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Ganache Jersey



Ganache Jersey, founded by Glenn Noel and Constance Claperon, has quickly become the go-to place for handmade, artisanal chocolates and sweet treats.

 

Ganache Jersey is an accumulation of experiences gained by chefs Glenn Noel and Constance Claperon throughout their journey as pastry Chefs, delivered through fine chocolates and French patisserie.

 

Based in Millais House, Castle Quay, Glenn and Constance have been producing a high-quality range of chocolates, pastries, biscuits and macarons since opening in August 2023. The products are handmade using artisanal craftmanship. Each chocolate is designed, produced, enrobed, decorated and hand selected for each box. The ingredients are carefully chosen for the best quality and taste for the sweet collections. Only local dairy products are used along with many other local products, such as honey and eggs.

 

Passionate about working with other local entrepreneurs, Ganache Jersey would like to highlight other artisans on the island by collaborating with them and showing off the talent this island has. "The words handmade and artisan have a meaning for us and it’s important to show all of the work which goes into it. It’s not all about the end price, you can have hours of research, design, development and actual production of a product before it’s ready for sale."

 

You can purchase delicious treats in store, or place pre-orders and view the full range on their WhatsApp catalogue, accessed online at www.ganachejersey.com or Instagram @GanacheJersey



Glenn Noel

Born and raised in Jersey, Glenn has always had a passion for food and cooking. At 16, he joined the Academy of Culinary Arts at Highlands College and worked for the Royal Yacht Hotel in Cafe Zephyr. He completed his diplomas at Highlands College and received a Medal of Excellence from City and Guilds. At 19, he won the Channel Islands Young Chef of the Year in 2011.


He then went to work at the Michelin Starred Ocean Restaurant at the Atlantic Hotel and spent a few years there under Mark Jordan before moving to the 3-times-winner of the World's 50 Best Restaurants, Noma in Copenhagen. After Noma, Glenn worked for Tom Kerridge at The Hand and Flowers before moving back to Jersey and taking charge of the pastry section at The Atlantic Hotel.


In 2016, Glenn moved to France to work for the renowned chocolate company, Valrhona, at their school based in Versailles. After 2.5 years and a promotion from assistant to teacher, Glenn was offered the position of Valrhona Pastry Chef for the Middle East, India and Africa, based in Dubai. Covering 23 countries, he was responsible for sharing the Valrhona know how and coordinating the pastry activity across the zone. After nearly 4 years in the Middle East, Glenn decided it was time to move back home and start Ganache Jersey.

 

Constance Claperon

Originating from a small French town in the Rhone Alps, Constance has grown up with French gastronomy and developed a real passion for pâtisserie and chocolate.


After completing CAP and Bac Professional in boulangerie and pâtisserie, Constance moved to the heart of Lyon and spent 4 years working for the renowned chocolatier, Bernachon. It was here she developed her love of the trade, using traditional methods to make all types of confectionary from raw ingredients.


Constance then moved to Paris, the epicenter of pâtisserie. She worked 4 years for Le Pâtisserie Cyril Lignac and worked in all aspects of pâtisserie, chocolate and bakery. Her last post being in charge of the dough for making the vienoisseries, brioches and galettes. Her time in Paris included stints working for Christophe Michalak, Sous Chef for Julien Duboue at B.O.L.O.U.M, Mamiche and at the Park Hyatt.

In 2019, she moved to Dubai to work for the pastry department of Classic Fine Foods UAE. After 3 years, she moved to Jersey with Glenn to open Ganache Jersey.

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