Does Jane Scrolls make the best?

Foodies are flooding social media with reviews of Jane Scrolls, calling them the best in Brisbane.

However, the duo behind the brand are too modest to resist this name.

“You’ll have to see, it’s up to your interpretation, but we can give you a pretty good experience,” says co-owner Hamish Pearce.

If you search “Brisbane Scrolls” on TikTok, you’ll see multiple clips of people lifting the lid on one of Jane Scrolls’ decadent treats — there’s classic cinnamon, lemon blueberry, pecan sticky date, vegemite and cheese, and billionaire.

“We found them on TikTok and came because they looked really incredible,” said Bronte, a shopper on a Sunday morning at Milton Markets.

“We’re beating this heat to break these,” adds our friend Giorgia, standing under the sweltering Brisbane sun.

A three hour discount

Despite only being in business for three months and selling only two days a week, Jane Scrolls has grown significantly through social media and word-of-mouth marketing. It is common for trays to be licked clean just two to three hours into a Sunday morning.

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Co-owner Rebecca Ferguson remembers the first time it was sold out. He arrived at 10 a.m. to help after completing his college assessment, but the booth was empty.

“[Hamish] He had baked 100 scrolls that day. “We just looked at each other and thought ‘this is really big,'” he says Brisbane Times.

Weekend market preparations now require 500 scrolls; half will be sold at Rocklea Fresh Market on Saturday and the rest at Milton Markets on Sunday. Approximately 8000 scrolls have been made to date.

That’s quite a feat considering the couple still works full time; Being a female lawyer, she practices family law and also works as a business development manager.

“It doesn’t feel real yet, but it feels perfect,” says Ferguson.

New store, more staff, thousands of scrolls

The workload and the number of scrolls will soon increase as the couple prepares to open their first store at Indooroopilly Mall on December 8.

Moving from a weekend operation to a seven-day job means a lot more money and a lot more manpower.

“[We’ll be] Pearce says it’s “close to the 2,000 to 3,000 swipes mark per week.”

In their first months, the duo was doing everything. They would finish work on Friday and go to the commercial kitchen they rented in Rocklea to get everything ready. This routine quickly became difficult to maintain and they increased the team’s size to 14 temporary staff.

“We have a team of people who come in from 5pm to 9pm on Friday and do all the preparations, and Bec and I do the proofing, baking and decorating at midnight every day, and then we come to the markets from 6am to 12pm,” explains Pearce.

Brisbane’s obsession with these scrolls isn’t all that surprising to Pearce, who admits he “believes” in his products.

“I absolutely love cooking and we only use the best quality ingredients. It wasn’t a costly thing for us, we were never in it for profit or anything like that, everything is premium Australian produce,” he says.

The only ingredient they import is cinnamon from Ho Chi Minh City in Vietnam because “it’s just a better cinnamon.” The dough is special as it is not as sweet as regular rolls to balance the sweetness of the fillings.

“This isn’t a product that requires you to take a nap afterwards – you can actually enjoy the whole thing and not feel sick afterwards,” explains Ferguson.

Pearce inherited her love of cooking from her late mother Jane, for whom the shop is named, and says they are building on the momentum started by scroll giants around the country, including Sebby’s Scrolls in Melbourne, Sundays Bondi in Sydney and Public Supply on the Gold Coast.

Share the community link

But a new storefront doesn’t mean the end of the market’s stalls; This is one of the best parts of the job for both Pearce and Ferguson.

“The markets are my favorite part,” says Ferguson. “I actually like cleaning the trays too.”

“We have so many locals coming during the week and on the weekend,” adds Pearce.

After all, the goal is to franchise Jane Scrolls.

“I would like different franchisees to have their own little connections, different market stops and some ownership, and be able to create those connections with their local communities. That would be the goal,” Pearce says.

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