We make our own all-natural cleaning products on-site. We use refillable dispensers for a less wasteful way to provide our shower products and soaps, all of which we scent in house with essential oils.

We take the stewardship of our 200 acres very seriously. We've left most of the land as wild as we found it, making it a haven for wildlife. We also prioritize planting for pollinators in our gardens and manage our meadows for bird nesting habit.

Our breakfasts feature fruits and vegetables that are started from seed in our greenhouse and harvested from the garden, fresh eggs laid by our free range chickens and maple syrup straight from our sugar bush and boiled down over a wood fire in the sugar house behind the inn.

Nearly everything we don't grow on site comes from other nearby farming friends, and we feature local makers wherever possible. This includes breakfast sausage from Mace Chasm Farm, cheese from Sugarhouse Creamery, bread from Red Oak Food Co. and mugs made by local artist Cheryl McFadden.