the swirl: why texture matters

Flavor gets all the attention, but texture is what makes you remember a cup. Getting the swirl right is half of what we do.

denser on purpose

Cheap froyo is mostly air, which is why it melts into soup in minutes. We whip less air in, so ours is denser, colder, and holds its shape. Every spoonful feels like something.

the strained base

Because we start from a strained, mediterranean-style yogurt, there's more substance to begin with. Creamier and thicker, tangy instead of thin and sugary.

• less air, more body
• holds up longer in the cup
• creamy without being heavy

you can taste the difference, but you feel it first.

It's a small obsession that changes the whole experience. Worth it.