So, here we are – a quarter into the century! Where did the last 25 years go?

At the turn of the millennium, perfumery was still hungover from the remnants of the 90's – aquatics and ozonic perfumes had given way to bolder, warmer scents with floral accents creeping in. Many of these were rich and mature, leaving the young consumers out in the cold – then with the vogue for celebrity scents, the market gradually became flooded with sweeter scents.

By 2010, the trend for sugary, candy floss, praline and fruity compositions had exploded, in every market – even high-end had become an endless sillage of saccharine sweet offerings. Like any trend, there must be a beginning, and (one hopes) an end! This perfume family is known as "gourmand" referring to the edible nature of some of the ingredients – usually chocolate and vanilla, but can be boozy, fruity, and nutty.

Even in niche perfumery and stretching as far as the Middle East, the fruity and sweet elements of gourmands have really fired up the hunger of customers' imaginations.

Our prediction for the biggest trend in 2025 is the addition of bread like, rusk, rice, wheat, and nutty facets to perfumery. Hazelnut, Pistachio, Chestnut, and even pastry like additions – Baklava, Halva, Sesame and honey, we believe will start to feature in many perfumes.

Our other prediction is the unstoppable Oud and Saffron, which are becoming commonplace, and can be found in many scented products. Shy Mimosa's collection containing these two notes defer in their richness, animalic nuances, they are dry, earthy, exotic and inexplicably alluring – these are perfumes that linger for hours, sometimes even days; some of these are extrait and contain an impressive 40% oil. We will see even more of these releases influencing the perfumery in the coming year.

Here's to a sweet and sophisticatedly scented 2025!