The Butter Co Journal
The Best Butter for Garlic Bread
Garlic bread is the most-ordered side dish in the UK. The difference between good and great comes down almost entirely to the butter. Here's what actually works — and why.
Why the Butter Matters More Than the Bread
Most kitchens focus on the bread — sourdough vs baguette vs ciabatta. But the bread is largely a vehicle. What makes garlic bread genuinely good is the butter: the quality of the base, the balance of the garlic, and whether it's been made properly or thrown together.
The best garlic bread uses compound garlic butter — butter that has been properly blended with roasted garlic, fresh parsley and seasoning, then chilled and sliced to order. It's not garlic powder stirred into softened butter. It's not margarine with garlic flavouring. It's a proper compound butter, made with premium dairy, that melts evenly and carries real garlic flavour into every bite.
The Options — Ranked
Compound Garlic Butter (wholesale log)
BestPre-made compound garlic butter in log form is the best option for professional kitchens. Consistent flavour every time, zero prep, precise portioning. Slice to the thickness you want, spread generously, bake. The garlic is properly balanced — present but not sharp — and the butter base is rich enough to soak into the bread without making it greasy.
House-Made Compound Garlic Butter
Good — but inconsistentMaking your own compound garlic butter in-house is perfectly viable, but introduces variables: the quality of the garlic, how it's prepared (raw vs roasted vs confit), the ratio of garlic to butter, and consistency between batches. A well-made house garlic butter can be excellent. A poorly made one — too sharp, too mild, or badly emulsified — will let the dish down.
Plain Butter + Fresh Garlic
AcceptableSpreading plain butter and adding fresh garlic works, but the garlic flavour is raw and sharp rather than rounded and savoury. It also doesn't distribute evenly — you get pockets of strong garlic rather than consistent flavour throughout. Fine for a home kitchen, not ideal for a professional one.
Garlic Powder + Butter
AvoidGarlic powder has a flat, slightly artificial flavour that doesn't develop properly when baked. It lacks the sweetness of roasted garlic and the freshness of raw garlic. It's a shortcut that shows on the plate.
Pre-Made Garlic Bread (frozen)
Avoid in a professional kitchenPre-made frozen garlic bread uses margarine or low-quality fat rather than butter. The flavour is flat, the texture is soft rather than crisp, and it signals to guests that the kitchen hasn't put thought into even the simplest side dish.
How to Make Perfect Garlic Bread in Service
Slice baguette, ciabatta or sourdough on the diagonal — 2cm thick for baguette, thicker for sourdough.
Spread compound garlic butter generously on the cut surface. Don't be shy — the butter is the point.
For baguette: wrap in foil and bake at 180°C for 10 minutes, then open the foil for 3 minutes to crisp.
For sourdough or ciabatta: place butter-side up under a hot grill for 3–4 minutes until golden and bubbling.
Serve immediately. Garlic bread waits for no one.
Variations Worth Trying
Black Garlic Bread
Use black garlic butter instead of classic garlic butter. The sweet, balsamic depth is a premium alternative that works brilliantly with sourdough.
View butter →Truffle Garlic Bread
Mix a small amount of truffle butter with garlic butter for a luxury bread course. Use sparingly — truffle is powerful.
View butter →Herb Butter Bread
Swap garlic butter for herb butter for a lighter, fresher alternative. Works well as a bread course before fish dishes.
View butter →Cheese & Garlic
Spread garlic butter, top with grated parmesan or gruyère, and grill until golden and bubbling. A crowd-pleaser for casual dining.
Stock the Best Garlic Butter
The Butter Co supplies wholesale garlic butter logs to restaurants, hotels and caterers across the UK. Made with 100% British dairy. Consistent flavour, zero prep.