Gray's Sugarhouse

Family operated since ca. 1886
PRODUCTS

We Produce 100% Pure Massachusetts Maple Syrup

The 4 classes of Grade A Maple Syrup are:

Grade A Golden Color, Delicate Taste

Grade A Amber Color, Rich Taste

Grade A Dark Color, Robust Taste

Grade A Very Dark Color, Strong Taste

Products

We produce all 4 classes of 100% Grade A syrup. We also make a variety of 100% maple products that include maple cream, maple candy, maple sugar, and maple brick pops. Further, we make maple focused products that include maple coated pecans, maple fudge, maple glucose pops, and fried dough.

OR, you can mail in an order request with check payment using this downloadable order form!

History of Gray’s Sugarhouse

The Gray Family has been producing Pure Maple Syrup on Beaver Meadow Farm since ca. 1886. The original sugarhouse is still standing, where syrup was made for at least 44 years from the late 1800s until 1930. In 1931, brothers Frank and Charles Gray completed the new sugarhouse, which remains in use today, 92 years later. This new sugarhouse was used by Charles Gray to make syrup until 1959.  In 1961, William F. “Willie” Gray replaced the original wood-fired burner with an oil-fired burner and began operating the sugarhouse.  In response to weekend visitors to the sugarhouse, the family started offering Sugar-On-Snow as a way to sample the freshly made syrup.  Gradually, additional menu items were offered, and the restaurant was born. Initially, the restaurant was an extension of the old woodshed. Over the years, additions have been made to the building adding more tables and increased space to bring the building to its present size.  

The sugarhouse restaurant closed at the end of the 2002 season; the family is now focused on selling syrup and derived maple products. Our products are available at the farmhouse and via direct mail.

The Sugaring Process

Fundamentally, sugaring is the process of harvesting sap from trees, and concentrating that sap into syrup. Our focus is on maple syrup. The sugar maple tree is a sturdy native of northeastern North America and grows abundantly in New England. Gathering and tapping operations recognize the need to preserve the delicate balance of the sugar orchard. Properly cared for sugar maples can be tapped at 40 years of age and will yield sap for 100 years or more. Today, much care is taken to produce maple syrup of uniform quality and superlative flavor. While the fundamentals are the same as 100 years ago, the modern evaporator is more energy efficient and has been improved to maintain a consistently high quality product. Syrup is checked for density, color, and taste before it is graded to USDA standards and sold.

For more information about Sugaring in Massachusetts, visit the Massachusetts Maple Producer’s Association website (MMPA). 

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