A Trudon classic, the Classic Candle fits all occasions; perfumes each and every room. Available in all scents, it is the most iconic. They are manufactured at the Trudon workshop in Normandy, France, using unrivaled know-how inherited from master candle makers.
If cacao is an homage to Bayonne, chilli pepper is an homage to the neighboring town of Espelette, known for its Piment d’Espelette. Chilli pepper and Cocoa were imported from Latin America around the same period. The Bayonne Candle is also imagined by the joys of Christmas, the pine notes naturally paying homage to the end of year celebrations.
Head Notes : Cocoa
Heart Notes : Chilli Pepper
Base Notes : Pine
In order to get the most out of your candle, burn it until the entire surface of the candle melts.
To preserve the fragrance, do not burn your candle for more than 2 hours at a time during the first third of the candle and 1 hour at a time during the remaining.
Do not leave candle burning unattended. Do not set in a draft. Keep away from children, curtains and pets.
Should the wick require centering, gently readjust to correct position when the wax is still molten. Allow candle to solidify before relighting.
Should any black smoke appear, trim the tip of the wick. It should be clean and no longer than 5mm at all times.
Always protect the table or surface on which the candle rests (with a wood or ceramic plate, for example).
Do not burn your candle all the way down. Always leave at least 5 mm of non-molten wax at the bottom.
Keep your candle in a dry and temperate environment, between 60 and 80° F.
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