About the Farm
In the quaint town of Montgomery Center, Vermont, James and Danielle Howarth founded M.C. Maple as a continuation of a sugaring tradition that has been passed down through their families and region for many generations. Both grew up in Vermont, spending winters skiing and sledding in the woods, and experiencing their first taste of spring through pure maple syrup sipped from paper cups in warm, steamy sugarhouses. After college, they built successful careers in corporate management and healthcare sales and marketing, living in New York, San Diego, and Boston, but they always felt the pull to return home.
Eventually, James and Danielle moved back to Vermont to be closer to family and raise their son Will where they had created their own childhood memories. They sought out a home with a sugarbush, a grove of woods populated with sap-producing maple trees, and found their perfect location in Montgomery Center. What began as a modest dabbling venture with 5,000 taps in their first year has evolved into something much more substantial. By 2018, M.C. Maple had transformed into a full-time operation.
Today, M.C. Maple operates with their own sugarhouse and 20,000 taps spread across 365 acres, producing 9,000 to 10,000 gallons of certified organic maple syrup every season. James handles most of the tapping, maintains the equipment, and manages the land to ensure the health of the woods, while Danielle continues her sales and marketing work, traveling often and bringing the lore of Vermont with her wherever she goes. She educates everyone she meets about real Vermont maple syrup and recommends Vermont destinations to clients and coworkers. Their mission is simple: to deliver real, pure maple syrup directly from their sugarbush to tables across the country, sharing the authentic taste of Vermont.
In the quaint town of Montgomery Center, Vermont, James and Danielle Howarth founded M.C. Maple as a continuation of a sugaring tradition that has been passed down through their families and region for many generations. Both grew up in Vermont, spending winters skiing and sledding in the woods, and experiencing their first taste of spring through pure maple syrup sipped from paper cups in warm, steamy sugarhouses. After college, they built successful careers in corporate management and healthcare sales and marketing, living in New York, San Diego, and Boston, but they always felt the pull to return home.
Eventually, James and Danielle moved back to Vermont to be closer to family and raise their son Will where they had created their own childhood memories. They sought out a home with a sugarbush, a grove of woods populated with sap-producing maple trees, and found their perfect location in Montgomery Center. What began as a modest dabbling venture with 5,000 taps in their first year has evolved into something much more substantial. By 2018, M.C. Maple had transformed into a full-time operation.
Today, M.C. Maple operates with their own sugarhouse and 20,000 taps spread across 365 acres, producing 9,000 to 10,000 gallons of certified organic maple syrup every season. James handles most of the tapping, maintains the equipment, and manages the land to ensure the health of the woods, while Danielle continues her sales and marketing work, traveling often and bringing the lore of Vermont with her wherever she goes. She educates everyone she meets about real Vermont maple syrup and recommends Vermont destinations to clients and coworkers. Their mission is simple: to deliver real, pure maple syrup directly from their sugarbush to tables across the country, sharing the authentic taste of Vermont.
Type of Foods Inside
Pantry/Other
- Certified Organic Maple Syrup
Pantry/Other
- Certified Organic Maple Syrup
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