"It is wise to eat organic, seasonally, and regionally for sound health and nutrition. What we put on our skin should also reflect our local environment- it's plants and animals that sequester carbon from the atmosphere and that are grown and grazed on regenerative soil, just as our ancestors have"
-Megan Bre Camp, founder, and CEO of Summer Solace
Summer Solace Tallow is a small, family-owned business dedicated to the production of slow-made, deeply nourishing, organic tallow-based skincare and home goods. Established in Spring 2014 by organic chef and gardener Megan Bre Camp in Oakland, California.
Born and raised in Anchorage, Alaska, and transplanted to the San Francisco Bay Area, Megan is deeply committed to sustainable living. With indigenous roots in the Central Highlands of Vietnam and the Filipino countryside, respect for animals, the environment, and a strong spiritual connection to nature as a whole are woven into her genetic makeup.
Whether preparing seasonal and locally-grown foods for family and friends or crafting any of her Summer Solace Tallow balms, soaps, or candles, Megan is dedicated to reviving traditional techniques in all facets of her work. By encouraging the use of all parts of the pasture-raised animal, embracing the Bay Area's seasonal shifts, and prioritizing organic and locally sourced ingredients, Summer Solace epitomizes the Slow Body Care Movement™.
The Summer Solace production process starts with obtaining suet, the fat naturally surrounding the kidneys and loins, from cattle pasture-raised on local Bay Area ranches. The suet then gets rendered into buttery tallow, infused with organic Calendula flowers, and combined with award-winning California extra-virgin olive oil grown by the Yoche Dehe Wintun Nation. It is this luxurious and soothing blend that is the basis of all nearly all of our products.
In addition to crafting ultra-nourishing pure tallow moisturizers and soaps, we pride ourselves on having an array of aromatherapeutic balms, soaps, and candles, each meticulously formulated to create evocative and unique scent profiles. See our About Our Ingredients page for further details.
Megan studied culinary arts at the University of Alaska Anchorage and horticulture and permaculture at Merritt College in Oakland, California. She then went on to manage and cook in various San Francisco Bay Area kitchens, including Standard Fare and Three Stone Hearth, as well as the kitchen of a French confectionary where she worked as a chocolatier.Megan enjoys cooking, working in her organic garden, and crafting perfumes in her spare time. She is a proud mother of her daughters Ulrikke and Severin and a loving wife to her husband, Brian.