The Story
Why it exists.
The beginning
Serge de Oliveira describes his work with a particular kind of devotion: the patience of pastry. For Tonka & Amande, he took the slow logic of a dessert kitchen and put it on skin. The inspiration was a vanilla custard sharpened with tonka bean, a richer, warmer take on the crème brûlée he's spent years chasing through scent. Almond and raspberry anchor the top, not as a fruit garnish but as the soft shell of a confection pulled from the oven. The composition threads a needle between gourmand indulgence and a kind of restraint that lets the raw materials speak for themselves. It is not a novelty sugar bomb. It is a pastry chef's idea of what a perfume should taste like if taste were allowed.
What separates this from the flood of almond gourmands crowding the market is the way Serge de Oliveira holds the sweetness accountable. Licorice threads through the almond rather than letting it sit flat, which keeps the top from collapsing into marzipan monotony. Tonka bean enters not as a substitute for vanilla but as its smoky, slightly bitter cousin, the way a good pastry chef uses burnt sugar for depth. White cedar at the base does something quieter: it gives the drydown a faint woody lift that prevents the vanilla from puddling. Every note earns its place. Nothing is decorative.
The evolution
The first ten minutes are loud and immediate. Almond and raspberry hit the skin in a near-edible rush, sharpened by licorice and rounded by mandarin's faint zest. This is the phase where strangers ask what you're wearing, and the honest answer is usually "something sweet." The florals arrive as the composition settles, but they don't announce themselves. Rose and jasmine sambac lift the scent like steam off warm milk, present enough to keep things from feeling flat but never competing with the gourmand core. Eventually the top notes dissolve into memory, and tonka bean, vanilla, and white cedar take over. This is where the fragrance finds its adult voice. The sweetness darkens, develops a toasted edge, and settles into something closer to a vanilla-scented cashmere than a dessert.
Cultural impact
Tonka & Amande belongs to the gourmand family of fragrances, a category that leans heavily on edible, dessert-like notes to build its compositions. The almond-tonka pairing sits at the heart of this particular juice, with raspberry and florals adding lift and white cedar grounding the base. Within the gourmand tradition, this combination of nuts, fruit, and warm tonka reads as familiar territory rather than experimental, the kind of scent profile that draws on shared associations with confectionery and baking.
The House
100 Bon100BON is a French perfume house that builds every scent from ingredients that exist in nature. Founded in 2017, the brand offers refillable bottles, transparent ingredient lists and a focus on well‑being. Its line includes modern interpretations of classic accords such as Patchouli & Cachemire (2025) and Amber Sensual (2024). All creations are formulated in Paris and produced in France, aiming to make natural perfumery approachable without compromising depth or elegance.
The Creator
Serge de OliveiraDe Oliveira gravitates naturally toward woody notes, particularly vetiver and patchouli, which drew his attention early under the mentorship of Richard Ibanez at IFF. His recent work leans heavily into 100% natural compositions, a deliberate and more demanding approach that su…
