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Dry January Rituals with Ghia Founder Mélanie Masarin
January 25, 2026
Photos by: Emma Trim
As the founder of Ghia, what does Dry January mean to you?
It’s our busiest time of year, by far. But more than that, I like that it gives people cover—a social permission slip to opt out, experiment, and see how they feel. If that moment helps someone build habits that last longer than January, that’s what really matters to me.
On a personal level, does your approach to wellness shift in January?
My January is a bit upside down from most people. My work hours are very long, so I try to commit to things that might feel indulgent to some—like reading on the couch for a few hours on a Sunday. I don’t do resolutions. I try to move away from restriction and toward nourishment, and winter feels like a time to replenish. That can look like trying new restaurants instead of working late every night, or forcing myself to leave the house.
When you think about wellness, what role does skin health play?
There’s a real mental health component to it, because nothing quite ruins my day like a bad skin day. We say “comfortable in your own skin” for a reason. Skin is also where so many daily rituals live, like hydration, sunscreen, and touch—small acts of care that add up.
What changes do you make in your body care routine when the weather gets colder?
My skin is dry year-round, but winter is when I’m more consistent. I exfoliate my face more and moisturize my body much more. The darker months feel like the right time to focus on repair.
What do you think about Dew Body Butter?
The texture is everything. It’s rich and thick but not sticky. I already finished the sample you gave me because I put it all over, then go back over my ankles and elbows before getting dressed. It feels luxurious but still easy to use—I hate when creams make you feel “dry naked” when it’s cold.
Are there any other grounding rituals you lean on this time of year?
Because I’m home more, I care a lot about my environment. I try to keep things tidy, have flowers on the table, and light a candle or burn palo santo while I work. A good-smelling house grounds me instantly.
I’ve also been cooking more. I get a weekly farm box and let New York winter vegetables dictate what I make—a lot of soups.
I’ve also been cooking more. I get a weekly farm box and let New York winter vegetables dictate what I make—a lot of soups.
What’s your current favorite Ghia recipe?
I always have the original bottle in my fridge. I like it very bitter, so I’ll add a splash of tonic or sparkling water and a slice of mandarin. That’s it.
Looking ahead, what are you most excited about for Ghia this year?
We just launched our Blood Orange flavor at Whole Foods, and we brought Le Fizz back in stock after so many requests. I’m excited to see both of those out in the world—they’re two of my favorite products.
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