Our Story

Since 2007, Fat Toad Farm has worked to perfect the art of goat's milk caramel making, focusing on traditional cooking methods and using a small number of fresh, simple, all-natural ingredients. Starting out as an experiment in homesteading and hand milking a lovely French Alpine doe named Jupiter in our garage, Fat Toad Farm began its production sourcing all of our milk from our own herd of dairy goats. Eight years later, we were milking Jupiter's daughter Artemis and 60 of her closest caprine friends in a modern parlor. Each year, founders Steve, Judith, and Calley, continued to grow Fat Toad Farm incrementally to meet the increasing demand for our award-winning Goat's Milk Caramel Sauces. As we neared our ninth year in production, we realized we had outgrown our farm and looked forward to the next steps for our caramel.  

At the start of 2016, our beautiful and mischievous herd of 75 dairy goats moved eight miles down the road to Ayers Brook Goat Dairy, in Randolph, Vermont.  Our goats joined the herd over at Ayers Brook and began to supply milk for both our goat's milk caramel sauces and Vermont Creamery's award-winning artisanal cheeses.    

In 2022, founders Steve, Judith and Calley were ready to move on and found a new home for Fat Toad Farm Caramel just 20 miles up the road at Butterfly Bakery of Vermont in Barre, Vermont where we continue to make slow processed, hand made caramel in the same traditional way.

Our goal has always been and continues to be to produce the highest quality, traditional goat's milk caramel sauces, using the freshest goat's milk available. Our dedicated team continues to produce our Goat's Milk Caramel Sauce right here on our kitchen, meticulously hand-stirring it to velvety perfection in small batches.