From ritual to celebration: transforming baptism into a multisensory experience in Pergola15

1. Olfaction: scenting the memory

• Elegant diffusers: Place ultrasonic diffusers at transition points. The scent of orange blossom at the welcome cocktail, vanilla during the reception and a hint of citrus fruit at the confetti.
• Olfactory bouquets: arrange small ‘bouquets’ of herbs (rosemary, basil, lemon) on the savoury buffet to evoke freshness.
• Scent branding: create a custom perfume for the christening as a mix of neroli and white musk, which will be sprayed on the thank-you cards delivered at the end of the party.

2. Hearing: the soundtrack of memories

• Rearranged lullabies, for half a dozen tracks.
• Playlist modulare: prepara 3 playlist su Spotify o Apple Music (welcome, cerimonia, after-dinner) accessibili via QR code sulla welcome card.
• Live moment: provide a short musical storyteller set such as a storyteller telling appropriate jokes for the children or a sweet family serenade.

3. Sight: from light to colour

• Scenic lighting: flush lights on the 6 m ceiling that dim during the ceremony, creating a ‘night’ effect.
• Colour palette: combination of soft pastels (powder pink, powder blue) on tablecloths and runners, with metallic details (copper or brass) in serving items.
• Dreamlike projections on the white back wall: project petals and soap bubbles in slow motion, a play of light that will enchant your guests.

4. Touch: textures that tell a story

• Precious fabrics: use light velvet chair covers, soft cushions in the loft lounge, natural fibre carpets.Precious fabrics: use light velvet chair covers, soft cushions in the loft lounge, natural fibre carpets.
• Tactile favours, such as raw linen bags containing a mini scented candle or a small silk handkerchief.

5. Taste: memorable tastings

• Drink signature, come cocktail analcolico con succo di pera, rosmarino e ginger beer, servito in calici vintage.signature drink, as a non-alcoholic cocktail with pear juice, rosmarino and ginger beer, served in vintage glasses.
• Confetti revisited, such as raspberry, white chocolate and pistachio sugared almonds arranged in a pyramid shape on risers of different heights.
• Sensory finger food. An idea? Mini bao with pumpkin and poppy seed cream; savoury tartlet with cream cheese and sage; macarons with rose filling.

…do you want to “exaggerate”?

• Story in writing: include a short sensory legend in the menus. “With each course, the scent, music and light change to accompany the little birthday boy on his first journey into the world”.
• Sensory timeline: precise times for aroma change, live set entry and lighting change to give each stage its emotional ‘momentum’.