4/29/2023 0 Comments Love at first bite youtube![]() ![]() Georges thinks of crafting hot sauces like an equation, where adding different flavors results in an entirely new, and sometimes surprising, taste. “It's a similar part of my brain that puts together the pieces of flavors and figures out what might taste good, where and how flavor might affect another flavor,” she said. But, she said, her mathematical brain helps inform her creation of flavors within her hot sauces and other goods. On top of that, her dad was a computer programmer and her mom was an astronomer and professor at UC Berkeley.ĭespite her love of programming, Georges said it was hard to see herself making it a career. In fact, she went to school for computer science and loved it. While she was passionate about baking, Georges did not imagine she would turn it into a profession. I just kind of started swapping things in to see what would happen.” “I would work with maple syrup, or barley malt or honey, and I knew nothing about the science behind it at that point. “If I wanted to eat stuff, I just needed to make it, and so I learned how to modify recipes to fit my own dietary needs,” she said. At the time, that severely limited her options. Georges said she grew up in California within a “very foodie family.” She cooked and baked a lot growing up, partly because of her early realization that she could not eat refined sugar. Photo by GlassLight Photo Studios Baking arithmetic She likes to experiment and collaborate with other Vermont businesses, such as The Alchemist brewery in Stowe her Red Heady hot sauce is made with Heady Topper beer.Ī worker stirs hot sauce within an 80-gallon kettle at Butterfly Bakery's facility in Barre. Georges said Butterfly Bakery’s ingredients are almost exclusively from Vermont farms, with just a couple over the border in Massachusetts and New Hampshire. Along with hot sauce, Butterfly Bakery crafts granola, cookies, caramel, mustards and salsas, plus limited specials that emerge from messing around in the kitchen, like barrel-aged cold brew vanilla extract. ![]() Now, Georges said her bakery focuses only on goods that will last a long time on the shelf. “We used to do scones, but they had like a five-day shelf life, so they ended up transitioning out once I had kids and stuff like that, and couldn't deliver as frequently.” “We shifted towards more shelf-stable products,” Georges said. There was the product’s long shelf life, which became a major business consideration after the birth of her first child, and it became harder to keep up with products that have short shelf lives. ![]() The growing demand for hot sauce in Vermont wasn’t the only reason Georges recognized its potential. “Because I had been making hot sauce with my husband, I would take them and make hot sauce and sell it at the next week's farmers market,” she said. Peppers used to make hot sauce are unloaded in Butterfly Bakery's facility in Barre in 2022. For reference, the level-one hot sauce on the show has a scoville level of 1,600. The scoville level of Taco Vibes Only - a unit that measures the heat of the sauces for the show - is 638,000. The show involves interviewing celebrities while they eat progressively hotter wings. “Hot Ones” is a show “with hot questions and even hotter wings,” Evans says in his introductions to each episode. “OK, what does that mean - these are for tacos?” award winning singer-songwriter and actor, Lenny Kravitz asked Sean Evans, host of the YouTube celebrity interview show, “Hot Ones,” in a recent episode as he tried Butterfly Bakery’s newest hot sauce, called Taco Vibes Only. Now, their eyes - and taste buds - are set on hot sauce. YouTube screenshotīutterfly Bakery is a female-owned, locally sourced bakery in Barre where the staff doesn’t deal with traditional goods like cakes and scones, although they used to. ![]() "Hot Ones" host Sean Evans interviews Lenny Kravitz over hot wings, featuring Barre's Butterfly Bakery's Taco Vibes Only hot sauce, second from left. ![]()
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