across the Fence,” a 15-minute program broadcast every weekday on WCAX -TV during the noon hour. Co-produced by UVM Extension and WCAX, the local television…
100,000 Trees Tapped Given the overarching theme of Valentine’s Day, Tom Branon was exactly where he belonged on the afternoon of Feb. 14, 2026: in the Vermont sugarwoods he loves so deeply. For Tom, the patriarch here at Branon Family…
More than 140 years ago, the first recipe for the Manhattan cocktail appeared in print. Over the years, it’s been tinkered with some, but generally the recipe remains the same as it did when it was first created in New…
This is a favorite autumnal dessert that’s a welcome addition to the Thanksgiving dinner table and other holiday gatherings. It’s essentially a maple pumpkin sheet cake filled with a maple cream cheese spread. The rolling is easy (do it while…
A Sweet Twist on a Classic Dessert Modern-day, NY-style cheesecake was invented in the 1930s. It’s a velvety smooth, rich, and creamy dessert that hints of elegance. It can also be fairly simple to make. Here’s a simple way to…
Around Branon Family Maple Orchards, Cecile Branon has a lot of titles and answers to quite a few names. Later this month, we’ll be able to refer to her as something else: A Hall of Famer. Cecile has been selected…
CoCo’s Maple Cocoa and Buppy’s Bites. Like a constant buzz in the background, there’s this hum at Branon Family Maple Orchards about what to do next with pure Vermont maple syrup. We’ve got lots of ideas — some have come…
Take ingredients from the forests and dairy farms of Vermont, add in a pepper with Mexican roots and combine with a sauce invented in northern New York and you get this wonderful dip that hits sweet and lingers spicy. Ingredients…
A Sweet Partnership As the calendar turned to 2025 and we finished our end-of-year paperwork, we noticed a small detail on a receipt we were moving from one file to another: One of our wholesale customers has been buying bulk…
In general, making maple syrup is an all-natural process. But at Branon Family Maple Orchards we go above and beyond to ensure every ounce of our syrup is pure Vermont organic.
Certified by the U.S. Department of Agriculture through the Northeast Organic Farming Association, we adhere to a stringent forest management plan that ensures the health of our trees and creates a forest that's ecologically biodiverse.
As a single-sourced maple production facility we've made it a top priority to know precisely where our sap comes from. That allows us to assure our customer we're providing them with the highest-quality, natural food product.
Branon Family Maple Orchards has received recognition for operating a bird-friendly sugarbush! This has been achieved as part of the Bird-Friendly Maple Project, a partnership between Audubon Vermont, the Vermont Department of Forests, Parks and Recreation, and the Vermont Maple Sugar Makers's Association.
We are proud to be certified through the Vermont Maple Sugar Makers’ Association Sugarhouse Certification Program — a voluntary program that recognizes producers who meet the highest standards for food safety and quality. Certification includes a thorough documentation review, on-site inspection, and verification that our sugarhouse meets strict food safety requirements.
