Recipe question, a batch that curdled, or a raw ingredient you cannot find near you? Write it here. Keep it short and specific: hair type, water situation, and what you already tried. That is usually enough for one of us to point you in the right direction.
We read everything, but replies come in batches. Most messages get an answer within two working days. If your question is about a thread already running, posting there is faster than writing to us directly.
Questions about a batch that split, a swap for an ingredient you cannot find, or a thread that needs moving? Write to the moderators directly. We read everything, but replies come in the order they arrive, usually within two working days.
313 Kagiso Squares Suite 584
Oliverberg, LP 2743
Letters and sample swaps go here. Please label jars clearly with the batch date.
Best for account trouble and anything that needs a back-and-forth. If we miss you, leave a short message with your forum handle.
The fastest route for recipe questions. Attach your ratios and a photo of the batch if something went wrong.
Threads posted after hours still go live. They just wait for a moderator to read them the next morning.
The community runs out of a small workspace in Oliverberg, Lephalale. It is not a walk-in shop, so if you want to drop off a batch sample or collect a swap from another member, message first and we will set a time. Most of the day-to-day talk happens in the threads, but post, phone and email all land in the same inbox.
Address
313 Kagiso Squares Suite 584
Oliverberg, LP 2743
Phone
Oliverberg is a short drive off the R510, roughly an hour and a half from Polokwane. If you are coming from Gauteng, the N1 north to the R33 turn-off is the straightforward route. Parking is on the street side; there is no dedicated lot, so plan around a weekday morning if you are bringing jars or raw material.
Threads usually get an answer within a day, often faster when a moderator is online. Email and phone messages are checked on weekdays. If your question is about a batch that has already gone off, say so in the subject line and include the date you made it, the ratios you used and how it was stored. That saves a round of back-and-forth.