Father and son team Con and Alex were making their handcrafted Greek yogurt in Australia when Yvonne, a flight attendant from America, dropped in for a taste. After one spoonful, she was hooked. She flew home and raved to her husband, Bob, and they hatched a plan.
It took nearly ten years, but eventually, Con and Alex moved to Seattle to team up with Yvonne and Bob. The result was a new yogurt company that combined the Apostolopoulos’ Greek yogurt recipe and handcrafted process wi
Father and son team Con and Alex were making their handcrafted Greek yogurt in Australia when Yvonne, a flight attendant from America, dropped in for a taste. After one spoonful, she was hooked. She flew home and raved to her husband, Bob, and they hatched a plan.
It took nearly ten years, but eventually, Con and Alex moved to Seattle to team up with Yvonne and Bob. The result was a new yogurt company that combined the Apostolopoulos’ Greek yogurt recipe and handcrafted process with local ingredients and distinctly Pacific Northwest flavors. This traditional process uses slow heating and cooling, taking five days and great care to make each batch.
Ellenos starts with fresh, rBST-free milk from a local family-run dairy. They also source whole fruit and toppings specifically for the way they pair with their yogurt and make the fruit purees and compotes in-house. From traditionally prepared lemon curd to marionberry puree, they put just as much time and craft into the fruit elements as they do the yogurt itself, creating a “yogurt that makes ice cream jealous.”
