ALL ROADS LEAD TO FLANNEL WEATHER

This is without a doubt our favorite time of year. There's something about crisp mornings, changing colors and woodsmoke in the air that awakens the senses. We build products to capture this feeling and allow you to experience fall in all it's glory. As Nathaniel Hawthorne writes: “I cannot endure to waste anything so precious as autumnal sunshine by staying in the house.” We couldn’t agree more.


We spent the day with surfer/fisherman/chef Austin Holey and environmentalist Meg Haywood-Sullivan, wandering from the small-town charm of Point Reyes Station to the sweeping shores of Limantour Beach. Along the way, we layered up in a few favorites from our new Fall/Winter collection, picked up local oysters, and ended the day with an unforgettable sunset meal on the sand.

FIRST STOP: POINT REYES STATION
Our day began in Point Reyes Station, a small town packed with charm — quiet cafés opening their doors, a beloved local market, a must-stop bakery, and inviting shops lining the street. Just minutes from Point Reyes National Seashore, it’s the perfect place to ease into a cool, crisp morning. The chill in the air gave us the ideal chance to break out pieces from our new collection: the Sequoia Trucker Jacket, the Stinson Sherpa-Lined Corduroy Jacket, and our new midlayer essentials like the Elko Henley and Klamath Crew. And of course, no cold-weather morning is complete without our signature flannels.

SECOND STOP: MARSHALL

In our opinion, it doesn’t get better on the West Coast for oysters. Old boats lining the bay, crisp coastal air, and one of the most beautiful drives in Northern California.  Marshall has a way of slowing everything down. It’s the kind of place where a flannel just makes sense. We pulled over at Tomales Bay Oyster Company on our way out to the beach, shucking fresh oysters with the bay at our feet, layered up against the cold, and soaking in everything that makes this stretch of coast so special.

LAST STOP: LIMANTOUR BEACH

We followed beautifully winding roads lined with cypress trees, the sound of bugling elk echoing in the distance as we made our way out to the dunes. The wind picked up, the light softened, and the landscape felt wild and untouched, which is exactly how it should.

As the sun dropped, we settled in around an open fire for dinner. Chef Austin took over, cooking elk sausages, roasted tomato bread, and venison backstrap over the flames, with a few cold ones to wash it all down. It was the kind of night you don’t rush, and the perfect way to end the trip.

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