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Jean Pascal Lepretre is a fifth generation French National Pastry chef originating from the small town of Bolbec in Normandy, France.

His parents Jean Paul and Marie Pierre Lepretre as were their parents, grandparents and great grand parents had a patisserie in this small town which was famous throughout the region.

Jean Pascal spent his early childhood at the pastry shop, making dough and pressing cookies long before he attended school, always keeping a keen eye on the way in which they prepared their wonderful products. His parent’s never doubted that Jean Pascal would one day take over the family business however Jean Pascal wanted to travel to enhance his already vast knowledge and expertise as a Pastry Chef.

At the age of fourteen he left school and travelled to Paris, completing his apprenticeship by the age of eighteen. During this time he had the opportunity to work under the famous Roux Brothers and at iconic establishments such as Fauchon. He was runner up in the ‘Best Patisserie Apprentice’ in France for 1988 and has worked with many well-known French Chefs in Paris and around the world. He has worked in many quality establishments in France, Denmark, Monaco, Miami and Boston, along with working on cruise ships. When in Denmark he had the opportunity to travel and work with some Australian colleagues who in turn lead him to Tasmania where fell in love with the City of Hobart. He spent four years working at Zum Café and was recognised for his excellent quality pastries, cakes and chocolates. Jean Pascal is also a qualified ‘Chef de Cuisine’, ‘Chocolatier’ and ‘Confiseur ‘ which includes confectionery making, marzipan work and pulled sugar.

Jean Pascal now has two shops in New Town – Jean-Pascal ‘Patisserie’ and ‘La Boutique’. The patisserie offers casual daytime dining 6 days a week, with breakfast till 1pm. ‘La Boutique’ is a retail outlet and take-away shop. All products for both shops and the burgeoning wholesale business are created on site by Jean Pascal and his brigade.