The Toad & The Butterfly, a Blog

It’s just as good on a cheese board as it is as a snack at the counter while dinner’s in the oven.

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.

Wherever you are tonight, however you are celebrating, however much is done or undone, we hope you feel proud of yourself.

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.

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.

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.

Almost of the year's peppers are in and our kitchen smells like fall. This month’s micro batches are all about autumn flavors.

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.

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

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.

We have three totally new microbatch hot sauces this month. They have only existed in our brains prior to their creation. And they are just yummy.