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 as a cow barn. In 1991 the bakery kitchen was addded on to the eas side of the building. The walk-in cooler on the west side of the building was the old Pipe Village Schoolhouse that Emil Beyer purchased and reassembled on the farm.
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 the spend time in the apple cooler before being washed and sorted on our computerized Integra sizing machine. Then they are visually inspected 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.
When we first open in early August, we offer apple, cherry, peach and blueberry pies. As the season progresses, pumpkin and cranberry walnut pies are made as well. Apple pie is our mainstay – we have them everyday we are open.
We bake fresh muffins daily. They come in a variety of fruit flavors with apple and apple walnut being the most popular. Some other varieties are
Our Caramels are cut and hand-wrapped. The caramel for our yummy caramel apples is also available in tubs- so you can make your own at home. Caramel sauce is poured straight from the big caramel copper kettle into the jars-Great for Ice-Cream topping.