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Traveling across the Mediterranean, from Spain to Cyprus, I developed a deep love for Greek yogurt that was thick, tangy, and naturally rich and goes on anything. During the pandemic, when supermarket shelves emptied, I started making my own out of necessity. With limited access to essentials, I learned to rely on what I could make myself. Yogurt and homemade granola became my staple, and I refined the process for about a year until I couldn’t get it wrong. Moving back to Nigeria at the end of 2020, I searched for something that measured up. What I found was either stretched with starches and gums, set with gelatin, or soured past balance. All were overpriced. Frustrated, I went back to making my own, using the same slow-cultured stainless steel process I lived on during the pandemic. What started as a personal solution became something bigger. I shared my yogurt with family and friends, and their response made it clear: this wasn’t just for me. Amber & Oat is my way of sharing what carried me through when everything else fell apart. A Greek yogurt made right, the way I’d expect in Barcelona, Valencia, Nicosia, or Famagusta. No shortcuts. Priced fairly.