Gourmand

Good enough to eat — vanilla, caramel, chocolate and warm pastry. Perfumery that flirts with the dessert trolley.

An accord built from edible signals — vanilla, tonka, sugar, coffee and cocoa — arranged to smell delicious without becoming literal food. Born in the 1990s and now a dominant modern style, it reads cosy, comforting and quietly addictive. Worn close to the skin it turns sweetness into warmth, the scent equivalent of a soft cashmere afternoon.