Gironde. In Bazas, they produce black garlic … And it’s delicious!

By Gaël Arcuset
Published on 10 Jan 21 at 19:32

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We are likely to hear from them in the coming months or years. Three brothers and a friend started a business in Bazas (Gironde). Her name : the House of Black Garlic.

Located in the hamlet of Maison Neuve, near the route d ‘Auros, the small business was in full swing during the holiday season.

It is here, in a refurbished building, that two ovens operate twenty-four hours a day. Inside, heads of garlic spread out on plates. They stay there for three weeks, at a temperature of 70 ° C and a humidity of 80%.

“Really, it seems to be taking well”

“In fact, white garlic contains a lot of protein,” explains Antoine Schubert, 19, one of the four partners. These proteins will turn into sugar and will caramelize. Once the cooking is finished, we move on to maturing, which lasts two weeks. This allows the garlic to lose the moisture taken in during cooking. This is an important moment. “

After these five weeks, the garlic, which is known in its traditional form, became black garlic. Smoother, sweeter. Radically different. And customers are not mistaken, according to the first observations of the owners:

“Really, it seems to be working well. Before Christmas, we took part in the Sainte-Luce market in La Brède. We have sold all of our stock. “

Ideas for the future

How did the quartet come up with the idea of ​​getting into this? Simply by tasting black garlic.

“We found it really interesting the first time around. Then we looked for some and we couldn’t find any, remember Antoine Schubert. Suddenly, we said to ourselves that it could be an opportunity. We do not arrive in a big market with a lot of competition. “

The next step is still in progress. If the House of Black Garlic already sells its product in heads, cloves and pasta – which it sells in delicatessens – it aims to create by-products, such as cashews with black garlic. We tell you, this adventure has only just begun. And the dads of black garlic “made in” Bazas will soon be talking about them.

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