Our most popular flavored caramel
Whether you’re already a Fat Toad Farm fan or just discovering what happens when goat’s milk meets real Vermont craft, this jar is one worth opening - and sharing, if you’re feeling generous.
3 totally new micro batch hot sauces!
We have three totally new microbatch hot sauces this month. They have only existed in our brains prior to their creation. And they are just yummy.
The caramel that's captured so many spoons
At Fat Toad Farm, we spend hours gently hand-stirring fresh Vermont goat’s milk until it transforms into something unforgettable: rich, creamy, small-batch caramel made the slow way, just like it’s been done for generations.
The secret ingredient is: don’t f* it up
Even when I messed up a dish, people were really into it. And key was that the ingredients were just that good. When you’re working with stuff that’s grown with care on small farms, it kind of doesn’t matter if the roast is a little overdone or the salad is a little weird. The flavor carries you.
A phone call I wasn't expecting
"Have you seen Food and Wine?!"
That was the opening line of the phone call I got as I had just finished setting up our booth at our first New York Fancy Food Show. I was tired and sweaty and definitely hadn't seen Food and Wine.
We're a little bit busy this week
We are at the Summer Fancy Food Show in New York City this week and, let me say, it's a lot! 2025 is our first year of trade shows and this is our biggest one yet.
Caramel. Cheese. A little divine intervention
It was... astonishing. The cheese and the caramel both transformed. Sweet, smoky, creamy, savory. It was that perfect bite you didn’t know you were missing. As my husband put it, “That’s way better than it has any right to be.”
An unusual trio of micros
What's life without a little wild and crazy change, right? We've got an unusual trio of micros to tell you about.
Cold brew in the Summer
There’s something about cold brew when you feel summer settling in — smooth, bold, perfectly chilled — and we’ve bottled that feeling...
Have you seen our packaging?
It took us years of option weighing and experimenting to figure out how to move away from plastic shipping materials.
Meet Me! Owner, Founder and CEO
I'm Claire Georges, owner, founder and CEO of Butterfly Bakery of Vermont. I'm the one who sends out the newsletters and manages social media - I also wear about 50 other hats at any given moment, so my head is always warm.