The Toad & The Butterfly, a Blog
From Guster to Hot Ones
I have always loved the depth and texture of roasted butternut squash, and I was thrilled to discover it was the perfect foil for smoked onions and red jalapeños. The result was Ooh La La, a sauce I adore just as much as the album itself.
Putting my mark on our bestselling flavored caramel
When you cook with alcohol, especially in caramel, you concentrate everything. Good flavors get better. Bad flavors get louder. With only five ingredients in our Salted Bourbon Caramel, there is nowhere for a bad bourbon to hide.
We're back on Hot Ones!
4th time's a charm. We're back on Hot Ones. Meet Smoked Serrano Squash Reaper X!
4 Years of Wanting it Back
Every once in a while we make a sauce that folks just can't get out of their brains.
Caramel Isn't Just For Dessert
It’s just as good on a cheese board as it is as a snack at the counter while dinner’s in the oven.
January, Simple and Tasty
My husband is stretched out on the other one, and my daughters are being wonderfully goofy while working on a bunny-in-an-umbrella puzzle at the kitchen table. It’s nothing special. It’s everything.
You're doing great.
Wherever you are tonight, however you are celebrating, however much is done or undone, we hope you feel proud of yourself.
Reflections on a big little year
It’s hard to believe that “Small Farms, Big Flavor” is less than a year old. We’ve been living that life for over 20 years, but only gave it a name in the last few months. And when something has a name, it has power.
A Peek Behind the Microbatch Magic
Our microbatch process has shifted a lot over the years, but right now we release three batches a month. Most are brand new. Some are fan favorites that we bring back because we like to keep y’all happy.
Our Accidental Superstar
It turns out there’s a real sweet spot where super hot meets super flavorful. Chili heads can handle the heat, but they also taste every spiced, garlicky, citrusy note that we put into it.
Mighty Tasty Granola is a sofi Finalist!
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.
Two new micro batch hot sauces and a favorite back...
Almost of the year's peppers are in and our kitchen smells like fall. This month’s micro batches are all about autumn flavors.
These 3 New Hot Sauces Represent My Favorite 3 Weeks...
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.
