Topo Pino sits on the Maine–New Hampshire border, at the edge of the White Mountains — a place that has always rewarded the people who paid attention to it.
In the early 1900s, Janet McKenzie Hill came here with an idea. A culinary pioneer and editor of The Boston Cooking School Magazine, Hill had trained at the Boston Cooking School before establishing something of her own. She bought this property, named it Topo Pino, and built a Summer School of Cookery — teaching women to cook seasonally and precisely, in one of the most beautiful settings in New England.
For over fifty years, the property has been in our family. Lucy's father — "Doc," a celebrated WWII veteran and Princeton graduate — found a small ad in the back of Yankee Magazine in 1967 and recognized something worth having.
Doc passed away shortly before Caitlin was born. In 2017, we decided to revive the Topo Pino name — hand-poured candles and thoughtfully made goods, shaped by the history of this place and the seasons that define it. We forged ahead with his dream, and in the process, discovered our own.
We are Lucy and Caitlin.
