We sat down with Gabrielle Mandel of Supra Endura, a contemporary womens wRead More
Big honor to be included in Philadelphia Magazine's 'Best Of 2017' Click through to see the full list of Philadelphia's finest businesses.Read More
In preparation of Wayward Collection's POP-UP at Meadowsweet, we did a quick collaborative photoshoot blending their vintage fashion with our summer textiles.Read More
A year ago our friend and photographer Chloe Berk asked if she could photograph our apartment for a House tour on Apartment Therapy . One year later reporter, Catherine Laughlin said she saw photos of that tour on Pinterest and asked if she could write about us in for the 'Haven' column in the Real Estate section of the Philadelphia Inquirer.
We love lavender for its wide range of uses. Just like our pestemals , lavender can be used on the body and throughout the home. Read on to learn about some of our favorite ways to utilize this magical herb.Read More
Welcome to the Cuttalossa Fall/Winter Collection, rich hues inspired by the season, deep rust and cobalt blue.
As always Cuttalossa uses all-natural fibers for an uncommonly soft feel. This season features heavier weaves for a feeling of comfort as temperatures subside. Employing bold colors to inspire long after leaves have fallen.Read More
A big thank you to Jojotastic.com for featuring our products on their blog and hosting a GIVEAWAY for $100 to shop at Cuttalossa.us!Read More
We sent Los Angeles textile artist, Janelle Pietrzak a few of our favorite Turkish towels. She returned the favor with beautiful photos illustrating her use of our towels as she tried to keep cool during a California heat wave.Read More
This season we were inspired by the cool blues of swimming pools and the warm pinks of evening summer skies. Our New hand dyed collection: classic pestemals and peskirs updated with indigo and other hues, all done in small batches in Philadelphia.Read More
Cuttalossa is growing and we're looking for a talented intern to join the team! This is the perfect opportunity for someone with an interest in retail, marketing, or textiles! Learn the behind-the-scenes of running a small business, while gaining marketable skills like inventory management, marketing, and buying operations. Fringe benefits include petting lots of cute Alpacas!
Intern requirements and responsibilities
-Must be proficient in excel and adobe programs
-Must be available Mondays and Saturdays.
The position has opportunity to be paid upon commission.
Please email resume and brief note describing your interest to firstname.lastname@example.org
Aside from our organic, handwoven line of Turkish textiles, Cuttalossa is a local-centric, farm-to-city line of textiles and dry goods. Whether we're collaborating with our alpaca farm to develop a new line of fall sweaters, planting tea seedlings for an upcoming harvest, foraging wildflowers for natural dyeing, or checking cutting board samples for our Modernist Collection, on any given day, you can find us ferrying between local the farms and artist studios we work with. If you've ever wondered about these local farms and artisans we work with, we encourage you to check out our Philadelphia Inquirer profile for the behind-the-scenes operations of our business! Check out the full article here.
With Thanksgiving and the holidays upon us, 'tis the season for everything pie related! Currently we're loving this Salted Wildflower Honey Pie recipe made using our very own Organic Wildflower Honey. Sourced locally from Stockton, NJ, our dark-colored honey has a dynamic and medium-bodied flavor that's perfect for baking. See below of recipe!
-Homemade pie crust (store bought is okay, too)
-1/2 cup unsalted butter, melted
-3/4 cup sugar
-1/2 teaspoon salt
-1 tablespoon white cornmeal
-1 teaspoon bourbon vanilla extract
-3/4 cup Cuttalossa Organic Wildflower Honey
-3 large eggs
-1/2 cup heavy cream
-2 teaspoons flaky sea salt
1. Pre-bake pie crust in oven set to 375 for 15 minutes using pie weights.
2. Combine melted butter with the sugar, salt and cornmeal to make a thick paste. Add in the honey, vanilla bean extract and mix together. Fold in the eggs, add the cream and blend.
3. Pour the filling into a pre-baked pie shell and bake at 350 F for 50 minutes. When ready, the filling will slightly puff up and the center will be just slightly wobbly. Once cooled, sprinkle with flaky sea salt and serve.
When it comes to fresh produce, nothing beats the variety and bounty of mid-summer. Farm stands swell with heirloom vegetables, fragrant herbs, and baskets of fruit, all so tantalizingly fleeting: one week they're there, the next they're gone.
At Cuttalossa, we're celebrating summer's bounty by preserving the season--whether whipping up a batch of jam, drying out some edible flowers, or making a jar of pickles. Cue our latest endeavor: Honey Apricot Jam with Elderflower. We're partial to this recipe because it incorporates some of our favorite Cuttalossa products--the honey our very own Cuttalossa Wildflower Honey and the elderflowers harvested for our tea collection that's launching this fall.
Read below for the recipe and don't forget to sign up for emails in the "subscribe" portion of the page so you never miss a blog post!
- 1 1/2 Cup Water
- 1/4 Cup Dried Elderflowers
- 1 lb of Apricots, chopped
- 1/4 Cuttalossa Wildflower Honey
- 2 Tbsp Freshly Squeezed Lemon Juice
You will also need cheesecloth or a fine sieve for your elderflowers.
1.) Bring your water to boil in a small pot. Add your dried elderflowers and let them steep in the water for about 20 minutes.
2.) Once steeped, strain all the elderflowers from the liquid using cheesecloth or a fine sieve. Discard flowers and set liquid aside.
3.) Combine your chopped apricots, honey, and lemon juice in a medium pot. Cook over medium heat until the mixture becomes syrupy and the fruit is broken down, about 45 mins. Make sure to stir the pot frequently.
4.) Mix in two tablespoons of the elderflower liquid concentrate into pot with the apricot jam.
5.) Spoon into containers and store in fridge for up to one month. Makes about 3 cups.
Whats your favorite summer preserve recipe? Tell us in the comments below!
Off the impossibly beautiful and historic River Road that winds along the Delaware River, lies an unassuming dirt path. If you were to turn down the path, you'd wander into a sunlit valley intersected by the thin vein of Cuttalossa Creek. Tall trees shade the dirt path that runs parallel to the creek and all is quiet save for the faint clanging of sheep bells in the distance. To the right of the path, an old inn stands proudly atop a small hill. Opposite, a field lays fallow, a moss-covered barn fading into the landscape.
The babble of Cuttalossa creek rustles through the trees as you make your way down the path and cross a stone bridge. Under a canopy of hemlock trees, the creek comes to a head as water churns over smooth stones. It is here that you can find Cuttalossa owner Shannon Retseck stealing a minute to herself between long hauls to and from the farms she works at.
Her company's namesake creek is a constant source of inspiration for Shannon, who grew up not far away. Much like the tiny creek that has historically connected goods from the surrounding regions to Philadelphia by way of emptying into the vast Delaware River, Shannon herself is a connector. Working with local farms to source heirloom textiles and dry goods, Shannon is the home goods version of the farm-to-table movement--the link between Philadelphia buyers and surrounding farms. All of her local products are made of 100% natural fibers and natural dyes and she holds the same set of standards to her imported line of handwoven, 100% organic cotton Turkish Textiles. All of her artisan products are made with everyday use in mind.
We couldn't be more excited to share our journey with you!