Will Leather Opens First NYC Shop

Leather, it’s never not in season, but SS14 (whodathunkit?) seemed to give a little extra love, from Versace leather suits to Bottega Veneta cream leather blousons, Comme Des Garcons black leather bibs, and let’s not disregard DSQUARED2, who included denim and cotton mix jackets with contrast leather sleeves in their collection. Add in the surge in leather-inspired adornments on clothing and accessories throughout low-market retailers like Zara​, ​Topman, and Asos, and what you’ve got is a bonafide trend. But when it comes to the premium loot, one need not look farther than Will Leather Goods. Fortunately, that looking just got a whole lot easier, as the brand is unveiling their third outpost (and first in New York) at 29 Prince Street today — May 15th.

“I call the Venice store our flagship store, the Portland store our ‘homestead store’, and I’m calling the New York store our ‘world store’,” says Founder/Creative Director William Adler, beaming as he gazes around the two-thousand square foot Nolita shop, outfitted in reclaimed Doug Fir Heartwood (from the Rall family, who run Oregon’s oldest lumbermill).

“These,” he gestures towards a series of wool totes hanging from the wall,” are from Oaxaca, Mexico. Since the origin of the product is Oaxaca, we’re making leather goods in a factory that we’ve trained there, where they know the essential nature of how it’s woven. We’re not just taking the trend and doing it as fashion, we’re embracing worldwide artisans and making product in their homeland.”

The products offered range from totes, backpacks, and duffels to wallets, cuffs, key chains, belts, wine coolers, cutting boards, and leather pens (translation: a lot). Even dog leashes and collars! The shop features exclusive products like the limited-edition Oaxacan Bicycle (clocking in at a cool $10K) and the City Collection Tote ($75) emblazoned with the city’s initials. “We consider ourselves a gift store, not necessarily a clothing store,” says Will. Add to the many gifts a complimentary full-service espresso bar that will serve an Oregon coffee roast.

And how’d they solve the conundrum of a cumbersome trash chute sprouting out from behind the cash register? Cover it in Moss and succulents, which he had sent over from Oregon and create what Will calls a “living wall“. Why not? “We’re looking at a holistic way, tip-to-tail of how to make products. One hundred percent important: not just where we make it, but how. If we’re going to say 100% lifetime guarantee we better live by it or we’re going to get our asses kicked.”