Benoît de Korsak, along with 12 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 San Francisco Bay Area using environmentally friendly packaging. All yogurt is sold in reusable ceramic containers and glass jars. Saint Benoît yogurt is made in small batches in Sonoma County. Yogurt cultures are added to the milk in a 200-gallon vat and then crocks 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
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