The Toad & The Butterfly, a Blog
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.
We're a little bit busy this week
Caramel. Cheese. A little divine intervention
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.”
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.
The perfect combination
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, 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.
