Is there anyone who doesn’t enjoy the delectable sensation of chocolate melting in their mouths? Judging from my own feelings regarding the matter I highly doubt it.

While working on proposals for my ‘22 men’s swimwear collection I created a very interesting melted abstract print that wasn’t quite ideal for fabric but whose visual concept would work perfectly for another end, something that I’ve been dying to do for a very long time: food packaging with a sensorial approach.

I could have deemed this a “happy incident” but at this point in my career I don’t believe in them anymore. Happiness when creating yes, fortunatelly I experience it a lot, but not incidents. Things that happen while creating are embryos of possibilities, like seeds dormant underground waiting for a gardener to care for them so they can bloom in their due time.

And so from one incidental print derived a bunch of intentional ones, focusing on chromatic sensations au lieu of the usual colour trends that rule in the fashion industry. My starting point had a name that would also become the name of the collection, Synesthesia, a perceptual phenomenon in which one type of stimulation evokes the sensation of another.

Could one taste cocoa, lime or even a raspberry through a colour?

Could one’s mouth water in antecipation through the visualisation of a delectable texture?

With this gourmand collection I wanted to prove that it was indeed possible to answer yes to both questions and thus embarked on a journey of the senses where both colour and texture hold equal importance. The end result is organic, sensorial and complex like the notes of a fine chocolate.

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If you own a brand of fine edibles and would like to know more about this collection kindly get in touch. The potential to expand it with new colours and textures in order to elevate your products is virtually limitless.