MCMC Fragrances is a boutique fragrance brand created by Anne McClain, a graduate of the Grasse Institute of Perfumery in southern France. Their product includes beautiful, rare natural ingredients and unusual compositions for a style that feels both modern & ethereal. All of their bottles are carefully crafted in small batches and bottled by hand. Please scroll down for some Q&A with our favorite perfume sisters! Visit their online shop here.
Photography and Styling: Diana Yen
Perfume photography: Alpha May
Q&A with MCMC:
1. What is your fragrance inspiration this spring?
In the Spring, we gravitate towards herbs. There's a cleanliness to the scent of herbs and the fresh, sharp notes of mint, lavender, and rosemary are nice to ring in this new season. Herb notes couple well with blonde woods like American cedar and sandalwood.
2. Where does your family recipe come from?
The recipe for this lemon cake is from our Grandmother on our Dad's side. She's from a small town in Michigan and is a big baker. When we were younger and would visit her, she always baked for us. She made apple pie, cherry pie, all kinds of cookies…She keeps all of her recipes on little index cards and we have copies of a lot of them.
3. Do you have any favorite places to shop for food in Brooklyn?
Fairway in Red Hook is a favorite to shop for food in Brooklyn. They have everything you could imagine, including really nice produce. You can take a little walk after to look out at the Statue of Liberty. On Friday mornings, ACME, the smoked fish purveyor, opens to the public and once in a while we'll treat ourselves to a big breakfast feast. It's close to our studio in Greenpoint.
4. What do you look forward to cooking this spring?
We're looking forward to trying our hand at arugula pesto. And now that Anne has a little baby boy, she's experimenting with making baby food.
Lemon Yogurt Pound Cake
2 1/4 cups flour, plus more for dusting
1 1/2 cups sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon vanilla extract
2 sticks unsalted butter, plus more for greasing
1 carton (8 oz) lemon yogurt
zest of 1 lemon
juice of 1 lemon
confectioners sugar for dusting
Preheat oven to 325 degrees.
Combine ingredients in a stand mixer, begin at low speed, gradually raising to medium speed and beat for 3 minutes.
Pour batter into a well-greased and floured bread pan (10"x5") or a Bundt pan(6 cups). Bake for 60-65 minutes checking for doneness. Bake the cake until a toothpick inserted in the center comes out clean. I undercook it slightly so that it's really moist. Cool the cake 15 minutes before removing from pan. Dust with confectioners sugar before serving.