We use vanilla planifolia from Sambava, Madagascar — the same region that supplies high-end pastry kitchens in Paris. The pods are cured for nine months before extraction.
Tonka bean handles the warmth, sandalwood carries the longevity. The result is a vanilla that wears like skin, not dessert.
In this hand wash, the scent registers on first lather and fades cleanly. A surfactant-light base so the skin barrier stays intact through ten-plus washes a day.




















