The recipe and process behind Bonita’s Kefir started with the co-founder, Jean’s grandmother Stephanie

Nyiramabano, in Kamonyi, South Province Rwanda, East Africa.

Kefir, known as "Ikivuguto" is highly esteemed in the Rwandan culture and has many traditional uses,

one of which is being a customary morning food staple. Jean’s childhood mornings always started with

a glass of kefir and a type of grain pastry. He vividly remembers the delight in sitting and enjoying both,

and how the two foods complemented each other so well and tasted so good together.

As a kid, Jean would spend hours in the kitchen with Grandma Stephanie learning food skills, recipes,

and life lessons that he still applies today. One of those memorable lessons was the process of making

Kefir.

Grandma Stephanie’s simple practices and consistent techniques, along with her patience, were the key

factors in creating a perfect fermenting process for her kefir. The fermenting process happens with a

starter culture, or also known as kefir grains, but not like a wheat grain, these grains are a byproduct of

the process and contain the live and active cultures needed for the kefir to cultivate.

The effort and time dedicated to the process were always worth the wait for Jean, the result was

a smooth and delicious batch of Grandma Stephanie’s kefir.

When Jean came to Canada, he searched for a kefir for his morning routine. Trying several on the

market, none of them compared to the taste and texture of his grandmother’s recipe so he started

making his own.

Bonita Kefir was “cultivated”!

Jean holds high respect for his Grandmother Stephanie’s traditional Rwandan recipe and her original

processes and techniques are still used today in Bonita kefir.

But wait….what about that grain pastry that complemented the kefir so well??

Enter Juliette Iradukunda, also the co-founder of Bonita Canteen, and the creator behind the delicious

Bonita Digestive Donuts. Juliette’s digestive donuts are made with the same principles as Grandmother

Stephanie’s kefir; simple ingredients with minimal processes. These digestive donuts are light, delicious,

easily digestible and make the perfect complement to Bonita’s kefir.

Juliette and Jean are also the perfect complement to each other, they are not only partners in the

business, but they are partners in life. Today, with their own family, they carry on that same Rwandan

breakfast tradition with kefir and donuts in the morning.

Make Bonita kefir a part of your morning routine. BUY HERE

Enjoy the perfect complement to the kefir with Bonita Donuts. BUY HERE