Description

Sweet Bourbon & Sandalwood

Sandalwood Vanilla brings a smooth, woody calm, so the Bourbon and Pecan take the lead and the Maple and Sugar melt back into a thin glaze. The Croissant goes quiet and the Vanilla runs deep and warm, like the last pour of bourbon swirling in a heavy glass. Save it for cold nights by the fireplace, when you want the dessert course without the sugar rush.

Butter Pecan Croissant à la Mode

Vanilla Ice Cream Cone drops a cold, sweet scoop onto the hot croissant, so the Vanilla, Milk and Butter rise up and the Bourbon backs off to a soft splash. The Pecan keeps its crunch, and the Cream Cheese turns into a tangy puddle where the scoop starts to give. Wear it on warm afternoons and late-summer nights, when you want the whole plate lighter and a little cooler.

Pecan Chai Latte

Masala Chai brings the kick and Chai Tea keeps it mellow, and either one pulls the Pecan and Butter forward while the Maple goes dark and sticky, like syrup stirred into a steaming mug. The Bourbon and Cream Cheese slide underneath as a thick, frothy foam, and the Milk softens every sip. Made for frosty mornings with your hands wrapped around something hot.

Bourbon Pecan Mocha Latte

Chocolate Espresso pours in dark and bitter, so the Bourbon and Pecan roast deeper and the Sugar all but disappears. The Cream Cheese and Milk float up like a cold cloud of whipped cream, and the Croissant waits on the saucer, warm and ready for dunking. Save it for gray winter afternoons and the late nights that need a second cup.

Caution: Never spray on your throat area or underarms.

Wear This To

• Saturday breakfast in your robe, a fresh batch of croissants cooling on the rack
• The bakery line on the first cold morning, windows fogged and butter already in the air
• A rainy spring morning with something buttery reheating in the toaster oven
• Game day, when the maple-glazed pecans disappear before kickoff
• The Thanksgiving dessert table, parked by the butter croissants like you came as a set
• Holiday baking day, flour on your sleeves and a pan of pecans toasting on the stove
• Cocktail hour on a cold night, bourbon neat and the dessert tray within reach
• A dinner date that ends with a bourbon pour and one croissant split two ways, and them reaching across for more
• Any room where somebody's about to ask, "Who smells like dessert?"

Best Season

Peak season: Fall into early winter. October through December. Cold air keeps the butter and maple from going heavy, so the pecan and bourbon read toasty and warm, right when the baking starts.

Also beautiful in: Deep winter. January and February, when the days are short and you want something rich to come home to. The croissant, vanilla and milk sit close under a heavy coat.

Works in: Early spring. Chilly, rainy mornings still suit the butter and croissant. Go lighter with the Hydrating Aloe Body Mist, which keeps the vanilla and milk up front.

Skip it in: High summer. Heat turns the maple and sugar sticky and pushes the bourbon to the front. If you can't wait for fall, the Layering Lab has a cooler way to wear it.

Time of Day

Morning through late evening. Mornings belong to the butter, croissant and milk, the breakfast side of it. By evening the bourbon and pecan move in, rich enough for dessert and a nightcap. Cozy more than sultry, and at its best wherever people sit close.