Trending Hair Colors This Week – Vol. 70
Is your salon ready for the influx of clients requesting for crimson and purple hues? Don’t worry – we got the hair color formulas to help you get your clients ready this Fall!
Check out our favorites below!
Maple Syrup Hair Color Formula
Hair by Lindsay Kotay
Cool, vibrant reds are hard to achieve when you’re not using the right color line. Re-create this gorgeous redhead with the formula below!
Cinnamon Toast Hair Color Formula
Hair by Abigail Waldrum
This client previously had a natural 6/7.1 root with a few balayaged blonde highlights. She wanted something new to greet the season, so a redhead she became.
Melted Root Color in Triangular Ribbons
Mids/Ends: 1 oz O&M CØR.color 0.00 Clear + 0.5 oz O&M CØR.color 6.43 Dark Copper Gold Blonde + 0.5 oz O&M CØR.color 7.34 Golden Copper Blonde + 0.25 oz O&M CØR.color 7.0 Blonde with O&M CØR.color 5 vol Activator
Blueberry Spritzer Hair Color Formula
Hair by Paprika Velour
Fall may be a season known for its rich, warm colors. But if your client is looking to change things up, this beautiful blue color might just be what she needs.
Prelightened with O&M Ammonia Free Pearl White Powder Lightener
Pulled through for Additional 15mins
Butterscotch Hair Color Formula
Hair by Erica Walker
With pumpkin spice season about to start, you’ll be seeing many variations of this popular hue. As hairstylists, what better way to embrace the season than through a hair color?
Tapped Out Roots with Oway Hcolor 5.0 Natural Light Brown
Pulled Through in between the Foils Leaving Some Highlights Blonde
Berry Brunch Hair Color Formula
Hair by Kai Fujimoto
When it comes to unicorn hair, everyone in the #HolisticHairTribe can count on Kai. However, this ravishing all-over Raspberry color is a refreshing addition to his amazing body of work.
Purple Tea Hair Color Formula
Hair by Stephenie Montie
Healthy, shiny is the new trend. And this is exactly what you get when you use our ammonia-free hair color line – Oway.
Alternating Sections on Prelightened Balayage: