Jackman and McRoss Battery Point
57-59 Hampden Road, Battery Point, TAS
(03) 6223 3186
Keep your eyes peeled for the big redbrick building on Hampden Road. You’ll know you’re close when you catch a whiff of hot bread and pastries. Battery Point’s staple bakery, Jackman and McRoss, is a local institution for all things fresh, traditional and delicious.
Nerida and Justin McRoss teamed up with Chris Jackman, a restaurateur and chef, to open the bakery’s doors in 1998. Nerida was working front of house at Chris’ restaurant before the trio joined forces, combining Justin’s pastry-making finesse with Chris and Nerida’s flair for hospitality to provide high-quality baked goods to Hobart’s hungriest. Since then, Jackman and McRoss has developed a solid reputation based on delivering traditional bakery fare with a fine dining twist. Today you’ll find Jackman and McRoss in three Hobart locations: Battery Point, New Town and the licensed Victoria Street venue.
The Battery Point bakery is led by Justin with the help of Head Chef, Rik Wellington, who has been part of the bakery’s story for 12 years. You won’t find any premixes in Justin’s kitchen, nor will you find much machine help. Quality remains in the capable hands of the chefs.
The food offerings take their cue from nature’s bounty, making good use of stone fruits and fresh berries during the warmer months, while warming visitors with slow-cooked meats and heartier dishes during the Tasmanian chill. From house-made almond croissants and seasonal fruit danishes to raisin loafs and cinnamon scrolls, sweet treats are plentiful and in high demand.
The community also play a role in directing the Jackman and McRoss menu – you’ll often find locals bringing in a box or two of fresh fruit from their own gardens, only to later find fresh figs and apricots appearing in pastries and breads. Settle into these fruity flavours with a freshly squeezed juice or citron press., or warm up with the abundant selection of T2 loose-leaf teas. The menu features gluten-free options all day long and a vegan dish at lunchtime, so all are catered for.
The same care taken to prepare each pastry, loaf and plate of food is also taken in the design of each venue. The owners have tended towards buildings ripe with heritage, playing with the character of each space inside and out.Cabinets, for example, are made from reclaimed wood found in the former cool room at Battery Point, dating back 80 years before Jackman and McRoss moved in, when butchers still relied on blocks of ice to keep meat fresh. History and tradition play a big part in what makes this bakery so special, creating an intimate experience that encapsulates the character of the region and the desires of its locals and visitors alike.
Whether you’re after a long Sunday brunch, a coffee and a croissant on the way to work or some moreish sweets, pies, sandwiches or breads to take home, Jackman and McRoss has got your back.