The Toad & The Butterfly, a Blog
From Guster to Hot Ones
I have always loved the depth and texture of roasted butternut squash, and I was thrilled to discover it was the perfect foil for smoked onions and red jalapeños. The result was Ooh La La, a sauce I adore just as much as the album itself.
Putting my mark on our bestselling flavored caramel
When you cook with alcohol, especially in caramel, you concentrate everything. Good flavors get better. Bad flavors get louder. With only five ingredients in our Salted Bourbon Caramel, there is nowhere for a bad bourbon to hide.
We're back on Hot Ones!
4th time's a charm. We're back on Hot Ones. Meet Smoked Serrano Squash Reaper X!
4 Years of Wanting it Back
Every once in a while we make a sauce that folks just can't get out of their brains.
Caramel Isn't Just For Dessert
It’s just as good on a cheese board as it is as a snack at the counter while dinner’s in the oven.
January, Simple and Tasty
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.
You're doing great.
Wherever you are tonight, however you are celebrating, however much is done or undone, we hope you feel proud of yourself.
Reflections on a big little year
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.
A Peek Behind the Microbatch Magic
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.
Our Accidental Superstar
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.
Mighty Tasty Granola is a sofi Finalist!
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.
Two new micro batch hot sauces and a favorite back...
Almost of the year's peppers are in and our kitchen smells like fall. This month’s micro batches are all about autumn flavors.
How We Started Making Vermont's Table Sauce
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.
New Merch that is SO us - plus some new...
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.
How do you get onto Hot Ones?
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.
