Chapter 4 · March 2026
A bouquet you could eat
LAVANDA / TORONJA / MATCHA / DURAZNO / MANGO
The collection that opened spring with flowers, citrus, fresh scents, and five different ways to bloom.
March · spring enters the menu
A garden made of flavor
After telling the stages of falling in love in February, March asked us to look outward. That's how a collection of flowers was born: a bouquet of five cookies where every flavor held its own place. Lavender Nectar was the soft perfume; Grapefruit Brulee, the citrus spark; Emerald Bloom, the green shoot; Peach Star, the warm hug; and Mango Bloom, the tropical flower that closed the arrangement, lit by fire.
It wasn't only about using floral or fruity ingredients. Spring also had to happen in front of whoever received the cookie: a honey center waiting to be discovered, a sugar shell that had to crack, a meringue transformed by an open flame.
01
Lavender Nectar
A flower built petal by petal around a heart of honey.
An English lavender and white chocolate cookie, crowned with a lavender-infused whipped mascarpone cream that traced the star's silhouette. At the center, floral honey — the nectar of that edible flower.
Lavender Nectar didn't want to taste like perfume — it wanted to capture the instant a flower starts releasing its scent.
02
Grapefruit Brulee
A caramel shell you had to break to reach spring.
A bright, citrusy grapefruit cookie with a creamy, enveloping curd on top. The surprise was on the surface: a layer of caramelized sugar formed a small shell you had to crack to reach the curd.
That crack was part of the flavor and part of the story too — a cookie that invited you to break the surface to find its fresh center.
03
Emerald Bloom
The green shoot: ceremonial matcha, toasted coconut, and a fully vegan flower.
A vegan ceremonial-matcha cookie with toasted coconut pieces, a 100% vegan matcha cream, and a vegan toasted-coconut curd at the center.
In this bouquet, the vegan option didn't sit off in a corner — it was one of the central flowers.
04
Peach Star
The warm hug of a cobbler turned into a spring star.
A cinnamon base with a juicy, fragrant peach cobbler, a buttery streusel, and a glaze tying every layer together.
It was bright without losing its warmth — as fresh as a spring afternoon, and as comforting as a dessert straight out of home.
05
Mango Bloom
A mango flower where no bite tasted exactly like the last.
A mango dough studded with dehydrated mango pieces, topped with a flower drawn in Swiss meringue and a sweet mango compote at the center. An open flame toasted the meringue and released a new aroma.
Mango Bloom didn't close the garden — it left it burning.
What March left at d-stellar
We learned a menu can bloom too
March confirmed a collection can work like a flower arrangement: every piece keeps its own personality, but grows when it's in conversation with the others.
It also reaffirmed something essential to d-stellar: innovation doesn't live only in an unexpected flavor. It lives in the whole experience, in inclusion built into the design, and in the small gestures that make a bite memorable.
Five flowers, five scents, and a bouquet made to be eaten with every sense.