As a colorist, I find the kitchen and recipe books extra inspiring. There is so much baking and cooking going on and all those ingredients are also used to describe colors. Many times when consulting with a guest, words like “caramel” and “toffee” are tossed around so often we can’t help but have our mouths water!
There are so many descriptions for hair colors and we all want yummy hair so why not make it look like something that would taste wonderful. It also makes sense that no one has ever asked to have a color that looks like “oatmeal” or “prune.” But names for colors can be very subjective. I may call something “buttery” but to another person, that color may be more “lemony.” Someone may describe “cocoa” for their next new hair color but after looking at hair color photos, they actually are wanting a darker “espresso” brown. So while delicious sounding color names can conjure up something gorgeous, make sure you and your stylist have the same idea in mind when you talk about “honey” highlights.
(Rest your cursor over the thumbnail pictures above and see if you have ever used these words when describing haircolor.)