Aftelier Perfumes

Sorry, but I have to disagree with the positive reviews. I love the fragrance of roses, so ordered Wild Roses 2ml liquid and 6 solid samples ¼ ml from Aftelier. When I opened the bottle to smell it, it had the odor of stale grain alcohol and smelled just like good perfumes I have had for a long time which have gone bad. I tried it on my wrist and it was even worse with my body chemistry! Had to scrub it off. There was absolutely no hint of rose fragrance. The samples did not agree with my body chemistry either. I sent it all back explaining the situation and asking for a refund, and they sent it all back to me saying they could not refund for «health reasons». I understand that an opened bottle can’t be resold, but it was such a small amount, you would think they would honor a customer’s refund request. Their customer service is as bad as some of their perfume. They should state on their site, «Absolutely No Refunds For Any Reason!» and maybe people would think twice before paying $ 50.00 for 2 ml of perfume.

Lovely perfume. Always happy with any fragrance I select. Fig. Cacoa. I miss Linden Blossom, but will try Honey Blossom.

How does one categorize Mandy Aftel’s business? On one side it’s a perfumery, on the other it’s a provider of essential oils and essences to chefs. Im more familiar with the latter. First with Coi notably, then realizing I’ve been to a number of restaurants she collaborates with. Here’s a quick list of those supplied:
Dan Barber, Blue Hill, New York City, NY
Daniel Patterson, Coi, San Francisco CA
Alexander Talbot, Ideas in Food
George Mendes, Aldea, New York
Audrey Saunders, Pegu Club, New York
Jim Meehan PDT, New York
Steve Patterson Morgans Hotel, Mondrian Soho, New York
Harold McGee Food Science Writer new York Times
Bill Yosses, white house pastry chef
Chris L’Hommedieu, Michael Mina, San Francisco
Johnny Iuzzini, Jean Georges, New York
Rose Levy Beranbaum, The Pastry Bible
Tru, Chigago, IL
Bernardus Lodge, Carmel Valley, CA
Absinthe, San Francisco
William Chait, Rivera, Los Angeles
Ewart Wardhaugh, Clift Hotel, SF
Tony Maws, Craigie on Main, Cambridge, MA
Chad Solomon, Cuffs & Buttons Cocktail Service, Brooklyn
Shola Olunloyo, Studio Kitchen, Philadelphia.
Juan Contreras, Atelier Crenn, San Francisco
Jason Fox, Commonwealth Club, San Francisco
Dave Arnold, French Culinary Insititute, New York
Nils Noren, French Culinary Institute, New York
Rick Billings, Jose Andrés Think Food group, Washington DC
Tony Conte, Oval Room Restaurant, Washington DC
that’s a pretty weighty list. Most of the time you’ll not notice the product directly, as it will be a subtle additive or essence added to the food. Back in the day Coi made you put an essence on as you were eating a particular dish to see how it affected your sense of taste. Interesting stuff. We all know that a good amount of taste if first through your sense of smell.