The Toad & The Butterfly, a Blog
The Onions Are Almost Ready
Walking those fields last week reminded me that every bottle starts long before we light the smoker or pour the sauce. It starts with choosing the right varieties, healthy soil, and months of tending a crop that we'll eventually turn into hot sauce.
The most unusual microbatch hot sauce drop yet!
This month we went into the freezer and pulled out some peppers that don't always get the spotlight. Boldog Hungarian peppers. Velociraptors. Beautiful, classic cayennes.
Join the hottest club
Today we're officially launching Pepper Patrons, which means you can now join the farms, peppers, experiments, and flavor obsession behind this year’s sauces.
26,000 pounds of trust
I just finalized our projected needs for the 2026 growing season. I send our totals to the farms we work with, they tell me what they can grow and at what price, and then I spread our orders across all of them.
