The Aesthetic Appetite: Food and Fashion in 2025
03.04.25
Why should your snacks stay in the kitchen when they could be part of the outfit? Food and fashion have been in a messy, can’t-quit-you fling for years — and 2025 is the year they make it Instagram official. Think couture covered in crumbs and handbags that look suspiciously like lunchboxes. At Barbet, we’re no strangers to unexpected pairings (we literally built a brand on it), so consider this your unfiltered guide to edible aesthetics, wearable weirdness, and all the ways your closet is about to get way more delicious.
From Catwalk to Kitchen: Fashion’s Appetite for Food
Lisa Says Gah | Rachel Antonoff | Panache | Anthropologie | Moschino | Betsey Johnson
Vogue.
It started as a whisper on TikTok, somewhere between the quiet luxury girlies and the dopamine dressers. Suddenly, #GastroChic was born — a sartorial movement that asks, “What if my outfit looked delicious?” From Chopova Lowena's mayo bag to Moschino’s fine-dining-inspired collection (lobster dresses, anyone?), designers are plating up their runway shows like Michelin-starred menus.
Panache.
Brands and designers are also serving up noodle-inspired looks and products that are as delicious as they are daring. From farfalle necklaces to pasta brooches and bag charms, this trend is proving that food and fashion belong together like spaghetti and meatballs. Rachel Antonoff designed the Pasta Puffer and the coat has suddenly become a seasonal phenomenon in cities like New York, Chicago and San Francisco.
Nikola Bentel
And let’s talk about the return of fruit, which is suddenly everywhere again. Vintage-inspired grape cluster earrings? Check. Banana-shaped hair clips? Of course. Cherries everywhere? An absolute must. It’s giving ‘90s kitsch in the best possible way.
Kumquat Earrings | Le Miss Picnic Trousers | Lisa Says Gah.
Museums Are Eating This Up (Literally)
The Museum at FIT
The fashion-food crossover isn’t just living online — it’s got the museum world setting the table, too. The Museum at FIT in New York is dishing out “Food & Fashion,” an exhibition tracing centuries of edible influence, from fruit hats in the 1940s to couture ketchup-inspired dresses (yes, really).
Cynthia Rowley, 1993 | Moschino, 2014.
Panache.
Smells Like…Spaghetti?
D.S. & Durga
The fragrance industry, never one to miss a trend, is also leaning into edible elegance. Perfumes scented like tomato vines, buttered popcorn, and even croissants (if you’re feeling bold) are popping up everywhere. Candles smelling like pasta water and sauteed garlic It’s not about smelling “nice” anymore — it’s about smelling craveable.
Crumb Couture | Overose
Beloved indie brands like D.S. & Durga have served up a ‘Pizza Night’ candle, while Literie has a "Pizza From a Guy Named Joe" candle (because who wouldn’t want their living room smelling like a slice?). Flamingo Estate is practically the patron saint of the garden-to-candle movement. Their Heirloom Tomato Candle is cult-famous at this point, dripping with the green, sun-drenched scent of tomato vines, crushed leaves, and juicy fruit.
Imaginary Authors | Homesick Buddy's Breakfast Candle | Wicked Good Buttered Popcorn | Rewind Cocktail Paloma Candle
Cocktail-scented candles are having a serious moment, blending the art of mixology with the world of home fragrance. These scents go beyond the usual citrus and spice, capturing the full sensory experience of your favourite drinks — from the zesty twist of lime in a margarita to the rich warmth of bourbon in an old fashioned, and are getting our wheels turning, because, how good would a Barbet candle be?
Anecdote Candles Cocktail Hour | Rewined Sangria | Rewined Paloma
These candles aren’t a fluke — they’re part of a bigger cultural moment where food and fragrance are fusing. Brands are moving away from generic florals and cleans scents, and instead playing with the hyper-specific, sensory memories tied to food. Whether it’s Boy Smells’ Italian Kush, which layers basil and limoncello with a whiff of cannabis, or Overose’s Anamorphine, which smells like baked rhubarb and creamy vanilla, scent is getting deliciously literal.
Why Are We So Obsessed?
Tombolo.
There’s something about food that feels…fashionable right now. Maybe it’s the nostalgia — a throwback to childhood snacks — or maybe it’s the drama of haute cuisine (because who doesn’t want to look like a decadent plate of oysters?). Either way, fashion’s appetite is only getting bigger. And honestly? We love to see it. Clothes should be fun. They should make you hungry for life — and maybe for a late-night snack.
Barbet’s Take: Sip, Style, Snack, Repeat
At Barbet, we’re all about mixing flavors, cultures, and vibes — so the rise of gastro-chic feels like our kind of party. Whether you’re pairing Wild Card with a butter-drenched baguette or cracking a Love Bite in a tomato-red slip dress, you’re part of the movement. Consider this your invitation to sip stylishly — no utensils required.