Yes! because all real soap does.
But don’t panic… once the magic of saponification happens and the bars cure, there is zero lye left. Just bubbles, bliss, and good decisions.

Handmade soap needs 4 to 6 weeks to fully cure.
This is the time when water evaporates, the bar hardens, and any leftover harshness chills out. Rushing it is like eating bread dough instead of bread: possible, but deeply wrong.

Depends how you treat it.

• Let it dry between uses
• Keep it on a dish that doesn’t stay wet
• Don’t let it drown in shower puddles

The older the bar, the harder the bar. So if it’s been curing longer than 6 weeks, you’ve basically got a tiny brick of sudsy excellence.

Nope. They rinse clean.
You will not feel like a buttered biscuit unless you want to.

Note: If you have ever experienced slimy soap, chances are it had a high amount of soft oils like Olive that didn't cure long enough. A true Castiel soap made of Olive Oil takes a year to harden and reduce that snotty feeling.

All fragrance oils I use are phthalate-free.
No headaches, no sketchy chemicals — just scents that smell good without being dramatic.

No dyes.
Color comes from micas, clays, and sometimes the herbs themselves. Nothing neon, nothing clown-adjacent.

Most are grown right here — my garden, my hands, my dirt under the nails.
Anything I don’t grow myself is locally sourced or from trusted suppliers. No mystery “warehouse basil.”

Many of them, yes. I make gentle formulas with real oils and without harsh detergents.
Please be aware of your own skin’s limitations before ordering, you know your skin better than I do.

No judgements here!

Only the mischievous monkeys in the soap dungeon.
(Kidding. No testing on animals. Ever.)

Many are.
Anything with goat’s milk, honey, or beeswax will be clearly labeled so you don’t accidentally buy something your morals didn’t approve.

Yes, I do use palm oil in some formulas, and it is always sourced from RSPO-certified suppliers, which means it is sustainably harvested and does not contribute to rainforest destruction. If palm oil is in a recipe, it is there for a reason, because it creates a harder, longer-lasting, creamier bar, and I make sure the source is responsible.