Summer Solace Tallow is a small, family-owned business dedicated to producing 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, in a Military family and transplanted to the San Francisco Bay Area in 2004, Megan is deeply committed to sustainable living. With indigenous roots in the Central Highlands of Vietnam and the Filipino countryside, respect for animals and the environment and a strong spiritual connection to nature 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 by Stemple Creek Ranch in Tomales Bay. 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.

This luxurious and soothing blend is the basis of nearly all of our products. In addition to crafting ultra-nourishing pure tallow moisturizers and soaps, Summer Solace prides itself on having an array of aromatherapeutic balms, soaps, and candles, each meticulously formulated to create evocative and unique scent profiles.

As a producer and board member of Fibershed and Fibershed marketplace, Summer Solace has a booth at local Bay Area Farmers Markets where they curate Fibershed woolen textiles and naturally tanned sheepskins.

 About Megan: 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, and the kitchen of a French confectionary where she worked as a chocolatier. Megan enjoys cooking with local and seasonal ingredients, 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.

Megan is a producer and board member of Northern California Fibershed™ and Fibershed Marketplace and a member of Land to Market™ verified regenerative agriculture.