The Toad & The Butterfly, a Blog

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.

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.

Three fast ways to use every last bit of your Fat Toad Farm Caramel Sauce...plus simple jar reuses.

A few years ago I realized that my crew was missing out. The way that we purchase produce and milk is different and cool and my crew should know about that. Also, the way that we purchase our core ingredients wouldn’t be possible if my hard working crew weren’t willing to put in the extra elbow grease and process it all.

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.

"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.

It took us years of option weighing and experimenting to figure out how to move away from plastic shipping materials.

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.

Our Maple Sparkle Sriracha is grounded in love, joy and pride for everyone who is exactly who they are supposed to be and just the right amount of enough.