From our early days making pure maple syrup with a wood-fired evaporator on a dirt floor, to our now state-of-the-art Sugarhouse under the shadow of Mt. Washington, Fuller’s Sugarhouse has been navigating the maple industry for the past 50 years.
Determination, dedication, quick-wit, and above all, passion turned dreams into reality for the Fuller family. Here’s a quick highlight reel from the last 50 years in business.
Plan to visit us during NH Maple Weekend, March 18 + 19 to learn more about our milestone anniversary and the sweet tradition of maple sugaring.
“Finding the Passion”
Dave Fuller has been producing maple syrup for as long as he can remember. In high school, he really started digging into his passion and began producing maple syrup with his father.
Dave played an instrumental role in starting a maple sugaring program at his local high school, White Mountain Regional High School. As a student, he helped construct the first sugarhouse for their Maple Sugaring program.
1973 – “Just the Beginning”
In 1973, Dave his wife, Patti, opened Fuller’s Sugarhouse and began producing their own pure NH maple syrup. Over the years, the Fuller’s continued to grow and expanded their pure maple product line to include candy, sugar, and cream. As business grew, Dave and Patti realized there was a need for a brick and mortar location.
1998 – “Welcome to Fuller’s Country Store”
Each year, business grew a little here and there and in 1998, Fuller’s Sugarhouse opened a storefront, production facility, and commercial kitchen at 267 Main Street in Lancaster. Fuller’s Country Store has remained open year-round for the last 25 years, welcoming locals and visitors alike to enjoy a taste of NH’s finest maple syrup.
2016 – “The Expansion”
Business continued to grow, and the Fuller’s took another giant leap. In 2016, we completed construction of a state-of-the-art sugarhouse on Route 2 in Jefferson. With a new sugarhouse, we purchased a larger evaporator, growing capacity from 80 gallons an hour to 120 gallons an hour.
2023 – “50 Years Later“
Our 50th sugaring season has gotten off to an excellent start. We started tapping trees at the end of December and wrapped up just as sap started to flow mid-February. This year, 26,000 trees were tapped and we expect approximately 12,000 gallons of pure maple syrup. This is quite the increase from the 40 gallons Dave produced during Fuller’s first season in 1973!
Looking back at it all, Dave and Patti fondly reminisce on the memories and lessons learned over the last 50 years, expressing that “it took a lifetime to get here.”