About Us




Over 3 Decades of Farming & Pioneers of Agritourism

In 1987, Bob and Sara Schlosser became neighbors in the small town of Wolcott, Vermont, and shortly later they were married on the old hay field that is now Sandiwood Farm. They quickly began building their homestead, gardens, and maple sugaring on their pristine property. The farm is named after their two children, Sandi and Kyle Woodrow.

The Schlossers began selling their produce in the early 90’s at the Stowe Farmers Market and to local chefs & restaurants. Over the years, the farm has evolved and taken on new business opportunities, but has always remained true to its agricultural roots.

When Sandi returned to the farm as a graduate of the New England Culinary Institute (NECI) in 2009, the idea for a farm-to-fork sunset dinner series came to life. Sandi shared her culinary skills, the farm’s fresh produce, and surrounding scenery to give guests a one-of-kind Vermont dining experience. From the very beginning, the dinners were a huge success, and the farm has continued to expand on events as a unique venue rental for special occasions.

Family Owned & Operated

In 2012, we began a long-planned transition to “agritourism,” adding a large high tunnel for outdoor events, weddings & dinners. Agricultural tourism is a growing industry in the state of Vermont and we are proud to be at the forefront of this innovative movement. We’re not only privileged to grow food for ourselves, but also to connect guests with our organic farming practices and operations.

We were extremely fortunate to receive the Vermont Working Lands Grant in 2014 and constructed the 30′ x 75 ‘ greenhouse where we now host our seasonal events. We can accommodate parties of many sizes, from small gatherings to weddings and large festivals with event tents.

In April of 2015, a 50-foot wind turbine was also erected on the property. Sustainability and minimal environmental impact is and always will be part of our mission. We’re always looking for new ways to use renewable energy and improve our soil.

Continuing Traditions

In 2018, we expanded our property with the purchase of an additional ten acres. Bob and Kyle began a father-son carpentry project in the summer of 2019, constructing what used to be our hemp drying barn, and is now our pottery & woodworking studio, on the new plot of land. Bob is no stranger to building, as he also built the house, barn, high tunnels, and everything you see pictured here. Bob and Kyle also completed an insulated two-story cabin in 2015, and have since added to the number of tiny houses for overnight farm stays.

Kyle was born and raised on the farm, and graduated from the University of Vermont with a degree in Parks, Recreation & Tourism. After graduation he and his longtime girlfriend, Cal Spinelli, moved back to the farm to help with the family business. Kyle manages landscaping, outdoor facilities, and assists with maple sugaring while Cal manages our marketing and photography. They also manage overnight guests, farm stays, and group camping accommodations.

We are excited to expand our farm offerings with overnight stays, events and weddings, along with a system of trails and recreational opportunities. Check out our Farm Stays & Experiences page to learn more about our rustic accommodations and local activities.

Our Mission

We are honored and committed to being responsible stewards of the land. Using regenerative, sustainable growing practices.

Sandiwood Farm is a source of high-quality, low impact, farm products and services offering a unique, beautiful farm venue for one-of-a-kind events, artisan maple syrup with nationwide shipping, farmstand produce & value-added farm products and farm stay experiences. We help people have authentic recreational, dining and farm stay experiences and connect with fresh produce which keeps our farmland in production.

We are proud to supply our community, family, and friends with nutritious produce and contribute to Vermont’s sustainable food systems.

We try to minimize our impact as much as possible, using renewable energy sources such as wind and solar power. Organic and chemical-free growing practices have been the foundation of our farm from day one, and we take a number of steps to make sure our soil and crops are as healthy as possible. Our compost is regularly turned into fertilizer to give our soil life and necessary nutrients. We rotate our crops in the field each year to ensure soil health, and cover crop anything we do not plant to minimize runoff. We also only harvest windblown wood from our forest, which is used for heating our home in the off-season, and for maple sugaring in the spring.

Our Property

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Cal Creative Photography, Sarah Salvas Films, Sarah Peet Photography, Pogo Photo