Vermont couple runs bakery from converted barn in state forest
George Peak, 80, and Colleen Willette, 69, operate Top of the Mountain Farm and Bakery, serving local stores and weekend snowmobilers in Walden.
By Luana Sato ·

George Peak, 80, and his wife Colleen Willette, 69, operate Top of the Mountain Farm and Bakery from a converted barn located up a long dirt road in Walden, Vermont. The structure sits surrounded by state forest, far from the main road, making it one of the most isolated commercial operations in the region. The couple has lived on the property for decades, and the bakery has become a central part of their daily routine.
Willette expanded their baking business out of their home kitchen two years ago, prompting the conversion of a barn originally built to house Peak’s tractor. Since then, demand has grown quickly. Willette noted that the business “just took off.” A primary product is a homemade whoopie pie made with local maple syrup. Willette described the pie as “quite a treat” and said it is made with “a lot of love.”
The bakery’s location provides direct access to a popular snowmobile trail that runs feet from the building. On weekends, the couple transforms the space into a diner to serve snowmobilers. On weekdays, Peak handles logistics by delivering goods to 10 stores in northern Vermont. These deliveries require him to drive approximately 60 miles daily, a route that involves coming down the hill from their property.
The couple has been married for 30 years. Friends have questioned their decision to maintain an active work schedule in retirement, often asking why they do not simply relax. Willette responded to these comments by stating, “I’m enjoying myself.” Peak added that the work keeps them busy, saying, “we don’t have time to argue.” Willette added, “But I’m always right, so there’s no arguing.”
Peak emphasized that the rural setting suits their lifestyle. He told the outlet, “People say we’re crazy for being way up here, but I wouldn’t want to be anywhere else.” Willette said Peak is “holding up pretty good” despite the physical demands of the delivery route, though he takes a nap after his lunch break. The pair continues to operate the bakery from their remote property in the state forest.





