We’re out of space again! Despite purchasing the property with a 3600 sq.ft. sugar shack and 1800 sq.ft. garage, we’ve already had to build a 1200 sq.ft. pole barn and 1350 sq.ft. addition. This summer we’ll add a new 2500 sq.ft. high ceilinged pole barn. We’ve already finished clearing the trees, next month Dreamscapes will prep the site, and in July a fellow maple syrup farmer will put-up the building. We should have plenty of room for barrels, containers, hay, and everything else.

We are sad to announce that today is Kameron’s last day with Nova Maple Syrup. She has been with us since the fall of 2019, and has been a pleasure to have on our team. She has helped us grow throughout her time here, and has become part of our family. We knew this day would come eventually, and wish her the best of luck in the next chapter of her career. Although we will miss her greatly, we know that she will come back and visit!

Over the years we’ve tried several things to increase the shelf life of our maple candy. The largest improvement came in 2020 with a new recipe and candy machine, utilizing vacuum cooling and temperature controlled pouring to reduce crystal grain size, making an incredibly smooth candy that resist drying out. This winter we bought a new vacuum sealer to further prolong shelf life. The suction also provides the additional benefit of keeping the candy in place during shipment, resulting in less broken pieces. We have a retractable nozzle style sealer that is compatible with a wide variety of bags material/size/textures, allowing us to lower costs compared to typical FoodSaver bags or the Mylar bags we’ve used in the past.