Jean Pascal Patisserie Carlton Street was established in January 2004 by Jean Pascal Lepretre, a fifth generation French National Pastry chef originating from a small town in Normandy, France.

Jean-Pascal was born in the small town of Bolbec in France, son of Jean-Paul and Marie-Pierre Lepretre, French Pastry chefs, as were their parents, grandparents and great grand parents. Their Pastry shop in the small town was always famous through the generations as the best pastry shop in the area.

Jean-Pascal spent his early childhood at the pastry shop, making dough and pressing cookies long before he attended school. As a young boy he would help his parents in the shop, always keeping a keen eye on the way in which they prepared their wonderful products. There was never any doubt in his parent’s mind that Pascal would one day take over the business that had been part of their family for 5 generations. But Pascals ambitions were high, and rather than take on his training as part of the family business, he left school at a very young age to travel to Paris to enhance his already extraordinary capabilities and desires to become a pastry chef.

Jean-Pascal travelled to work in Paris at the age of fourteen, completed his apprenticeship by the age of eighteen working part of his time under the famous Roux brothers and at timeless establishments such as Fauchon in Paris. 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 since travelled the world working in quality establishments in France, Denmark, Monaco, Miami and Boston, along with some time spent on cruise ships. When in Denmark he had the opportunity to travel with Australian colleagues with whom he worked with in an Australian restaurant. He ended up travelling to Tasmania and fell in love with the city of Hobart.  Its parallels to his own birthplace and area in Normandy gave him a certain comfort on the Island, and with this,  the ability to bring his craft and expertise to our State.   He spent four years working for “Zum Café” as part of his visa requirements, and made a very good name for himself through his ability to produce excellent quality pastries, cakes and chocolates, a quality not seen in Tasmania for some time. Jean-Pascal is also a qualified “Chef de Cuisine”, “Chocolatier” and “Confisiere “which includes confectionery making, marzipan work and pulled sugar. Few Chefs in Australia have the same qualifications.

In 2003, Jean-Pascal married Lisa, both chef and teacher, and in the family tradition opened their first Patisserie at Carlton Street in New Town at the site of the original “Wursthaus”.

The need for quality Patisserie products soon became obvious in Tasmania due to the success of the business at Carlton Street and the increasing wholesale and retail customers. To establish the business further, another retail outlet in West Hobart was opened where the same products and services are provided.

“Jean-Pascal Patisserie” began trading as a company in June of 2005, and the business has been expanding ever since. We have currently opened a third shop in Bellerive, a suburb of Hobart, which provides our products to our Eastern Shore market. This business has a new commercial kitchen where we are able to provide more room for the preparation of our wholesale products.

We have a large customer base, both retail and wholesale with our success lying in our ability to provide consistent quality and high standards. This is achieved by the use of constant staff training, standardisation of recipes and the implementation of standard operation procedures. This ensures optimum quality and consistency.