Repetto Is Launching a Clothing Line

Fans of spirituel and whimsical ballerina style will no doubt be hoping to see lots of delicate dresses, jersey leotards and so on. La Garde-Robe de Repetto is designed by Emilie Luc-Duc and  includes 18 different pieces. Prices start from 200 euro for a top. Check out Repetto online store here.

(Photos: Vogue.fr)

Fashion Photographer John Rawlings

Ballet flats from Footlights, "a beloved brand in dance circles far and wide". Vogue, 1944

And more "ballet" photos from John:

(Photos: http://www.condenaststore.com)

Spellbinding 'En Pointe' mini-doc

Three of The Australian Ballet's dancers take us through their personal pointe-shoe prep routines.

B'set of the Day

Let's warm up!

Jerome Dreyfuss Etienne hobo bag, Rick Owens draped mohair and silk-blend cardigan, LANVIN body suit, Chloé leather ballet flats, Rick Owens cashmere, cotton and silk-blend shorts.

Metamorphosis of a Classical Ballet Bun

Spring/Summer 2013 shows gave us a pretty big variety of different bun styles. Messy bun, glazed bun, low bun, hight bun, neat bun - all possible creative interpretations of a classical ballerina bun have become such popular choice among designers and stylists. 

Valentino

Chanel

Altuzarra

Bottega Veneta

Louis Vuitton

Paul Smith

Oscar de la Renta

Ralph Lauren

Vera Wang

Jason Wu

(Photos: Vogue.fr, Vogue.co.uk, Lfwdaily.com)

Gluten-free Banana Bread Pancakes for breakfast from Sarah Britton

   

Ballerinas should drink plenty of water (at least 8-10 cups every day). And believe it or not, but they should also eat something. So here is an ideal healthy Gluten-free Banana Bread Pancakes recipe for breakfast from Sarah Britton, a holistic nutritionist and vegetarian chef.

Dry ingredients:

• 1/3 cup walnuts
• 2/3 cup rolled oats (certified gluten-free oats if you have a sensitivity)
• 1 tsp. baking soda
• pinch sea salt

Wet ingredients:

• 1 very ripe banana
• 1 tsp. vanilla extract
• 1 tsp. olive oil
• 2/3 cup nut milk 
• 2 tsp. maple syrup

(Photos: My New Roots)

Directions:

1. In a food processor, pulse walnuts until they resemble a sand-textured powder (do not over process – you’ll end up with walnut butter!). Remove walnut ‘flour’, add oats and pulse until you get a shaggy flour. Place walnut and oats flours in a large bowl. Add baking soda, sea salt and stir to combine.

2. Add all wet ingredients to the food processor and blend to combine.

3. Add wet ingredients to dry ingredients and mix just until the two come together. Let batter sit for 30 minutes at room temperature.

4. Heat a little coconut oil (or ghee) in a skillet and drop in 3 large spoonfuls of batter (you are after three, 8 cm sized pancakes). Spread slightly with the back of the spoon to even out the batter. Turn heat down to low. Let cook on the underside until the topside is opaque, which will take more time than a regular pancake. Check to see if the bottom has browned, and if so, flip over to cook the other side. Cook until the underside is crispy and brown (although the middle is a little moist, this is okay).

5. Put pancake on a baking sheet in a warm oven, and cover with some foil while you make more (this will also give them time to firm up a little in the middle).

B'set of the Day

And just one more look at these pointe-inspired Dior platform pumps.

Donna Karan chiffon trimmed stretch jersey body suit, Dior suede platform pumps, Dior tweed purse, satin pointe shoes.