These 3 New Hot Sauces Represent My Favorite 3 Weeks of the Year
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.
Making hot sauce is empowering. But making mustard is humbling
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.
Do you want to taste the first hot sauce that we ever sold?
Jalapeno Fennel Hot Sauce was the very first hot sauce that I ever sold at the farmers market - just over 14 years ago. I thought that it would be fun to recreate and boy, it seems like 14 years ago, I was onto something!
Good to the last drizzle
Three fast ways to use every last bit of your Fat Toad Farm Caramel Sauce...plus simple jar reuses.
Reflections on Farm Day
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.
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 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.
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.
🌈 Joy, pride and a site-wide sale 🏳️
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.
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