Maple Syrup Time: Eight Featured Sugar Shacks in Western MA

Maple Syrup Season

The moment that we have been waiting for all winter is here: Maple Syrup Time!  The ground is thawing, and the sap is running… maple sugaring is everywhere, giving great reason to get out with your family to learn about the maple sugaring process while enjoying the first harvest of the year!

Below, I have listed several sugar shacks where there is a restaurant, and the sap run is a sweet and joyful event.  However, do not disregard the people around the corner or the trees in your own back yard! A directory of sugar shacks in Massachusetts is available at Check to see if there is someone making syrup in your neighborhood that you do not know.  Call ahead to see if they are boiling and if you bring your kids to come to watch the process.

Sugar Shacks with Breakfast

If you want a list with highlights, this is the list for you:

  1. Williams Farm Sugarhouse in Deerfield
  2. North Hadley Sugar Shack
  3. High Hopes Farm Sugar House in Worthington
  4. Red Bucket Sugar Shack in Worthington
  5. Gould’s Maple Sugarhouse in Shelburne
  6. Hanging Mountain Farms & The Strawbale Cafe in Westhampton
  7. Davenport Maple Farm Restaurant in Shelburne
  8. Steve’s Sugar Shack in Westhampton

For a quick, complete, and unannotated list, with hours, dates and directions, check out the Mass Maple Sugar House with Restaurant directory.  And while there is a definite joy in celebrating the harvest with comrades and pancakes, have you considered tapping a tree or two yourself?  Here is a quick guide from the Massachusetts Maple Producers Association to get you started: Make Your Own Maple Syrup.

[Updated: 03/17/19]

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Hey Y’all… Alice is Bakin’ Up Some Southern Biscuits!

Southern Biscuits Enjoyed with Local Western MA Ingredients


Here’s something you can make for breakfast, lunch, dinner, or a snack…how versatile is that!  Biscuits are great any time of day.  They taste best slathered with butter, and even better with local honey or your favorite fruity jam.  When I first met Amy, my choice of bread to go with any meal was a crusty Italian/French-type bread or a dense, whole grain loaf.  Amy grew up in the south, and the way to make a southern gal very happy is to make the very best biscuits imaginable.  Brown and crunchy on the outside, moist and flaky on the inside; this was my goal.  I quickly became an expert, and in the process I also got hooked on this delicious treat.

I make them in the same amount of time it takes the oven to pre-heat, so it’s a quick addition to any meal.  For breakfast, they’re out of the oven in the time it takes to set the table, fry the eggs (local of course!) and light the candle.  For lunch or dinner, I make them after I get a pot of soup on, chill them in the refrigerator to make them extra flaky, and then bake them right before serving.  Our favorite afternoon snack is hot biscuits, soft butter, sweet jam (from our own fruit), and a smoothie with yogurt that we make from Cummington raw milk (Taproot Commons Farm), blended with frozen fruit and a drizzle of  maple syrup. Use Vermont-grown Nitty-Gritty Grain Company unbleached flour for a truly local feast!

♦ Print Recipe: Biscuits [V/NF]

Vegetarian (V) | Vegan (Vg) | Nut-Free (NF) | Gluten-Free (GF) | Wheat-Free (WF)| *With Moderation


Alice Cozzolino

Alice has been co-owner of The Old Creamery since 2000.  She and her partner and spouse, Amy, have lived in Cummington since they built their home in 1986.  Alice and Amy are very deeply connected to their land; they grow a lot of their own food, eat well (especially during the growing season), feed many friends and loved ones and preserve as much food as possible.  Rarely a day goes by that they don’t say “Aren’t we blessed to live here?” Feeding people feels like a calling to Alice.  She was brought up with her Italian Gram and her Dad putting something wonderful to eat in her mouth and saying “Here, eat this.”  Nothing brings her greater joy than feeding people that she cares about or people that are in need of kindness and nurturing.

[Photo credit: (ccl) Steve Mohundro]

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