Happy New Year 2019

Happy New Year 2019 Pairfum London

We would like to wish All of our customers, partners, friends and family a very Happy New Year 2019.

We wish you much Happiness, Healthy and Prosperity.

Happy New Year Pairfum London 2019

Out with the old, in with the new:

We wish that you have a superb January, a dazzling February, a Peaceful March, an anxiety free April and a sensational May.

May the Joy that keep going from June to November, and then round off with an upbeat December.

We thank you for your custom, patronage, support and all your little kindnesses (that often go unnoticed) throughout 2018.

Happy New Year 2019.

www.pairfum.com

Pairfum London Happy New Year 2019

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As a warm welcome, to the family & friends of Pairfum London, we will send you the novel ‘Perfume’ by Patrick Sueskind, as an e-Book.

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Our Most Recent Posts

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Loganberry in Fragrance: Tart Hybrid Berry Pop

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The loganberry in fragrance provides a bright, juicy, and multifaceted aroma, which combines the sweet facets of raspberry with the deeper, tart, and earthy characteristics of blackberry. It is frequently

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Star Anise Benefits in Perfumery: Liquorice-Bright Spiced Spark

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There is something immediately cheerful about the first whiff of star anise in a perfume. With its sparkling liquorice-like glow and soft spice, it brings warmth and lift to a

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Cistus Labdanum Smell In Perfumery: Smoky Rockrose Amber

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Cistus labdanum (rockrose) has a complex, warm, and tenacious scent profile, often described as a blend of balsamic amber, rich leather, and honey-like sweetness. Extracted from the labdanum resin of

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Lychee Fruit in Fragrance: Rosy Juicy Tropical Lift

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Lychee (Litchi chinensis) is a small, tropical fruit native to Southern China, featuring a rough, reddish-pink, and easy-to-peel skin. The translucent white, juicy flesh inside offers a sweet, aromatic, and

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Macaroon in Perfumes: Sweet Coconut Gourmand Charm

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Toffee in Fragrance: Buttery Caramel Indulgence

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Toffee is a classic British sweet made by cooking sugar (or molasses) and butter until it reaches a firm, sticky, or hard texture, hitting “hard crack” temperatures (149-154°C). It is

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