Bakehouse Cardigan

The Bakehouse Cardigan is a slouchy cardigan with balloon sleeves and instructions for both a cropped and regular length body. It’s perfect for chilly afternoons spent baking (or visiting your favorite bakery if baking isn’t your thing)!

Bakehouse is knit seamlessly from the bottom up. The body is knit flat to the underarm, and after splitting for the arms the back and fronts are worked separately. The live stitches are then seamed together at the shoulder. The sleeves are worked in the round from the shoulder to the cuffs, and the button band is worked last.

SIZE AND MATERIALS

Sizes:  1 (2, 3, 4)[5, 6, 7](8, 9, 10)

Finished measurements:

36 (40, 44, 48)[52, 56, 60](64, 68, 72)” / 91 (102, 112, 122) [132, 142, 152](163, 173, 183) cm at the bust.

Choose a size with 4-10” / 10-25cm of positive ease.

Yarn: Knit Picks Wool of the Andes Worsted, 7 (8, 9, 10)[11, 12, 13](14, 16, 17) skeins, or other worsted weight yarn, approx. 750 (850, 950, 1050)[1150, 1250, 1350](1540, 1700, 1850) yards / 685 (775, 870, 960)[1050, 1145, 1235](1420, 1550, 1690] meters. Sample shown in Sapphire Heather.

Gauge: 16 stitches and 24 rows in 4”/10cm on larger needles in stockinette stitch, flat and in the round.

Needles: US #7 / 4.5mm and US #9 / 5.5mm circular— or size needed to obtain gauge.

Notions: 1 BOR marker, stitch holders, yarn needle, 4-5 1” (2.5cm) buttons.