57–59 Hampden Road, Battery Point
Bakery, cafe and all things delicious.
Keep your eyes peeled for the big, red brick building on Hampden Road. You’ll know you’re close when you catch the fresh-baked aroma 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 back 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 for delivering traditional baked goods 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 over 12 years. You won’t find any pre-mixes 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 loaves and cinnamon scrolls, sweet treats are plentiful and in high demand.
The community also plays 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 pressé, or warm up with the abundant selection of 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 leaned 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 ticks all the boxes.
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