About Us

The Branon Family - Generations of Tradition

Gene Branon – Director of Woodlands and Sugaring Operations, crew leader, and visionary for our ever growing family business. Desiree Branon – Office Manager, Sales, shipping and fulfillment. If you need something special or have a question about your order, ask Desiree!


Adam Branon and Matt Branon- Our production team in the Sugarhouse. Boiling and bottling our syrup, they have the expertise and skills needed to operate the Master evaporator and our new R7 Steam evaporator, turning out the best quality Maple Syrup from our sap.


Dan Branon, Sr. and grandsons Riley, Connor, Kaleb and Isaac – Dan is our Patriarch and team leader emeritus, sap hauler and general problem solver. He can often be found in the woods teaching his grandsons about the trees and getting them excited about the future of the family business!

Helen Branon and granddaughter Kayleigh - our official taste testers!

Team members Dylan White and Chunk Boylan

Gene with sons Kaleb and Isaac

Gene with son Riley and nephew Connor

 Gene and the boys!


The Branon Family has been sugaring in Fairfield, Vermont for more than a century. Our methods have evolved from buckets and horse-drawn sleds to vacuum pipelines from sugarbush to sugarhouse. No matter the method, our commitment to pure maple products holds true. Sugaring brings our family together to honor a treasured heritage of pure Vermont Organic Maple Syrup!
"The Branon Family - Seven Generations of Tradition"

All of our maple sap is gathered from Vermont maple trees on land we own or lease when the weather conditions are perfect in the early springtime - generally around February-April.  Water in the sap is then removed through a reverse osmosis process to concentrate the sugar and increase the efficiency of our boiling - it takes around 43 gallons of sap to make just one gallon of maple syrup!

The University of Vermont has an informative website with frequently asked questions about maple syrup if you'd like more information on the history and production techniques of our syrup.

All of our products are available for curbside pickup at the sugarhouse, so you can avoid shipping costs by selecting this option when checking out. Of course we are also thrilled to ship our syrup out via UPS wherever you are!

Directions to the Sugarhouse

From I-89 Exit 19 (St Albans):
Take right at light onto Route 104, at next light take right onto Route 36, continue on Route 36 just over 4 miles, take right onto Bradley Road, take first right onto West Street, the sugarhouse is the second place on the left - you can't miss us!

709 West Street
Fairfield, VT 05455
Phone: (802) 782-0473

Google Maps Directions Link

Website design, photography and films by Natalie Stultz Photography & Film