The Toad & The Butterfly, a Blog
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
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
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.
What I'm eating
Like many condiment lovers, I have a fridge door full of hot sauces, mustards, salsas and more. But I always have a rotating cast of current favorites that sit near the front and these are are what I'm noshing on now!
Celebrating Motherhood
To all the mothers out there - mothers in all their forms - thank you for being you. It can be complicated, but the world is better for having mothers in it.
Small farms, big flavor
Small farms are more than just a place that grows food. They enrich the soil and the fabric of their communities while giving us a more resilient foodshed.
