THE GOURMAND STUDIES COLLECTION
A Masterclass in Edible Emotion.
This collection is a sensorial thesis on memory and desire. Each fragrance is a deliberate, photorealistic study that moves beyond novelty to examine the profound psychology of taste. We dissect the gourmand, not to replicate food, but to capture the precise moment a flavor becomes a feeling—the sticky warmth of nostalgia, the crack of anticipation, the creamy weight of comfort.
These are compositions for those who understand that the most potent memories are often served on a plate.
VELVET CACAO
Study No. 1: Texture & Depth
An exploration of plush darkness. This is the profound, velveteen richness of pure cacao—bitter, dense, and dusted with powder—softened into an opulent embrace by whipped cream and the soft warmth of pistachio. It is the scent of deep, edible calm.
BIZCOCHO DE LIMÓN
Study No. 2: Luminosity & Memory
An analysis of sunlit nostalgia. The bright, complex tang of meyer lemon and candied peel diffuses into an airy heart of fluffy marshmallow and steamy jasmine tea. Its conclusion is a rich, melting vanilla buttercream on warm skin. A luminous memory of zest and cream.
BERRY MERINGUE
Study No. 3: Architecture & Collapse
A dissection of fragile hedonism. This captures the precise, airy fracture of a warm meringue shell giving way to the jammy burst of macerated berries. It settles into a soft-focus, powdered-sugar finish of vanilla and skin musk. The sweet, fleeting dissolve of sugar and jam.
MANGO STICKY RICE
Study No. 4: Atmosphere & Place
An evocation of humid, shared indulgence. The dripping succulence of ripe mango is folded into the creamy, steamy sweetness of coconut and sticky rice, warmed by a whisper of saffron. It dries down to a clean, musky, resinous glow—the intimate trace of a tropical moment