Over the course of its 26 years, Jackman and McRoss has become synonymous with high-quality handmade pies and pastries in Battery Point.
Co-Founders Nerida and Justin McRoss, along with Chris Jackman, entered the business with innovation at the forefront of their minds. Today, the café and bakery continues to push boundaries, standing out with its quality and flair.
“When you walk in, it’s a very visual experience. We have large cabinets full of cakes, and it’s very stimulating to the senses – both the smell and the sight. You really eat with your eyes, so it makes an immediate impact. It’s quite an enjoyable atmosphere,” says Nerida.
The bakery display offers visitors a variety of pies, all made from scratch and filled with locally sourced produce. A customer favourite includes the scallop and wakame pie, which Nerida says is also a big hit with tourists.
“People from interstate seek us out specifically for that pie. Another popular one is the rabbit, ham hock, and mushroom pie,” she says.
Alongside its wallaby and rabbit pies, the café also serves the Barista Blend from TasCaffe, allowing customers to enjoy a perfect pairing of local ingredients.
Much like the heritage regulations that protect the historic building housing Jackman and McRoss, the Co-Founders have worked hard to preserve the consistency and creativity that the venue was founded on.
“We’re still here, the two owners, right in the heart of it. In the beginning, it was about being innovative and new, but now it’s about sustaining that. People can still appreciate when you put effort into what you do. Both of us are here all the time, and there’s a lot of effort that goes into it,” she says.
“Back then, it was about pushing forward and achieving something new and different. Being new and different was a big part of our success. Today, it’s still about doing things right, maintaining our values, and continuing to evolve.”
Jackman and McRoss
57 Hampden Road, Battery Point, Tasmania, 7004
Open Monday to Saturday 7am to 5pm, and Sunday 7am to 4pm
This article appears in the April/May 2025 edition of BeanScene. Subscribe HERE.
