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.

Whether you’re already a Fat Toad Farm fan or just discovering what happens when goat’s milk meets real Vermont craft, this jar is one worth opening - and sharing, if you’re feeling generous.

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.

At Fat Toad Farm, we spend hours gently hand-stirring fresh Vermont goat’s milk until it transforms into something unforgettable: rich, creamy, small-batch caramel made the slow way, just like it’s been done for generations.

From our farms to your spoons, it matters what the goats eat.

"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.