Slow. Vital. Naturally Transformed.
At The Smokehouse, we believe that some foods become more flavourful, more complex, and more vital when they’re given time to transform.
Black garlic is one of them.
We make our black garlic in small batches using a dedicated fermenter, where whole bulbs are warmed gently for nine days — the perfect balance of flavour and benefits. During this slow, natural transformation, garlic softens, sweetens, and darkens into something entirely new.
No additives.
No roasting.
No shortcuts.
Just the quiet work of time, warmth, and fermentation.
🌿 WHAT is BLACK GARLIC?
Black garlic begins as fresh garlic, but through controlled warm fermentation it undergoes a remarkable shift. Over nine days, the cloves caramelize naturally, turning:
✨ Soft and spreadable
✨ Naturally sweet
✨ Earthy and complex
✨ Rich with umami depth
✨ Dark like molasses or balsamic
✨ Mellow, with none of garlic’s sharpness
It’s a transformation of flavour — gentle, deep, and completely natural.
🧄 HOW WE MAKE IT
Our process is designed around nine days because we’ve found this provides the ideal combination of sweetness, texture, and aromatic complexity.
Here’s how it works:
- Whole garlic bulbs are placed in a warm, humid fermenter.
- Over nine days, the natural sugars and amino acids develop deeper flavours and softer textures.
- The cloves turn dark, silky, and spreadable.
- The result is black garlic with a refined balance of flavour and the gentle benefits of fermentation.
By controlling temperature and humidity, we avoid bitterness, dryness, or over-fermented notes — achieving a profile that is smooth, sweet, and unmistakably Smokehouse.
🫒 WHY WE USE BLACK GARLIC AT THE SMOKEHOUSE
Black garlic belongs to the same family of slow, vital foods as our naturally fermented doughs.
Just as levain develops deeper flavour and structure through natural processes, so too does black garlic.
Both rely on:
✔ Time
✔ Warmth
✔ Natural transformation
✔ Simplicity
✔ Intentional craft
For us, black garlic isn’t a trend — it’s a continuation of the philosophy that guides everything we make:
slow food creates deeper flavour and more enjoyable nourishment.
🍞 HOW WE INCORPORATE IT
Black garlic pairs beautifully with our doughs, adding a mellow sweetness and umami richness that enhances everything it touches.
We use it in small-batch applications such as infusions, spreads, finishes, and drizzle oils — wherever its depth can complement the airy structure and subtle fermentation of our bread.
Every new batch inspires new ideas.
🌾 A NOTE ON SMALL-BATCH AVAILABILITY
Because each batch takes nine days to produce, our black garlic is made in limited quantities. We incorporate it into select Smokehouse recipes when it’s available and explore creative uses as inspiration grows.