St. Benoit Yogurt

PRODUCTS: Cow's milk yogurt

PEOPLE: Benoît de Korsak along with three part-time employees

ABOUT: Benoît brought his family to the United States 2003 to start the yogurt business with his brother, David. In 2007, David left the business to pursue other interests. St. Benoit’s goal has always been to bring an artisanal yogurt with a French taste to the San Francisco Bay area using environmentally friendly packaging. All yogurt is sold in reusable ceramic containers. Benoît uses a Compressed Natural Gas vehicle for the business.

All yogurt is made in small batches in western Sonoma County. Yogurt cultures are added to the milk in a 40-gallon vat, and then the crocks are filled. They are then incubated and refrigerated, a process that takes 24 hours. The yogurt they sell on Saturday morning was started on Friday morning.

SOURCING: All milk is organic and comes from the Jersey cows at Diamond Dairy in Petaluma. Jams for “fruit at the bottom” flavors are organic and sourced from Sonoma County farmers. Honey for honey yogurt comes from Marshall’s Farm Natural Honey, a seller at the Ferry Plaza Farmers Market.