The signature
Auréa
Garlic & Herb Butter Loaf
Slow-confited garlic folded through cultured butter, sealed inside a crackling golden crust.
₦9,500
1
Baked daily from 4am. Ordered before 11am, it reaches you still warm.
The story
Why Auréa exists.
Auréa began as a Sunday indulgence — a loaf we baked for ourselves, split down the centre while still too hot to hold, the butter running before it reached the plate.
Whole heads of garlic are confited for four hours in cold-pressed olive oil until they turn sweet and amber. We fold them, with cultured butter and hand-picked parsley, into a dough that has fermented for a full day.
It leaves the oven the colour of late afternoon light. The crust shatters. The crumb is soft enough to tear with two fingers. There is no polite way to eat it, and that is rather the point.
In the hand, and on the palate
- Texture
- A brittle, blistered crust giving way to an open, buttery crumb that pulls in long soft strands.
- Aroma
- Toasted garlic and warm dairy, with a green note of parsley as the loaf is opened.
- Taste
- Sweet mellow garlic rather than sharp, rounded by salt and finished with a gentle herbal lift.
Ingredients
- Confit garlicFour hours at low heat in cold-pressed olive oil
- Cultured butterChurned in small batches, 82% fat
- Stone-milled flourUnbleached, unbromated, milled to order
- Flat-leaf parsleyPicked the morning of the bake
- Sea saltHand-harvested, coarse flake
Allergens: Wheat (gluten), Milk
Best pairings
- Slow-braised tomato and white bean stew
- A soft-boiled egg and flaked sea salt
- Aged parmesan with cold-pressed olive oil
- Chilled Dattes, poured over ice
Nutrition
Per 100g unless noted.
- Energy
- 298 kcal
- Protein
- 8.4 g
- Carbohydrate
- 41.2 gof which sugars 2.1 g
- Fat
- 11.6 gof which saturates 6.2 g
- Fibre
- 3.1 g
- Salt
- 1.1 g
Keeping it well
- Best on the day it is baked, at room temperature in the linen bag provided.
- Keep the cut face down on a wooden board — never in plastic, which softens the crust.
- To keep beyond two days, slice, wrap and freeze. Refresh at 180°C for six minutes.
Complete the table
Pommes Orréa
₦4,200
Hand-Cut Rosemary Fries
Twice-cooked in beef dripping and olive oil, finished with rosemary salt and cracked pepper.