Fat Toad Farm
Steve Reid, Judith Irving, and Calley Hastings
Fat Toad Farm started in 2007 as a family experiment. Their homestead started with some goats, chickens, pigs, and sheep. They started out making chevre and bottling goats milk, but often had some left over. Luckily, they found a recipe for traditional Mexican cajeta, which combines goat milk, sugar, and a long slow cooking technique. The co-owners, Steve Reid (shown at left), Judith Irving, and Calley Hastings, have continued to grow their family-owned business and their delicious caramel flavor varieties ever since.
In 2016, their herd of 75 goats joined the larger herd that lives at Ayer Brook Goat Dairy, which is run by Vermont Creamery.
We highly recommend visiting their website for lots of decadent recipes that you can make with your caramel! Visit blog.fattoadfarm.com