RESIDENTIAL PROPERTY EXPERTISE

Intelligent

Appleby’s residential property teams are made up of experienced practitioners with a commitment to delivering a high-quality, cost-effective service in a friendly and approachable manner. The combined experience of our lawyers and conveyancers is vast. This is a major advantage for our clients when resolving, on their behalf, the legal issues that arise in property transactions.

Visit applebyglobal.com/services/property to learn more.

KEY CONTACTS

JOHN BISSON Partner Jbisson@applebyglobal.com KATE WESTWATER Counsel kwestwater@applebyglobal.com

Property Transactions

The latest transactions through the Royal Court

13th January 2023

6 Le Clos de la Biarderie, La Ruette de la Ville a l’Eveque, Trinity £935000

Lindisfarne, 1 La Rue du Maupertuis, St. Clement £820000

Bridle Estates

Petit Sapin, 6 Fernlea Avenue, La Grande Route des Sablons, Grouville £610000

The Bungalow, Victoria Avenue, St. Helier £480000 Broadlands

Immovable estate as was inherited and a certain piece of land, Fern Valley, St. Helier £240000

A certain house or shop bearing the number 18 Halkett Street, ., St. Helier £360000

Cliftonville, 20 Midvale Road, St. Helier £900000

Thompson Estates

2 Le Clos des Ruettes, La Grande Route de St Jean, St. John £670000 Gaudin & Co

Apartment 1, Le Bouais, Manor Park Road, St. Helier £520000

Share 1, Trematon Lodge, St Saviour’s Road, St. Helier £430000

Apartment 5, Cornwallis, 9 Le Havre des Pas, St. Helier £215000 Thompson Estates

Apartment 3, The Ferns, Elizabeth Street, St. Saviour £272500 Thompson Estates

6th January 2023

30 La Providence, La Vallee de St Pierre, St. Lawrence £830000

Westbank, 17 Richelieu Park, Tower Road, St. Helier £640000 Bridle Estates

3 Le Petit Menage, Fountain Lane, St. Saviour £483125

1 Seaforth Apartments, 5 Le Havre des Pas, St. Helier £278000

Cottage 2, Claremont Manor, Rouge Boullion, St. Helier £400000

Two certain derelict outbuildings, La Route de la Trinite, St. Helier £200000

Courtil, 10 Stafford Gardens, Stafford Lane, St. Helier £895000

Gaudin & Co

3 Clearview Mews, Clearview Street, St. Helier £530000

Unit 1, Windsor Lodge, Val Plaisant, St. Helier £460000

Bridle Estates

Capital House (previously Norwich Union House) 8 Church Street, St. Helier £3205000

Firstly, a certain house known as 1 La Hougue Mews, La Grande Route de St Pierre, St. Peter £875000

Apartment 3, 13 Royal Crescent, Chapel Lane, St. Helier £370000

EAP

One third share of 70 Saviour’s Place, Pleasant Street, St. Helier £120000

Share 1, 4 Peel Terrace, La Route du Fort, St. Helier £975000

1 Le Clos Jade, La Route des Quennevais, St. Brelade £635000

Apartment 1, Victoria House, Victoria Street, St. Helier £295000

Maillard & Co

Share 1, 1A Newton Buildings, David Place, St. Helier £220000

Certain buildings bearing the number 5 Minden Place, St. Helier £800000

Cider Press Cottage, 1A Maison de Derriere, La Rue des Friquettes, St. Saviour £520000

Share 9, Commercial Unit 2, Spectrum, Gloucester Street, St. Helier £290000

La Roche Posay (formerly Ingle Neuk West), La Route Des Genets, St. Brelade £1210000

13 Woodville Estate, St Saviour’s Road, St. Helier £740000

Spiffy

Apartment 9, 9 Havre des Pas, St. Helier £360000

Thompson Estates

One third share of 70 Saviour’s Place, Pleasant Street, St. Helier £120000

10A Sligo Lane, Aquila Road, St. Helier £875000

Apartment 2, Park Place, Tunnell Street, St. Helier £525000

Apartment 3, Whitehaven, 49 Val Plaisant, St. Helier £275000

Livingroom

30 Sarina Road (formerly 30 Le Sequee), ., St. Clement £650000

2 Les Cabots Villas, La Rue a Don, Grouville £520000

A half undivided share in La Retraite, 4 Byron Road, St. Helier £150000

2 Solnet, La Rue de la Blinerie, St. Clement £1175000

Thompson Estates

2 Duhamel Lane, St. Helier £400000

The Lodge, La Vallee de St Pierre, St. Lawrence £280000

Les Echelons, Beauport Estate, La Route des Genets, St. Brelade £1435000

Le Rossignol Estates

5 Journeaux Street, St. Helier £735000

West End Lodge, Savile Street, St. Helier £500000

A one third undivided share in a certain shop, cafe, apartments, St. Helier £260000

Agents! Don’t forget to claim your sales through our Places admin console and show which properties you sold, just click ‘historic sales’ from your menu and ‘claim’!

Meet Ellen Johnson, the head baker and coowner of Four Bakery. A chef by trade Ellen joined forces with co-owner Simon Rogers in 2022 to develop their sourdough bakery based on Bath Street. Here she tells us all about the rise and fall (terrible attempt at a half baked baking pun) of baking wild yeasted bread.

Tell us about your craft bakery?

Four Bakery is a sourdough bakery that originally started in September 2021 under the name R&R Bakehouse. I joined at the end of March 2022 and pretty much immediately Simon and I began planning on how to develop R&R into being more than it currently was. The bread was already popular, but there was an opportunity for us to provide a wider variety of baked goods and therefore develop our identity. Simon had two ambitions: have a bakery and have a chocolaterie, so we decided to split it in two. We went from offering just sourdough breads to being a full-on bakery making sourdough cinnamon buns, cardamom buns, croissants, cakes, pastries, specialty breads and chocolate bonbons.

Tell us how your journey with Four Bakery started?

I was introduced to Simon (Owner of Four Bakery) by Paul Conway (Homefields). I arrived in Jersey just before the second lockdown started, and during that time I spent it teaching myself how to make chocolate Bonbons. Paul and Cat (Paul’s wife) bought a few boxes, they were already friends with Simon who at that time was looking for someone to work for him making chocolates as well as baked goods. So Paul introduced us and that’s how it all started.

Almost everything you bake uses a Sourdough base rather than normal bakers yeast, how does this impact your baking?

It makes it very time consuming and unpredictable. Time is definitely the biggest difference between using a sourdough starter versus bakers yeast. The whole process from start to finish is 24 hours minimum for our standard Wildfarmed Sourdough, and there are other sourdoughs that we ferment for 48 or even 72 hours. Sometimes you can go through the whole process only for the loaves to turn out flat once baked or for the shape to be perfect but the dough is very dense, and it can be very disheartening. I’d love to be able to say that our results are always ideal, but that’s not the case and that’s ok. All you can do, whether the final result is good or bad, is learn from it and go from there.

What is it that you love most about your craft?

Anything to do with food has always been very social for me, so the thing I love most is that you can share it with people. I love that customers come to the bakery to ask questions or help for things that they are baking, or even ask to have some of our starter so that they can have a go at making their own sourdough. People always come back to show me photos of the things that they have baked or even give me things that they have made and I just love it, it’s undoubtedly the best part of my day.

Anything you don’t like?

I have a profound hatred for shaping baguettes, and what makes it worse is that every other baker I know says it’s their favourite bread to shape. It doesn’t matter how hard I try, they never turn out how they should.

Who’s your main baking inspiration?

Mum. She always has and always will be the best cook in the world to me, even if she can’t make yorkshire puddings to save her life.

How early does your day start?

My first alarm is at 5:00 am. In reality, I wake up at 5:30am. I’m one of those people that sets multiple alarms minutes apart, and I refuse to change my ways.

Any words of wisdom for someone considering starting their own sourdough journey?

Just like any other new challenge, consistency is the hardest thing to achieve. Being persistent will get you the consistency that you want, so keep trying no matter how disastrous it may be at first. When you get your first perfect sourdough loaf out of your oven, you realise how worthwhile the whole process is. The first time I made sourdough I followed a basic white sourdough recipe, once I felt I was happy with the consistency I started changing certain things whether it be in the method or the ingredients. I treated that basic recipe as a template so what I now have is a recipe that is so different from the one I started with that I can call it my own, and it’s incredibly rewarding.