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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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Amanda Hesser's Beloved Peach Tart Has One Unlikely Crusader

Amanda Hesser's Beloved Peach Tart Has One Unlikely Crusader

It won the award of “Your Best Peach Pie or Tart” in the classic A&M (aka Amanda and Merrill) Smackdown. It has over a four-star rating from more than 600 reviewers. It’s prime for peach season and has been baked by home cooks time and time again. There’s a lot of love for Amanda Hessert’s Peach Tart recipe...but there’s some hate, too.

As a criminal defense lawyer, Rob Herrington’s natural instinct is to defend things he believes are worthy of a second chance. But this time, we’re not talking about his clients. We’re talking about Food52’s co-founder’s peach tart recipe. After baking Amanda’s Peach Tart and falling in love with the crust, Herrington, who lives in Dallas, Texas, did something he rarely does on recipe posts—he left a review. “I commented that the recipe was great and all of a sudden, I started getting emails that people were commenting ‘this was the worst recipe in the history of the universe.’ If it was something really complicated like pheasant under glass or bouillabaisse, I could understand if you messed up, but the recipe was really quite straightforward.”

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