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The Bakehouse Cardigan is an oversized 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!

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

There are links to written and video tutorials for the Kitchener stitch and Cable Cast On at the end of the pattern, as well as a photo tutorial for working the buttonholes.

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 Cilantro 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, 3-5 1” (2.5cm) buttons.