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a signature where patchouli takes on the sensual refinery of amber to enhance the muted appeal of MARC-ANTOINE BARROIS’s boutique
The warm embrace of a Sahara breeze
Peonies took their name after Paeon
toasted tonka beans
Bread in Chestnut Sandalwood. a signature where patchouli takesBY MEABH MCCURTIN WHOLESOME. INTIMATE. DELICIOUS An explosion of refined balsams brings a golden opulence to the gourmand category. Perfumer Meabh McCurtin imagined a decadent and comforting balsamic bread signature by combining the buttery creamy facets of Sandalwood, with the toasted warmth of Bran Abs. and almond tonalities of Tonka Bean. The fresh camphor of Rosemary and smoked Olibanum cuts through the gourmand sweetness to give it more depth.
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