The company was founded in 2005 by Icelander Siggi Hilmarsson, who sold his yogurt locally in New York, before launching in Whole Foods Market stores across the United States in 2008.

"[1][2][3] In 2004, Siggi began making his own yogurt based on a 1913 recipe his mother had found at a library in Reykjavík.

Siggi gave a test batch to Liz Thorpe, a friend who worked as vice president at Murray's Cheese in Greenwich Village: "One of her buyers got back to me and said 'If you're making this on a regular basis, we'll stock it.'

[4][5] He began making yogurt experiments full-time in a test dairy plant at Morrisville State College in Upstate New York.

[4] In late 2007, Siggi was contacted by Whole Foods, which expressed interest in the yogurt and its low-sugar concept, and wanted him to provide a presentation in Austin, Texas.

[5] As of August 2010, Hilmarsson's company, Icelandic Milk & Skyr Corporation, had nine employees and approximately 350 cows from six family farms.

Within a few years, the company had a backup manufacturing facility in Wisconsin; Siggi said, "When your business grows enough, you don't want to rely on just one plant.

[4][15] The company had sold a mint and pear flavor, which was discontinued around 2009 due to supply chain issues involving the fruit.