The launch of Twenty-Seven Names‘ second boutique on Ponsonby Road (the first is on Vivien Street in Wellington) was such a perfect fit for the quaint set of cool shops that nestle there you get the feeling it’s been there for a lot longer than just a few weeks.
Finished with all the signature details we’ve come to expect (and love!) from Rach and Anjali, the delightful duo that is Twenty-Seven Names – from sweet framed artwork, fresh flowers and white enamel lampshades set off by polished concrete and a wooden trestle table centrepiece – it’s a comfortable, relaxed place for a spot of shopping.
We caught up with Anjali over coffee and gingerbread loaf from their new local (when in Auckland) Fred’s to talk about the new store – and see if we could get a recipe from baking star Rachel (we did!)…
Do you know much about the history of the space?
I know that Widdess had the space for something crazy like 13 years….
It has some lovely old features – what did you do to the space to make it your own?
We wanted to make the space as functional as possible but also beautiful – so we worked around our obstacles then made sure we had lots of additional details to personalise the space…
What are some of your favourite little details, old and new?
The lead light windows are so special, they’d be my favourite thing that was already there. New – for me it’s how it all came together, the feel of the store with all the little details adding together it make it our space.
As well as your own amazing TSN pieces, what other wonderful things are you selling?
We’re also stocking Repetto, Martina Organic Skin Care, and Six Barrel Soda.
Any chance we can get Rachel’s recipe for those cookies you had on opening night?
She should probably take these to the grave because they’re so good but – here you go….
1 1/2 c flour
1/2 t baking soda
1/2 t salt
1/4 pound butter
1/2 c sugar
3/4 c brown sugar
1 1/2 t vanilla essence
1 large egg, lightly beaten
7 oz chocolate cut into 1/2 inch chunks or 6/7 oz chocolate chips
Sift together flour, baking soda, and salt, and set aside.
Cream butter and sugar.
Add vanilla and egg and beat slowly.
Add flour mixture and beat until just incorporated. Add chocolate and stir in. Refrigerate dough for at least one hour.
Preheat oven to 180 degrees C. Bake 11-13 mins and cool for five mins before serving.
Store photos by James K Lowe