Chocolat & marine
A small seasonal release for winter. Consisting of only a few pieces crafted in a soft navy blue calf leather and a rare leather called Crispy Calf, which acquires its distinctive texture and suede-like matte finish through controlled shrinking. Due to its distinctive pattern, the cutting stage is a slow and meticulous process. Each section of leather is carefully selected for every part of the bag to achieve the intended finish.
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Material
Animal leather
Vegan leather
Size
Small bags
Medium bags
Large bags
Type
Backpacks
Crossbody bags
Handbags
Laptop bags
Mini bags
All bags by model
All bags by color
Stories behind the bag
Lies Mertens x Nage during Antwerp Fashion Festival
The Oyster small
The Jacques, uniting artisanship with a zero-waste vision
The Ensis, a collaboration with Jonas Van Put
Coming home at Patina
Unfold, the making of the Oyster bag
Sunflower, a color dedicated to Komop tegen Kanker, in collaboration with Achtvazen
Franco in his Italian production atelier
Traditionally handcrafted leather, a visit to our tannery Richard Hoffmans
The space around galerist Sofie Van de Velde
A glimpse into our Antwerp atelier
La Provence
Patina Guesthouse
Els, Jane & Sabine at Patina
The Romance Reader, a collaboration with JANUE
The MycaNova® collection, a Belgian vegan leather alternative made from mycelium
The coincidence of bumping into beautiful things, a closer look at LSP
the Casper bag
the Ed bag
One bag, many people: 5 year Lies Mertens
Winetour II: Winebar ONA
The material VEGEA: from grape waste to wine bag
Winetour I: Weingut Daniel & Bianka
Les Arcades du lac
A moment with artist Isabel Fredeus
The bag as a canvas, a collaboration with Shirley Villavicencio Pizango
the Lien bag
How the William backpack is made
A view on leather and its alternatives by sustainability expert Laurens de Meyer
The Eline bag
The Camiel bag
the cmmc bag
