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A Central Market-based cupcake company has baked up fresh plans to open a café at La Colomberie - after its first application was refused over concerns about the impact of "cooking odours" on people living nearby.
Flour - which is owned by Le Cordon Bleu-certified chef, Kirstie Taylor - planned to expand by creating a bakery and café area to allow both the sale of cakes and eat-in dining.
In order to do so, the business required planning permission for a change in use at the La Colomberie premises from retail to a café/restaurant.
While there were no public comments objecting to the planning application, the Environmental Health Department raised "concerns over the potential for noise and cooking odours to impact on those living nearby".
Pictured: The business also creates other treats besides cake, including macarons, brownies and cookies.
The department specifically objected to the low-level extraction, suggesting that they would not object if the extraction was built "at roof level of the highest neighbouring building".
Although the planning officer concluded that a café on the La Colomberie premises would be positive in "maintaining and enhancing the vitality of St. Helier town centre in attracting islanders and visitors to this area and generating activity throughout the day and into the evening", the application was ultimately rejected due to Environmental Health's objection regarding the "location and height of the proposed flue".
They suggested that this "would prevent satisfactory dispersal of odour from cooking emanating from the use, therefore causing unreasonable harm to the amenities of the occupants of neighbouring properties".
Pictured: The initial location and height of the extract (top), and the amended plans (bottom).
Flour has now submitted a second planning application, with the location and height of the extraction amended.
A decision on the amended application is due in March.
Flour did not wish to comment on the application when contacted by Express.
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