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B&E’s Trees


                                                               Viroqua, Wisc.
                                                               bandestrees.com
                                                               Growing with FEAST! since 2015

                                                               Bree Breckel is a sap wrangler. Eric Weninger is an engineer
                                                               and “fixer and maker of  all things useful.” Together, they
                                                               are the B and E in B&E’s Trees. Along with their nearest
                                                               and dearest friends and family, they produce organic, maple
                                                               syrup fresh from the trees on their off-the-grid farm deep
                                                               in the Coulee Region. But they don’t stop with making
                                                               syrup. They also age it for a year in 53-gallon bourbon
                                                               barrels before bottling it in sizes ranging from a 1.7oz mini
                                                               to gallon jugs (all of  which can be purchased online). The
                                                               result? A syrup so rich and delicious, it might not make it
                                                               to your pancakes.
                                                                  B&E’s first attended FEAST! as the business was
                                                               launching in 2015. The product was so new, in fact, Bree
                                                               recalls the excitement of using self-adhesive labels—instead
                                                               of a glue stick—on the bottles for the first time. Finding
                                                               growth and inspiration at the marketplace, they have returned
                                                               ever since.
                                                                  “Every year our business is different, so every year we
                                                               have new needs and new things to learn,” says Bree when
                                                               asked what keeps them coming back. They also enjoy
                                                               watching people try their syrup. “[It] makes us feel great about
                                                               what we’re doing and why we’re doing it. And when they
                                                               come back specifically to find us, that energy and affirmation
                                                               keeps us going.”
                                                                  B&E’s Trees has also made connections with new buyers,
                                                               strengthened relationships with current ones, and networked
                                                               with other producers and service providers. At the same time,
                                                               they’ve developed community by using FEAST! as a platform
                                                               to invite folks to their farm for things like “Rampfest” and
                                                               their annual open house (held virtually this year).
                                                                  “Often when we are looking for a new business resource,
                                                               we will first look at our FEAST! connections,” says Bree.
                                                               “FEAST! has helped us gain a sense of the landscape for
                                                               small, food-based businesses better than other events. It offers
                                                               real connections, filters through the clutter and brings forth
                                                               solid, useful, resources tailored for businesses like ours.”





















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