Running Parker’s was a bit of a change from Ron’s previous occupation of running an industrial cleaning business, but the couple adapted well, and expanded the original structure and business while keeping the same comforting and homey atmosphere that customers love.Īfter learning about their history, and all the hard work that goes into creating a perfect batch of syrup, it was time to sample the goods! After a lovely dinner, the Robertses “fell in love with the place” and put in an offer. They set out down the twisty, wooded roads of Mason at night, and despite initially losing their way - the local fire department set them on the right course - toward their destiny. The Robertses were looking to escape city life when they learned about the opportunity to purchase Parker’s. Current owners, Ron and Sandy Roberts, purchased the property in 1987 and continued the tradition of delicious food and maple syrup production. By 1969, it had been transformed into a restuarant. It was purchased by the Parker family in the 1960s - saving it from demolition - and then dismantled, relocated, and reassembled piece by piece. The original barn stood at about 30 feet by 50 feet and dates back to 1782. The main house of the restaurant is the actual barn referenced in the name. If the interior of Parker’s doesn’t make you smile - nothing will. Parker’s uses diatomaceous earth to help draw out impurities like sand and dirt, and then strains the syrup again through several more paper filters ensuring that customers receive a perfectly sweet and incredibly pure finished product. After about eight hours of boiling, the sap hits a 67 percent sugar density, and is ready to be filtered. Parker’s still uses a traditional wood fire evaporator - rather than oil or gas - which lends a delightful smoky quality to the syrup. To make syrup, the sap must be boiled, evaporating out the water and concentrating the sugars. Maple sap is almost all water with only 2-3 percent sugar. Once the sap is gathered, it’s taken back to Parker’s for processing.

The exchange continues to this day, with sap coming in from properties surrounding the Maple Barn and as far away as Groton. The original Parker family who started this operation only owned two maple trees, so they went to their neighbors and friends asking to tap their trees in return for processed syrup. In an interesting twist, almost all the trees Parker’s taps for syrup are located off-property. The sugar house also has a front room museum where the evolution of maple syrup - from its Native American origins through its more modern incarnations - are discussed.ĭuring the sugar house tour, Parker’s details how they make their own syrup.

During maple season when the sap is running, guests can tour the sugar house and learn how this sweet elixir is made. Parker’s is made up of the 1700s barn, which now houses the restaurant, a gift shop, a donut-and-coffee shed, and the all-important sugar house. After the invigorating drive, customers arrive at a dark wood complex tucked away in the trees. Motoring enthusiasts take note: While maple season may be in March and April, these roads are perfect for a summer jaunt followed by a hearty meal of syrup-saturated pancakes. My Parker’s experience begins by exiting 3 North and following the well-paved, rolling hills of Route 130. Nestled into the woods amidst active rural farming communities, Parker’s is the perfect blend of history, kitsch, excellent food, and friendly service.

Maple season is upon us! While some make the pilgrimage up to a B&B in Vermont, I prefer to stay a bit closer to home, and get my fix at Parker’s Maple Barn in Mason, New Hampshire.

Parkers maple barn mason