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La Crèmerie is one of East London's latest innovative food startups, founded by Canadian fashion-designer-turned-entrepreneur Renée Lacroix. Being dissatisfied by the lack of dairy free yoghurt options available out there, Renée tried making her own but the venture didn't quite work out how she wanted. But as serendipity would have it, she soon met Christophe Favrot, an agricultural-engineer-slash-biochemist-slash-herbalist, who invented a clever method of transforming rice into yoghurt. After an educational and inspirational two weeks of being shown the ropes of artisanal yoghurt making by Christophe, Renée convinced him to become business partners, and the rest is history.
Water, rice* (30%), basil leaves (1.5%), live cultures (Pediococcus pentosauceus, Lactococcus lactis).
*= produced to organic standards
Nutritional Information per 100g/ml
Energy (kJ): 435
Energy (kcal): 102.0
Protein (g): 2.1
Carbohydrate (g): 23.0
of which sugars (g): 0
Fat (g): 0.3
of which saturates (g): 0.1
Salt (g): 0
Keep refrigerated. Once opened, consume within 5 days.