Our Story
Yoghurt Made Differently, From the Very Beginning
In 2003, Simon Reynolds started The Yoghurt Shop with a simple idea: make yoghurt properly, using time-honoured methods, quality ingredients and genuine care.
What began as a small stall at the Adelaide Central Market quickly became something people came back for. Customers noticed the difference straight away — the thick, creamy texture, the clean flavour and the feeling that this was yoghurt made with patience, not shortcuts.
As demand grew, Simon moved into a small yoghurt factory on Tapleys Hill Road, South Australia. The setting changed, but the approach stayed the same. Every batch was still made with care, using fresh South Australian milk, natural ingredients and traditional techniques designed to create yoghurt with real body, flavour and character.
Today, The Yoghurt Shop is proud to be one of Australia’s most awarded handcrafted Greek yoghurt brands. We’ve grown from one market stall to a range loved across homes, retailers and cafés — but the heart of what we do has never changed.
We still believe great yoghurt takes time. It should be thick because of how it’s made, not because of what’s added. It should taste real. And every spoonful should show the care that went into it.
The Craft Behind Our Yoghurt
Our yoghurt is made slowly, carefully and in small batches right here in South Australia.
We use traditional yoghurt-making methods, including slow fermentation and double hand-straining, to create our signature thick and creamy texture. It’s a more hands-on way to make yoghurt, but it’s the reason our yoghurt feels so different from the first spoonful.
There are no shortcuts, additives or unnecessary thickeners. Just carefully cultured yoghurt, strained by hand and made with the kind of attention to detail that has shaped The Yoghurt Shop from day one.
This is handcrafted Greek yoghurt made properly — with patience, skill and respect for the process.
Handmade in South Australia
Every day, our small team makes, strains and packs yoghurt in our South Australian factory.
From our 190g snack pots to our larger family tubs, each product is handled with the same care. Every batch is cultured, checked, strained and packed by people who know that the small details matter.
That hands-on approach is part of who we are. It’s how we protect the texture, consistency and flavour our customers expect from The Yoghurt Shop.
We don’t believe in rushing what matters. We believe in doing it properly, every time.
Ingredients Chosen with Intention
Our flavours start with our thick, creamy, authentic yoghurt — then we add ingredients chosen for taste, quality and purpose.
From Australian mango and real passionfruit pulp to authentic Belgian chocolate and Madagascan vanilla bean, every ingredient is selected to bring out the best in the yoghurt.
For our crumble flavours, we use locally baked crumbles made in South Australia especially for us. They add a gentle crunch and contrast to the smoothness of the yoghurt, turning every spoonful into something a little more indulgent.
Nothing is added without reason. Every fruit swirl, crumble, chocolate note or vanilla fleck is there to create balance, texture and flavour that feels genuinely satisfying.
Still Made the Way It Should Be
We’ve grown since that first Adelaide Central Market stall, but the way we make yoghurt hasn’t changed at its core.
It’s still made in South Australia. Still crafted with care. Still hand-strained. Still focused on real ingredients, thick texture and honest flavour.
The world moves quickly, but we’ve never believed great yoghurt should be rushed.
That’s what makes The Yoghurt Shop different — and it’s what you can taste in every spoonful.