Devon, England – Organic perfume company Ffern is fusing the worlds of food and fragrance. Its latest scent, Spring 22, is made in collaboration with celebrated chef, Skye Gyngell.
The idea for the perfume was hatched at Gyngell’s London restaurant, Spring, where she and Ffern’s nose Elodie Durande began discussions around the link between food and fragrance. At both companies, the importance of fresh, natural ingredients is paramount. With this in mind, they have created a scent that evokes the smell of spring – both the season and the restaurant. By adding notes of basil and peppercorn to the scent, the perfume has a culinary twist.
To buy the new scent, customers must join Ffern’s ledger, as all the company’s fragrances are made to order in small batches to reduce waste. Combining sustainability and food, this scent is a fresh new direction for Bio-positive Beauty.
Fragrance and food hold much in common. Can your company tap into the recent gardening boom to create beauty products that include familiar foodie ingredients or fragrance from herbs?