It is with great pride that we continue a family tradition that dates back to 1921. We are a third generation sugarmakers. For many years locals, as well as many from afar, have considered a trip to Bisson's a rite of Spring.
The tradition that we most value is providing pure and high quality maple products. We have modernized our sap collection system to be more efficient but at the same time we are small enough to have maintained some old fashion traditions including personal service. We still boil our sap on a wood fired evaporator in the sugar house built by Armand and Juliette Bisson in 1953. During the sugaring season, March and April, we also make our maple butter, taffy, and maple candy on a small wood fired evaporator in use since the 1940's.
Lucien and Muriel Blais, Artisans
Available at: http://www.bissonssugarhouse.com/products.php