One of the most unforseen pleasures in our work is the interaction, collaboration and conversations we are afforded by the many highly creative, innovative and inspiring individuals who cross our paths every day.
With a goal to always look for new ways to see, appreciate life and be inspired by those who do it well, we have decided to produce a monthly feature called Inner-Views to share some of our favorite creatives, to spread their insights, humanity and intelligence to our community.
Welcome to our first Inner-View and to the wonder of our creative friends.
Inner-View with Eric Cobb of E. Cobb Architects, Seattle
Since our first discussions in early 2016, we have had the great fortune of connecting and working with architect Eric Cobb on the conception, design and construction of our beautiful flagship flora and henri Concept Shop. We are eternally grateful for the light, air filled, and efficient spaces he created for all avenues of the flora and henri brand under one roof: the design offices, the webshop and the concept store. We even ended the project with an exceptional neighbor to our West — The E. Cobb Architect firm building out their offices simultaneously in the adjacent space! Eric's vision, ingenuity, ability to listen and great sense of humor made for an illuminating, inspiring and heartening experience, so we thought there was no better creative individual to be the inaugural feature of our Inner-View.
Use 3 words to describe yourself?
A grinder, personable and unhindered
Uncovering hidden possibilities
Red Hot Chili Peppers
Soccer mid-fielders with vision
The ocean’s horizon
What can you not live without?
Red Pencils- which are my way of marking and adjusting almost everything in my life!
When are you most happy and in balance?
When the waters are generally smooth, with a few ripples of excitement and success, and a few deep challenges to dive into.
If you could travel anywhere, where are you going?
What is your favorite item in our store right now?
The amazing ceramics collection, including the candle stick holder, mugs and pitchers. The remarkable simplicity and clarity is coupled with the right balance of distinctive form. You just have to hold it.
Years from now you will …
Feel happy and rewarded that for decades, together with amazing clients and collaborators, we fought for the simple concept of authenticity in our work.
Eric Cobb was born in Seattle in 1962. He received his Bachelor of Arts in Architecture from the University of Washington in 1984, and Master of Architecture from Columbia University in 1990 with Honors Awarded for Design Excellence. Prior to founding E. Cobb Architects in 1994, he worked in New York City for Smith-Miller + Hawkinson Architects as Project Architect for several projects including Corning Museum of Glass, Plunge Landing and The Continental Airlines Facility Program. He also worked in the offices of Richard Meier and Partners and Skidmore Owings & Merrill. E. Cobb Architects has been consistently recognized over the past twenty years as one of the top design firms in the Northwest, focusing on highly innovative residential and commercial projects. Eric Cobb is a licensed architect in the states of Washington, New York and Montana.
So thrilled to be listed as one of the Best New Concept Shops by Insider Trends!
It has been an incredibly exciting past two weeks for our little boutique company!
We opened our beautiful, new brick and mortar, full concept shop and what has followed has been an incredible outflowing of love and support from the press and our amazing customers! Read on to see what people are saying!
Please come by and see us! We are open everyday: Monday-Friday 10AM-7PM, Saturdays 11AM-7PM and Sunday 12PM-5PM at 401 1st Avenue South, Seattle, WA 98104 in historic Pioneer Square.
We couldn't be more delighted to host guest blogger, Godfried Addae, to offer up his list of favorite Father's Day gifts for 2017! We were lucky enough to have him stop by our *new* store at 401 1st Ave South, Seattle, WA in Pioneer Square and shop our men's section. Read on to be inspired by his fantastic suggestions for that perfect item for your Papa!
As Father's Day approaches, some of us might still be scrambling to find that last minute gift. I justify my procrastination with the notion that it must be perfect. A gift that genuinely conveys my gratitude for the man who taught me how to tie a Four in Hand knot, shine my shoes, and iron my clothes before I turned 12. Unbeknownst to me, he was grooming me into a kempt and stylish gentleman. Which makes sense since that’s what fathers do, they teach, nurture, and guide.
I consider my father to be sensible, intelligent, and worldly. I immediately noticed these qualities reflected in the thoughtful product curation of Flora and Henri. Much like my father, this brand embodies bringing family together and creating memories. Thankfully, this makes the job at hand infinitely easier. While I have yet to nail down the exact gift(s), this is my shortlist:
Derek Rose Men's Classic Fit Pajama (Plaza) – Just like a navy polka dot tie, the design is classic and timeless. My dad has always worn pajamas as he channeled his inner Cary Grant on weekend and Christmas mornings. Construction is 100% pure cotton, lightweight, and breathable contributing to a great sleeping experience. $275
Lunch At The Shop – During grade school, my dad would occasionally make my sandwich for lunch. A research scientist by training, he took the liberty of combining everything he found in the refrigerator. This experimentation led to a mystery in every bite resulting in some lunches being more enjoyable than others. However, his effort was what I appreciated. Effort is the essence of Peter Miller’s book. Lunch At The Shop explores and celebrates the reprieve of the midday meal and the opportunity to unplug and savor both food and fellowship, $24.95
Brass Bookmark – My dad loves to read and feed his mind. Being the avid reader that he is, I’m sure he will finish Peter Miller’s book in one sitting. In the unlikely event that he doesn’t, he will need this bookmark to indicate where he stopped. Simple yet functional design, the stylish brass construction has clever engraving that will nudge him to take a break, make a sandwich, and continue the show later. $14
XI Four In A Row – A modern take on a classic. This could easily double as art thanks to the stylish wood construction. A great way to connect with the old man while discussing soccer, current affairs, and when grandchildren will start magically appearing. $75
Nontron Pocket Knife – Pardoning the Swiss for a second, this pocket knife from is a masterclass in French artisanal design. The boxwood alone that is used for the handle is left to air dry for five years before being shaped and hand decorated! My dad being a man who likes to take his time to do things right, the design and utility of this pocket knife captures this same spirit, $168
My goal with gifts is always to delight the recipient by encapsulating a great memory or experience within the gift. I firmly believe that the best gifts are less about the item or cost and more about the what they represent. Simply stated, it is the thought that counts. As you search for this gift or the next, take a moment to think through memories, conversations, and experiences. I guarantee that the stress will subside, and options will become clear.
Happy Father’s Day to all you current and future dads out there. Thank you for all that you do!
Godfried Addae is personal branding and men’s style expert. His mission is to help men put their best foot forward through their appearance, behavior, and communication. He believes that when you look your best, you feel your best, and ultimately put your best self forward personally and professionally. Godfried is also a menswear designer focusing on custom suits, blazers, shirts and formal wear. Find him on Instagram @mr.godfried
The Seattle-based brand will make its highly anticipated return to brick-and-mortar offering a curated collection of unique and inspiring merchandise for women, children, and home.
SEATTLE, Wash. (May 15, 2017) - The locally treasured and nationally acclaimed flora & henri is getting back to its roots– offering personal, boutique interactions and a timeless shopping experience for customers with the opening of a full concept lifestyle shop on Wednesday, June 14.
The 3,000-square-foot space once home to the Schwabacker Hardware Store, was designed by flora and henri Owner Jane Hedreen and award-winning architect Eric Cobb, and constructed by Tim and Patrick Dolan of Dolan Built. Featuring high ceilings and natural light, the serene space speaks to the history of the building while maintaining a fresh, crisp and modern feel. The storefront will give a new retail presence to the 1st avenue streetscape and allow flora and henri to create an operational hub for retail, wholesale, design, and e-commerce, all under one roof.
The company departed from traditional retail in 2012 to focus exclusively on e-commerce and wholesale. In the five years since, flora and henri has expanded its selection of categories and focused on scaling the lifestyle component of the brand. “The flora and henri concept store is where you will find everything you need to live a thoughtful life, filled with love and beauty, in a unique, artisanal space,” said Owner/Designer Jane Hedreen. “We have missed the human interaction and the ability to have the quality of our goods available to touch and feel in full light.”
The store will carry the curated selection of merchandise that flora and henri is best known for, and an expanded assortment of products for the design-sensitive of all ages. Products include their namesake line of essential childrenswear and toys; women’s apparel and accessories from brands including Vivien Ramsey, Veja, 6397, and Janessa Leoné; and a broad range of cards, gifts, books, and men’s accessories. Home product highlights include knitted hammocks from Amsterdam, colorful porcelain pieces by Dutch artist Lenneke Wispelwey, and stimulating coffee table books including “D.V.”, the autobiography of former Vogue editor-in-chief Diana Vreeland.
Visitors will have the opportunity to discover new brands, relax with a cup of coffee, meet the team, and shop for the entire family from flora and henri’s selection of ethically sourced brands. “The storefront will allow us to expand our vision of flora and henri and enable shoppers to experience how each of the different collections comes together- under one roof,” says flora & henri VP of merchandise and product development, Amy Augustine.
Flora and henri officially opens to the public on Wednesday June 14th. Grand opening celebration events will span the day and comprise personal store tours starting at 11 a.m., conversations with the team, food and drinks, and an evening cocktail reception.
flora and henri is located at 401 1st Ave South, Seattle, WA 98104. Store hours are Monday - Friday 10am -7pm, Saturday 11am -7pm, and Sunday 11am -5pm.
About flora and henri:
flora and henri: a breathtaking collection of unique, sought after, and inspired creations for women, children and home. Designed and curated to speak to a slow family sensibility while always remaining thoroughly modern and relevant to today’s every-busier lifestyle. Timeless and beautifully appropriate
We get a lot of gray weather in Seattle. It’s not that it’s always raining (although this year it feels like it is), but the steely low-hanging cloudiness can try even the most stalwart Pacific Northwesterner. That’s why we’re always looking for small, simple luxuries that don’t take much effort to lift our spirits, and Frazer Parfum’s Orange Blossom Shea Butter does the trick every time.
Shea butter has been a darling of the skin care world for years for its effectiveness at protecting the skin. African orange blossom is inspired by the neroli trees in Tunisia and showcases the best of African fragrance profile: fresh and earthy.
Tamara Frazer, owner and creator at South African-based perfume house Frazer Parfums admires its moisturizing properties and suggests using it after a bath. “Coat your whole body in the body butter, put on your pajamas and turn in,” she says. “In the morning, your skin will feel so soft and protected. I like to do this treatment once a week. Then for daily use, apply to hands and arms, for the beauty of the scent and to protect hands and elbows throughout the day.”
Give a little
Flirt a little
Live a little
Love a lot
As you know, we spent our bustling holiday season stationed at our Pop Up shop in Seattle’s Pioneer Square. It was a huge success—so much so that we’ve extended our run! For the foreseeable future, we’re open in the same spot (next to Intermezzo Carmine in the Merrill Place building) Monday through Friday from 11 a.m. to 7 p.m. and Saturday 11 a.m. to 6 p.m.
Once May hits, however, we’ll be moving into our permanent home on the corner of First Ave. S and Jackson St. at 401 1st Ave South, where we’re launching the flora and henri Concept shop.
What’s a flora and henri Concept shop, you ask? We’re so pleased you did! It’s where you’ll find what you need to live a thoughtful life, filled with love and beauty, in a unique, artisanal space. It’s a reflection of what inspires us personally, in our homes, in our lives, and for our designs. In other words, it’s the flora and henri lifestyle store.
Expect a tightly edited and well-curated selection from familiar and new-to-us artists including porcelain from Nymphenburg and Seattle's own Young Porcelain, pottery from Mt. Washington and Studio Joo, lovely jewelry from Blanca Monros Gomez, women's clothing from Vivien Ramsay, 6397, Malia Mills, millinery products from Janessa Leone, perfume from Frazer Parfum, knitted home decor from Monica Hofstader, select furniture from designers in Amsterdam and Denmark…basically an assemblage of great products with a single vision.
Here’s a sneak peek at the space—just renderings at this point—but the transformation is underway.
Like most people, come January, our thoughts turn towards healthier eating, but we’re food lovers, so austere detox programs most definitely do not appeal. That’s why Sara’s book has become our New Year’s bible. It’s chock full of healthy recipes that are also delicious and tempting (not the least of which are multiple varieties of chocolate bark). Now, that’s a cleanse we can get behind!
Here’s a little more about Sara:
How did the idea for the book arise?
My editor at Bon Appetit challenged me to come up with a healthy eating plan that appealed to people as innately enthusiastic about food and cooking as me, and so I worked together with NYC dietician Marissa Lippert to build a framework for a two week recipe plan full of good flavors, textures and celebratory moments. I prepared the menu along with our readers, and blogged about my delicious meals and my failures as well.
We made a new online plan each January for six years, and finally were able to take those principles and put them together in a 140-recipe book with a menu not just for winter, but for each season. Our eating principles are broad, not especially trendy: no refined sugars, grains, no processed foods; lots and lots of vegetables. I specifically avoid words like detoxing and superfoods because I think they are unrealistic. What I want to help people do is find delight in eating that might become a healthy habit beyond any temporary reset. Maybe that one lentil dish that you swap out once a week for white pasta, or the really satisfying breakfast that replaces a daily pastry at the coffee shop. If pleasure is a driving principle, then eating more healthfully is a joy and not a dreary obligation.
What flavors are you loving right now?
It's winter, so I'm looking for brightness wherever I can. Citrus is my lifeline: ordinary limes, lemons and oranges, but I also love the sweeter tang of Meyer lemons, the big succulent tendrils of pomelo, and the limey-tangerine quality of calamansi, a tiny fruit that you can get at Asian supermarkets. I also love using fresh turmeric: I brew it into a little infusion with hot water and throw shaved ribbons of it into braised greens.
Do you learn something new about yourself each year you follow the cleanse?
Every year, I experience what I call sugar creep, where I start leaning harder on foods with added sugar more and more. Not so much desserts, which I think everyone should enjoy occasionally, but a little more granola, an afternoon pastry, sweetened yogurt versus plain, and frankly more wine, which has its own sweetness. When I do my program every year, I reset that yearning, and remember that I'm perfectly happy with less sugar in my life, and I can save my sweetness for a real treat, like a friend's homemade jam.
I also think that the Food Lover's Cleanse gives me a chance to observe my own appetite and develop healthy rhythms for eating: if I have a satisfying breakfast, I don't find myself grazing before lunch. If I get some protein in a (planned) afternoon snack, then I don't sit down to dinner with a voracious appetite. If I wait a couple of minutes after finishing my food, I most often realize I don't really need those seconds.
Who influenced your love of food the most?
Well, my mother was a wonderful cook and encouraged me to be independent in the kitchen, which got me off and running. But it is cookbook authors with wanderlust who really got me exploring the flavors of the world, people like Paula Wolfert, Yotam Ottolenghi, Naomi Duguid, and Fuschia Dunlop keep me exploring the flavors of the world.
How do you keep it fresh other times of the year when you're in that "what's for dinner rut?"
I love a condiment, I have to say, and my refrigerator is overstuffed with pickles, kimchi and sauces of all varieties. Condiments can make even the simplest meals feel vibrant and new. I toss turmeric sauerkraut into my salads for a bit of golden yellow crunch. A little dose of the Korean chili paste, gochujang, for example can wake up a tray of simply roasted vegetables. Yuzu koshi, the Japanese citrus-hot sauce will make the same old chicken soup taste new again.
Here's one of our many favorite recipes from The Food Lover's Cleanse:
LEMONGRASS SHRIMP WITH MUSHROOMS
25 TO 30 MINUTES (12 ACTIVE)
4 SERVINGS AND 1 LUNCH THE NEXT DAY
Prepping lemongrass is therapeutic. There’s the satisfying thunk that comes from chopping off the stubborn root end, and, most important, that invigorating lemony herbal fragrance adds gorgeous flavor to any ingredient it embellishes. I’ve paired juicy shrimp with plump mushrooms, but try the marinade on other ingredients, too: tofu, chicken, beef, and eggplant all benefit from the power of lemongrass.
1 shallot, roughly chopped
2 garlic cloves, roughly chopped
2 tablespoons soy sauce
1 teaspoon sesame oil
3 tablespoons coconut oil, softened, or canola oil
2 teaspoons honey
2 teaspoons fine sea salt
¼ teaspoon freshly ground black pepper
2 lemongrass stalks, exterior leaves removed and tender bulb and lower stalk cut into 2-inch pieces
1½ pounds shelled, deveined jumbo or extra-jumbo shrimp, preferably wild American shrimp (about 30 per pound)
1 pound cultivated mushrooms, preferably king trumpet, oyster, or beech mushrooms, tough stems removed and caps cut lengthwise in ½-inch slices
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh chives
1 tablespoon lime juice, plus more to taste
Flaky sea salt to taste
Place an oven rack in the upper third of the oven and preheat to 450˚F.
To make the marinade, in a blender or small food processor, combine the shallot, garlic, soy sauce, sesame oil, coconut oil, honey, fine sea salt, and pepper. Process into a rough puree.
Press down on the lemongrass stalks using the back of your knife until fragrant and the oils have been released.
In a medium bowl, toss half the lemongrass and half the marinade with the shrimp. Chill until ready to cook.
In a separate bowl, toss the rest of the lemongrass and marinade with the mushrooms, turning gently but thoroughly to coat the mushrooms evenly. Let sit for 10 minutes, or up to an hour. Lift the mushrooms out of the marinade and spread in a single layer on a baking sheet. Roast the mushrooms until lightly browned and tender, about 12 minutes, rotating the pan and flipping the mushrooms halfway through. Turn on the broiler to brown them a bit more, 1 or 2 minutes, watching carefully.
Pull the shrimp out of the marinade and spread them on a baking sheet. Place the sheet on the highest oven rack and broil them just until opaque at their centers, 2 to 3 minutes. It should not be necessary to flip the shrimp if they’re the recommended size; larger or shell-on shrimp will do best if turned midway through the cooking.
Toss the shrimp with the mushrooms, mint, and chives. Add the lime juice, taste, and add flaky sea salt and/or more lime juice as desired.
From BON APPETIT: THE FOOD LOVER’S CLEASE by Sara Dickerman. Copyright © 2015 by Sara Dickerman. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.