Selenite

I love roses. I love good gourmands. This however smells like something that should be used for a fall candle, not a perfume. The crushed roses that I was hoping for never really showed up and were stifled by all the foodie notes.

I love this. It starts out as Rose Red, morphs into London, then finishes off as Two, Five, and Seven. Since I'm a rosaholic I dig having three beautiful rose perfumes in one.

This is certainly a red, ripe apple. However, you can also smell the darkness lurking just beneath the tantalizing surface. I can easily imagine Snow White contemplating the apple right in her hand.

Roses, roses. and more roses. The predominant rose seems to be damascan. A lovely scent if you love roses and crave something more in a soliflore.

Most gourmands are rich or sticky sweet. Not so with Chimera. This one just sparks with cinnamon and spices.

One of my first BPAL loves that started an obsession.

The dragon's blood resin is fairly unique. I dare you to find it in a mainstream rose fragrance.

Red roses and red wine on a crimson tablecloth, wet and mysterious. Dark, sensual, and sophisticated.

Quite possibly the finest rose soliflore that I've ever tried. Why, oh why didn't it return for Yule 2006?

A fresh form the florist, dewy, red rose.

Please come back Rose Red.

Chocolate. Sure, it's simple but oh, so satisfying.

When I first ordeed this I had been craving a chocolate based scent for quite some time and Bliss more than fullfilled my desire. So while smelling like chocolate may seem unconventional it's probably going to delight anyone who takes a whiff.

Another poster told me that it's similar to Ginestet's Botrytis tarted up in fruits and I somewhat agree.

This is much more elegant and subtle than the tacky fruity florals you find crowding shelves in Sephora and most department stores. The fruit notes are sublime and subtle, not loud and overbearing. They also blend well with the honey absolute and, red sandlewood, and wild thyme.

Sure, it's cake but it's not birthday cake with sprinkles. This is the kind of cake you dust with powdered sugar, embellish with berries, and display on a fancy glass cake plate. It does strike me as very Victorian.