Back Creek Farms

Making maple syrup has always been a way of life on Back Creek. Proprietor Pat Lowry remembers when he was young, a layer of steam filled the valley as each farm along the creek made enough syrup for themselves, and just a little extra to sell. Now, theirs is the only working sugar house left on Back Creek.

Pat started helping his father make maple syrup when he was 8 years old, and it was always his favorite time of the year. While they do use some “modern” pumps, tubing and an evaporator, they also use buckets and the original open pan that belonged to Pat’s great-grandmother — whose legacy of hard work and dedication is the inspiration for preserving the unmistakably rich, smokey flavor of syrup made over wood fires.

Their syrup is called “Back Creek Farms” because they gather sugar water (also known as “sap”) from trees on several of the old farms along the creek. These farms have been producing maple syrup since the 1700’s and Pat hopes to continue the tradition for years to come.

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