Auldei's Story

I have had the profound pleasure of enjoying Shallom's cooking for over a decade. I would often tell her I want to start a restaurant with her recipes, and we always said we would name it 'Neo's', after our maltipoo. I always felt her cooking was better than the fine-dining and Michelin star restaurants we tried in Los Angeles. That the best meal we could get meant staying in and eating the food she made. There were great restaurants in LA, like Scratch Sushi who did non-traditional sushi amazingly, this Thai place on Hollywood that makes killer fried pork on papaya salad, this Mexican food restaurant near Alverado that's been around forever, this shabu spot in downtown LA that never really raised their prices and only sold one perfect and simple dish and finally closed down after 30 years, and I'm sure there's more wonderful spots. But, not many that beat Shallom's God-given gift of fire, iron, and the spatula.

Fast forward to 2026. My wife was fired during maternity leave, and my contractor hours were reduced to 5/week, which wasn't enough to survive. We had just moved near Austin, Texas a year prior, were raising two babies, and had just bought a house.

We were in a tough spot.

We decided we had to make something happen:

Shallom took her best recipe that our toddler, she, and I love so much, and knew it would be most feasible to sell this kind of food at a farmers market despite caring for two babies because it's pre-made, and Auldei was born.

We call our brand Auldei because these overnight oats can be enjoyed all day for all ages! Shallom made this dish because it's something our whole family can eat knowing it's not full of questionable ingredients. And it's one of the few dishes our super picky daughter not only enjoys, but asks us for every day, and isn't junk food.

Auldei Overnight Oats can be enjoyed all day, for all ages, is 100% organic, made of six ingredients that don't sound like a chemistry exam, and it's FRICKEN GOOD.

As the age-old saying goes: Come and see for yourself.

Free samples always at the Arboretum (every Saturday) and Bee Cave (every Sunday) Farmers Markets.

Peace and love from ours to yours,
Jo (her sous chef for life) and Shallom (the Top Shelf Chef)