The very early days started in central and north London, producing yogurts in small batches by hand at the back of a shop. Post war consumers were not familiar with yogurt, so at first we made natural yogurts and creamy milk desserts for restaurants, delis and cafés. Production in those days was very hands-on with all the family playing their part to ensure the best in quality. Five-gallon milk churns were delivered fresh daily to the doorstep – instead of bottles of milk – which always raised a smile from the neighbours! All eight of us had to help out – washing the glass pots, sealing the fresh yogurts and learning the intricacies of our forefathers’ yogurt recipe.
Pending Information from Organisation