Mayer Brothers Cider Mill was founded in West Seneca, NY in 1852, just south of Buffalo, NY. Jacob Mayer purchased a locally-operated apple pressing mill with the intention to service local farmers and families who could bring apples from their orchards to be pressed into cider.
During the 1920s, Mayer Brothers expanded the mill’s offerings to include baked goods, maple syrup, and other food items. As Mayer Brothers continued to grow, we produced our own brand of apple cider, and in 1936, introduced our own hard cider.
In the 1980s, Mayer Brothers acquired the former Gerber Baby Foods facility in Barker, NY. This added hot filled juices, drinks, and additional apple cider processing capacity. In 1990, Mayer Brothers introduced spring water to our product line. Mayer Brothers located and developed multiple spring sources rich with minerals in the foothills of the Allegheny Mountains.
In 2000, a storage warehouse was purchased in nearby Barker, NY and Medina, NY for finished product storage. The Mayer Brothers vision in 2006 was to recycle every byproduct of the manufacturing process. Currently the facility is certified by Underwriters Laboratories as a Virtually Zero Waste to Landfill facility. In 2012, Mayer Brothers constructed a state-of-the-art controlled atmosphere apple storage facility at the Medina location.
In 2019, Mayer Brothers purchased a fruit and vegetable drying facility in Wolcott, NY to further their 2006 vision into becoming a reality, creating fiber powders from fruits and vegetables for both the pet and human food industries.
Locally, over 10,000 people per week visit the historic Cider Mill in autumn, where they can taste the delicious cider and sample home-style baked goods.
Mayer Brothers is one of the oldest family owned business in New York State, now run by the 5th generation. Garrett Mayer and John Mayer are in the state-of-the-art facilities every day, working side by side with employees.