Winning Recipe from the 6th Annual Grilled Cheese Smackdown

What do Picasso, Van Gogh, and Rembrandt all have in common? All three of these famous creatives were able to produce stunning artwork from relatively simple materials. The magic lies in the artist’s ability to create something greater than the sum of their materials, and this philosophy is exactly what propelled UCSB’s Bren School to victory at the 6th Annual Grilled Cheese Smackdown. For those unfamiliar, the Grilled Cheese Smackdown is the biggest cooking competition west of Paris, and draws some of the world’s best chefs and artisan sandwich makers (that we know of).

With stiff competition and numerous competitors duking it out for the coveted Golden Spatula trophy, recipes are often kept secret. After all, why would you divulge such confidential and fame-inducing information? But this reserved mindset is not shared by all, especially the team from UCSB’s Bren School. They were generous enough to share the recipe to their winning sandwich, The Vampire Slayer, so everyone can enjoy their marvelous creation. Recreating the greatest grilled cheese sandwich of the year may be difficult, but rest assured, with enough time and dedication, you’ll surely be able to turn out a sandwich capable of slaying vampires!

The Vampire Slayer by UCSB’s Bren School


1 loaf of sourdough bread (The winning bread was from Helena Ave Bakery.)
Vampire Slayer Garlic Cheddar Cheese (Try some from Face Rock creamery.)
Dubliner Irish Cheddar Cheese (The one from Kerrygold is a good bet.)
Garlic Parsley Butter (1 stick of butter, 4 cloves of mashed garlic, liberal pinch of parsley.)
Homemade Marinara Sauce.


For one sandwich, allocate enough Vampire Slayer Garlic Cheddar Cheese slices to cover an entire piece of sourdough bread.
Top the Vampire Slayer Garlic Cheddar cheese with a few slices of Dubliner Irish Cheddar Cheese.
Liberally apply garlic parsley butter to the outsides of both pieces of sourdough bread.
After the garlic butter has been applied to the bread, garnish the outsides with parmesan cheese for a toasted parmesan crust.
Place the sandwich on an already hot griddle, and toast until the bread has a light brown color, and a crispy texture.
Now you are ready to experience The Vampire Slayer!

DSC02027.JPGThe best team of the 6th Annual Grilled Cheese Smackdown, UCSB’s Bren School!

6th Annual Grilled Cheese Smackdown

Every culture has a tradition that transcends time and becomes a shining beacon of pride. The Romans tout their architectural acumen, Hawaiians boast a proud wave riding culture, and Toad&Co is known the world over – nay, across the galaxy – for our unparalleled expertise in making grilled cheeses. But this rich cultural tradition (yes, we’re talking about the cheese) didn’t just pop out of thin air. No, the Grilled Cheese Smackdown was born out of both necessity and celebration. A celebration of the divine union of bread and cheese, and the need to find the one grilled cheese to rule them all. In 2011, the inaugural Grilled Cheese Smackdown was held by a handful of Toads in the office kitchen. It was the stuff legends are made of – fontina, cracked pepper jack, triple-cream brie… a tradition in the making. Well, grilling.

Over the years, the Grilled Cheese Smackdown has become a melting pot of intense competition, family rivalry, and good ol’ fashioned fun. Competitors line up at the ready and have 30 minutes to crank out 10 sandwiches – 2 for the judges, 8 for the crowd. Hungry onlookers watch the masters work and wait patiently for a bite of the good stuff. For the purists, a Make-Your-Own grilled cheese table has all the butter, bread and cheese you could ever want, and we recommend dunking into the world’s best tomato soup from longtime partner Organic Soup kitchen. To wash everything down, Draughtsmen Alework’s Blond Buxom poured freely all evening !

DSC01674The stuff dreams are made of (CARBS).
DSC01711A young chef in the making.
DSC01763Even puppies love the Grilled Cheese Smackdown!

While the competition at this year’s Smackdown was intense, a few sandwiches stood out. A rookie Toad&Co team, Kira and Helena from our Design and Product Departments, came out swinging with the “Santorini Panini”, a beautiful basil and olive sammy that left everyone’s fingers Greecy (see what we did there….). Longtime competitors, UCSB’s Bren School warded off all bad spirits with “The Vampire Slayer” with heaps of garlic and a parmesan crust that slayed the taste buds. Our neighbors at Toad HQ, Team Ontraport’s sando, “The Briegal,”made good use of brie and granny smith apples. DE-LISH.

DSC01692The Santorini Panini, in all its Greecy glory!
DSC01757UCSB’s Bren School knows that presentation is everything at the Smackdown.
DSC01752A little of this, and a little of that. It all came together for Ontraport’s Briegal sando!

But impressing the crowd is not enough. The judges are the ultimate authority on who will take home the coveted Golden Spatula Award. This year’s judges included past champions from Visit Santa Barbara, chefs from Organic Soup Kitchen, and our very own Danny, our West Coast Sales. In the post-eat interview, Danny referred to the event as “the best day of his life!” We can relate. When the dust settled, the judges declared the winner of the Golden Spatula to be UCSB’s Bren School for their scary-tasty Vampire Slayer Sandwich!

1st place at the Grilled Cheese Smackdown is an honor indeed, but the coveted People’s Choice Award is the true vote of the masses. More votes were tallied this year than ever before, and the perennial favorite, Alpha Resource Center once again clinched the people’s choice award.

As an event that has come to define Toad&Co and will (hopefully) take over the world, the Grilled Cheese Smackdown once again proved that a group of friends and a few beloved snacks is really all you need for an afternoon of epic proportions.

DSC01745.jpgBeer + Cheese = Fun!
DSC01772_lastThanks to everyone who came out to the 6th Annual Grilled Cheese Smackdown!

Toad Book Report: The Invention of Wings

Book Name and Author
The Invention of Wings by Sue Monk Kidd

Fiction or Nonfiction?

Read By
Kira Grebel, Associate Designer

Premise of Book
The Invention of Wings focuses on two women living  in America in the early 1800’s when the North had abolished slavery while the South had not. Readers get an insider’s view of a blossoming relationship between a slave and a wealthy plantation owner’s daughter who oppose slavery. The story jumps back and forth and is told from each woman’s perspective, chronicling their quest for freedom, fight against women’s roles in society, and recounts in chilling details the anti-slavery protests and struggle for women’s rights.  

Your biggest Takeaway from the book?
This book is based on true events which made it super inspiring to me. The powerful female leads really resonates with me. It feels rather topical to follow the story of two wrong women who stand in opposition to traditional “women’s roles” and rise to the top of the abolitionist movement. These women stood up for all injustices – they didn’t just fight for the rights of slaves, but for the rights of women in all classes of society. And that’s the part that goes beyond fiction: 200 years ago, people were rallying for women’s rights and race equality, and yet it’s still something we see to today. This book reminds me that we must understand our history so we don’t make the same mistakes again. The Invention of Wings is well written and well crafted – I couldn’t put it down once I started. Enjoy!

Memorable Quote:
“History is not just facts and events. History is also a pain in the heart, and we repeat history until we are able to make another’s pain in the heart our own”

Designed for Good Diaries: Kristina


You probably don’t give much thought to warehouses. But we don’t have your average warehouse. In 1997, we co-founded the Planet Access Company in Chicago to provide adults with developmental disabilities with job training and career opportunities in a full-functioning warehouse. We’re proud so say we’ve had hundreds of PAC employees and apprentices over the last 20 years, and the warehouse now serves multiple brands. From new shipments to returns, every Toad&Co item is processed with unmatched enthusiasm by the PAC warehouse crew. Meet Kristina, a Returns Specialist since October 2015, and one of our stellar PAC employees.

Q: Tell us about yourself. What do you like to do for fun?
A: My name is Kristina and I live in Skokie, IL. I like to go bowling, hang out with friends, go to movies and go to sleepovers. I like to exercise and celebrate the holidays with family.

Q: What do you like about your job?
A: I like to work with the co-workers – I like to process the clothes and try something new. I do web returns, process clothes, and put them in the right bins. I make sure they are not damaged. I make sure there is no mistake and I highlight the information on the paperwork and put them in my folder – I try to double check it each time.

Q: What is different for you now that you have a job?
A: Well, I am learning a lot of new things and learning new stuff on the computer – and it pays good money.

Q: Why is it important for you to have a job?
A: Because then you can apply for different jobs in the community. That’s why it is important to listen to your boss and not argue with them and you have to clock in at the right time and clock out at the right time.

Q: Why is it important for businesses to hire people with disabilities?
A: Because it is good and makes sure that they can learn something.

A portion of every Toad&Co purchase contributes to creating opportunities for people with developmental disabilities. From opportunities at PAC to outdoor adventures, when you shop, we give. Learn more about Designed for Good.


The 7 Best Trail-to-Pub Pairings in Maine’s Midcoast and Islands

20170213_Maine_Monhegan Brewery


Maine’s picturesque lighthouses, rocky coastlines, uninhabited islands, charming small towns, and relaxed vibe have been attracting visitors for centuries. But it’s the state’s booming craft beer scene that has an entirely new group of visitors coming to the Pine Tree State. With so many breweries—90 and counting—and so little time, it can be tough to choose which brewpubs to visit and which to save for your next trip. That’s where we come in. We’ve put together a list of some of the best brewpubs in Maine’s midcoast region, and the best hiking trails to pair with them (you gotta work for it, right?). And you can trust us since our flagship store is in Freeport, Maine! Pop in and say hi to our GM, Ponch, and the rest of the Toads – they may even join you for a beer!

1. Hidden Valley Nature Center | Oxbow Brewery in Newcastle

The Oxbow Brewery’s beautiful rustic farmhouse location, where there’s usually a local food truck parked.The Oxbow Brewery’s beautiful rustic farmhouse location, where there’s usually a local food truck parked. Cait Bourgault/ Maine Midcoast and Islands

Explore 1,000 acres of pristine Maine wilderness at the Hidden Valley Nature Center, where 18 miles of interconnected, forested trails pass wetlands and ponds before leading to clifftop views. Try the easy, one-mile walk along the Moose Alley-Couch Hill Nature Trail to learn more about the area, or the three-mile Bowl Loop Trail through wildlife habitats and past a 30-foot rock face for a longer trek.

Then trust your GPS as it guides you five miles down a rural road and into the woods to Oxbow Brewery’s rustic farmhouse location. The cozy space is open Wednesdays-Saturdays and is home to their tasting room and brewing operations. Boston Globe Travel raves about the fact that you can even rent the farmhouse for up to nine people. Order a flight of their inventive, Belgian-style varietals like Harvest, a saison brewed with Maine-grown hops and grains. Pair your beer with local cheese and crackers or homemade pickles served at their outdoor picnic tables. Follow it with a round of cornhole or a tour of the growing orchard behind the brewery.

2. Oven’s Mouth Preserve | Boothbay Craft Brewery in Boothbay

Boothbay Craft Brewery is a close four miles from Oven’s Mouth Preserve.Boothbay Craft Brewery is a close four miles from Oven’s Mouth Preserve. Watershed Tavern & Boothbay Craft Brewery

Bring your four-legged friend along on this must-do hike, the 1.75-mile Oven’s Mouth Preserve’s Western Shoreline Loop. The short but challenging trail passes salt marshes, tidal rivers, forested shoreline, and the remnants of Ice House Cove, where a dam was constructed in the late 1880s to make ice that was shipped to large American cities.

Get your hike in early and return in time for Boothbay Craft Brewery’s 3 p.m. daily tour and tasting. This quintessential Maine brewery is just four miles from the preserve, and doesn’t use any artificial ingredients in their handcrafted ales. Stay after the tour for organic cuisine and fresh seafood at their restaurant, the Watershed Tavern.

3. Lobster Cove Trail | Monhegan Brewing Company on Monhegan Island

Lobster Cove Trail on Monhegan Island is the perfect scenic day hike.Lobster Cove Trail on Monhegan Island is the perfect scenic day hike. JR P

Ten miles off Maine’s coast you’ll find Monhegan Island, a rocky haven for wilderness seekers and artists alike. The only way to visit is by boat, and there are no cars or even paved roads on the island. But it’s paradise for solitude seekers as quiet, scenic hiking trails crisscross it. If you only have a day, check out the Lobster Cove Trail to see a lighthouse, the shipwreck of a tugboat, and spectacular ocean views.

Return to town for a pint of the aptly named Lobster Cove American Pale Ale on the deck of Monhegan Brewing Company. As the first beer this family-owned brewery ever created, it’s light and refreshing after a hike.

4. Bald Rock Mountain |The Drouthy Bear in Camden

The views from Bald Rock Mountain Trail go on as far as the eye can see.The views from Bald Rock Mountain Trail go on as far as the eye can see. Jerry Stone

Panoramic views of Penobscot Bay and Maine’s islands await on this quiet hike to the top of Camden Hills State Park’s second tallest peak. Don’t let the elevation scare you off though—the gradually ascending trail is doable for groups, families, and dogs (just be sure to keep them on a leash). To get to the 1,100-foot summit, hike 1.3 miles on a multi-use trail beginning in Lincolnville before connecting to the quiet, half-mile path to the top.

Once your legs are spent from the trek up the mountain and back, drive to Camden to visit the cozy brew pub in the heart of town, The Drouthy Bear. For scotch and whiskey aficionados, this place is a dream. They carry more than 70 single-malts and whiskies from around the world. The beer selection, both local and international, is just as good.

5. Moose Point State Park | Three Tides and Marshall Wharf Brewing Company in Belfast

Take a short hike through Moose Point State Park.Take a short hike through Moose Point State Park. Bob Zarazowski

Maine’s iconic rocky, forested coastline is on full display at Moose Point State Park, just four miles from Belfast. Small in size, but big on beauty, take Big Spruce Trail to Moose Trail for a 1.2-mile loop past tidal pools, bay views, and towering pines.

After exploring the park, drive five miles and step back in time at the small, coastal town of Belfast. This gem overlooks Penobscot Bay and is home to art galleries, historic architecture, the country’s oldest shoe store, and a unique local bar and small plates eatery, Three Tides.

Boasting a spot right on the water and an outdoor deck with an oyster shell floor, visitors rave about the locally sourced oysters and mussels. The adjacent Marshall Wharf Brewing Company offers 17 craft beers on draft, including unique seasonal favorites like a Cream Ale and Sea Belt, a Scotch ale brewed with Maine sugar kelp that made HopCulture’s List of Weirdest Beers from the Sea this year.

6. Rockland Breakwater Trail | Rock Harbor Brewing Company in Rockland

The walkable granite breakwater extends 4,346 feet, eight tenths of a mile, from Jameson Point into Rockland Harbor.The walkable granite breakwater extends 4,346 feet, eight tenths of a mile, from Jameson Point into Rockland Harbor. Jonmikel & Kat Pardo

When in Maine, coastal lighthouse touring is a must. And in Rockland, even the walk to the lighthouse is rich with history. It took the last two decades of the 1800s to complete the mile-long granite walkway that extends into the bay and leads out to the Breakwater Lighthouse. Designed to protect Rockland Harbor from storms, the path’s massive granite blocks were placed up to 70-feet deep and cut to form a path. The lighthouse at the end of the trail is still in use today, and you can see U.S. Coast Guard memorabilia inside.

After walking on water, explore Rockland’s quaint Main Street coffee shops and boutiques before grabbing a pint and an appetizer at the city’s only brewery, Rock Harbor Pub and Brewing Company. Don’t leave without tasting the Breakwater Wheat, a lighter beer brewed with coriander and orange peel.

7. Salt Bay Heritage Trail | King Eider’s Pub in Damariscotta

The Glidden Midden is a neat archaeological site to see on the Salt Bay Heritage Trail.The Glidden Midden is a neat archaeological site to see on the Salt Bay Heritage Trail. J.Elizabeth Clark /Liz Summit

See evidence of ancient coastal Maine settlements on this trail along Great Salt Bay. Visit at low tide to ensure the boardwalks and bridges are above water, and take the approximately three-mile loop to a fascinating archaeological site—the Glidden Midden. A midden is a massive pile of discarded shells left behind centuries ago, and this oyster shell pile was made by Abenaki and Algonquin tribes long before colonists arrived in Maine.

Après in the charming coastal village of Damariscotta at King Eider’s Pub for a brew and some renown Damariscotta River oysters. The locally sourced menu features fresh seafood, British favorites like Bangers and Mash, and craft beer from a variety of Maine breweries.

8. Toad&Co Freeport Store

Quality goods and even better company awaits at the Toad&Co Freeport store.

Between the ales and the trails, one can surely get worn out when exploring Maine. Pop into Toad&Co Freeport for a rejuvenating mix of classic Toad&Co products and other quality goods. Mingle with locals, get trail advice from our staff, and gear up for more exploration in the beautiful Pine Tree State.

Originally written by RootsRated for Maine’s Midcoast & Islands.

Featured image provided by Monhegan Brewery, Paul Edney

People’s Choice Recipe from the 5th Annual Grilled Cheese Smackdown


At the end of March we proudly hosted our 5th annual Grilled Cheese Smackdown. For those of you who are not familiar with this event, the Grilled Cheese Smackdown is the biggest cooking competition west of the Los Padres Mountain Range. With competitors prepping and practicing their grilled cheese creations for weeks before the competition, attendees and competitors alike are treated to mouthwatering creations where bread, cheese, and butter are just the beginning. With so many delicious sandwiches premiering at the Grilled Cheese Smackdown, we couldn’t keep all of the cheesy goodness to ourselves.

To win the Golden Spatula at the Grilled Cheese Smackdown means that you impressed the judges more than any other team in the contest. While that is all and well, impressing the attendees of the Grilled Cheese Smackdown may be even more of an accomplishment. To recognize such an achievement, the People’s Choice award is voted on by anyone in attendance and can be awarded to any team that makes a sandwich in the competition. This year it was none other than the Alpha Resource Center who took home the People’s Choice Award. Their sandwich Pure Cheese featured a touch of spice from pepper jack cheese as well as the satisfying taste of sauteed mushrooms, spinach, and garlic. Rather than making you salivate by thinking about the sandwich, Alpha gave us permission to share their recipe so you can make Pure Cheese for yourself! Comfort food secured.

Pure Cheese by Alpha Resource Center

1 slice of pepper jack cheese
1 slice of Cheddar Cheese
2 teaspoon of parmesan grated cheese (spread across the challah bread)
1/4 cup of mushrooms
1 teaspoon of fresh cut garlic
2 slices of challah bread
Two teaspoons of butter (spread on the challah bread)
8 leafs of spinach
A pinch of chives


  1. While the grill is heating up, dice up the mushrooms, garlic, and slice the challah bread into two pieces, then spread butter over the outside of the bread.
  2. Press the buttery surface of the bread with parmesan to ensure that every bit of the bread gets some cheesy love!
  3. Both bread slices and both types of cheese go onto the grill. Once the cheese is soft, sprinkle a teaspoon of parmesan in to add some of that salty taste.
  4.  Use a little of the oil coming off the cheese, or a dab of butter on the grill to assist as you put the garlic, spinach and mushrooms on the side. Don’t let them mix yet, giving them a chance to get good and roasted before bringing them all together.
  5. Press the cheese down to ensure it’s frying, then scrape away the excess oil to prevent it from being absorbed by the bread which will make it soggy.
  6. Put one piece of bread on top, and use a spatula underneath to get everything off the grill, then complete the creation by resting it down on the other piece of parm grilled bread. Sprinkle a pinch chive on top, let it cool for about 3 minutes, and you’re ready to experience Pure Cheese!

Winning Recipe From The 5th Annual Grilled Cheese Smackdown


For those unfamiliar with 5th Annual Toad&C0 Grilled Cheese Smackdown, it’s the biggest cooking competition west of Paris and it happens at Toad HQ. With competitors prepping and practicing grilled cheese creations for weeks before the competition, it’s the finest iteration of bread and cheese in the known universe. With so many delicious sandwiches premiering at the Grilled Cheese Smackdown, we couldn’t keep all of the cheesy goodness to ourselves.

This year’s top honors went to Visit Santa Barbara‘s Fromage de la Riviera. Fun fact about the name, ToadHQ is located in the Riviera neighborhood of Santa Barbara. Way to know your audience, Natalie and Danielle! Aside from an aesthetic masterpiece, Danielle and Natalie’s sandwich packed a serious punch of flavor. Who knew a mix of caramelized onions and mushrooms could be so tasty? Top it off with gruyere and swiss cheeses and you’ve got a winner on your hands. Permission to share winning recipes is rarely given (ok, not really), so take advantage and make yourself a Golden-Spatula worthy grilled cheese!

Fromage de la Riviera by Visit Santa Barbara

Ingredients for 2 sandwiches: 
2 medium yellow onions, sliced thin (about ¼”)
½ cup of butter, softened and room temp
1/2 up of white wine
1 small package of mushrooms, sliced 
2.5 oz. gruyere cheese, shredded
2.5 oz. swiss cheese, shredded
4 slices of local sourdough bread
Salt and pepper
Rosemary for garnish, chopped 
2 garlic cloves, chopped


For onions:

  1. In a heavy bottomed saucepan over medium heat, melt 2 tablespoons of butter and toss in sliced onions. Stir onions until soft, about 3-4 minutes. Season with salt and pepper.
  2. Spread onions in an even layer, cover pot and reduce heat to low. Stir every 5 or so minutes. Continue until onions are nicely caramelized, about 25 minutes. 
  3. Increase heat to medium-high, add about 3 tablespoons of wine to deglaze the pan, and scrape up any brown bits from the bottom. Once all the liquid has absorbed, about 1-2 minutes, turn off heat and let onions sit. 

For mushrooms:

  1.  In separate saucepan, melt 2 tablespoons of butter over medium/low heat. Add 2 garlic cloves (chopped) to pan and sauté for about 1 minute (Don’t let garlic brown!)
  2.  Add sliced mushrooms to pan and stir to coat with butter/garlic.
  3. Add about a 1/3 cup of white wine (a splash) and bring mushrooms to boil then reduce heat to simmer and cover. When wine has almost absorbed, remove lid and add chopped parsley for color and flavor. 
  4. Season with a few pinches of salt and pepper then set aside.

Turn it into a grilled cheese: 

Preheat skillet to medium heat. Butter both sides of bread, lay buttered side down on skillet and cover with a layer of swiss cheese, top with a handful of caramelized onions and mushrooms, then a layer of gruyere cheese, and top it all off with another slice of buttered bread. Cook until cheese is melted and the crust is golden brown (about 3 to 4 minutes per side). Add pinch of chopped rosemary to each side and bon appetite! 

For more winning recipes, check out The Overall Hottest Award (spoiler alert: Firemen and chilis are involved) and the People’s Choice Award (which we’re fairly certain won because it had grilled cheese on the OUTSIDE of the sandwich. Ya. Think about it). For more on the event, check out our video recap!

The En Fuego Grilled Cheese


For those unfamiliar with 5th Annual Toad&C0 Grilled Cheese Smackdown, it’s the biggest cooking competition west of Paris and it happens at Toad HQ. With competitors prepping and practicing grilled cheese creations for weeks before the competition, it’s the finest iteration of bread and cheese in the known universe. This year the Santa Barbara Fire Department let the fire burn with their sandwich, aptly named En Fuego! A combination of spicy peppers, two types of cheese, and tequila-buttered sourdough (yes, tequila butter), the only thing hotter than the sandwich was the firefighters themselves! Spice things up but proceed with caution – this delicious combination of bread, cheese, and peppers is highly flammable!

The En Fuego by Santa Barbara Fire Department

Tequila-lime-cilantro butter
Sourdough bread (fresh made is best)
Homemade guacamole
Fire roasted pasilla chiles, red peppers and green jalapeño peppers
Queso fresco
Mexican cheese blend
Jalapeño mustard


  1. Combine 1 shot of tequila, 1 stick of melted butter, and finely diced cilantro. Whisk together and let sit until butter firms up.
  2. Liberally apply butter to two pieces of sourdough bread.
  3. On the non-buttered side of bread, evenly apply a moderate amount of jalapeno mustard
  4. On top of the jalapeno mustard, liberally apply homemade guacamole.  
  5. Press fire roasted pasilla peppers and jalapenos into the guacamole.
  6. Add queso fresco and mexican cheese blend to the top of the guacamole.
  7. Gently sandwich two pieces of bread together.
  8. Grill until cheese is melted and bread is crispy. Ole! 


Horny Toad Becomes Toad&Co

Shakespeare said it best: “A rose by any other name would smell as sweet.” So on January 27, Horny Toad changed its name and became Toad&Co. It’s something we’ve been thinking about for a long time and we’re really excited to start 2015 with a new name – one that sounds just as sweet. It’s a truer reflection of who we are, where we’re going and the great partners we’re proud to call our “Co.”

We’ll always love the name Horny Toad. We’re super proud of what we’ve accomplished with that name and it will always remind us of our Telluride roots. We’ve come a long way since that first hat was sewn 24 years ago, so we put a lot of consideration into our new name: We kept what’s best about being a Toad – our fun spirit, our commitment to great product and doing good – and added a nod to the partners we’re proud to call our &Co. That means our customers, employees, retailers and reps, the non-profits we support and like-minded companies we hang out with – you’re the company we keep. The name Toad&Co makes a lot of sense when you look at it that way.

Toad&Co says it all: More than just making clothes, we’re a company committed to making socially and environmentally smart choices; we value the important work of the individuals and organizations we support; we think living well and doing good are one and the same; and we believe that anything worth doing is better with good company. While this may seem like a big change, it’s important to know that nothing about our company is changing. We’re still the same great company, with the same great product and the same great people that make us who we are. Thanks for being part of it — you’re gonna love the new Toad.





New name, same Toad. Shop Men’s and Women’s for the trail to the tavern and everywhere in between.