History 1988 - 1992
In 1988 Helmut & Ulli Spranz with their two children Krischan and Siri, migrated to Australia from Germany in search of a place where they could fulfil their life time dream to establish a totally biodynamic farm.
Both Helmut and Ulli were well qualified to follow their dream, with Helmut gaining an Engineering Degree in Agriculture, including  biodynamic courses and farm practices in Germany and Ulli, a graphic designer, worked on different farms in Germany and Switzerland to gain experience. After travelling around Australia for one year, their dream was realised in the discovery of almost 170 perfect acres of land at Paris Creek, South Australia.
"Imagine: green meadows with flourishing herbs and flowers, bordered by forests amongst rolling hills, the home of healthy cows enjoying their days under blue sunny skies, fresh rains and the occasional umbrella of rainbow - a combination which creates an essential well balanced environment".
The previous owners of this land, being environmentally aware had not used chemicals and therefore the conversion to biodynamic farming could proceed, and the basis for good milk production was established.
Like all businesses in their infancy, the start was slow with only 40 cows being milked daily with an additional 20 - 30 dry cows, calves and heifers.
Demand for their biodynamic fresh, unpasteurised and non homogenized milk grew rapidly within South Australia.
Increased demand from leading restaurants for their natural cream, bought forth the next logical stage of production which was to utilise the skim milk (side product of cream) to produce Quark and introduce some of the most nutritiously valuable dairy products common in middle Europe.
With ever increasing production and awareness of the effect this increase could have on the eco system, worldwide travel and research was undertaken to ensure minimal impact to the environment. As a result, the first liquid manure conversion plant in Australia was installed, using special holding tanks and flow forms to convert the liquid manure into rich organic liquid compost to provide the basis of the biodynamic process.

History 1992 - 1999
In early 1992 the next step in the B.-d. Farm Paris Creek development was taken: the extention to include yogurt to their range of products. The yogurt produced, was to be free from any artificial input, must support a health conscious diet and be mild, in contrast to other yogurts available. 1 ½ years of research followed, including visits to America, Switzerland, France and Germany before this range of yogurts were presented in 1994 in Adelaide, South Australia.
Since 1995, as a natural progression, the herd increased to 60 milking cows and an additional 50 - 60 dry cows, calves and heifers. A further 40 acres of land was purchased, sales spread to all the mainland states of Australia and we began exporting overseas. Permanent staff grew to 5 and the existing manufacturing plant was extended to meet the ever increasing demand for these natural products.
The farm and dairy factory kept developing and growing to the supply of 6 different varieties of Yogurt and 2 varieties of Quark and was added to the supply of fresh non-homogenised milk in South Australia.
On the farm and factory the products developed were to Helmut and Ulli’s personal high standards and the consumers enjoy their outstanding, unique flavour and quality. Although modern technology and equipment is used, the many years of experience have reinforced B.-d. Farm Paris Creek’s  respect for nature and the environment.

Paris Creek is a farm of pure nature. Home of the cows producing healthy biodynamic milk - used to make Yogurt, Quark and sold pure to the customers who prefer the real taste and goodness of non-homogenized milk.

History 2000 - 2009
In 1999 demand for B.-d. Farm Paris Creek products continued to grow quickly with more and more supermarkets wanting to stock these fantastic products and when overseas market showed strong interest, the owners began planning for a new processing plant.
Ulli and Helmut felt strongly that the new plant must meet the following criteria:

• for our products to receive export accreditation the factory had to be a certain distance from the dairy
• the building must be aesthetically pleasing and fit nicely in the valley;
• the production process must be environmentally friendly and must not produce any polluting wastewater ;
• the plant must be big enough to allow for expansion over the next 10 years;
• also it must include a visitor and education facility for tourists and other interested groups;
• and it must be affordable!”

Well, you guessed it; it was not an easy venture for the busy couple at Paris Creek.
Planning progressed well and eventually succeeded in meeting all the official requirements and finally in the middle of February 2001 the earthmovers levelled the site so that construction could begin.
During this period Paris Creek was blessed in many ways: the weather was absolutely fantastic, especially in the early winter months when rain usually falls heavily. In 2001 there seemed to be an umbrella over Paris Creek, shielding the new construction site from rain. The first few drops fell on the day, after the roof had been put on.
At B.-d. Farm Paris Creek it was decided to use as many local engineers, builders and craftsmen as possible and to proceed building with them in an owner builder fashion. It was an absolute pleasure to work with these fine people.
Construction progressed extremely well and in the anticipated timeframe and processing of dairy products in the new building began on the 3rd of September 2001. The official opening was held on the 5th of November 2001.
The education, tourist and visitors centre has been set up. Here yogurt production can be viewed, and information about biodynamic principles and about the products is provided. Groups may make a booking for visits but the company is not open to the public on a regular basis just yet.

For a number of years some neighbouring dairy farmers have shown a strong interest in on the activities at B.-d. Farm Paris Creek. It has been a difficult time for dairy farmers in South Australia. A lack of a reasonable financial return from their farms and then the introduction of the deregulation of the dairy industry meant that many dairy farmers had been facing an uncertain future. Yet some farmers in the surrounding area could see that B.-d. Farm Paris Creek was developing and expanding, that their pastures were lush and their cows were healthy. Some farmers asking about biodynamic farming methods approached Ulli and Helmut, to assist them as they converted their farms to the biodynamic method.
So … when the first production run started in the new processing plant, B.-d. Farm Paris Creek’s own milk truck travelled down the road to pick up certified milk from the first neighbouring dairy that converted to biodynamics.
A few months later B.-d. Farm Paris Creeks truck travelled in the opposite direction to another dairy that in the meantime also converted to biodynamic farming practices.
In 2002 a third farmer has converted to biodynamical principles and year after year more farmers converted.
The supply of certified milk was growing rapidly and supported establishment of a broader customer basis.
In December 2002 a trial run of cheese was made, a wash rind cheese called Reblochon. This was a very successful experiment and the customers who had the opportunity to taste it were looking forward to purchasing it regularly.

By 2007 there was flavoured milk added to the range of dairy products in 3 different varieties: Café Latte, Choco-lat and Strawberry Delight. These products were made on the same basis of principles that B.-d. Farm Paris Creek maintained over the years: natural and healthy. No artificial coulours or flavours are used, all ingredients are based on natural sources.

Adding to their original range of yogurts, a thicker, creamier style yogurt has been introduced, called the Indulgence Range with Dessert Style, Tiramisu, Lemon Myrtle and Greek Style yogurts.

Straight away these products, flavoured milks as well as the new yogurts were popular amongst dairy industry judges and several gold and silver awards were received.

Ulli and Helmut also saw the need to introduce cheeses now and plans were made to add to the existing buildings. After much travelling and researching in Europe, the cheesery Paris Creek Cheese was build to produce several French Style Soft Cheeses as well as European Style Hard cheeses.

Since 2008 In the range are Brie, Com’n Bear (Camambert), Nuage Blanc, Gouda, Tilsit, Norwegino and Cheddar. 
B.-d. Farm Paris Creek has received over the years many awards, not only for their highest quality products, but also for setting up a successful business and caring for their employees and for the environment.

Ulli herself has been named Asian Pacific Business Woman of the Year, was runner up in the Telstra Business Woman award and also runner up in 2009 at the Rural woman of the year award.

2010 News