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A chocolatier and a pastry chef falling in love in Paris may sound like the plot of a film... but it's the start of the real-life story of a young couple who have just opened a French-style patisserie and chocolaterie in Jersey.
Jersey-born chocolate chef Glenn Noel and pastry chef Constance Claperon moved to the island last June "to be closer to family" and fulfil their "long term goal" of opening their own artisan food shop.
Today, they are opening the doors of 'Ganache', their artisan patisserie and chocolaterie based at Castle Quay.
The pair, who met in Paris in 2017, have plenty of experience in the craft of sweet treats honed by time in the Middle East, Africa, India, and France.
Pictured: Ganache's marble cake which is a classic mix of vanilla and chocolate cake, dipped in crunchy chocolate glaze.
Glenn boasts six years working for French premium chocolate manufacturer Valrhona, during which he also worked for the company's École du Grand Chocolat, a school for professional chefs with a focus on chocolate-based dishes and pastries.
French pastry chef Constance has worked as a pâtissière as well as in food distribution, and is keen to bring the "French-style" patisserie shop to Jersey.
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Pictured: Glenn worked for a top chocolate company in Dubai offering consulting and masterclasses.
The couple initially struggled to find a premises for their business when they first moved to the island with a "few options" that "didn't seem quite right".
As the initial plan was to serve coffee alongside pastries and chocolates, Constance got a job at Cooper's coffee shop to learn how to become a barista.
After telling colleagues of her hopes to open a patisserie and chocolaterie, David Warr – Managing Director of Cooper & Co and Housing Minister – offered the back of the Cooper's Castle Quay store as a possible location for the new business.
Constance and Glenn admitted that it "took some imagination" to work out how the space, which was formerly "just extra seating" the back of the coffee shop, could work as an artisan patisserie and chocolaterie.
However, they have now "completely transformed the space" into a "French-style" shop, with an "open kitchen".
Pictured: The pair "completely transformed the space" at the back of Cooper's flagship store into a "French-style" shop, with an "open kitchen".
The couple are hoping to bring something "quirky", "cool" and "unique" to the Caste Quay area, and appeal to the growing number of residents as well as nearby workers.
"We are really passionate about good ingredients which come from ethical and traceable sources," explained Glenn. "We don't want to compromise on quality."
Constance added that the packaging used in Ganache is also mostly recyclable and compostable. The duo will also ensure that products also have a longer shelf-life to reduce wastage.
"Our generation care about doing something different," she said. "We can't just carry on as generations before have."
Pictured: Constance's macarons will be one of the staple products at Ganache.
Ganache will offer a pastry range and a chocolate range including macarons, marble cake, and bon-bons. The shop's 'snacking range' will features the pair's "own version of a Snickers bar" and a unique take on a cereal bar.
The couple are hoping to expand the range in the future but explained that "it's hard to say what will be popular".
"We need to start somewhere and see what people like," said Glenn.
They want to appeal to people looking for treats and gifts for special occasions, as well "daily" customers who will pop-in for a sweet treat to accompany a coffee.
Pictured: People will be able to purchase a sweet treat to accompany their coffee from Cooper's.
Ganache currently offers a few vegan options – made with almond powder to create "vegan miky-ness", Glenn explains – but the couple are looking to expand their range to offer more options for people with dietary requirements, such as gluten-free, to ensure that they can appeal to everyone.
Glenn and Constance also plan to introduce home delivery options in the future.
The couple have also made the effort to use local dairy and honey in their products, which they admitted can push prices up, but reiterated their focus on high-quality ingredients.
"I always compare it to the price of beer," said Glenn. "People are willing to spend a fiver on a pint, but won't spend the same amount on a product with really high quality ingredients."
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Speaking ahead of the opening, the pair said they were feeling "excited" and were looking forward to having "direct contact" with customers.
"It'll be good to talk to clients and explain our focus on quality and sustainability," said Glenn. "Sometimes people can think prices are high without realising that it's a three-day process to make chocolate."
"When you're using traditional artisanal techniques, you can't really compare it to big industrial processes," he added.
Ganche is open from Tuesday-Friday 08:30-16:00 and Saturday 09:00-16:00 at the back of Cooper's coffee shop at Caste Quay.
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