Gourmand

Burnt toast smells like the darkly toasted crust of bread—warm, slightly bitter, with a caramelised sweetness underneath. Imagine the aroma when you've left your toast just a moment too long: there's a charred, almost smoky depth, tempered by honeyed notes and the faint vanilla-like sweetness of caramelised sugars. It's comforting yet subtly acrid, with a dry, dusty quality reminiscent of cocoa powder or roasted grains. The effect is cosy rather than unpleasant—reminiscent of a bakery's back room on a winter morning.

Floral

Neroli smells like a luminous, almost intoxicating burst of fresh orange blossom—imagine pressing your face into a fragrant white flower on a Mediterranean spring morning. It's honeyed and delicate, yet surprisingly bright and slightly bitter, with a creamy, almost soapy undertone. There's a green, slightly peppery edge that prevents it from being purely sweet. It's the scent of a sun-warmed Seville orange grove in full bloom, honeyed yet crisp, floral yet citrusy.