your local dairy hawkers.
probiotic yoghurt and cultured cream, made slow in Singapore.
your local dairy hawkers.
probiotic yoghurt and cultured cream, made slow in Singapore.
your local dairy hawkers.
probiotic yoghurt and cultured cream, made slow in Singapore.
The kind you grew up with — thick, tangy, cultured slow. The kind that holds its shape on a spoon. The kind that isn't pretending to be dessert.
So she started making it. In a little kitchen in Singapore, with grass-fed New Zealand milk and live cultures. No thickeners, no shortcuts, no "Greek-style." Just yoghurt.
Then sour cream. Then crème fraîche. Now it's on shelves at Little Farms — and in a lot of fridges that aren't Annie's anymore. Hawker-style: handmade, neighbourhood, properly good.
Annie, founderHigher fat, better culture. We don't reformulate to hit a price point — we start with the best milk we can buy and let it do the work.
Live probiotic strains, given time to do what they do. You can taste the difference. You can also feel it — proper culture is alive when it lands in your fridge.
No thickeners. No stabilisers. No "Greek-style." Just yoghurt, strained twice, jarred in a kitchen in Singapore.
From a leaky fridge in a Tiong Bahru kitchen to shelves at Little Farms — how Annie's All Natural came to be.
All in recycled glass jars. Return them, recycle them, or keep them — they're nice jars.
Cultured slow, strained twice, thick enough to hold a spoon upright. Six flavours.
Properly cultured. The tang you remember from before sour cream got industrial.
Soft, glossy, made the way the French would recognise. For galettes and good days.
Click any product for details, recipes and where to buy.
"Tastes like the yoghurt my grandmother used to set overnight. Properly thick. Properly alive."
"Finally. A sour cream in Singapore that doesn't taste like industrial mayo."
"Bought the crème fraîche for a galette. Ate it from the jar instead."
Eleven stores from Holland Village to Cluny Court — plus same-day delivery on RedMart. Look for the navy lid.
