Share my personal reserve for the holidays
Hey Friends,
I am on my last day of the Big E and dreaming dreams of my own personal caramel.
Long before Fat Toad Farm Caramel was a twinkle in its founders’ eyes, I was cooking up my own maple-sweetened, cajeta-style caramel in California. And when Fat Toad Farm and I were farmers market neighbors, I was always trying to convince them to make a caramel sweetened entirely with maple. But it never fit into their plans.
So one of my very first goals when I bought Fat Toad Farm from Judith, Steve and Calley was to develop a shelf-stable, all-maple caramel. (I know a lot more about food science now than I did when I was a teenager!)
For a few years, though, this caramel was just mine. Fat Toad Farm already had Vermont Maple Caramel, which had a huge following, and I didn’t want to mess with that.
Then last year my board gave me a slap upside the head (figuratively - they are very nice people) and pointed out that maybe the rest of the world would like a taste of my private reserve caramel, too.
So just before the holidays, we cooked up a batch for sale for the first time. I had no idea what to expect, but I also didn’t really care. If no one bought it, I would just keep it all for myself. (With labels on it this time!)
But WHOA.
We sold way more than I ever expected. And at events, once folks had a chance to taste it, it was the easiest sell at the market. We’d sell cases more of Claire’s Maple Reserve than any other caramel.
So I am thrilled to say that just last week, while I’ve been away at the Big E, my caramel crew made our first batch of Claire’s Maple Reserve of the season. It's only available for a short time before we take it back off the production schedule.
I’ll be snagging my jars as soon as I land back in Vermont.
But you can snag yours right now.
❤️ Claire
CEO & Founder
Butterfly Bakery of Vermont & Fat Toad Farm
🛒 What's mine is yours 🛒
