It’s officially the most wonderful time of the year, and there’s no better way to get into the holiday spirit than with a playlist of our favorite seasonal tunes!
Press play on our Home for the Holidays mix, and settle in for a comfy, cozy night at home by the fire, or a relaxed c+i pop-up shop with your closest friends.
Wishing you the happiest of holidays!
We’re on Fall trend watch here at c+i HQ, and we’re seeing one of our all-time favorites everywhere we look, from the runway, to the mean streets of NYC, to the apple picking farms of the Hudson Valley.
Plaid. Is. Back.
Highlight the colors and textures of your favorite stripey shirt, skirt, or suit with the mixed-media collage-work of our bestselling La Belle Rose mini-collection. Top it off with a pair of retro sunnies, and head out into the crisp autumn air!
How are you making your plaids pop this season?
Are you as excited about the arrival of Autumn as we are?
Eager to refresh your accessory wardrobe for your new daily uniform of chunky sweaters, skinny jeans, and riding boots?
Shop our Merchandiser Fall faves today:
- The 3-in-1 Le Rococo Stackable Rings on Cari’s boutique.
- The oh-so-chic Sunset on the Seine Collar Necklace on Nicole’s boutique.
- The layered-to-perfection Jardins du Trocadero Two-Row Necklace on Jeanine’s boutique.
- The feminine + edgy Deco Cascade Petite Collar Necklace on Michelle’s boutique.
Our latest Merchandiser Diaries entry focuses on a standout Merchandiser from our campus program. Melissa Toback brings her of-the-moment personal style and her love of Chloe + Isabel to Tulane, set in beautiful La Nouvelle-Orléans, Louisiana.
French-influence is on full display wherever you look in New Orleans, making it the perfect U.S. counterpart to our favorite city in France: Paris. Read on for more about Melissa’s on-campus style, the key to her success as a Merchandiser, and which gorgeous celebrities she associates with “Chloe” and “Isabel”.
Always + forever, Paris.
Join a real life Chloe + Isabel pair on an autumn trip to the City of Light via our latest lookbook, Mémoires de Paris.
A little “inside the design studio” fun fact for this Wednesday afternoon! These vintage-inspired c+i favorites feature handset crystals in a romantic, bridal-perfect color palette. Perfect dressed-down with jeans and a white tee, or dressed-up with a wedding-season cocktail dress.
Grab your pair today! How will you be styling these earrings for Fall?
We really can’t believe that the end of Summer is already on the horizon. Where has the time gone?! To help ease into Fall, we’re taking 40% off top-selling seasonal styles, including Retro Riviera beauties, Duchess collection standouts, and so much more.
Shop our Labor Day Sale now through Monday, September 2 at 11:59pm PST.
Which sale statement-makers do you have you eye on?
Our Merchandisers pull out all the stops when planning and preparing for their pop-ups. What better way to get guests in the mood to shop, than sweeten them up with some delicious eats?! Merchandiser Kristiana Tom recently served up her Baked Blackberry French Toast, and it sounded so mouth-wateringly good, we just had to share the recipe.
And because we know Kristiana’s got good taste, check out which c+i stunners she’s recommending on her boutique!
Baked Blackberry French Toast
1 loaf challah bread or any dense egg-based bread
3 cups half and half
2 tablespoon honey
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1. Tear up the bread and place in a greased 9x13 pan
2. Mix all the ingredients and pour into pan. Give it a mix to coat all pieces. Cover with plastic wrap and refrigerate over night.
3. Take out the dish about 30 minutes before cooking and set oven to 350º. Add berries and walnuts.
4. Cover the dish with foil, making a small tent with slits for air. The custard will rise, and this will keep it from touching the foil.
5. For soft top: cook for about 50 minutes; stick a knife in the middle and it should come out clean. If it’s still runny, cook for another 10 minutes or so. For crunchy top: cook for about 45 minutes; take the cover off and cook for another 10-15 minutes.
Kristiana recommends drizzling warm maple syrup across the top, and then topping it off with a light sprinkling of powdered sugar. Um, YUM.