L'Occitane en Provence
- The farm in Valensole where L'Occitane sources its almonds from producer Jean-Pierre Jaubert.
- The brand buys almost all of his inventory, including broken almonds that fall to the ground; they can break these down further into essential oils.
- The olive tree that's on all of the brand's shopping bags, also in Valensole.
- A lavandine distillery in Les Grandes Marges, Valensole, owned by the Jaubert family. The bale pictured is lavandine, which is different from lavender: It's easier to grow and is often used by large companies for things like laundry detergent or soap. L'O
- Tashka Sofer, the Plant Specialist at the Ethnobotanical Garden of Salagon. She shares information and tips on how to restore plants when they're sick—in essence, she's L'Occitane's plant whisperer.
- Lavender fields in Lagarde d'Apt. The brand sources all of the lavender it uses worldwide from just two producers in France, each with five-year contracts.
- To make 20 kilos of essential oil, 100 kilos of lavender is used. Lavender essential oil can be applied directly to the skin in small amounts, or with a carrier oil like olive or sunflower. Stronger oils, like thyme, should always be used with a carrier o
- The factory in Manosque.
- A huge ball of immortelle, a flower with anti-aging properties. L'Occitane sources this from Corsica, an island in the Mediterranean.
- A sneak peek at some of the plants being used in the forthcoming Aromachology line. Included are two collections of essential oils: relaxing (with scents like lavender) and revitalizing (with scents like citrus).
- A distillation unit.
- Jean-Louis Pierrisnard, Scientific Director of L'Occitane Research & Development, working on a leg cream.