Lashings is Wellington's new baked goods boutique, out to make your belly happy. We know summer is just around the corner, and your Les Mills trainer is probably dropping lots of hints about "summer bodies", but seriously. You're going to want to check out Lashings' single origin chocolate brownies.
Owner and pastry chef Jackie Lee has a simple MO: good food, done well. A move to Aotearoa from London, where she worked in Claridge's Hotel, the Chiltern Firehouse and Galvin La Chapelle, allowed Jackie to do her own thing, to start "creating the food I wanted to feed people."
This took shape in Lashings, a stall selling brownies made from single origin Dominican Republic 70 percent chocolate from The Wellington Chocolate Factory (which is also organic, ethical and vegan) that she began selling at the Frank Kitts Underground Market. Her flavours quickly gained a fan following — from the Fix & Fogg peanut butter and raspberry jam-swirled brownie, to the Vegemite brownie dusted with gold. A vegan chocolate brownie and the classic milk chocolate round out her regular offering, and there's a weekly wildcard brownie which varies wildly depending on Jackie's inspirations. Previous specials have ranged from a lemon meringue blondie, toasted sesame and sea salt, or Mexican hot chocolate to an Anzac biscuit rendition.
Their permanent space, which opened in September, is comfort food in store form. Perched above the foot traffic of Dixon Street, it's scary how easy it is to settle in with a warm brownie (or three) and a friend and while away the hours. They use the best Wellington product with pride — Havana Coffee, Libertine Blends organic tea, Zany Zeus organic milk, Wellington Chocolate Factory in their hot chocolates, and Six Barrel Soda. Throw out a few gifting hints for Christmas, too — Jackie sells four and six packs.