"I was returning from the field with my uncle. As a boy, it often happened that I would help him mow the hay. The country life was a part of me; it never felt like a burden. It left its mark on me - on my hands, in my nostrils, with scents that quickly became imprinted in my memory and that I’ve only learned to reinterpret over time. The sweetest moment of the day was when we returned home, when my aunt would prepare bread, slightly toasted in the wood oven, on which she would spread cold butter that would melt with the heat, and on top, apricot jam from our garden. That snack had everything: relief from the fatigue, warmth, sweetness, and the smell of hay in the air, reminding us of the long day we had spent.

Today, I wanted to live those moments again, so I created these leavened cakes with the same ingredients - butter, jam, and chocolate - with the addition of tonka bean, which, over the years, I’ve discovered has organoleptic properties that evoke the very fragrance of hay, from which all of this originates."