Out here in West Texas, the air is dry and the water is hard. My wife Kati and I felt it every day. She, coming from Europe, was used to not overthinking ingredient labels; back home we found ourselves reading all of them, every grocery aisle, every product, and noticing how often ultra-processed choices showed up in places they didn’t need to. We started simplifying.

It began in our kitchen: sourcing beef from people we trust (Midland Meat Co. / Scharbauer Cattle Co.), rendering tallow the old-fashioned way, and getting back to basics. That led to the obvious next step, if tallow belonged in our food, maybe it should be in the soap we use and our skincare, too.

I render suet (kidney fat) myself and purify it until neutral. Then I keep the recipe short and familiar: beef tallow, extra virgin olive oil, whole-kernel virgin coconut oil, water that’s RO-filtered, then remineralized and pH-balanced for consistency, a touch of raw Midland honey, and bentonite clay. When I scent a bar, it’s a light hand with steam-distilled essential oils, never fragrance oils or dyes.

I work in small batches, let every bar cold-process and cure for 4–6 weeks, and hand write the cure date on the label so you know exactly when it’s ready. Made here in Midland, Texas, quiet, practical, and built to earn a place in your daily routine.

If you want the nuts-and-bolts, see the Process page. Questions? The FAQ has you. Otherwise, thanks for being here—and for choosing simple, honest goods made by hand.