I started making maple syrup in 1972 at the age of 17 with my father Cy, tapping about 200 taps with Buckets and a home made arch.  In 2003 we built a new 30 x 40 Sugar House with a 3 x 12 oil fired arch and steam away system. I currently tap about 1500 taps.  Since the addition of our new building, we now make pure maple candy, loli-pops, maple cream, maple coated peanuts, maple walnut topping and assorted gift boxes for any occasion.

- Bruce Frasier