Why L’Oreal Professionnel’s Gourmand Browns Are the Colour of 2025

In a year where ‘natural’ is a strategy, not a compromise, L’Oréal Professionnel is betting on brown. More specifically, Gourmand Browns. A spectrum of shades named and nuanced like dessert menus: mocha mousse, cinnamon glaze, burnt caramel, chocolate fondant. The palette draws directly from Pantone’s 2025 colour of the year - Mocha Mousse - but grounds it in heat, texture, and technique.

The premise is simple enough. Brown - long dismissed as a default - is having a rebrand. Gourmand Browns bring together depth and dimension, worn glossy or matte, through balayage, root melt or a full-head transformation. It’s being shaped in salons as a tactile, expressive craft - one that draws from regional palettes and client nuance.

In Egypt, salons like Kriss Beauty and hair colourists such as Mohamed Gaber, and Ziad & Majd are anchoring the trend with their own interpretations. Each colourist builds on the campaign with fluency in tone, undertone, and technique - translating brown into something calibrated, specific, and unmistakably current. At the root of it all is INOA, L'Oreal Professionnel’s ammonia-free, oil-based colour line - known for its 100% grey hair coverage and 48% more shine properties.

Beauty has always been borrowed from food - MAC’s Spiced Chocolate, Fenty’s Honey Waffles, Glossier’s Berry Balm. Gourmand Browns doesn’t stop at the reference point. It deepens it, recasting colour as an atmosphere: warm, wearable, and sensorial.