Gourmand

Sugar powder smells like the inside of a patisserie—that intoxicating sweetness you encounter when opening a box of freshly dusted donuts or biting into a vanilla-sugar coating. It's honeyed yet delicate, never cloying; imagine the aroma of caramelised sugar before it browns, combined with the powdery softness of talc or fondant icing. There's something almost edible about it, yet ethereal and cloud-like rather than sticky or heavy. It conjures the memory of childhood sweets and warm baked goods cooling on a rack.

Gourmand

Tonka bean smells like warm vanilla custard swirled with almond cream and a whisper of caramel tobacco. Imagine the sweetness of Madagascar vanilla, but richer and almost spiced—there's a subtle nuttiness underneath, as if someone's stirred in crushed amaretti biscuits and a pinch of cinnamon. It's gourmand without being cloying; the scent wraps around you like cashmere, creamy and comforting rather than sticky-sweet.