The Toad & The Butterfly, a Blog
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.
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.
Do you want to taste the first hot sauce that...
Featured Small Farm: Familia Farm
Reflections on Farm Day
A few years ago I realized that my crew was missing out. The way that we purchase produce and milk is different and cool and my crew should know about that. Also, the way that we purchase our core ingredients wouldn’t be possible if my hard working crew weren’t willing to put in the extra elbow grease and process it all.
3 totally new micro batch hot sauces!
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.
The caramel that's captured so many spoons
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.
The secret ingredient is: don’t f* it up
A phone call I wasn't expecting
"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.
An unusual trio of micros
What's life without a little wild and crazy change, right? We've got an unusual trio of micros to tell you about.
Meet Me! Owner, Founder and CEO
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.
From goat to jar. It's personal.
What I'm eating
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!
Small farms, big flavor
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.
