A family farm in Sheridan, and a tree everyone overlooked.
Bigfoot Food Products makes maple syrup from Oregon bigleaf maples. Small winter batches, boiled and bottled by hand.
Focused on legacy.
Our mission is to run a multi-generational family business where our children and grandchildren can use their gifts and talents. We strive to provide healthy and delicious products for people to enjoy in their own family traditions every year.
The farm sits on Smithville Road outside Sheridan, in the Willamette Valley. The maples were already here. We just started listening to them.
Vermont taps sugar maple. We tap what grows here.
Sugar maple doesn’t grow in the Pacific Northwest. Bigleaf does, everywhere, and it runs sap in the wet Oregon winter instead of the New England spring. The sugar content is lower, which means more sap and more boiling for every bottle, and a syrup that tastes unlike anything from the East Coast: darker, rounder, with a chocolate-and-caramel finish.
Our process starts with sap straight from the trees. We reduce the water through reverse osmosis, then boil until it reaches the 66% sugar content that turns sap into syrup. After we bottle and cool it, all that is left is to get it to your door.
2,300 trees last season. 2,500 next.
Dan walks the collection lines at the end of the season: three lines across the hill, about 2,300 taps last winter, 2,500 planned for 2027, and more each year as the farm grows. Taps come out at the end of the season in late winter and go back in when the December freeze-thaw starts.
Taste what the valley has been hiding.
Three sizes. Free pickup in Sheridan, or flat-rate shipping anywhere in the US.