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.
Our Maple Sparkle Sriracha is grounded in love, joy and pride for everyone who is exactly who they are supposed to be and just the right amount of enough.
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!
We are having a lot of fun in the kitchen these days! We get to be so creative and freewheeling with our micros and folks are gobbling them up fast this year!
To all the mothers out there - mothers in all their forms - thank you for being you. It can be complicated, but the world is better for having mothers in it.
Our Salted Bourbon Caramel always does the best at tastings and events. It's the one that draws folks over from across the room.
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.
"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?"
I came up with the idea of smoking onions in the summer of 2016, when my husband and I were testing out our new smoker with the "will it smoke" game. Pro-tip: Smoked bananas are ... not good. Smoked walla-walla onions, on the other hand, are just bliss.
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.
We have three pretty spectacular new microbatch hot sauce for you to try. We had just a blissful tasting session and those bottles sure as heck made it home with me.
