More Everyday Than Classic
Everyday Classic is an idea that has been with us for a long time - and although it is mainly associated with our classics and tailoring in general, it also has another, more homely and less formal face. After all, a good sweater, a proper coat, even a pair of warm flannel trousers can find their way into every wardrobe, not necessarily the classic menswear ones.
With this in mind, we visited our friends, Dominika and Dawid, in their home, with a camera - we accompanied them on Saturday morning, stayed for the afternoon... and came back in the evening for a festive dinner, about which we will talk about on another occasion.
Their lifestyle definitely does not require dressing according to any rules or dress codes; you won't find ties, suits or business shirts here, that’s not the part of their lifestyle.
Dominika (@domtargosz) deals with plant-based cuisine on a daily basis - she publishes recipes, runs workshops, conducts consultations, even written her first book this year - generally, as she describes, her life revolves around vegetables and comfort food.
Dawid (@drumxroaster), in turn, is professionally involved with coffee - he is a head roaster at HAYB, where he is responsible for the beans selection, roasting and quality control - and he also plays drums for the hardcore punk band Protein.
They are accompanied by Kromka, a charming Polish Greyhound - or if you prefer, a tall red skinny dog - who also tried to mark her presence in the photos, keeping us entertained throughout the day.
We observed Dominika and Dawid in everyday situations - returning from shopping, walking the dog, baking cardamom buns - wearing our clothes in a way that we would call more Everyday than Classic.
They dressed casually, choosing practical, warm and comfortable everyday garments. These are not the clothes that you put on because they are appropriate for something, these are the things you wear when you feel like it.
Dawid smuggles a bit of Baltic memories to Warsaw - he went for a walk with Kromka in blue corduroys, a sailor jumper and a quilted body warmer, with a beige corduroy overshirt on top.
All finished off with a scarf (actually a pocket square) tied around the neck - Kromka's too. Just to be clear, it's not just for photos; Dawid is one of those people who can wear a bandana with a sweatshirt to work and feel great.
Dominika comes back with the groceries in our loooong plaid coat and flannel trousers, with a gray cable-knit Shetland sweater on hand.
By the way, we should talk about the girls borrowing men's clothes another time; they are often more creative with styling.
Meanwhile, we took the opportunity to peep the process of preparing cardamom buns in the kitchen, trying not to disturb too much - and no, we did not pretend that a sportcoat is a perfect apron and that you can stuff kitchen utensils in its pockets; these are the conditions for a comfortable, loose-fitting shirt at most.
However, we can attest that the buns were delicious.
For those interested, Dominika’s recipe:
(approx. 12 buns)
Dough: 500g flour 1 spoon of salt 260ml plant milk of choice (can be replaced by water or even orange juice) 120g brown sugar 100g oil 8g dried yeast or 15g fresh yeast 1 teaspoon of cardamom
Filling: half a stick of butter, regular or plant-based 120g brown sugar (you can mix it fifty-fifty with muscovado for more caramel flavor) 2 tablespoons of honey or maple syrup 1 large spoon of cardamom, preferably freshly ground
- Mix flour with salt. In a separate bowl, combine the remaining ingredients (if you use fresh yeast, first dissolve it in lukewarm milk).
- Pour the liquid ingredients into the flour and mix (you can use a planetary mixer for that). When the ingredients form into an elastic dough, knead it for a few minutes until it becomes bouncy.
- Place the dough in a bowl, cover with a cloth or a lid and leave to rise for about an hour.
- In the meantime, prepare the filling - just mix the soft butter with the remaining ingredients into a uniform paste.
- Knead the risen dough lightly to remove excess air. Roll it out into a large rectangle and spread the paste evenly all over.
- Fold the dough into thirds, like a letter. Cut into long strips (along the longer edge) and roll tightly. If you are doing it for the first time, it's best to use some help of YouTube tutorials - just type in cardamon buns and search for a video that will explain the process.
- Place the rolls on a baking tray lined with paper and leave to rise for an hour.
- Bake in an oven preheated to 180*C, in a top and bottom heating setting.
- When the cardamom buns turn golden, remove them from the oven. Immediately after taking them out, while still hot, spread the sugar syrup on top (2 tablespoons of sugar and 2 tablespoons of water) instead of icing.