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BABY CAKE TOP IN INDIGO CHAMBRAY
BABY CAKE TOP IN INDIGO CHAMBRAY BABY CAKE TOP IN INDIGO CHAMBRAY BABY CAKE TOP IN INDIGO CHAMBRAY BABY CAKE TOP IN INDIGO CHAMBRAY BABY CAKE TOP IN INDIGO CHAMBRAY BABY CAKE TOP IN INDIGO CHAMBRAY BABY CAKE TOP IN INDIGO CHAMBRAY
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BABY CAKE TOP IN INDIGO CHAMBRAY

Regular price $138.00
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One of those tops with the just the right amount of flowy flare that somehow makes everyone who tries it on feel beautiful and free. Designed with a chic lace up back and large keyhole opening with an emphasis on looking good as you walk away in a Gascony kitchen or on a Paris street. Perfect worn alone for hot summer days or with a top or tee under as the weather gets cooler.
Available in 2 colors (black and indigo chambray).

A LIFETIME PIECE. DESIGNED AND HANDMADE IN THE UNITED STATES

FABRIC:
100% washable lightweight (5.3 ounces) Japanese Linen.
Color is Indigo Chambray.
(Also available in Black Linen)

SIZE:
Free (one size fit's most from US size 2-10)
Model is 5'8" and wears a US size 8.

FIT:
A roomy swing designed to accommodate most bust sizing. Easily slips over your head. Large keyhole back opening and lace up that need only be tied once. Bottom hem lands at the hip bone area.  

POCKETS:
ALWAYS. Generously-sized inseam pockets. 

CARE:
Linen becomes softer and more absorbent after each wash! Wash on low temperatures in lukewarm or cold water with like colors. Use the gentle machine cycle and a mild detergent to protect the fibers. Feel free to tumble dry on low temperatures. Remove from the dryer when still slightly damp to avoid the linen becoming stiff and hang or lie flat to finish off the drying process. Iron...only if you can't live with yourself if you don't. We rarely iron.

STYLING:
Show here with an everyday effortless style. Worn with our Kitchen Pants and Brigitte Headscarf in chambray and vintage PF Flyer kicks in pink gingham.

FOOD-INSPIRATION:
Grapefruit

Grapefruit Sauce
You'll probably never think about maple syrup again.
Grapefruit Sauce

What you need:
¼ cup butter
1 tablespoon flour
½ cup sugar
3 grapefruits, 2 juiced and 1 sectioned
1 teaspoon vanilla paste, (can substitute extract)

What to do:
In a medium saucepan over medium heat, whisk together butter and flour. Cook, while whisking, until browned. Whisk in sugar and grapefruit juice. Heat through until sugar is dissolved, whisking often. Lower heat, whisk in vanilla and simmer for 10 minutes. Remove from heat and add grapefruit sections and their juices. Stir. Serve warm.

*Great served over pancakes, waffles, savory bread pudding OR your favorite ice cream.