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The Story

We’re a B Corp now. Here’s what that means.

When we first founded our business, one of our first...
Scent101

How we turned your favorite fragrance into a candle.

It seemed like a good idea at the time: Take...
The Fragrances

Conscious Choices: Sourcing Sandara’s key ingredient

“There is no smell like this smell from the timur...
The Fragrances

5 things that make our new fragrance special (according to its perfumer)

And then there were seven. For the first time, we...
Scent101

Let’s get real about “Natural” ingredients.

These days, you hear the term “natural” thrown around a...
Scent101

Partner spotlight: The International Union for Conservation of Nature

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

Latest posts

It seemed like a good idea at the time: Take some of our fine fragrances, and make candles from their scents. After all, if you love the way something smells on your skin throughout the day, why not perfume the air with it, too. Easy, right? Well, in the immortal words of the Brad Pitt film Moneyball, it’s incredibly hard.

Fortunately, we had the incredibly talented perfumer Nathalie Benareau to help us, and she made it seem effortless. In roughly two months, she took her original scents from Hanami, Olmsted & Vaux and Hepcat, and translated them into Annica, Claremont and Howl, respectively. “This guy I love to work with is very knowledgeable, and he gave me a few ideas on what to use,” she says. “I called him in and he said ‘Augh! These people who try to turn fragrance into a candle. It never works!’ [Laughs.] But it does if you do it the right way.”

We couldn’t agree more. We spoke with Nathalie to learn just what the right way entails.

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When we first founded our business, one of our first decisions was that we would be a values-based organization—one that always takes into account all of our stakeholders when making any decision. This means that we consider the perspective of our clients, our partners, our team, our investors and our planet, with everything we do.

This might seem like the obvious thing to do, but unfortunately it’s not a common one, as many businesses make decisions only through the narrow lens of short-term profitability. By instead considering all stakeholders, we believe we will make thoughtful and balanced decisions that will, in turn, create the best outcomes for all of our stakeholders—including, most importantly, you.

Happily, we’re not alone in adopting this approach. In fact, there is a  wonderful organization dedicated to helping businesses focus on creating what many call “conscious capitalism.” That organization is B Lab, and we’re thrilled to share that we’ve just been certified by them as a B Corp.

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When we began planning our photoshoot for Sandara—our brand-new scent, inspired by a mindful walk in the Redwoods—we knew it had to be something special. The location was a no-brainer: Portola Redwoods State Park embodied our vision for the fragrance. And the models, well, they couldn’t be just models. (Not that any model is ever just a model, but you know what we mean.) We wanted people who understood what Sandara was all about.

We were lucky, then, to find Kaeli Renae and Navid Golemohammadi, each of whom represent Sandara in their own ways. Keep reading to see what we mean—and hear some of the stories from the shoot.

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“There is no smell like this smell from the timur pepper.”

So says a representative from Mane, our partners for our new fragrance Sandara, describing that scent’s key ingredient, Nepalese timur pepper. It’s prized for its lemony top notes, with traces of ginger, grapefruit and spice. (It is a pepper, after all.) As Sandara’s perfumer, Gino Percontino, puts it: “The heart of the fragrance is the timur pepper. It’s one of the shining stars. To me it means so much.”

But as with many star ingredients, Nepalese timur pepper isn’t easy to come by. It’s rare and therefore precious, a reminder that in ancient days, spices were as valued as gold, and just as subject to counterfeiting and fraud. (That said, the pepper is not as rare as, say, Indian sandalwood, which has been harvested to the point of near-extinction.) Mane sources it responsibly, partnering with impoverished communities in Nepal to ensure that the pepper is a critical source of income not just for the women who live and work there now, but for generations to come.

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And then there were seven.

For the first time, we are adding a new fragrance to our collection of six award-winning scents. The new scent is called Sandara, and we think it’s unlike anything else out there.

To explain just what makes it so special, we asked the man who should know: Gino Percontino, the perfumer who crafted it, and who is working with us for the very first time. Here’s what he told us:

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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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