The Toad & The Butterfly, a Blog

Good to the last drizzle

Good to the last drizzle


Claire Georges

Three fast ways to use every last bit of your Fat Toad Farm Caramel Sauce...plus simple jar reuses.

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Our most popular flavored caramel

Our most popular flavored caramel


Claire Georges

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.

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The caramel that's captured so many spoons

The caramel that's captured so many spoons


Claire Georges

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.

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The secret ingredient is: don’t f* it up

The secret ingredient is: don’t f* it up


Claire Georges
Even when I messed up a dish, people were really into it. And key was that the ingredients were just that good. When you’re working with stuff that’s grown with care on small farms, it kind of doesn’t matter if the roast is a little overdone or the salad is a little weird. The flavor carries you.
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Goats have a reputation

Goats have a reputation


Claire Georges

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

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We're a little bit busy this week

We're a little bit busy this week


Claire Georges
We are at the Summer Fancy Food Show in New York City this week and, let me say, it's a lot! 2025 is our first year of trade shows and this is our biggest one yet.
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Caramel. Cheese. A little divine intervention

Caramel. Cheese. A little divine intervention


Claire Georges

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.

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Cold brew in the Summer

Cold brew in the Summer


Claire Georges

There’s something about cold brew when you feel summer settling in — smooth, bold, perfectly chilled — and we’ve bottled that feeling...

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Have you seen our packaging?

Have you seen our packaging?


Claire Georges

It took us years of option weighing and experimenting to figure out how to move away from plastic shipping materials.

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From goat to jar. It's personal.

From goat to jar. It's personal.


Claire Georges
There’s something deeply personal about making caramel the way we do. It’s not industrial. It’s not fast. And that’s the point.
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The perfect combination

The perfect combination


Claire Georges

Our Salted Bourbon Caramel always does the best at tastings and events. It's the one that draws folks over from across the room.

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There is no wrong way

There is no wrong way


Claire Georges

"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?"

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You get out what you put in

You get out what you put in


Claire Georges
Goats can be quite happy eating a lot of different things. But what they eat affects the flavor of their milk. And the best milk for our caramel is mild and sweet.
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It's all about the ladies

It's all about the ladies


Claire Georges

We are fortunate to have so many amazing goat dairies in Vermont that we are able to choose the just right milk to make our caramel its very best!

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2025 is our year of trade shows!

2025 is our year of trade shows!


Claire Georges
Most companies start selling at trade shows when they are first trying to get their name out in the world. But BBVT is 21 years old and it finally seemed like a natural progression after getting our first street sign at 20 years old.
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