Niche gourmand perfumes for winter: 7 desserts to wear

As soon as the cold sets in, we all want the same thing: a thick jumper, a hot drink and something sweet. Good news, you can wear that too. Gourmand perfumes are at their best in winter: cold air tames the sugar, and the warmth of your skin under a scarf does the rest.

But gourmand doesn't mean they're all the same. There are the full-on desserts, the darker pralines, the roasted pistachios and the spiced tonkas. Here are seven niche perfumes from our catalogue, ranked from the sweetest to the driest. The notes we mention are the ones on our product pages, nothing more.

The caramel sweet: Caramelito, Chabaud

Caramelito doesn't pretend. It opens on caramel and cocoa butter. The heart adds a milk chocolate accord and a hint of licorice, which cuts the sugar a little. The base is warm and enveloping: Madagascar vanilla, Siam benzoin, tonka bean and musk. The pick for fans of gourmands with no detours. See Caramelito.

The creamy dessert: Mon Tiramisù, Chabaud

Also from Chabaud, Mon Tiramisù opens on whipped cream and coffee. The heart moves to biscuit, vanilla and coconut milk, then the base brings sandalwood, chocolate and a powdery musk. The coffee adds contrast, the cream keeps it all soft. Perfect for a lazy Sunday indoors. See Mon Tiramisù.

The date cake: Ain't That Sweet, D.S. & Durga

Ain't That Sweet starts on myrrh, sweets and Sri Lankan cinnamon. In the heart, date, praline and a touch of lily. The base brings condensed milk, Bourbon vanilla and nutmeg. The myrrh and nutmeg give it a spicy, slightly resinous side that suits winter evenings. See Ain't That Sweet.

The spiced pastry: Macaron Bourbon, Nicolaï

Macaron Bourbon opens on bitter almond, davana and a rum accord. In the heart, rose warms up with cinnamon and clove. The base is a pastry shop window: caramel, patchouli, tonka bean, vanilla and musk. The rose and spices keep it from turning into candyfloss. A gourmand for sweet tooths who also like flowers. See Macaron Bourbon.

The dark praline: 501 Praline Royale, Bon Parfumeur

The 501 starts on bergamot, hazelnut and yuzu, gourmand but lively. The heart brings iris, praline and licorice, a rather unusual trio. The base sets down amber, musk and patchouli. The iris and licorice give it a slightly dark, polished edge. A good bet for a dinner or a date when it's freezing outside. See 501 Praline Royale.

The roasted pistachio: Pistache, Laurent Mazzone

Here, pistachio arrives alone at the top. The heart gets darker with cocoa and coffee, lit up by white flowers. The base is soft: tonka bean, sandalwood and musk. The coffee and cocoa pull the pistachio towards something toasted rather than ice cream. If you like elegant gourmands, this is the one. See Pistache.

The spiced tonka: 901 Soir Tonka, Bon Parfumeur

To finish, the least sweet of the bunch. The 901 opens on grapefruit, ginger and almond. The heart warms up with black pepper, blond wood and nutmeg. The base brings patchouli, musk and tonka bean. It's gourmand through the almond and tonka, but the spices and grapefruit keep it dry. Ideal if you want warmth without smelling like a bakery. See 901 Soir Tonka.

Which one to choose?

• You want sugar, the real deal: Caramelito.
• You love coffee and cream: Mon Tiramisù.
• You like spiced, resinous gourmands: Ain't That Sweet.
• You want a gourmand with rose: Macaron Bourbon.
• You want a darker praline: 501 Praline Royale.
• You're team pistachio: Pistache.
• You want softness without too much sugar: 901 Soir Tonka.

A friendly tip: gourmands can take over a room fast. Two sprays are often enough, especially under a coat. And always test on skin before you buy, sugar doesn't behave the same on everyone. On every product page you can see the shops that sell the perfume and set a price alert to hear when it drops.