Pure Vermont Maple Syrup From Ferdinand, the Heart of the Northeast Kingdom

Our sugaring operation sits on a four‑generation family property in Ferdinand, Vermont — a remote corner of the Northeast Kingdom where the land has shaped our work from the beginning.

Our Story

Our family’s land in the town of Ferdinand has been part of our lives for four generations. For decades, it was a hunting camp — a simple building first constructed in the 1940s and rebuilt in the 1990s. The woods, the quiet, and the sense of place have always been at the center of our connection to this land.

Sugaring didn’t begin here until 2007. What started as my father’s idea for a small hobby operation quickly grew when I suggested we scale up — partly to diversify my own work, partly because the land seemed to be asking for it. At the time, we were one of the larger operations in the area. Today, the industry has expanded dramatically; our neighbor taps over 500,000 trees, while we tap about 7,000. But size has never been the point.

We began as three equal partners: my parents, Gary and Janet, and me. After our second season, everything changed. My father died in a tragic logging accident, and the loss shook our family and the business to its core. My brother Troy stepped in and helped keep the operation alive for more than a decade. Two years ago, I acquired the business fully and committed to sugaring full time. My mother, though no longer an owner, still helps with production and sales and is present at most boils.

Today, I’m working to turn what began as a side‑hustle into a sustainable, year‑round maple business — one that supports employees, strengthens our community, and produces syrup with a reputation that has spread organically across Vermont and beyond.

Certified Organic, Because the Forest Comes First

Our woods are certified organic, and that’s not a marketing angle — it’s a commitment to stewardship. Organic certification means:

• No synthetic fertilizers
• No pesticides
• No herbicides
• No shortcuts

Just healthy trees, clean soil, and a sugaring system designed for long‑term forest health. When you taste our syrup, you’re tasting the land exactly as it is — honest, unaltered, and shaped by the Northeast Kingdom’s rugged rhythm.

The Story Behind Our Label

Our private‑label syrup — printed on our glass jugs and soon on custom plastic jugs — carries a piece of our family’s history. The illustration comes from a photograph of my parents standing in front of the sugarhouse, taken by a close family friend not long before my father’s accident. In the photo, he’s wearing his signature red‑and‑black Johnson Woolen Mills jacket, smiling with the kind of pride that only comes from building something with your own hands.

I converted that photo into linework so it could be printed in a single color, then added one small red mark to honor that jacket. It’s subtle, but it means everything to me. The label is a tribute — not to loss, but to the work ethic, joy, and determination my father brought to this place. It’s a reminder of why I kept the business going through difficult years, and why I’m committed to growing it today.

Crafted in Collaboration

Vermont has a long tradition of small producers working together, and we’re proud to be part of that. Over the years, we’ve built relationships with makers who share our values: authenticity, durability, local sourcing, and a commitment to doing things the right way.

Johnson Woolen Mills

Our connection to Johnson Woolen Mills runs deep. My father’s jacket — the one featured on our label — was made by them. The company was once owned by my wife Kate’s family for nearly 90 years, and today they continue to produce rugged, iconic Vermont woolens. We’ve begun collaborating, recognizing the shared heritage and craftsmanship that tie our two brands together.

Elmore Mountain Bread & New American Stone Mills

We also work closely with Elmore Mountain Bread, a renowned wood‑fired bakery known for its commitment to local grain and traditional methods. Blair Marvin and Andrew Heyn have built a remarkable model that connects Vermont grain growers, stone mill manufacturing, and artisan baking. We supply them with premium firewood — about 25 cords a year — and syrup for baking. Their pancake mix, made with locally milled flour, is featured in our gift boxes and now offered as a standalone product.

More Partnerships to Come

As we grow, we continue to seek out collaborations with Vermont makers whose work reflects the same values we bring to our sugaring operation. These partnerships strengthen our community, support local businesses, and help us offer products that reflect the best of what Vermont can produce.

Rooted in Community

Community has always been at the center of my work, both inside and outside the sugarhouse. Over the years, I’ve tried to support the towns and organizations that make the Northeast Kingdom and Lamoille County such special places to live. We regularly contribute syrup, firewood, and other resources to local nonprofits, fundraisers, and community events — small gestures that help strengthen the fabric of rural Vermont.

A few years ago, when The Elmore Store — located just down the road from our home in the village of Lake Elmore, known as the “Beauty Spot of Vermont” — was at risk of closing, a group of us came together to do something about it. Blair Marvin of Elmore Mountain Bread and I were among the co‑founders of the Elmore Community Trust, a nonprofit formed to purchase and preserve the store for the town. With the support of many neighbors, we raised $500,000 through donations and grants to keep the building in community hands. After finding the right operators, the store was renovated and reopened, becoming a gathering place once again.

Today, the Elmore Store is not only a cornerstone of our community — it’s also my strongest wholesale account. The syrup display there feels like our flagship: a place where locals and visitors alike discover our products in the heart of the village.

That experience reinforced something I already believed: strong communities don’t happen by accident. They’re built through steady, everyday commitments — the same mindset I bring to Osborne Family Maple. I want this business to support the people who work here, contribute to the towns we’re part of, and reflect the values that have shaped my family for generations. Whether it’s collaborating with local makers, supplying firewood to a wood‑fired bakery, or helping a community organization with a fundraiser, the goal is the same: build something that lasts, and make sure the community benefits from it.

What We Make

We produce pure, certified organic Vermont maple syrup in a range of grades and sizes — from delicate Golden to bold Very Dark. Our syrup has earned regional and national attention in recent years, and we’re working hard to build on that momentum.

With more than 1,200 customers who stay connected through our email list, we release seasonal batches, limited runs, and special offerings throughout the year. Visit our Shop to choose from our current selection Please contact me if you have questions about our offerings or if you are interested in wedding favors or our corporate gifting service.

We’re at the tail end of last year’s crop, and inventory is limited. We’re busy putting up the 2026 season now, and all grades and sizes will be fully restocked in 2–6 weeks.

Sample Web Specials

From Our Family to Yours

Running a maple business at this scale means wearing every hat: production, bottling, packing, shipping, delivery, invoicing, sourcing supplies, developing new products — and yes, even emptying the garbage. I have a small but dedicated team: one full‑time employee, one part‑time, and one seasonal worker who also helps with logging and firewood throughout the year.

We make great syrup, and word has spread because people can taste the care behind it. Every bottle we ship is a piece of our family’s story — and a piece of this land.

Thank you for being part of it.