Rooted in Tradition, Growing for the Future

Walter Goodrich Bishop starts the family farm in Guilford, CT, focusing on general farming that includes dairy, vegetables, and ice.

Walter’s son, Burton Walter Bishop, joins the business and helps expand operations. Together they plant the first commercial orchard, laying the foundation for Bishop’s future as a fruit-growing farm.

In 1918, Burton’s sons Arthur F. and Charles R. join the farm, continuing the family legacy. The family purchases additional land in 1920 and 1926, steadily expanding their orchard acreage and production.

The business is formally incorporated as B.W. Bishop & Sons, Inc., named in memory of Burton. At this time, Albert and Gene (Charles E.) join the farm after college, and the operation includes a wide variety of fruits and vegetables sold through a small seasonal retail market and wholesale channels.

The farm now grows apples, peaches, pears, plums, nectarines, strawberries, lettuce, cabbage, beans, and other vegetables. Much of this produce is sold via a 500-square-foot seasonal stand at the current Farm Market location along with significant wholesale distribution.

The 5th generation becomes active on the farm, and the retail market expands to a year-round operation of about 1,500 square feet. Bishop’s begins buying produce from other farms to supplement its own crops, and expands Pick Your Own offerings to strawberries to apples, blueberries, and more.

The farm acquires property on Route 17 in Northford, adding 35 acres, a cold storage facility, and a seasonal market. This expansion strengthens Bishop’s production capacity and regional presence.

Bishop’s receives the Century Farm Award from Governor Ella T. Grasso and the Connecticut Board of Agriculture. The honor recognizes 104 years of continuous operation under the same family ownership.

In 1977, Albert’s son Keith joins as Retail Farm Market Manager after graduating from Cornell. In 1978, Gene’s son Jonathan becomes Orchard Manager, and a major addition is completed on Route 1, improving cold storage, cider mill operations, and grading/packing, and expanding the market to 2,500 square feet.

Albert’s son David returns to the farm in 1989 as Small Fruits and Vegetable Manager. In 1988, a 10,000-bushel controlled atmosphere apple storage was added, and in 1989, a 3,800-square-foot expansion brings the farm market to 5,600 square feet with a covered porch and more parking.

Bishop’s Farm Market added to its footprint again in 1995 with our now-famous Bakery - fresh baking a selection of fruit pies, quiches, apple cider donuts, and more.

The Little Red Barn is built in the field adjacent to our Farm Market. At the time of the build, this space is used for outdoor activities and to house our pumpkin patch, the space evolves to hold many types of events and offerings over the next twenty years.

After three years of planning, Bishop’s breaks ground on its 11th addition and renovation, adding 7,000 square feet, including 2,000 square feet of new retail space. Completed in 2006, the project expands bakery, retail, refrigeration, freezer, and office areas, allowing the farm to broaden product lines while keeping focus on its own crops.

Bishop’s Orchards Winery is launched in November 2005 after state and federal approvals. Using fruits grown on the farm, the winery produces over 15 fruit wines.

Sarah Bishop DellaVentura becomes Marketing Director. She is the first of the sixth generation to join the business. As time goes on, her role evolves into Chief Operations Officer, and she plays an integral role in the growth of the business.

Bishop’s launches a Farm Share Membership (CSA) program, offering weekly shares of farm-grown fruits and vegetables while strengthening connections with customers and partnering local farms.

Carrie Bishop Healy, Sarah’s sister and a 6th-generation Bishop,  joins the business as accounting manager with her role eventually evolving to Chief Financial Officer and co-CEO. Together, the sisters play a pivotal role in thoughtfully expanding Bishop’s offerings beyond the farm and market.

Ryan Warsaw-Fan Bishop, Carrie and Sarah’s brother and a 6th-generation Bishop, joins the team as Farm Foreman, bringing deep expertise in pomology shaped by experience at cider-focused orchards.

The Little Red Barn begins offering live music, events, and food and drink. Designed to bring people together outdoors, it quickly grows into a beloved, family-friendly summer and fall destination for Guilford and surrounding communities.

To expand beyond fall apple picking at the Main Orchard, Bishop’s breaks ground on the Big Red Barn project. This new space introduces a large activity area, a four-acre corn maze, a pumpkin patch, and more family-focused experiences.

5th leader Keith Bishop officially retires, paving the way for daughters Sarah and Carrie to step forward as the first female co-CEOs in Bishop’s history, ushering in a future rooted in both tradition, and growth.

Renovations are completed on The Cider Hut & Garden at the Main Orchard, transforming the space into a taproom and cider garden with the ability to host public and private events and expanding adult-focused offerings at the orchard.