Our Story

Built From Obsession

Scent Room started with a simple question: why does luxury fragrance cost so much when the ingredients don't?

It started with a $400 bottle of perfume. Beautiful scent. Exquisite packaging. But when we looked into what was actually inside — the raw materials, the concentration, the production costs — something didn't add up.

The fragrance industry runs on mystique. Brands spend millions on advertising, celebrity endorsements, and elaborate packaging. The actual liquid inside? Often 5-10% of the retail price.

We wanted to know if it was possible to create fragrances at the same quality level — using the same aromachemicals, the same methodology, the same concentrations — without the brand tax.

So we learned. We studied GCMS analysis. We sourced individual aromachemicals from IFF, Givaudan, and Firmenich — the same suppliers used by Dior, Chanel, and Tom Ford. We experimented with formulations until they performed the way luxury fragrances should.

Scent Room is the result. Every fragrance is built molecule by molecule in our Sydney studio. No pre-mixed oils. No shortcuts. No compromise on what goes into the bottle.

"Scent is the strongest tie to memory — a single note can return you to a moment you thought you'd forgotten."

— Morsal Durany, Co-Founder

The Team

Our Founders

Ray Breslin

Co-Founder

Shabz Iqbal

Co-Founder

Morsal Durany

Co-Founder

What We Believe

Our Principles

Transparency

We share our formulations, our suppliers, and our methodology. No trade secrets used to justify inflated prices.

Quality

We use the same aromachemicals as luxury houses. Our perfumes are formulated at 30% concentration — higher than most designer fragrances.

Honesty

We tell you exactly what you're getting. No exaggerated marketing claims. No fake scarcity. Just quality fragrance at a fair price.

Sydney, Australia

The Atelier

Every Scent Room fragrance is handcrafted in small batches in our Sydney studio. We weigh each aromachemical by hand, blend according to precise formulations, and allow proper maceration time before bottling. It's slower than mass production — but it's the only way to achieve the depth and complexity we're after.