Pastry is the starting point here: a craft of precision and patience, and a place to rework the classics through a nose trained on fragrance. The account on the English page describes adding tonka bean to a vanilla crème brûlée to make it warmer, creamier and more indulgent, and this cologne is presented as a reflection of that dessert.
Mandarin and raspberry bring juice and a tart edge, while almond adds a toasted roundness. Rose and jasmine sit underneath, giving the sweetness some floral depth.
The French text calls out sugared and caramelised facets with a lightly spiced accent. In the base, vanilla and tonka bean stay creamy and warm, and white cedar keeps them from growing heavy. What lingers is a sweetness without sharp corners.
