About us
Stevenson Maple produces pure maple syrup and is owned and operated by Jake Stevenson and his wife, Anjo Roy. Their sugarwoods is located in the beautiful hills of the Northeast Kingdom of Vermont (in Barnet/Peacham, Vermont), home to some of the world's best maple syrup. Jake and Anjo operate the sugarwoods aspect of their maple business and Jake and his father, Norman Stevenson, work together to boil the sap down to pure maple syrup with a traditional wood-fired evaporator in the family-operated sugarhouse.
About Jake & Anjo:
Jake and Anjo share deep roots in the Northeast Kingdom of Vermont’s maple forests and both come from a long line of maple syrup producers with proud family histories of making high quality maple syrup; Jake is a fourth generation and Anjo is a sixth generation maple syrup producer.
Anjo's family, the Roys, helped settle the town of Barnet & the Northeast Kingdom area, home to Vermont's sweetest maple trees which yields some of the world's best maple syrup. She grew up on her family's bicentennial farm which has been in the Roy family since 1785. For generations the Roys have been in the sugaring and farming business; you could say farm-to-table & connecting with the land runs deep in her roots. From a young age, Anjo worked in the sugar woods alongside her father, grandfather, and her 9 brothers & sisters collecting sap from the maple trees while their mom was back at the sugarhouse boiling the sap down to pure Vermont Maple Syrup. The Roys used the traditional method of collecting sap by means of hanging buckets on the trees. Although it was a long, cold, hard day of work, she fondly remembers the feeling of satisfaction when the gathering of sap was done & all returned to the sugarhouse where the warmth of the fire in the arch awaited them along with the taste of her mom's homemade donuts dunked in hot, fresh maple syrup. She is an avid believer in quality food & takes great pride & joy in connecting with the land and producing an all natural, healthy, and high quality product. She uses Stevenson Maple Syrup every single day & strongly believes in the taste, quality, & health benefits of the beautiful liquid gold (see health benefits page). She loves sharing and introducing customers from all over the world to the high quality, all natural, and absolutely unsurpassed flavor of Stevenson's Maple Syrup.
Jake's family, the Stevensons, were also of the earliest settlers in the town of Barnet. Jake has been sugaring along side his father since he was a small child. As he grew older, the addiction to sugaring flourished and ran deeper in his blood. From his teenage years through his 20s he helped his father expand the family operation to 4,500 taps. In 2015, Jake & Anjo purchased the 4,500 taps from Jake's father and expanded the operation again, adding on another 2,000 taps, totaling 6,500. Jake loves being in the sugarwoods surrounded by nature and all it's beauty and extracting a portion of Vermont's generous abundance of sweet sap and slowly boiling it down to pure maple syrup. - Stevenson Maple Syrup is bottled at the family sugarhouse, in the Stevenson canning facility. All bottling is done by Jake and Anjo to ensure each bottle is of the highest quality.
- Stevenson Maple uses a 1/4 inch-sized tap which is smaller than what many sugaring operations use; the smaller tap size is healthier for the tree and allows for the tree to heal faster than the older 7/16 inch taps or even today's 5/16 inch taps. Done responsibly, tapping does not harm the trees. Maple sugaring is sustainable; sap harvesting does not hurt the tress and studies show that tapped trees live just as long as untapped trees.
- Stevenson Maple Syrup is made without pesticides, herbicides, or chimerical fertilizers of any kind. Jake and Anjo strive to manage the forest in a way that sustains it, preserving the sugarwoods for the next generation.