The Story Behind the Protein Leave-In

by Shopify API
Jackie Gil Serchuk with My Soigne Protein Leave-In

I don't usually talk about what inspired a product. My previous 3 products - the hair cleanser, hair cream, and flaxseed gel, were all created around the same time and came out of need for protein free products to quench the thirst of my dry, brittle hair.

At least, I always thought I needed protein free products.

Over the years, every time I tried a protein rich product, my hair became dry, brittle, straw-like. My ends would get so crisp it was like overcooked bacon on a Sunday morning. Luckily, my hair has always been considered pretty curly.

In December 2018 I received the most amazing gift from the universe. I was pregnant with my first baby. If you follow me on Instagram, you probably hear me refer to her as 'babygirl' all the time.

Babygirl was born in August 2019. A few months later I started experiencing post-partum hair loss. Every time I stepped in the shower it seemed like chunks of hair fell out. Again, luckily, my hair was dense and curly enough that it wasn't super noticeable. Until, however, I noticed a huge change.

My hair texture changed.

My roots were growing in...straight! All my life I had wished and hoped for silky, straight hair, and now that I had full on loved, owned, and identified with my curls, my hair texture was changing? It seemed unreal. With this new texture I noticed I needed protein. If I didn't use protein regularly in my wash day lineup I had no curl. None. But I still suffered from most protein products being too harsh for my hair

Cue the protein leave-in.

In late October 2019 I started formulating. When I knew I had a good product I sent it out to testers. I got their feedback, made some edits, and knew when I had it right. It's just a feeling. I've made products that I didn't feel good about and scrapped them. But this? This I KNEW was a good product.

When babygirl was about 6 months I stopped breastfeeding. Shortly after my roots started growing back in my original curly texture. I had curly ends, a wavy middle, and curly roots. It looked crazy. Fast forward and you may have seen my recent big chop (again, if you follow me on social media).

Even with my hair being back to its pre-partum texture and density, my curly LOVE this protein leave-in. Every time I use it they spring up into action without ever feeling dry or brittle.

So, that's it for my story telling. Thank you for reading and I hope you absolutely love the protein leave-in as well!

Til next time,
Jackie

Have any questions, comments, concerns? Leave them in the comments!

Protein Leave-In - My Soigne
Protein Leave-In - My Soigne
Protein Leave-In - My Soigne
Protein Leave-In - My Soigne

Protein Leave-In

$25.00

A restorative and reparative conditioner, the protein leave-in encourages, restores, and defines curls that need a little pep in their step. Add it to your wash day line up as either a rinse our or leave in conditioner. For a lighter product, the protein leave-in can be diluted with water.

it's for you if...1) your hair loves protein, 2) you've noticed your hair not curling up as well as it used to and it feels a limp, or 3) your hair is damaged.

How to use: Apply before using the My Soigne flaxseed gel, or, if additional moisture is needed, apply before using the My Soigne hair cream.

Ingredients: water, cetearyl alcohol, cocodimonium hydroxypropyl hydrolyzed rice protein, behentrimonium methosulfate, glycerin, hydrolyzed wheat protein, hydrolyzed adansonia digitata (baobab) seed extract, salvia hispanica (chia) seed oil, glyceryl caprylate, levulinic acid, hydrolyzed caesalpinia spinosa gum, rhodiola rosea root extract, sodium levulinate, lavandula angusttifolia (lavender) oil, hydrolyzed quinoa, p-anisic acid, amaranthus caudatus seed extract, avena sativa (oat) kernel extract, laminaria saccharina (neptune kelp) extract, sodium benozate

 

The My Soigne protein leave-in is good for 1 year once opened, on your bathroom shelf.

 

The protein leave-in is vegan and safe for color treated hair.

 

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