Benoît de Korsak, along with 22 full-time and 8 part-time employees.
Benoît brought his family to the United States from France in 2003 to start a yogurt business. His goal has always been to bring an artisanal yogurt with a French taste to the Bay Area using environmentally friendly packaging. All yogurt and milk is sold in recycleable or reusable glass packaging. Saint Benoît yogurt and milk is made in small batches in Sonoma County. Yogurt cultures are added to the milk in a 200-gallon vat and then cups are filled with the mixture, incubated, and refrigerated, a process that takes 24 hours. The yogurt sold on Saturday morning is started on Friday morning.
All milk is certified organic and comes from the Jersey cows at Diamond M Dairy in Petaluma. Jams for “fruit at the bottom” flavors are organic and sourced from Lagier Ranches. Honey for honey yogurt is from Marshall’s Farm Natural Honey.
The original Saint Benoît (or Saint Benedict) founded several monastic communities across Europe. Over centuries, these communities have crafted some of the best artisan food products in the world.
Listen and Learn
On a whim, Kendra entered the ‘Wich Hunt, a contest for Sonoma County’s best sandwich, in 2012. She won Best in Show, and her sandwiches have taken home the contest’s top prizes each year since.
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »