Tree Juice Maple Syrup

Handcrafted in the Catskill Mountains, the sap is collected tree by tree, then slowly boiled down over a wood-fired evaporator. This patient process gives the syrup its deep, distinct character.

Robust, smoky, buttery, with a caramel warmth that lingers.

We love watching Ryan tap trees in the snow all winter, knowing that what ends up on our table is truly local and truly seasonal.

Pour it generously over our cinnamon waffles for a breakfast that celebrates the best of New York: farmer-milled stoneground flour from the Adirondacks, rich buttermilk from Kriemhild Dairy, and maple drawn from trees just miles away.