CastleAndCoal-Blog

I’m a wee bit behind on showing new design work, but that’s about to change right now folks. Earlier this year, the Madison-based team over at Castle and Coal were in need of branding for their new men’s clothing store. C + C sells a curated collection of vintage-inspired clothing that’s both modern and masculine. They’ve got a “slow fashion” ethos—focusing on well-made, high-quality clothes that last. As you can imagine, I was so excited to take this project on.

Local business, thoughtful men’s fashion, vintage-y style, SOLD.

Above are a few first round logo drafts initially sent over to the C + C team. Each draft utilizes a neutral color palette of charcoal gray, light gray + mustard-y gold along with some vintage wood cut illustrations. I tried to keep an industrial yet classic aesthetic with a nice variety of elements that can be mix and matched together. Branding new businesses, I think it’s important to have a strong yet flexible identity system that can be easily deployed for whatever is needed.

The final C + C logo is a mixture of the above designs ( hint, hint: we settled on a hand-lettered version ). I can’t wait to reveal the full project very soon—business cards, hang tags and store signage included. All in due time my friends, all in due time.

0 comments   /   design, process




il_570xN.700318806_s88l il_570xN.750242601_fix5il_570xN.759549953_d06ail_570xN.759426336_btee

Inspiration can be found anywhere, and that includes these incredible shoes by Sevilla Smith. I’ve been admiring their simple shape and unique cut-outs on Etsy for sometime. In many ways, these shoes are reflective of the design that I tend to gravitate towards and seek to make—comfortable, thoughtful, quirky yet uncomplicated. Once my shopping ban expires, I’ve decided to invest in a pair, because an American-made, stylish AND minimalist shoe? That my friends, is true love.

[ photos courtesy of Sevilla Smith ]

0 comments   /   inspiration




BERRY RHUBARB CRISP

2015/06/14

Berry Rhubarb Crisp | Hollis Anne

You may or may not know I used to have a food blog.

Technically, I still have a food blog, although it has sat quietly vacant in its tiny corner of the internet for more than a few years now. When I went back to school for design, I found myself less and less enthused to write the blog as my creative outlet shifted to learning as much as I could about design. That’s kind of how it goes, I think. People, things, experiences + work often come into our lives for specific reasons—lingering long enough to teach us lessons, propel us on new paths or serve purposes we didn’t even know our stirring souls needed.

In many ways, the blog set me up for the work I’m doing know. I’m constantly bewildered at the way life comes full circle in the oddest of ways. Things begin to make sense when I least expect them too. I don’t get how it happens, but I’m not sure we’re supposed to.

Sometimes people ask me if I’m “not into food” anymore, but that’s just not the case. I think I love it more because I get to make other people’s delicious recipes without worrying about developing my own. Plus, life is even better because I get to do work that combines both design + food. And the amount of gratitude I feel to be able to do work I love is overwhelming.

This Berry Rhubarb Crisp is an adaptation of one of my blog recipes, and I like it better than the original. Adding almonds to the crumble gives it such a crunchy, nutty bite; making the crisp one gazillion times more delicious. I made the mistake of baking it in a 10-inch pie pan ( DON’T DO THAT ). My pie pan quickly runneth over, and I spent far too much time cleaning sticky rhubarb juice from the bottom of my oven.

Please, don’t make the same mistake I did, but most certainly—go and make some of your own.

Berry Rhubarb Crisp | Hollis Anne


BERRY RHUBARB CRISP ( GLUTEN-FREE )

4 cups ( about 4 to 6 stalks ) rhubarb, diced
4 cups mixed berries
3/4 cup sugar
3 tablespoons gluten-free flour*
juice + zest of one lemon
2 cups brown sugar
2 cups gluten-free oats
1 cup chopped raw almonds
1/2 cup gluten-free flour*
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, chilled + cut into small cubes

Preheat the oven to 350 degrees.

In a medium bowl, toss rhubarb, berries, sugar, 3 tablespoons flour, juice and zest. Set aside.

In a large bowl, mix brown sugar, oats, 1/2 cup flour, baking soda, baking powder and salt. Cut butter into the dry ingredients with your fingers, until mixture is moist and crumbly.

In a greased 9×13-inch pan, pour rhubarb mixture into an even layer. Layer with oat crumble topping. Bake for 40 to 45 minutes or until crisp is golden brown. Serve with plain Greek yogurt, vanilla ice cream and/or extra chopped almonds, if desired.

*I like Minimalist Baker’s DIY gluten-free flour blend OR grinding gluten-free oats into flour
**The reason I love this recipe is because you can adapt however you like. Make this recipe vegan by swapping the butter for cold coconut oil, or if you love gluten ( as I do ), replace the gluten-free flour with whichever flour you have on hand.

Berry Rhubarb Crisp | Hollis Anne

0 comments   /   food, hand-lettering