Ross and Laurel moved to Clayton in 1991 and quickly discovered the joy of making maple syrup. The first year they tapped a few trees in the yard and boiled it down in the kitchen. It took a week to wash down the ceiling and walls, but it was worth it and Ross was hooked. He now taps a sugar bush with over 300 taps by gravity fed pipeline and bucket and boils it down in a wood fired evaporator to capture an authentic and unique flavour.
Crown and Pumpkin 