Monday, April 12, 2010

"GIGGLE WATER" AKA "Orange Blossom & Green Tea Private Blend" Top Spring Scent on Cafleurebon!

I am thrilled to be included as one of Michelyn Camen's Favorite Spring Scents on Cafleurebon!

Here is an excert from the article: "It is my vampy "day and play" scent all spring long. As layers of clothing are peeled off, my skin is exposed and by the sun. when a fruity floral is well crafted, it performs a burleseque on my skin. The "greenness' of the tea note is tempered with honey, a touch of gardenia and natural ambergris. Kedra uses four different Orange Blossom Absolutes."

See the Full Article by Michelyn Camen & Mark Behnke.

SOTD: Orange Blossom & Green Tea Private Blend ~ Of Course!!!

KEY NOTES: Tunisian Orange Flower Absolute, Egyptian Orange Flower Absolute,Orange Flower H20 Absolute,& Bitter Orange Flower Absolute, Honey, Gardenia, Beach found Ambergris.


Michelyn Camen is the Publisher and Editor in Chief of and the Editor-at- Large for She is a formerly an Editor for Fragrantica, the Fragrance Editor for Uptown Social, a Senior Contributor for Sniffapalooza Magazine, the New in Niche Columnist forBasenotes, the Managing Director for BeautynewsNYC and the former publicist for and Scent Bar, Los Angeles. She has been awarded Brandweek Magazine Marketer of the Year, Ad Age Magazine 100 and is a two time recipient of License Magazine’s 40 under 40 and recipient. She slipped off her corporate power suit to pursue her passion for fragrance.

Over the past six years, Michelyn’s articles and interviews on perfumery have appeared in major print magazines, newspapers and on online fragrance and beauty sites. She is best known for her in-depth and intimate interviews with independent, emerging and established perfumers and influencers. Many of her interviews have been the first exposure for her subjects to a global audience. In 2006, she was the first American to interview Olivier Creed in fifteen years, as well as the first ezine writer in the USA to interview Kilian Hennessy, Jean Claude Ellena, Bertrand Duchaufour, Thierry Wasser, Michel Roudnitska, Romano Ricci, Mandy Aftel, Neil Morris, Rodrigo Flores-Roux, Mark Buxton, Geza Schoen and Yann Vasnier.

As an advocate of fine qualitative fragrance and collaborate intelligence, launched (translated from French, this phrase has a dual meaning: this smells good and a more obscure one… as an affirmation of a good idea). It is her goal to create a “scented salon”, where perfumers and owners of fragrance companies, poets, chefs, painters, students, writers, bloggers, posters, dancers, and retailers can gather and share their love of the 8th Art – without politics but with one important collective understanding; we must embrace and support the art of fine fragrance in the 21st century.

She is the owner of Brandwidth Marketing Co., where she curates fragrance ‘wardrobes’ for private clients and is a marketing and merchandisng consultant for global, luxury, fashion, beauty and fragrance companies.

Follow her on twitter at @fifthsensenyc and become a fan of Cafleurebon on Facebook.

Saturday, April 3, 2010










Who Put The Egg In The Easter?

Did you ever pause between mouthfuls of Easter candy to ponder the history of this chocolate, egg and bunny filled holiday?

The origins of Easter have their basis in Christianity, but the holiday also has strong connections to pagan times and the celebrations of spring equinox. The holiday’s name is derived from the Saxon goddess of dawn, Eostre who was honored in the pagan spring festivals, which coincided with the timing of the Christian celebrations of the resurrection.

Though the roots of the celebrations are different, many cultures around the world observe spring holidays and festivals centered on the common theme of rebirth and the egg as a symbol of the source of life.

Dyed eggs were shared and eaten at spring festivals in ancient Egypt, Greece, Rome, Persia and China. Gradually these traditions made their way westward and were expressed in various forms – from dyed goose eggs to beautifully decorated paper mâché eggs in the 17th and 18th centuries. In the late 19th and early 20th century the ultimate Easter eggs – the Fabergé eggs made their royal appearance.

Chocolate eggs come from Europe! Today’s European tradition of giving chocolate Easter eggs as gifts can be traced back to 19th century France and Germany. The first eggs were small and solid and made of a course, bitter dark chocolate. As technology improved and cocoa became more widely available, so did chocolate Easter eggs. The tradition spread to many parts of Europe, often with each country making their own unique mark.

The first mass-produced chocolate egg appeared in England in 1873 when Cadbury debuted their first Easter egg. It wasn’t until the early 1900s that milk chocolate Easter eggs became available. Today’s European Easter eggs are available in dizzying variety – from those found on supermarket shelves to the top quality uber-thick chocolate works of art, beautifully decorated and filled with chocolate surprises from specialty chocolatiers.



Chocolate Scented Plant ~

The common name for Akeiba is chocolate vine. It is said the vine emits a chocolate scent when in bloom.

Chocolate Vine

White Chocolate Vine