The Toad & The Butterfly, a Blog
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
Caramel. Cheese. A little divine intervention
It was... astonishing. The cheese and the caramel both transformed. Sweet, smoky, creamy, savory. It was that perfect bite you didn’t know you were missing. As my husband put it, “That’s way better than it has any right to be.”
An unusual trio of micros
What's life without a little wild and crazy change, right? We've got an unusual trio of micros to tell you about.
Cold brew in the Summer
There’s something about cold brew when you feel summer settling in — smooth, bold, perfectly chilled — and we’ve bottled that feeling...
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.
From goat to jar. It's personal.
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.
The perfect combination
Our Salted Bourbon Caramel always does the best at tastings and events. It's the one that draws folks over from across the room.
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.
There is no wrong way
"What should I eat the caramel on?" I think that the better question is, "Is there anything that the caramel *doesn't* taste good on?"
