Product
development
‘By brewing with wild nature, we become distillers of a local sensory experience.’
Forêt Atelier creates products for cultural, natural and municipal institutions, for the hospitality business and for consumers. These products can vary tremendously in its scale of manufacturing, the only way we limit our yield is with a respectful approach to ingredients available. We love full circle producing, where we leave no stone unturned to use all of the elements that come with a harvest cycle. It is our creativity to come up with all types of beautiful, delicious and smart objects to stimulate our senses.
Whether it’s a field of invasive exotic flowers, or the terroir of milk, to a fully grown spruce tree, we know what to create and how to lead the whole process. Our technical ability goes from all kinds of alcoholic and non-alcoholic bottled beverages, in house fermented floral vinegars, to care products, derived from steam-distillation, like perfumes, facial mists and massage oils. We test thoroughly in our lab and scale up to produce larger quantities if necessary at a different location.
Next to the products we distil, we make it our job to contrive a successful launching campaign that applauds interaction through all layers of society; we link education provided by the business-minded to students of all ages; next to that our projects encompass relevant themes like sustainability, social inclusion, nature inclusive agriculture, climate change and circular economy.
We apply a nature-conscious concept throughout all we create, with great care for almost no waste and local and/or biological produce. We either forage or work with small producers (all around the world) and help to organise a living within their cultural heritage. By doing so we use new products that are created to contribute to a sustainable way of caring for our planet.
Having been part of the second class of Let it Grow, an incubation program by Royal Flora Holland to green our cities, we know how to apply both design thinking as scaling up to a product line into action.
We prefer to create many small and different products, so the foraging will be respectful to its surroundings, merely stating biodiversity of the territory. On the other hand, it is also a great opportunity to find new ways to dispute invasive exotic species and create both use and awareness of the old and new situation.
