Riviera Petit Pots

Riviera Petit Pots

By Natasha Cousin

It took 95 years, but the Riviera has come to Alberta. Well, not quite the Côte d’Azure, but we do have beautiful yogurts, parfaits and crème fraîche made on the coast of the St. Lawrence River north of Montreal. Riviera’s petit pot yogurts have been winning hearts and awards for a few years now, but the company’s roots go all the way back to 1920.

Alexandrina Chalifoux founded Laiterie Chalifoux nearly a century ago when she would go door-to-door with surplus milk from the family’s herd, selling it to her neighbours. Alexandrina’s son Jean-Paul Chalifoux inherited her head for business and was one of the first in Quebec’s dairy industry to get a pasteurization license, the right to buy milk from other producers and in 1959 started producing cheese. His son, Jean-Pierre, continued expanding the family business with wider distribution and modernizing practices.

Today, it's Jean-Pierre's son Alain Chalifoux and niece Mélanie Chalifoux bringing Riviera’s deliciousness to the world, but they can’t take all the credit for the nostalgic petit pot yogurts. 

Those are thanks to general director Martin Valiquette, who wanted to bring back a taste from his childhood. The European-inspired probiotic yogurts are made with natural ingredients and no artificial flavours. Milk comes from farms within 60 km of the production site. Yogurts are sold in small glass jars and come in classic flavours like lemon, coconut, strawberry, vanilla and plain. 

“The glass container reminds us of country cooking and the art of entertaining,” says brand manager Kathleen Hébert. She says the award-winning jars encourage you to take a break, savour the product and indulge in some “me time.” And when you’re done? Reuse the jar! Check out the Riviera Facebook page for inspiration, including candle holders, planters, recipes and even snow globe.

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