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Issue link: https://dayspamagazine.epubxp.com/i/902908
dayspamagazine.com • december 2017 • [ 37 ] TOP: COURTESY CARMEL VALLEY RANCH; BOTTOM: COURTESY CARMEL VALLEY RANCH/BRIAN KRUELLE PHOTOGRAPHY Positioned within treetops overlooking an infi nity pool and the pastoral Carmel Valley's 500 forested acres—land once considered sacred to the Esselen and Ohlone tribes— the 10,500-square-foot Spa Aiyana's name translates to "eternal blossom." Here, most treatment rooms have private outdoor terraces, and the local harvest dictates the services. "The goal is to provide a fully self-sustained treatment menu that uses ingredients grown on-site," says director of spa operations Franziska Haala. A Full-Circle Operation Ever since billionaire and Hyatt heir John Pritzker took over Carmel Valley Ranch and introduced the spa in 2010, Aiyana staff has developed new, seasonal spa experiences from the resort's herbal and botanical bounty. Haala, who describes Aiyana's M.O. as "farm to treatment table," sends Valley-harvested lavender, herbs and honey to the Sedona, Arizona-based formulators of Body Bliss, who craft organic backbar and treatment products. At the summer camp-inspired resort where s'more fi xings are nonchalantly placed near the fi re pits come sunset, it's hardly surprising that Spa Aiyana's aesthetic is as down to earth as it is luxurious. Those who sign on for pedicures get their feet dipped in honey rather than paraffi n. Post-treatment, guests are treated to freshly baked organic lavender cupcakes. As a testament to the slow beauty trend, Haala cut many 50-minute services a few years ago, as she found guests didn't want to sign on for less than 80 or 100 minutes. "Our providers enjoy spending a little more time with their guests too," says Haala. Currently, the team is working to develop a goat milk-based body treatment, to tie in with the advent of the Ranch's newest herd of animals along with its creamery. The full-circle nature of resort operations means that staff must attune themselves to the fi ckle disposition of the natural world. Spa employees help fi lter raw treatment ingredients from honeycombs, and Haala can tell by look and taste exactly when a given batch of honey was harvested. "In the summer its terroir is really distinct—all about the lavender," she says. "In fall it's more amber, and before spring, super light yellow, depending on the nutrients that were available to the bees during winter." She also keeps an eye on the rain forecast. "We know how much lavender and honey we need to have on hand, and how weather aff ects everything. That's why we're in constant communication with our grounds superintendent. For instance, all the rain this year was great for the lavender—the fi elds are super-saturated— but not as good for the bees, so we may need to ration what we have, and supplement our honey-based treatments some."