An artisan pâtisserie and chocolaterie will move from Castle Quay to Dumaresq Street, if a planning application is approved.
Ganache Jersey is seeking permission to change the use of part of the ground floor at 3 Dumaresq Street from storage and retail into a food preparation area, paving the way for on-site production of chocolates and patisserie items.
Jersey-born chocolatier Glenn Noel and pastry chef Constance Claperon opened their artisan food shop in Millais House at Castle Quay in August 2023.
According to the application, the proposed new premises are currently vacant but were previously used as a retail unit with associated storage and ancillary accommodation.
Supporting documents state: “The proposals seek permission to change the use of part of the building to incorporate food preparation, chocolate and patisserie production, and associated storage in direct support of the primary retail function of the business.”
The report stresses that the proposed use would remain “intrinsic to and functionally linked with the retail operation”, describing the food preparation as ancillary rather than a separate commercial activity.
The current plans propose changes to the interior features only, but a separate planning application is expected to be submitted at a later date for shopfront and signage works.
A supporting Retail Impact Statement explains that the nature of the business requires less shopfloor display space than a conventional retailer but more back-of-house accommodation.
“Their main retail requirements are smaller than the previous tenant as the nature of their business involves producing and displaying freshly made produce, limiting the amount of display space required, but requiring a larger storage space for ingredients, product packaging and refrigerators, along with an area for food preparation,” it states.
The applicant stresses that the proposal would not result in the loss of a retail unit, describing the changes as a rearrangement of use within the existing floor area.
The application argues that producing food off-site was explored but dismissed as “unviable and unsustainable”, noting that off-site production would have “negative environmental impacts including traffic generation to transport retail goods across the site”.
On-site production, planners are told, would improve freshness, efficiency and the customer experience while avoiding unnecessary transport impacts.
The applicants claim the proposal would “ensure the property does not remain vacant for an extended period” and would increase footfall by drawing both locals and tourists to the area.
The statement supports this proposal and its location: “Ganache relocating to the premises will increase footfall to the area and draw islanders and tourists alike. Their shop is a unique, independent, local business that offers the highest standard of products that will be produced on site.
“There are no adverse effects of the proposal. The location of the shop will be ideally located for tourists staying in the adjacent hotel or visiting the nearby public spaces such as King Street, The Parade and Broad Street.”
The full planning application can be found online.