Bilberry Brioche Formula

The power of traces

Almost half of this formula is a bright, jam-like berry with juicy fruit esters — on their own they smell of sweets. What makes the fruit feel wild and real are materials used in tiny amounts: a violet note that pulls it toward dark blue, a grape-like note for an inky depth, a little blackcurrant-leaf oil, and a sulphur note diluted to one hundredth that smells unpleasant when strong but, in a trace, of fruit freshly cooked into jam. Like bilberries torn open in warm brioche, the sweetness gains a shadow.

Bringing it to life

How the bakery is built from sweet, slow materials: vanilla, cooked sugar, caramel and hay make up more than a quarter of the formula, and two roasted notes diluted to one tenth add the browned crust of the brioche.

Working with dilutions

How eight very strong materials are weighed as solutions in a transparent jasmine material — seven at one tenth, one at one hundredth — so a single drop can be dosed exactly and blends in smoothly.

beta-Ionone · Ethyl maltol · Ethyl vanillin · Linalool · Vanillin

29 more materials · proportions only in the card you receive