Dr Max Huber, an aerospace physicist with burn scarring from a lab accident, spent twelve years fermenting sea kelp in his garage. The result was the Miracle Broth — the ferment that became Crème de la Mer in 1965.
Acquired by Estée Lauder Companies in 1995, the brand was repositioned as ultra-luxury skincare for the Vogue-and-private-jet set. The iconic frosted-glass jar has remained essentially unchanged for sixty years.
In Australia, the brand is sold at MECCA and David Jones. It sits at the very top of the luxury skincare floor and is one of the highest-AOV brands in any prestige beauty room in the country.