Our morning in Stowe began quietly, with an early walk for Lucky. To my surprise, the motel was nestled right next to a large pond, its surface still and misty in the morning light. Lucky and I followed the road that circled around the water, the quiet broken only by birdsong and the sound of Lucky’s paws on the pavement. From there, we walked into town, about a mile away. Along the way we stumbled upon the Stowe Recreation Path, a well-maintained trail that winds along the river and through open meadows. We followed it for about half a mile, soaking in the crisp Vermont air before heading back to the motel.
Later that morning, we all ventured into Stowe together. The town itself felt like something out of a postcard, with its white-steepled church, flower-filled planters, and tidy shops lining Main Street. We wandered slowly, popping into a few stores and admiring the relaxed, welcoming vibe. Stowe manages to feel both lively and laid-back, a balance that makes it instantly appealing.
Once back at our motel, we checked out, packed up the car, and started our drive back toward Albany. Our day quickly became a sampler platter of Vermont’s best-known flavors.
Our first stop was the Ben & Jerry’s Ice Cream Factory in Waterbury. It’s hard not to smile here—the place is colorful, playful, and true to the brand’s quirky spirit. We took the factory tour, which gave us a peek into the ice cream-making process, from mixing flavors to packaging the pints that end up in freezers around the world. The tour ended with a generous sample of one of their current creations. Eating Ben & Jerry’s right where it’s made felt like the most authentic way to enjoy it.
Next, we pulled into the Cold Hollow Cider Mill, just down the road. The scent of apples hit us as soon as we stepped out of the car. Inside, we watched the cider press at work, transforming fresh-picked apples into the golden juice that flowed from the taps. We sampled a cup—refreshing, tangy, and just sweet enough. The shop itself was a treasure trove of Vermont-made goodies: apple butters, jams, maple products, and cider donuts that smelled as good as they tasted. It had the cozy, bustling energy of a place that’s both a working mill and a visitor favorite.
From there, we continued to the Cabot Creamery Store, also in Waterbury. This stop was pure fun for cheese lovers. A long counter of samples offered nearly every kind of cheddar Cabot makes, from sharp classics to flavored varieties with herbs, spices, and even bacon. It was easy to linger and keep sampling, each bite a little different from the last. Beyond cheese, the store stocked Vermont-made specialty foods and gifts, making it tempting to pick up a snack for the road.
In Montpelier, our final Vermont stop was the Morse Farm Maple Sugarworks. This family-run farm has been making maple syrup for generations, and it shows. The syrup tastings let us experience the subtle differences between golden, amber, dark, and very dark grades—each one with its own character. Sweet, but never one-note. The highlight was the Maple Creemee, Vermont’s signature soft-serve ice cream swirled with real maple syrup. Cold, creamy, and rich with maple flavor, it was the perfect indulgence after a day of tasting. The farm’s grounds also offered a peek at the sugaring operation and rustic charm of a true Vermont maple farm.
With our bags a little heavier from treats and our tastebuds happily satisfied, we turned toward Albany and made the drive back to our Airbnb. The day had been the perfect combination of small-town charm, iconic Vermont flavors, and those simple pleasures that make traveling by car so enjoyable.