Recipes
Six ways to use a scoop
Every recipe uses one 30 g scoop of our vanilla pea protein and takes under ten minutes.
Up close
The actives, magnified
What each one looks like before it goes into the bottle, and the job it does once it is on your skin.
Where it grows
Six farms, one fragrance
Valensole, Provence
Fine lavender
Harvested in July, distilled within a day on the farm. It gives the heart of the scent its soft, hay-like warmth.
Jaén, Andalusia
Olive leaf
Leaves pruned in winter from century-old Picual trees are steeped into an oil that keeps the formula stable.
Calabria, Italy
Bergamot
Cold-pressed from the rind of fruit grown on the Ionian coast, where almost all of the world’s bergamot comes from.
Nilgiri Hills, India
Green tea absolute
A single estate at 1,800 metres. The cool, misty climate keeps the leaf fresh and green rather than smoky.
Kazanlak, Bulgaria
Damask rose
Petals picked by hand before 10 a.m., while the oil is at its richest. It takes 3,500 kg of petals to make one kilo of oil.
Saint-Émilion, Bordeaux
Grape seed
Pressed from seeds left after the harvest. A light, fast-absorbing oil that carries the other notes.