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You’ll find Fat Toad Farm down a beautiful, winding sometimes muddy, sometimes snowy, sometimes really muddy, dirt road carving through the hills of Central Vermont. We started out hand milking a lovely French Alpine doe named Jupiter in our garage, and seven years later we are milking Jupiter's great, great, great, granddaughter Artemis and 52 of her closest caprine friends in a modern parlor. Fat Toad Farm is run by husband and wife team Steve Reid and Judith Irving, their daughters Calley Hastings and Hannah Reid, and two perfectly invaluable employees Katie Sullivan & Christine Porcaro. The family has spent the last seven years building a high-quality herd of French Alpine milking goats and perfecting the art of caramel making.
We are currently milking 54 goats every day, twice a day, and use the fresh, sweet milk to make our unique goat’s milk caramel sauces. Our goat's milk caramel sauces (the traditional Mexican confection known as Cajeta) is the happy result of combining a small number of fresh, simple, natural ingredients and a lotta love (and stirring). From the grazing and milking to the stirring, bottling, labeling, marketing and shipping, it all happens right here on the farm in true farmstead fashion.
Fat Toad Farm was one of the very first producers of artisanal Cajeta in the United States. Our products are currently sold in over 300 specialty food stores nationwide, including Whole Foods, Williams-Sonoma, Fairway Markets, and is celebrated in Jeni’s Splendid Banana Cajeta Ice Cream. Over the years our family has stayed true to its mission of working together as a team in close connection with our land and animals to make a high quality artisanal product.
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