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Fragrance of the Year Re-Cap!

Posted on March 27, 2015 by Info info

It's been a busy start to the year, and a re-cap of our first annual Fragrance of the Year party is long overdue!

Our Académie de Parfum members were all encouraged to submit their fragrance for this friendly annual contest in which the winning fragrance was to be chosen by John Bergland, Tijon's founder and nose, in St. Martin. The winner was announced at our Fragrance of the Year party, which was hosted in our lab on the afternoon of Sunday, February 15, 2015.

The three finalists were: Kierkegaard's Couch, Levant and Moroccan Blue.

Kierkegaard’s Couch is a bold fragrance that has a soft and sensual dry down. It has warm base notes of vanilla and black amber musk, and middle notes of leather, tobacco and neroli. It’s incredibly romantic.
Levant is an elegant fragrance with primary notes of rose, frankincense and myrrh, and with subtle hints of leathery musk. To round out the fragrance, there are spicy and herbaceous notes, which are softened by honey, chamomile and amber.
Moroccan Blue is a subtle, gourmand fragrance that has fruity notes with depths of coffee, tobacco, vanilla, amber, and spicy hints of ginger and thyme.

The staff at Tijon La Jolla hosted a fun-filled soirée with the help of Nine10 Photobooth, PURE Cupcakes (based in nearby Pacific Beach and the 2013 winner of Cupcake Wars), and Bloomers Flowers of La Jolla. Good friends of Tijon attended, including Robin De Ryckere, the owner of About Town Magazine, and Cindy Matalucci, the producer of The Pulse SD. In addition to PURE Cupcakes’ miniature cupcakes, a variety of other sweets were served. Chilled flutes of champagne were poured neat or with Chambord and bobbing fresh raspberries.



Here’s what John Berglund had to say about the winning fragrance:

As Tijon’s nose, I had the opportunity to judge many qualifying fragrances, all of which offered varying degrees of complexity and beauty. Ms. Hall’s fragrance, however, stood out as uniquely adventurous: while it appeals to men, it could easily be worn by the outdoor-minded woman. 

In creating her winning fragrance, Ms. Hall chose oils that are singularly attractive but blend harmoniously, creating a beautiful non-traditional orchestration. The scent conveys a quiet “lived -in” elegance highlighted with its note of leather. Sufficient base notes are incorporated, allowing the scent to lovingly linger on the body.

Naming the fragrance after S øren Kierkegaard added to the spirituality of the scent. As I write this letter of congratulations, know that I am enjoying this well-crafted fragrance. As a matter of fact, a bottle of Kierkegaard’s Couch is within reach now!



As the winner of the Fragrance of the Year contest, Kierkegaard’s Couch is now available for purchase in our La Jolla boutique (and Ms. Hall will be receiving 50% of the fragrance’s sales). Her story will be featured in the 2015 Spring/Summer issue of About Town Magazine.

Stay tuned!

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Tijon After Hours: Loco For Cocoa

Posted on October 08, 2014 by Emily Villanueva

On September 25th we hosted our very first Tijon After Hours, a new nightly series where we'll partner with cool local businesses for fun, one-night-only events that will evoke a new sensory experience. "After Hours" is a result of our long-standing desire to host more special events, collaborate with other businesses, and involve the community. And after months of planning, what a success it was!

 

 

The theme of the event was aphrodisiacs, so we focused on sexy scents, sensual aromas, and the biggest culinary aphrodisiac of them all: chocolate! Dallman Fine Chocolates from Del Mar provided five different dark chocolate bars, and Tijon staff member (and trained pastry chef) Vanessa guided the tasting. Here, Vanessa explains...

 

Thursday's After Hours event featured local artisan chocolate from Dallmann Confections. Dallmann Confections began in 1954 by Guenther Dallmann who opened his pastry shop in St. Gilgen, Austria. His pastry shop was so well renowned that his children and eventually granddaughter, Isabella Valencia, expanded the family business to San Diego in 2006. Isabella was classically trained in Europe, specializing in fine chocolate making. 
A quick history of chocolate: Chocolate comes from the cacao (cocoa) tree, which grows 20º above and below the equator, similar to coffee. In fact, the scientific name for the cacao plant is Theobrama cacao which is derived from Greek for "food of the gods"; from θεος (theos), meaning "god," and βρῶμα (broma), meaning "food". Chocolate got this name because it has a rich history for its use in ancient Central and South American rituals as offerings to deities and for consumption by priests. Archeological evidence of cacao was discovered in modern day Chiapas, Mexico dating as early as 1900 B.C. Chocolate was introduced to Western world in 1527 by the return expedition of Hernán Cortés and the rest is history!
Chocolate is the end-product of an intensive process. First, the ripe cacao fruit pods are harvested by hand and opened by a machete to expose the cacao seed which is encased by pulpy mucilage. The thick rind is then discarded, the pulp and cacao beans are collected to ferment, which deepens the flavor of the cacao beans. After they are properly fermented, the beans are then laid out to dry before they go through a process called winnowing, which means that the pulp is husked off. At this point, the beans are ready to be transported to the roasting facility where they are broken open to extract cocoa butter. The remaining portions of the beans are referred to as cacao nibs which are then ground into a fine paste called the chocolate liquor. The liquor is then incorporated with a fat (cocoa butter or even milk fat solids), vanilla and sugar and is further emulsified together in a process called conching. The chocolate is then ready to be poured into molds, confectionary making or to be tempered with inclusions such as dried fruit, herbs, spices, citrus oils or zest, salt, or even bacon!
The dark chocolate bars that were chosen for last Thursday's tasting are the following: the Maracaibo Classificado (60% Cacao Bar from Venezuela), the Provence Bar (locally grown lavender & Fleur de Sel fused in a 65% cacao bar from Madagascar), a Cardamom & Orange Zest bar (72% cacao), the Valencia (60% bar fused with star anise, cloves & cinnamon), and lastly for sheer kicks and giggles, the Bacon & Smoked Salt Bar (60% cacao). These chocolates were chosen because they correlate with the perfume oils that we have on our Perfume Organ. Along with the tasting, we set up water, tart Granny Smith apple slices & oyster crackers to aid with palette cleansing between tastings in addition to chocolate tasting note forms to serve as prompts. 
And here are some pictures from the event! Make sure to attend our next After Hours on Thursday, October 23rd, where we'll be partnering with Finch's Bistro & Wine Bar for a French-themed night revolving around wine!
   
                                                      
  
                       
                      

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A Guide to San Diego's Farmer's Markets

Posted on September 05, 2014 by Emily Villanueva

In San Diego, there are almost as many farmers markets as there are beaches. Each market has a distinct personality, specifically geared to the needs, aesthetics, and artisans of its neighborhood. Here's our breakdown of the city's freshest weekly gatherings.

 

Biggest Foodie Paradise: Hillcrest Farmers Market, Sundays

Of all the markets, the Hillcrest Farmers Market has the most vendors-per-square-feet, crowding an impressive amount of produce, artisanal goods, and vintage gifts in its two block radius through the hip and urbane Hillcrest enclave. But the best part about this market (besides plenty of parking, since its situated right next to the Hillcrest DMV) is the sheer volume and variety of its food. Half of its total vendors are food stands, offering everything from samosas to tamales to takoyaki. My two favorites? Fresh uni cracked right in front of you, and thai coconut pancakes by the tray.

 

Prettiest Location : Little Italy Mercato, Saturdays

The Little Italy Mercato runs straight through the picturesque Little Italy neighborhood, lending a sophisticated, leisurely, European bazaar feel. Rows and rows of fresh-cut flowers enhance the bright colors of Downtown's architecture, while multiple live music acts play at different corners. And the market stretches along four full blocks, giving pedestrians ample space and eliminating that mob-like mentality typical of overcrowded farmer's markets. 

 

Most Eclectic: Ocean Beach Certified Farmers Market, Wednesdays

The funky free spirit that personifies Ocean Beach extends to its farmer's market, a colorful affair where troubadours serenade passersby and colorful school buses park along the palm-tree-lined streets. This market also has the most amount of offbeat activities-- llama rides, anyone? Art installations? Interested in incense or holistic medicine? All here. So if you like your farmers markets with chill vibes and a beach setting, Ocean Beach is the one to attend.

 

Most Small-Town Charm: La Jolla Open Aire Market, Sundays

The La Jolla Open Aire Market is different from other markets in that it is held in the La Jolla Elementary School Playground, so its quite popular with families and small children. The shared space and communal tables (there's lots of seating for you to eat or rest) gives this market a really quaint vibe, like everyone knows each other. There's also a lot of art, jewelry, candles, and even bohemian clothing from Indonesia and Brazil. 

Local tip: It's walking distance from Lululemon (Girard Ave.), which offers free classes at 9am every Sunday too! Namaste.

 

Most Potential: San Diego Public Market (in Barrio Logan), Everyday

This warehouse is temporarily closed till May 2015, but watch out for its reopening! The renovated factory space is still getting its sea legs, but once its further established, we're sure it'll be the Pike's Place of San Diego.

 

 

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La Jolla About Town - Barleyanfigs

Posted on August 22, 2014 by Tijon Fragrance Lab

While I have spent the greater part of my life living and reveling in the beauty of La Jolla, after 23 years I am still discovering new places and partaking in new adventures, each one better than the last! Whether it’s a local deli, a secret surf spot, or live music with a beautiful view, La Jolla offers a unique experience for its locals and visitors alike. I write this article today upon discovering the newest, not-so-secret gem I stumbled upon last night on a casual afternoon bike ride: BarleyandFig. I would love to take the credit and say I discovered a locals-only Gem in La Jolla, but turns out I am late to the table on this delightful Greek restaurant.

The menu boasts Greek classics such as tzatziki to start, chicken souvlaki and mousakka as your main course, and bougatsa for a fluffy dessert that quenches the sweetest of sweet tooths. In my general indecisive manner, I ordered all of the above after failing to narrow it down. Don’t you worry, not a single bite went to waste. I think we even surprised the waiter who was preparing to grab our to-go box one minute and clearing our empty plates (licked clean) the next. One does not simply waste mousakka. You may need to take a mid-meal break and enjoy some Fantinel Pinot Grigio, which paired perfectly with the rich flavors of our entrees. I am not claiming to be a foodie, but I do know when I find a unique spot with a unique flavor, and BarleyanFigs delivers on all levels.

I know I mentioned several dishes with Greek names containing far too many consonants, don’t worry; I will now take the time to explain each in grave detail. Chicken souvlaki is a kebab of perfectly flavored chicken matched with rosemary potatoes, tzatziki and pita bread. You take it from there, combining the plate’s contents however your heart desires. The chicken melts in your mouth and the lightly toasted pita bread and tzatziki allow you to form the perfect not-so-little pita pocket. Now the mousakka, where to begin on the mousakka? Let’s keep it simple, it’s an eggplanty, beefy, cheesy delight baked to a perfect golden brown and combining everything you’d desire in a single dish. Once we licked our plates clean (I wish I was exaggerating), we ordered what immediately became a member of my “top 5 desserts” list (a list I have spent years constructing and take very seriously). While I attempted to explain the main courses, the bougatsa left me speechless. You will just have to go and try it for yourself. I promise, you will not be disappointed.

After finishing up our dessert, we hopped back on our bikes, full and happy.

I could not have discovered Barleyanfigs at a greater time.  Tijon Fragrance Lab and Boutique is implementing Tijon After Hours in which we will be matching a fragrance creation experience with great wine, delicious food, and local musicians.  Stay tuned for more information regarding our Tijon After Hours events because Barleyanfigs just topped the list for our first food pairing event!  If you have any questions regarding Tijon After Hours or Fragrance Creation Experiences, feel free to call us at 619.821.8219 or e-mail us at info@tijon.com.

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Media Darlings

Posted on January 11, 2014 by Tijon Employee
It's been a busy few months here at Tijon. The holiday season brought a lot of creative gift-givers to our shop, anxious to impress with the gift of a Perfume Creation Class, as well as a few magazine editors, anxious to feature TIjon in their glossy pages. Locale Magazine did an expansive, beautifully designed spread on our little shop that included our favorite tips on wearing scents, a timeline of the history of perfume, and a Q&A with Tijon La Jolla Manager, Rachelle. Check it out below. We're on page 130!



About Town also featured us in their Winter 2014 issue to talk about our special February experiences. During the "Month of Love" we begin each class with chocolate nibbles and teach guests about the different aphrodisiac oils so they can create their own love potion. And of course, we always end with a champagne toast. You can read the full article here.

 

- Emily V. | Assistant Manager

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