Our Story
A Story Worth Savouring
Simon Reynolds didn’t set out to build a yoghurt brand. In 2003, he started with a single stall at the Adelaide Central Market, serving small-batch artisan yoghurt made the traditional way. The response was immediate—people connected with the thick texture and clean, honest flavour.
As demand grew, Simon expanded into a small yoghurt factory on Tapleys Hill Road. There, he began handcrafting yoghurt at scale—staying true to time-honoured methods like double hand-straining and using only natural ingredients, including fresh South Australian milk.
What began as a humble market offering is now one of Australia’s most awarded handcrafted Greek yoghurt brands. And while the footprint has grown, our focus hasn’t changed: real yoghurt, made properly, with flavour and texture you can feel from the very first spoonful.
The Craft
We make our yoghurt with care, not shortcuts. It’s slow-fermented, double hand-strained, and produced in small batches right here in South Australia.
There are no additives or thickeners—just naturally thick yoghurt made using time-honoured methods. We focus on what works and constantly refine the process. This is proper yoghurt,
done right.
Handmade, Every Day
Our yoghurt is made fresh every day in South Australia. Each batch is cultured, hand-strained, and packed by a small, skilled team.
From 190g snack pots to 900g tubs, every product gets the same level of attention. We do the small things right, because they’re what matter most — and you can taste that in every spoonful.
Real Flavour, Done Right
We choose our ingredients carefully. Everything we add is there to bring out the best in the yoghurt—whether that’s a touch of sweetness, a bit of texture, or something fresh.
Our fruit is picked for ripeness and flavour, like sun-ripened mango and real passionfruit pulp.
For more indulgent options, we use ingredients like authentic Belgian chocolate and Madagascan vanilla bean.
The crumbles in our Caramel Crumble and Apple Crumble yoghurts are baked locally in South Australia, especially for us. They add a gentle crunch and a bit of contrast to the smoothness of the yoghurt.
Every component plays a role. Nothing added without reason.
Still Us
We’ve grown, but the way we make our yoghurt hasn’t changed. It’s still produced in South Australia, still hand-strained, and still made with the same care that shaped our first batch.
The world moves fast—but we haven’t rushed a thing. And that’s exactly how we like it.