The great maple in coffee debate

Your life could be changed

Hey Friends,

I was naive.

I didn’t understand that there was a debate. I couldn’t fathom a world where folks thought that sugar was the superior sweetener in coffee compared to maple.

I BELIEVED that if folks were putting sugar in their coffee, it was because they didn’t KNOW. They didn’t KNOW that they COULD put maple in their coffee.

Guys.

I was wrong.

There are people who CHOOSE to sweeten their coffee with sugar EVEN WHEN THEY HAVE A JUG OF MAPLE SYRUP IN THEIR FRIDGE.

I know. I’m sure you’re as shocked as I am.

Right? RIGHT?

Well, I am not here to rehash that debate. I am just going to slowly shake my head in dismay before telling you that the glory that is maple in coffee does not stop at the jug.

You can do even better.

You can put Claire’s Maple Reserve Caramel in your coffee.

You can step up your home coffee game and turn it into a fancy coffee game. You can make your Tuesday morning coffee taste like the kind of coffee you had to fight the crowds and wait for a barista to call your name for.

Except you're still in your pajamas. And you know how to spell your own name.

Claire’s Maple Reserve is made with goat’s milk and sweetened entirely with pure Vermont maple. So when you stir a spoonful into your coffee, you get all that glorious maple flavor PLUS the rich, creamy goodness of our traditional goat's milk caramel.

And if you’re one of those people who still puts regular sugar in your coffee? Well, I can’t fix everything. But I CAN put Claire’s Maple Reserve Caramel out into the world and give you a delicious reason to reconsider your life choices.

Be on the right side of the debate right over here →

❤️ Claire
CEO & Founder
Butterfly Bakery of Vermont & Fat Toad Farm