Gourmand

Burnt toast smells like the darkly toasted crust of bread—warm, slightly bitter, with a caramelised sweetness underneath. Imagine the aroma when you've left your toast just a moment too long: there's a charred, almost smoky depth, tempered by honeyed notes and the faint vanilla-like sweetness of caramelised sugars. It's comforting yet subtly acrid, with a dry, dusty quality reminiscent of cocoa powder or roasted grains. The effect is cosy rather than unpleasant—reminiscent of a bakery's back room on a winter morning.

Gourmand

Vanilla smells like warmth wrapped in sweetness—imagine the comforting aroma of freshly baked vanilla sponge cake, or a warm bowl of vanilla custard on a winter's evening. It's creamy and soft, almost edible, with subtle woody undertones and a hint of spice that recalls cloves or nutmeg. Pure vanilla is surprisingly complex: it's not aggressively sweet, but rather enveloping, like condensed caramel with a touch of earthy depth. It smells like indulgence and safety simultaneously.