We didn't set out to build a brand. We set out to make Steph well. 

Steph wasn't well and hadn't been for a while. Constant stomach cramping. Doctor after doctor. Medication after medication. Every path led to the same dead end. What started as research into fermentation for a restaurant menu item turned into something neither of us expected — a way out.

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The first batch of yogurt went into the water just over eight years ago. Within weeks, Steph was off all medication and nearly symptom-free. We kept making it — for ourselves first, then for family, then for anyone who asked. People started sending us shipping labels and money for ingredients before we had anything resembling a business. The demand existed before we did.

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What we built from that first batch is the same product you'll find at Sprouts Farmers Market and Central Market today. The process hasn't changed. The ingredients haven't changed. Some people buy it because it's helped them the way it helped Steph. Most buy it because it's the best yogurt they've ever tasted. We've never cared which reason brings you here — only that the product earns it either way.