Tom & Ma’s Maple
W1003 Ritchie Rd Brantwood, WI 54513
Co-owners,
Tom & Tatum Evans
Roxy & John Evans
Tom & Ma’s Maple
W1003 Ritchie Road Brantwood, WI 54513
Co-owners,
Tom & Tatum Evans
Roxy & John Evans
715.905.1246
tomandmasmaplesyrup@gmail.com
Tom and Ma spend countless hours tapping trees, running lines, cooking sap, and perfecting their craft to bring you the purest, most delicious maple products possible. Alongside their spouses, children, close friends and family, they have worked hard to expand their “maple empire.” The memories they are building will last a lifetime! You can meet all of the wonderful people involved in each step of the process on their website, including the next generation sappers who are currently 2½ and 1! tomandmasmaple.com/about
Today’s maple market demands more than just Pure Maple Syrup. With that in mind, Tom & Ma’s recently introduced Maple Cream and Barrel-Aged Syrup to their growing line of products, both have been a hit! They will soon introduce Maple Sugar and other maple goodies as well.
Tom & Ma’s sugar shack is open for tours February through April, by appointment. Products are available online throughout the year.
Website: tomandmasmaple.com
Tom & Ma’s Story:
In the heart of northcentral Wisconsin, tucked away down a dead-end dirt road, is a sweet little sugar shack bustling with the day-in and day-out tasks of the Evans family as they work to create the most delicious maple products around. What started as a family tradition has grown from a hobby into a lifestyle, with three generations working together to run the sugarbush and create lasting memories for not only their own family to enjoy, but their customers as well.
Tom grew up spending most of his time outdoors. It is no wonder he chose to become a maple producer and put to use all the natural resources available to him. For over 30 years, Tom’s mom, Roxy (AKA “Ma”), has enjoyed helping family members collect buckets of sap to make a few gallons of syrup for all of them to share. When Tom got older and started helping, he and Roxy decided to start their own operation and headed to the woods, buckets in hand. It only took a couple years doing it that way that they realized their goals had expanded beyond the capabilities they were set up for. Over the next few years, they invested in tubing, a vacuum pump, 2 reverse osmosis machines, a sap hauling truck, a more efficient evaporator, and other equipment to help them run the sugarbush which has now grown to roughly 6,000 trees. They moved their cooker from outside (where it all began) to an out building, and then built a state licensed sugar shack where all the magic happens today.
