Press
B&E's was featured on the Wisconsin Foodie April 13th, 2017
People's Food Co-op of La Crosse Local Producer Profile
Co-op Shopper
Summer 2018 KEVIN DUCEY
We visited B &E’s Maple Syrup farm during the height of their short production season. The maple tree sap runs quickest during those few weeks in the spring when the nights drop below freezing, but the days are above freezing. PFC spoke with Bree Breckel and Eric Weninger (the B & E employed by the Trees) at the end of March. At that time, the syrup had been running for about ten days and it looked as though the season would be a good one, or at least a normal one. Bree notes that “normal” is now hard to define in terms of what to expect from the weather in Wisconsin agriculture.
B&E’s has 144 acres of land, 120 of which is forested. They have a mix of trees. The place was logged 30 or 40 years ago and most of the oak trees were taken out at that time. The maple trees came in after that.--->
January/February 2018 CLAY RINESS
It’s a tale of two people profoundly tied to the land. Bree Breckel and Eric Weninger of B&E’s Trees, located south of Cashton, both came from family farming backgrounds and spent a lot of time at their grandparents’ farms while growing up. Both knew that one day they wanted to be working hands-on with the land. --->
La Crosse Tribune
March 5, 2017 STEVE CAHALAN
CASHTON — The maple sap began flowing early this year at the expanding B&E’s Trees farm south of Cashton, where owners Bree Breckel and Eric Weninger have put up a building with their own evaporator inside to boil the sap to create syrup.
Once they’ve made their certified organic maple syrup, it will be aged for a year in charred oak bourbon barrels at the Food Enterprise Center in Viroqua, to give it a unique flavor. --->
December 7, 2016 BETH DOOLEY
What’s better than real maple syrup? Well, B&E’s Trees Bourbon Barrel Aged Maple Syrup has kicked this amber elixir up a notch. Drizzle on ice cream, into vinaigrettes, over pork roasts, and, of course, on pancakes and waffles, for a smoky-sweet kiss.
Bree Breckel and Eric Weninger of B&E’s Trees in Cashton, Wis., produce this certified organic maple syrup on their tree farm. --->
April 20, 2016 ANNA THOMAS BATES
If you didn't make your own syrup, there are lots of local options at farmers market and almost every grocery store. If you want to go fancy, try B&E's Trees bourbon barrel-aged maple syrup.
This Westby couple take their own organic maple syrup and ages it for a year in bourbon barrels. The barrels then head to Central Waters Brewing Co. as the foundation for their Maple Barrel Stout. If you're swimming in syrup, these maple pots de crème are delightfully maple-y and beautifully golden brown.
Top with bourbon-spiked whipped cream and bitter chocolate shavings for an indulgent spring dessert.
March 2016 DEBORAH NERUD & DAHLI DURLEY
Love and syrup flow through the entire B&E’s Trees story, and as a #1 fan of B&E’s Trees Certified Organic Bourbon Barrel Aged Maple Syrup, it was an absolute delight to sit down with business partners Bree Breckel and Eric Weninger to talk about turning sap into syrup, phenology (the study of cyclic and seasonal natural phenomena, especially in relation to climate, plant and animal life), really old tractors and the future of small farms. --->
Deborah Nerud and Dahli Durley spent some time at the farm and put together a beautiful article in Seven, a publication celebrating community, culture and arts in the seven rivers region.
Viroqua Food Co-op Pea Soup
Spring 2016 BJORN BERGMAN
Bourbon barrel aged maple syrup? That’s a thing? Yes, it is. Thanks to Bree Breckel and Eric Weninger of B&E’s Trees. They produce delicious certified organic maple syrup on their maple farm just south of Cashton, Wisconsin and age it in charred oak bourbon barrels for a year at the Food Enterprise Center in Viroqua. This past winter, we began carrying their bourbon barrel aged maple syrup at VFC. Since this product has a much larger story than can fit on their bottle, we would like to shed some light on this wonderful new local producer.
Bree and Eric met at the 2010 Earth Day in La Crosse. The duo soon grew close over their shared love of riding and fixing motorcycles, going on adventures, and dreaming of starting a farm. In October 2011, their collective dream became a reality when they purchased a chunk of mature maple forest south of Cashton, Wisconsin.
The first few years of farming were a crash course in maple production. --->
We were honored to be included in the Milwaukee Journal Sentinal Gift Guide, and the 2017 Heavy Table Local Gift Guide
Our friends at Hewn Bakery in Evanston featured us as a part of their segment on WGN TV Lunchbreak