Hidden Springs Maple (Putney, VT) is a family legacy built over six decades of passion, craftsmanship, and love for pure, organic maple syrup. Co-founders Peter and Jim Cooper-Ellis started their sugaring journey at the age of five in their backyard. The brothers and their sons have expanded their operation into one of Vermont’s most respected maple syrup producers. Their story is rooted in family, community, and a commitment to producing the highest quality maple syrup.
It all began in the early 1960s when Peter and his brother Jim tapped a few trees in their backyard with just a pan over an open flame. This hobby was the start of a long family tradition. Their father joined the operation and helped them purchase an evaporator and sugar house. As the years went by, the family’s sugaring operation expanded, moving multiple times before purchasing their sugarbush in Westminster West in the 1990s. Today, Hidden Springs Maple operates with about 25,000 taps spread across 1,000-acres, tapping sugar maple trees that have been thriving for over 100 years.
In the late 2000s, Hidden Springs Maple made a significant shift. After years of sending their syrup in drums to larger packing facilities, they decided to take matters into their own hands. They wanted to maintain control over the production and quality of their syrup and shift to direct sales. This led to the creation of their own packing facility and storefront, as well as the launch of their website. While wholesale accounts remain a large portion of their business, Andy and Peter are proud of their ability to sell directly to consumers through partners like Food Connects Food Hub, guaranteeing that customers receive the highest quality syrup, directly from the source.
One of the key reasons Hidden Springs Maple stands apart from larger operations is their commitment to small-batch production. Peter explains how when syrup is sent to larger packing facilities in bulk, often in large 40-gallon drums, it's typically mixed with syrup from multiple sources. It’s added to massive silos with up to 10,000+ gallons of syrup, resulting in a blending of flavors that strip away the unique regional characteristics of the syrup. The complexity of the individual batch is lost, and the distinct flavors that make a batch special are diluted.
Hidden Springs Maple is committed to traditional sugaring methods. While advancements like reverse osmosis have changed some aspects of syrup production, Andy and his family still boil their syrup over an open flame, preserving the traditional process. Known for their darker syrups with a rich, robust flavor, they take pride in selecting only the best syrup, with a production team that Peter describes as having “excellent palettes.”
They work closely with other small to medium-sized farms that share their dedication to quality and tradition. Hidden Springs Maple’s syrup is certified organic by Vermont Organic Farmers (VOF) and kosher, following strict guidelines from tree tapping to packaging. Offering three grades—Golden, Amber, and Dark—their syrup provides a unique flavor profile, not a difference in quality.
The business remains firmly in family hands, with Peter’s son Andrew (Andy) managing day-to-day operations, and sales management. Meanwhile, Jim’s son, Jamie, runs the farm and the sugaring operation, taking over the reins from his father. The passing of the torch between generations has been a smooth transition, with Peter noting how impressed he is by how Andy and Jamie have helped to scale the business while staying true to their roots.
As Peter and Andy work side by side, they share a genuine love for both the business and each other, which shines through in their conversation. Andy jokes that it's wonderful to work alongside his father and stay close to family, while Peter chuckles, acknowledging that they’re often asked what it's like to work together.
Peter shared how lucky he feels to live in a region where sugaring is a part of the cultural heritage. He speaks fondly of the sugaring season as a time-honored tradition that brings families together year after year. He looks forward to it, especially after the long, cold winter months when the promise of spring is just around the corner. For Peter, sugaring is a connection to the land, family legacy, and Vermont’s agricultural traditions.
When asked about their favorite ways to enjoy maple syrup, Andy and Peter’s answers reflect the versatility of the product. Andy shared that his top three favorite maple indulgences are: 1) Maple lattes (remarking that he is a self-professed coffee addict), 2) Maple creemees (not to be confused with maple ice cream), and 3) Homemade maple hot sauce, which pairs perfectly with Asian flavors, including soy sauce, and adds a sweet twist to stir-fries. As for Peter, he enjoys his morning cup of coffee with a touch of maple sugar, a healthier alternative to regular sugar. “If you haven’t [had it], you’ve got to give it a try, I’ve been having it every day for years.”
As Vermont and New Hampshire celebrate maple as the Harvest of the Month, Hidden Springs Maple stands as a shining example of how family, tradition, and quality can come together to create something truly special. With the Cooper-Ellis family continuing to carry the torch into the next generation, the future of small batch syrup looks incredibly bright.
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