The Toad & The Butterfly, a Blog

It’s just as good on a cheese board as it is as a snack at the counter while dinner’s in the oven.

My husband is stretched out on the other one, and my daughters are being wonderfully goofy while working on a bunny-in-an-umbrella puzzle at the kitchen table. It’s nothing special. It’s everything.

Wherever you are tonight, however you are celebrating, however much is done or undone, we hope you feel proud of yourself.

It’s hard to believe that “Small Farms, Big Flavor” is less than a year old. We’ve been living that life for over 20 years, but only gave it a name in the last few months. And when something has a name, it has power.

Our microbatch process has shifted a lot over the years, but right now we release three batches a month. Most are brand new. Some are fan favorites that we bring back because we like to keep y’all happy.

It turns out there’s a real sweet spot where super hot meets super flavorful. Chili heads can handle the heat, but they also taste every spiced, garlicky, citrusy note that we put into it.

Baking small-batch, maple-sweetened foods is how Butterfly Bakery of Vermont began, and it’s still at the heart of what we do. Being recognized in such a competitive category is a tremendous honor.

Almost of the year's peppers are in and our kitchen smells like fall. This month’s micro batches are all about autumn flavors.

We first cooked up Maple Wood Smoked Onion Hot Sauce in 2015, back when Vermont’s own Bernie Sanders was running for president. We called the sauce Feel the Bern and donated a portion of sales to his campaign. By the time the campaign ended, the sauce had taken on a life of its own. Folks bought it the first time for the politics, but they came back for the flavor.

We’ve got some new swag to show off - our newest BBVT shirts and first full-zip hoodies! Designed by the amazing Beenanza Designs up in Burlington, they’re bold, cozy, and feel so us. Seeing people snap them up at the NYC Hot Sauce Expo last weekend gave me a serious thrill - like sending our fans home wrapped in BBVT love.

I get asked "How do you get onto Hot Ones?" a lot. Sometimes from a customer who is just curious and sometimes from a fellow saucemaker who wants to land one of the coveted spots on the massively successful hit You Tube show.

Most folks' favorite time of year is one of the 4 big seasons that you all know. My favorite time of year is right where we are right now.

Mustard is almost as versatile as hot sauce. Think sausages, sandwiches, salads, pretzels, tofu, or stir fry. Or, do like my mom and spread on a wedge of cabbage.