SONOMA GROWN: SAINT BENOIT YOGURT

(This is the second installment of the Sonoma Grown column)

I have a thing for the French. Really. Almost as much as I do for the pig. Their wine (le vin!). Their cheese (le fromage!). Their bread (le pain!). Délicieux! And now, it seems, I also have a thing for their yogurt (le yaourt!).

Saint Benoît Yogurt began in 2004 by Benoît de Korsak who came to the Bay area after spending most of his life in France. He’s a big believer in words such as: terroir, sustainable, organic, seasonal, creamy & smooth.  The term handcrafted at Saint Benoît isn’t just a marketing term – its a visible fact. With production practices about as opposite as possible to ubiquitous Yoplait, Benoît’s yogurt consistencies are actually seasonal – they change throughout the season due to fluctuations in both the organic pasture conditions the Jersey cows graze upon (more or less water intake), and the fruit acidity/sugar levels in the locally sourced fruit.

Flavors such as honey, lemon, boysenberry & plum are sure to entice you and each yogurt comes in a quaint crock jar that can be brought back for a deposit refund (or used as virtually indestructible picnic wine glasses, the SCL way). As you peel off the foil cover, a layer of thick cream greets you: mix well to get to the decadent fruit spread resting at the bottom and settle in for French style Sonoma grown bliss.

Available at Whole Foods stores & Oliver’s Markets in Sonoma County.

SCL Pick: Honey flavor that has a thick layer of naturally sweetened honey resting at the bottom. Upend into a bowl, sprinkle with granola and fruit. Stop. Admire. Eat. Bon appetit!