With an obsession for the aesthetic, quality and craftsmanship, Jacques Erasmus has embarked on a new creative journey, this time by opening the new stand-alone homeware store and home gallery, Basalt home, in the suburb of Parkhurst in Johannesburg. A name often synonymous with unique taste and timeless style, residents of Johannesburg are now able to take their own special trinkets home from Basalt.
A floor to ceiling slick of sang de boeuf colour boasts a massive laboratory-style shelf filled with handmade and blended spices, flavour compounds and exotic finds. All of which forms part of the ‘flavour library’ concept, beautifully packaged in chocolate brown laboratory glass. Jewel-coloured jellies and preserves also feature, handmade in small batches and mostly from ingredients sourced from the restaurant’s country garden.
From 400 year old Chinese ceramics, a few rarities, to the bespoke tableware collections inspired by ancient shapes in finishes which include rich sepia, bone and luscious stokes gold. All woven together with constant and ever evolving selection of fine napery and other bespoke and handcrafted items.
The word Basalt draws reference to the organic matt black volcanic compound that has inspired Jacques’ very first collection of black ceramic tableware. The BASALT collection has been in production since 2010. The tableware collection has drawn the attention of clients the world over and are also now exclusively available as selected boutique stores abroad. “We do not sell just another plate or cup or bowl, we provide our clients with the service of craftsmanship, the pride of quality over quantity and most of all, the passion for a product completely made by the human hand”, Jacques says.
Products are designed, specially made or sourced with a special consideration of the everyday, but are unique and personal. If you want something a little more remarkable for your home, be sure to stop by Basalt.
Visit Basalt at 22b, 4th Avenue, Parkhurst, Johannesburg or call 063 693 4947 for more information.
