Grandma’s Sunday lasagna. A crayon-smeared birthday card from your son. The best stuff is homemade.
Sana began in a kitchen in upstate New York. First, just friends: farmers, teachers, chefs, parents — all reading, studying, mixing, and testing. Then the pros: chemists, doctors, pediatricians, checking the science and improving the formulas. The kitchen grew into sophisticated labs. The testing started in the bathroom, the tennis court, the ski lift, and the waves, and then moved to formal testing. But it was in our hands the whole time.
It was a leap of faith. The chemists wondered why we were re-inventing the wheel. It’s so much easier to do it the same way as everyone else, they said. Friends, family and co-workers scratched their heads skeptically. A few warned we were crazy. Isn’t that how all great movements start?
Creating from scratch forces one to understand everything, to examine assumptions, and to take full ownership of the final product. We did it because we weren’t comfortable with mass-produced alternatives. We’ll take a home-cooked meal over something processed in a mysterious vat, any day. We like our fresh, local, carefully chosen ingredients. Skin deserves a touch of homemade care, too.
And it’s not just the crème you rub into your skin. The company is homemade, too. We’re made up of families. We care about the same things you do.
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