La Crèmerie is one of East London's latest innovative food startups, founded by Canadian fashion-designer-turned-entrepreneur Renée Lacroix. After several diet transitions (from omnivore to flexitarian to vegetarian to now mostly vegan), she found herself dissatisfied by the lack of dairy free yoghurt options available on the market. She borrowed a friend's yaourtière (fancy French word for 'yoghurt machine') and tried making her own, sadly without much success.
Last year she met Christophe Favrot, an agricultural-engineer-slash-biochemist-slash-herbalist who invented a genius method of transforming rice into yoghurt. After spending two weeks in his atelier learning the ropes of artisanal yoghurt making in bucolic Brittany, Renée somehow convinced him to become business partners. Together they developed new flavours adapted to the UK market and, in February 2017, La Crèmerie made its London debut.