Les Desserts Discovery Set

***This Item is a preorder and will begin shipping 2/14 (Valentine's Day)***

This discovery set features three 2ml atomizers of each:

Nana's Puddin':

One of my favorite desserts from childhood was when my grandma would make banana pudding. I’ve only ever known the baked custard version and since, it has been my favorite. I prefer it both warm out of the oven, and chilled. This perfume is reminiscent of what I feel like that nostalgic dessert would be. I’ve included notes of ripe banana, vanilla custard, vanilla wafers and a creamy meringue. To round it out into a more balanced and fragrance, I have also added some notes of tonka bean, ylang ylang, tuberose and creme anglaise atop a light amber and warm musk.

-Ripe Banana

-Vanilla Wafers

-Whipped Meringue

-Vanilla Custard

-Tuberose

-Crèmee Anglais

-Ylang ylang

Bleu en Rose:

Blueberry Cobbler is a dessert I fell in love with later in life. Which is funny because I don’t really care for blueberries by themselves. But there is something magical that happens when you pair them with a flaky dough, sugar, and a touch of lemon zest that allows this beautiful ingredient to shine. Over the years I have tweaked the recipe to include a few other components that I think have made it a harmoniously balanced treat. With the addition of raspberry jam, a cardamom spiced whipped cream, and vanilla sugar baked into the pastry, it has all the elements of a sinfully delicious finale to any meal (or if you’re like me, for breakfast). Of course this iteration is meant to be worn, so in transforming Blueberry Cobbler into a perfume I have added notes of Bulgarian rose, iris, orris butter, vanilla extract, sugared patchouli, and a raspberry amber accord. 

-Lemon Zest

-Blueberry Jam

-Cardamom Whipped Cream

-Sugared Patchouli

-Honeyed Rose

-Vanilla Extract

-Raspberry Amber Accord

Cobb's Peach:

Peach Cobbler is a sweet treat that is so warm and comforting to me. Whenever I make it I always do it the way my grandmother would. In a cast iron skillet. The whole dish actually comes together in one pan. I add sugar, maple syrup, cinnamon, clove and other spices. As a little bit of a diversion from my grandma’s recipe, I use a bit of apricot jam to add a depth of flavor. For the crust I mix in cinnamon sugar with the dough. To me, the best thing to have with warm cobbler is vanilla ice cream drizzled with a sea-salt whisky caramel. For the perfume version of this, I have included notes of jasmine and tonka bean. 

-Macerated Peaches

-Cinnamon

-Clove

-Whisky Caramel

-Jasmine Sambac

-Tonka Bean

-Amber