Est. Yangon, Myanmar · Now in Singapore
Est. Yangon, Myanmar · Now in Singapore
Yangon, Myanmar · Small batch production
Where It Began
Annie's began in Yangon with a straightforward frustration: the yogurt available in the market was full of ingredients we didn't recognise. Modified starches, preservatives, stabilizers — things that had nothing to do with dairy.
We believed the answer was simpler. Whole milk, good cultures, time, and care. No shortcuts. Annie's was built around that belief, and that's still all we do.
What started as small batches for local households grew steadily — to premium hotels, to specialty grocers, and eventually to the Singapore market, where we're now bringing the same commitment to a new audience.
"The best food doesn't need a long ingredients list. It needs time, care, and the courage to leave things out."
The Journey
Founded
Annie's began with small batches of plain yogurt made for friends and family in Yangon. The response was clear — there was a real appetite for dairy made without compromise.
Premium Hospitality
Our yogurt found its way into Myanmar's premium hospitality sector — partnering with The Strand Yangon and a growing number of independent restaurants who valued real ingredients above everything else.
Cultured Cream
We added Cultured Cream to the range — slow-fermented full-fat cream that quickly became the product our wholesale customers asked for most. The range grew, but the method stayed the same.
Singapore
Annie's is now available in Singapore through selected premium grocers and for wholesale. Same product, same process — now within reach of Singapore's chefs, buyers, and food-conscious consumers.
Why We Make What We Make
Slow fermentation isn't just a process — it's the difference between something that simply tastes like yogurt and something that actually behaves like yogurt. Natural thickness. Complex flavour. Live cultures that survive.
The industrial approach is faster and cheaper. We chose the slower one because the result is genuinely better, and because our customers can tell the difference. That's the only reason we need.
We keep our ingredient lists short on purpose. When you can only use a few things, each one has to be right. Whole milk. Cultures. Time. We've found that nothing else is necessary.
What Goes In
We use whole, full-fat milk sourced carefully. Not skimmed, not reconstituted. Full fat because it ferments better, tastes better, and nourishes better. No compromise on the starting point.
Our cultures are carefully maintained and nurtured across every batch. They determine the flavour, the texture, and the probiotic benefit. We treat them as the most important ingredient, because they are.
Every batch is fermented slowly — 12 to 24 hours, depending on conditions. This is the step most producers skip to save cost. It's also the step that makes everything else worth it. We don't rush it.