Fat Toad Farm

Fat Toad Farm began with a single French Alpine doe named Jupiter, hand-milked by Steve Reid in his garage. Over the years, the farm has grown to include a herd of 53 goats, including Jupiter's descendants. The farm is run by Steve Reid, Judith Irving, their daughters, and two employees. They have spent seven years building a high-quality herd and perfecting their caramel-making process. Located in Brookfield, Vermont, the farm is surrounded by apple orchards and pastures.

Pasture-based management is central to the farm's husbandry practices. The goats are rotationally grazed from May to November and fed high-quality, local hay during the winter. This method helps manage internal parasites by ensuring goats do not return to the same pasture for several months. The farm prioritizes animal welfare, as evidenced by their Animal Welfare Approved certification. The goats enjoy daily browse walks through the forest in the summer.

Fat Toad Farm was one of the first producers of artisanal Cajeta in the U.S. Their goat's milk caramel sauces are made with fresh, simple ingredients and hand-stirred for six hours to achieve a creamy, velvety texture. They offer four unique flavors: Original, Vanilla Bean, Cinnamon, and Salted Bourbon. Their products are sold in over 300 specialty food stores nationwide and online. For more information, visit their website or follow them on Facebook.