40%
of customers
The percentage of guests whom
Fayed estimates ask where Farmacy’s food
is sourced to ensure it’s local.9
weeks
The time that Fayed’s team spent on
step-by-step videos of how to make dishes
including berry ripple probiotic jars and
kimchi bowls.23
suppliers
The food vendors whom Fayed works with
in London. She has 15 in New York.10
vitamins
The supplements that Fayed takes daily,
including spirulina and omega-3 fatty acids.61
crops
The different varieties of herbs, vegetables
and fruit grown at her Kent farm.5
a.m.
The time that Fayed wakes up each day.
“I’m usually twiddling my thumbs waiting
for my kids to get up,” she says.44,383
shots
Amount sold this year of Farmacy’s
herbal concoctions, taken orally but pack-
aged in syringes.80 WSJ. MAGAZINE
THE EXCHANGE TRACKED
0
plastic straws
The number that Farmacy’s London location
has used since opening. 101
plants
The leafy greens growing in Farmacy’s
London location.10:45 a.m.
Left: Camilla Fayed meets with consul-
tant Carlos Mota to discuss the interior
design plans for Farmacy’s pop-up.5:00 p.m.
Visiting John Derian West
for decorating inspiration.
“Do you have anything
with mushrooms on it?”
Fayed asks.12:02 p.m.
Right: Fayed and Mota visit event design
company Jerry Schwartz NY to
look at fabrics, wallpaper and furniture.2:40 p.m.
Far left: Choosing table
settings at the Chefs Club
office. Fayed met Chefs
Club co-owners Stephane
De Baets and Sabrina Huls
via friends. Left: A selec-
tion of plates and flatware.3:26 p.m.
Above: Making a site visit to
Chefs Club Counter, where Fayed
meets biodynamic farmer Eric
Starosielski of Old Village Farm
in Milford, New Jersey.