With a distinctive, toasty maple flavor, our wood-fired maple sugar comes from a tiny, family-run sugarworks in Vermont’s remote Northeast Kingdom @bridgeroadsugarworks. We’ve known our partner sugarmaker Molly and her husband Adam for years through B&B Operations Manager Bayley, who grew up in Vermont. Molly has figured out a way to make deliciously intense maple sugar from Grade A Dark syrup, which, as any maple aficionado will tell you, has the best and strongest maple flavor. Molly and Adam harvest the sap and boil it down in a wood-buring evaporator, reducing almost 4 gallons of maple tree sap for every one of our tubes of granulated sugar.