Maple Sugar

Young Emily was a visitor in our shop yesterday and flashed those beautiful wide eyes at our chocolate-dipped maple candies.  It inspired me to take her photo and write a bit about our maple herstory.

We've always sweetened Nutty Steph's Vermont Granola with only pure maple syrup.  Maple syrup metabolizes more slowly in the body than more refined forms of sugar.  This means that even though kids WILL eat our granola because it is so mapley delicious, they will NOT bounce off the walls, crash, or get hungry for another bowl.  No sugar spike!  That's one reason that Nutty Steph's is a great alternative to conventional cereals and breakfasts available to children.

We acquired our maple syrup from the Herb, Molly and John Neill Family at "End o' Road Maple" Farm starting at our beginnings in 2003 until 2006, when we needed more than they could tap.  We are thrilled to return to our relationship with the Neills through the new addition to our chocolate case that Emily is modeling.  These are pure maple, leaf-shaped candies, tapped, boiled and formed at "End o' Road Maple" and dipped in our house blend of fine European dark chocolates.