When the first apples are harvested in August, the Apple House becomes the main hub of activity for the rest of the season.
The old brick Applehouse was built in the 1940's. Originally, apples were stored under the building in a cellar. The walk-in cooler we now have on the west side of the building was the old Pipe Village Schoolhouse that Emil Beyer purchased and reassembled on the farm. In 1991 the bakery kitchen was added on to the east side of the building.
This quaint building houses the main salesroom, bakery, caramel apple kitchen, refrigeration equipment, the apple grading area, and the apple peeling room.
When the first apples are harvested in early August they spend time in the apple cooler before being washed and sorted on our Green Sort machine. The latest technology uses cameras instead of scales to sort by colour and visible damage on each apple. Each apple is then visually inspected again and hand bagged.
Once we have enough apples to sell and get made into pies and muffins we open for the season! The salesroom is stocked with merchandise, the bakers gear up to make thousands of pies and muffins, the apple peeler is readied for tons of apples, staff gets hired and trained, and then it's Go, Go, Go!
We peel and slice all the apples to use in our farm kitchen. All of our caramel is cooked from scratch…with real cream and butter in a giant copper pot. We’re pretty sure you’re going to love it.
Mouth-watering aromas fill the Applehouse as you enter. Everything is baked fresh each and every day.
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