Among the trees of Shirley, there is a quiet detour that’s like stepping back in time. A narrow road leads into a grove of sugar maple trees — and at its heart sits an unexpected destination along Route 66 — Funks Grove Pure Maple Sirup. Yes, sirup, not syrup.
The air smells faintly sweet in late winter and early spring when the sap begins to flow. The trees tower overhead; some are descendants of the very maples tapped there nearly two centuries ago. Inside the shop, shelves are lined with glass bottles filled with amber liquid. This is not mass production. This is a story that began in 1824.
That was when Isaac Funk arrived on the Illinois frontier and settled this patch of land, long before highways and road trips defined the American landscape. The grove of sugar maples would prove invaluable. Like many early settlers, the Funk family learned to harvest sap and boil it down into a sweetener. Sugar was scarce on the frontier, but here, nature provided.
Still today it provides. Debby Funk says, “It takes about 40 years for the trees to get big enough to tap. They were not planted to service, but naturally there.”
For decades, the family made maple sirup only for themselves — iron kettles hanging over open fires and long days spent gathering sap by hand. It was hard work. By 1891, a descendant named Arthur Funk saw potential beyond the homestead. He built a small sugarhouse and began producing maple sirup commercially, selling it to travelers and neighbors.
As Route 66 became one of America’s most iconic roads, Funks Grove found itself perfectly positioned to greet the steady stream of travelers, who were attracted to the hand-painted signs advertising pure maple sirup. That tradition has not slowed down.
Inside the shop, shelves are lined with more than just bottles of sirup. There are maple candies, spreads and seasonal treats alongside Route 66 memorabilia.
Over the years, the family has focused on purity, quality and respect for the land. That respect is rooted in the grove itself. At one point, the construction of Interstate 55 threatened to cut straight through the trees. It would have been the end of everything, but the Funk family fought to protect their land — and won. The highway was rerouted, preserving not just a business, but a living piece of history.
Today, Funks Grove is still family-run. Mike Funk is the fifth generation. He and his wife Debby can be found selling goodies in the store. Their son Jonathan is also a part of the endeavor, representing the sixth. Newer ventures, like their expansion into the Kirby Family Creamery and Funks Grove Heritage Fruits and Grains are natural extensions of the story rather than a departure. As the family grows, so does the business.
Then there’s the name. Sirup isn’t a gimmick. It’s a deliberate nod to an older definition of the word, used to distinguish pure maple from imitations. In a world where “maple-flavored” often replaces the real thing, that spelling difference carries a lot of weight.
In addition to the sirup, visits to Funks Grove also provide an experience, including tours that showcase sap to sirup production. So, next time you’re traveling down I-55 through central Illinois — take the exit. Follow the signs for a bottle of maple sirup.
Funks Grove
5257 Old Route 66, Shirley
309-874-3360
funkspuremaplesirup.com
Sirup available March through August
PHOTOS COURTESY OF FUNKS GROVE PURE MAPLE SIRUP
