The Toad & The Butterfly, a Blog / Butterfly Bakery of Vermont

>

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.

What's life without a little wild and crazy change, right? We've got an unusual trio of micros to tell you about.

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.

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!

We are having a lot of fun in the kitchen these days! We get to be so creative and freewheeling with our micros and folks are gobbling them up fast this year! 

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 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.

"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?"