European garlic · Aged in the Baltics
Garlic grown across Europe, aged in Baltic slow time
Single-ingredient garlic from selected European growers — our own fields in Estonia and Latvia alongside partner farms further south — slowly transformed through controlled fermentation in Latvia until it turns dark, sweet and balsamic. Nothing added. Nothing hurried.
One ingredient
Garlic. That is the whole label. No sugar, no acid, no preservative — the sweetness is the Maillard reaction doing its work over weeks.
Traceable to the field
Every pack carries a batch code tied to the grower, harvest week and chamber log. European origin, documented from soil to seal.
Low-energy ageing
Insulated chambers hold a gentle 60–70 °C. Roughly 1.4 kWh per finished kilo — a fraction of conventional dehydration.
The pantry range
All formats
The process
Weeks of warmth, and garlic becomes something else
We buy hardneck garlic from growers across Europe and do the slow part ourselves. The slow part happens in our fermentation rooms in Latvia: steady warmth, weeks of patience, and a batch that comes out when it tastes right rather than when a clock says so.
- 01Source & cure — hardneck garlic from vetted European farms, field-cured, then graded by hand on arrival.
- 02Chamber — steady warmth and humidity, held under continuous control for weeks.
- 03Rest & grade — two weeks of conditioning, then sorted, tested and sealed.
For trade
Nordic kitchens, supplied direct from the Baltics
Chef packs from 250 g, a pricing ladder down to €40/kg, and free samples for kitchens in Sweden, Denmark, Finland, Norway, Germany and the Netherlands. European raw material, one ageing facility, two to four days by road from Tallinn.
- 250 g
- Smallest chef pack — no minimum order
- 6
- Markets served from the Baltics
- Free
- Samples for professional kitchens
- 48 h
- Quotation turnaround
In the kitchen
Three ways chefs are using it
Butter
Black garlic butter
Two cloves per 100 g of butter, mashed with sea salt. Melts over steak, new potatoes and grilled leeks.
Sauce
Balsamic-dark aioli
A teaspoon of paste per yolk gives a deep, molasses-sweet aioli with no vinegar at all.
Bread
Black garlic in the dough
Eight grams per kilo of flour. The crumb turns amber and the crust smells of caramel and allium.
Letters from the chamber
Harvest notes, batch releases and the occasional recipe. Roughly monthly, never more.