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Interparfums FY 2022: record earnings as operating profit soars 33 percent

THE WHAT? Interparfums has reported its results for the 2022 fiscal year. The fragrance giant recorded record earnings for the full year with net income up 40 percent on 2021’s figures and sales rising 26 percent to €706.6 million. THE DETAILS The company noted that it had extended its partnership with Montblanc until December 31, 2030 and, subject to the General Meeting’s ratification, hit its goal of achieving gender parity on its board. THE WHY? Philippe Benacin, Chairman and CEO, commented, “Against the backdrop of a turbulent economic and geopolitical environment, our sales and earnings continued to grow in 2022. In 2023, although many uncertainties still exist, this positive momentum should continue with sales expected to reach €750 million, driven by the continuing appeal of our brands for consumers in a global perfume market that remains buoyant.” The post Interparfums FY 2022: record earnings as operating profit soars 33 percen...
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5 of the Best Pie Crust Recipes for a Flakier, Better-Tasting Slice

5 of the Best Pie Crust Recipes for a Flakier, Better-Tasting Slice 5 of the Best Pie Crust Recipes for a Flakier, Better-Tasting Slice 5 of the Best Pie Crust Recipes for a Flakier, Better-Tasting Slice 5 of the Best Pie Crust Recipes for a Flakier, Better-Tasting Slice 5 of the Best Pie Crust Recipes for a Flakier, Better-Tasting Slice 5 of the Best Pie Crust Recipes for a Flakier, Better-Tasting Slice 5 of the Best Pie Crust Recipes for a Flakier, Better-Tasting Slice 5 of the Best Pie Crust Recipes for a Flakier, Better-Tasting Slice 5 of the Best Pie Crust Recipes for a Flakier, Better-Tasting Slice 5 of the Best Pie Crust Recipes for a Flakier, Better-Tasting Slice 5 of the Best Pie Crust Recipes for a Flakier, Better-Tasting Slice

Are you the type who breaks into hives the minute you think about making the perfect pie crust recipe? Or are you the one who stays calm and cool as your pin glides across the pie dough like a Ferrari down the Italian coast? (Or are you the type who's really in it for the eating, not the making? You're welcome here, too. Come one, come all! We've got a slice for you.)

For me, there's no "common" dessert (as in, let's take croquembouche and Baked Alaska out of the running here) that makes me so frantic: The fear is deep-seated; I suspect I was born that way. I will freeze every utensil, every ingredient, that might possibly come in contact with the cantankerous butter; I will stick my hands in an ice bath if I need to! All for the sake of an easy-to-roll, hard-to-flub, guaranteed-flaky-and-buttery pie dough recipe.

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