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Scent101

Let’s get real about “Natural” ingredients.

These days, you hear the term “natural” thrown around a...
The Interview

The interview: Kevin Fink of Austin’s acclaimed Emmer & Rye

Welcome to the latest in our series of interviews with...
Scent101

Partner spotlight: The International Union for Conservation of Nature

In this series, we introduce our partner organizations, and illustrate...
The Interview

The interview: Lauren Bush Lauren of FEED Projects

Welcome to a new series, in which we interview the...

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These days, you hear the term “natural” thrown around a lot. It sounds great—who doesn’t like nature?—but it’s a little misleading. After all, cyanide is found in nature, but you wouldn’t want to eat it, drink it, or spray it on your skin. That’s why we prefer the term botanical. It’s a little more precise (we only use plant products). And at this point, natural is basically a marketing buzzword. And who needs more of those?

Our goal is simple: We strive to use the best possible ingredients in all of our products, and the reality is that scents created in labs are often the better choice. Take Indian sandalwood. A wonderful ingredient, but one that’s been overharvested to the point of near-extinction. We love how it smells, which is why we don’t use it—we want future generations to experience it, too.

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Welcome to the latest in our series of interviews with people we admire. Kevin Fink is one of those people. He’s the man behind Emmer & Rye, one of the best restaurants in our hometown of Austin, Texas, if not the country. (Just ask Bon Appetit or Food & Wine or any number of publications singing its praises.)

What makes it so good? Much of it comes from Kevin’s mindful approach to food, which he honed at such iconic spots as Noma and The French Laundry. Everything he does he does with purpose, whether it’s exclusively using whole animals or buying heritage grains. These things ensure the food tastes better, sure, but they’re also the right thing to do—things that support the community, reduce waste, foster relationships with farmers and growers. We aim for a similar approach with our fragrances and candles, and that’s why we asked Kevin to host a special scent dinner when we launched last year.

We caught up with Kevin recently, and he was as busy as ever. He and his wife had their first child, a baby boy, this fall. And soon, he will open Henbit, a restaurant that brings the same mindful approach to food as Emmer & Rye, but for a more casual diner. (It will open at Fareground, an upcoming marketplace in downtown Austin.) As you might expect, Fink is deeply thoughtful and considerate, precise with how he speaks, occasionally cutting himself off mid-sentence to layer on a new idea, as if hurrying to match the pace of his own thoughts. We just tried our best to keep up.

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Welcome to the latest installment of Meet the Team, where we interview members of our team to get their insights on fragrance, candles, and life itself. Next up: Amanda Klohmann, who leads our Customer Experience team.

We spoke with her about her favorite fragrances, her scent memories, and her favorite places to go in Austin…

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Today, we’re introducing a new series in which we interview the members of our team to get their insights on fragrance, candles, and life itself. We call it… Meet the Team. (Clever, right?)

First up: Shawn Freeman, who as our Chief Operations Officer keeps us running a tight ship, whether he’s overseeing all the orders we send every day, or assembling Ikea furniture for our upcoming pop-up shop. (Shh… you didn’t hear it from us.)

We spoke with him about his favorite fragrances, his scent memories, and (of course) his miniature golden doodle, Dixie.

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We’re big fans of any brand that embraces sustainable luxury, and few do so as thoughtfully as 1Hotels. Just ask anyone who has stayed at its Central Park location, adorned with a lush ivy exterior and housing lush rooms bedecked with reclaimed wood and hemp-blend mattresses.

Helmed by Barry Sternlicht, the billionaire investor who previously created W Hotels and led the transformation of St. Regis Hotels, the hotel group aims to both protect the beauty of nature, while showcasing it in its properties. To give but one small example, the hotels eschew plastic keys for wood ones, thereby reducing the amount of waste the hotels produce.

1Hotels launched in 2015 with a South Beach location, and has expanded to include hotels in Manhattan and Brooklyn, with locations in LA, Cabo San Lucas, Silicon Valley and Sanya, China, due next year. We spoke with Kane Sarhan, who, as 1Hotels’ head of brand, serves as its creative guru—ensuring that every aspect of a guest’s experience is mindful and beautiful, not to mention luxurious and fun. We asked him how he does it, and he was happy to oblige.

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Welcome to a new series, in which we interview the like-minded people who inspire us. First up: Lauren Bush Lauren, who has had a big year.

2017 is the tenth anniversary of FEED Projects, her pioneering luxury brand that was among the very first built on the ideas of transparency and giving back. (A portion of the proceeds from every purchase goes toward fighting world hunger; the brand has provided an astonishing 95 million meals and counting through its partner organizations.) FEED also opened its first store and cafe in May, in the DUMBO neighborhood of Brooklyn. And last but not least, she recently had her first child, a boy, with her husband, David Lauren.

We spoke with her about these exciting things, and—because we’re obsessed with all things fragrance—her favorite scent memories, too. She was kind enough to indulge us just after returning from a giving trip to Mozambique and Madagascar.

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Eric Korman, PHLUR
Hey, it’s our boss.

Our friends at Glossy recently interviewed our founder and CEO, Eric Korman, for their namesake podcast. Among the topics: sustainability, transparency, and the fragrance industry at large (including what it means to buy a fragrance with a fashion designer’s or celebrity’s name stamped on it).

Hear the full conversation after the jump.

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