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David and Terry Campbell began sugar-making even before they built their their own sap house. As little boys, the Campbell  brothers gathered raw sap from their own trees and transported it to their Grandfather Robertson’s sugarhouse for finishing. Then in 1972, the boys convinced their dad, James Campbell, that they needed to build their own sap house; and they haven't looked back since. In the mid-1980’s, they took the business to a new level by participating in area craft fairs and finding retail outlets, some that we still do business with today, to sell their products.

Terry’s wife Sue helps with Internet sales, website management and craft fairs throughout the year. During the last three weekends of March she can be found in the back corner of the sap house, happily cooking up the all-you-can-eat pancakes and sausage in her “dream” kitchen with her sister-in-law Corrina Aldrich by her side. During sugaring season, brother Paul Campbell also steps in including helping during Maple Open House Weekends. Neighborhood friends serve the many plates of pancakes and take visitors on tours of the sugarbush during the open house - making this a true family business.

In 2005, David and Terry made the decision to sell their dairy business, enabling them to focus 100% on maple. And the maple product line has continued to grow every year since then including the addition of our popular bourbon barrel-aged pure maple syrup. In 2015, Mapleland Farms LLC purchased the 350+ acres of forested land around Hebron Camp; and today we tap over 17,000 trees.

National sales manager Mary Jeanne Packer joined the Mapleland Farms’ team in 2010 to help expand the wholesale business. Now Mapleland Farms ships and delivers cases of our pure maple syrup and other maple products every day to stores, chefs, bakeries, and distributors from around the corner to across the country and beyond.