Discover our history
We refreshed the brioche snack brand 'PITCH' logo to make it a more modern and playful brand.
To be closer to consumers as per our principal, we opened offices in the U.K. in 2001 and 13 years later we constructed our first factory in Milton Keynes, U.K.
Both companies are dedicated to excellence and quality, and they combine their skills and expertise to grow together the American market, with their mouth-watering range of French-inspired indulgences.
In 2009, a factory specializing in Biscotte was built in Maine and Loire, France.
A saga of TV advertisments began on French televison featuring a baker seeking to learn Brioche Pasquier's secrets. This narrative of episodes continued until 2016.
In 2006, we acquired "Albatros", a company specializing in croutons and mini-toast, which helped us expand our Biscotte range.
In 2006, our dessert division expanded after buying the company 'Symphonie', specializing in Macarons and Petits Fours. After our new site in Normandy, France was constructed, our Macarons soon become unmistaken.
Brioche Pasquier acquired two companies, "Auga" and "L'Angevine", that specialized in making toasted bread and other Biscotte products.
After acquiring "Auga", we grew our expertise and proposed a new biscotte (toasted bread) concept: Les Grillettines, a flat toasted bread.
In 2001, we add a new product category to our expertise: toasted bread.
In 2001, we acquired 'Productos Recondo', a Spanish company specializing in toasted bread to bring new products to our range.
In 2000, a factory was built in the North of France to bake products for France's bordering countries: Belgium, Germany, and England.
In 1999, Brioche Pasquier grew the Pâtisserie division by building a second production site in Drome, right after acquiring the company MDPS, which specialized in éclairs and other choux pastry products.
From 1998, Brioche Pasquier grew internationally.True to our values, we set up offices in the UK, Spain, Belgium, Germany, Italy, and Korea, to be closer to our consumers.
In 1997, the first tv advertisment for 'PITCH' brioche rolls was broadcast in France promoting on the go snacking for kids.
In 1992, we constructed another production site for our brioche products in the Seine et Marne region of France.
In 1992, Brioche Pasquier acquired 'Vergers de Moismont' to continue developing our dessert operations. A site was built, specializing in tarts.
In 1991 we started creating desserts and a new site was constructed especially for this.
In 1989, we established ourselves in the market with our Croissant and Pains au Chocolat (Chocolate Croissants) offering. A new site was constructed in Drome, France, dedicated to these two products.
Brioche Pasquier acquired a company named 'Barnasson', that baked pastries and Pains au Lait (Milk Rolls). Using our 'savoir-faire' to continue baking the Milk Rolls, it has become a phenomonal success. Today, it is a best-seller!
From the beginning, we wanted to be close our consumers.Thus in 1986, a second site was constructed in Isère, France in order to supply the Northeast and the Southeast regions of France.
The idea of creating a filled brioche with chocolate or jam came to life, known as "Pitch" in France. This delicious brioche roll is individually wrapped and easy to pop into a school bag as a snack for kids.
With the huge success, the family bakery very quickly became too small to meet the demand. In 1977, the first commercial production line was built in Les Cerqueux, France.
In 1975, Brioche Pasquier launched the 'Brioche Tressée' Hand-Braided Brioche Loaf. This recipe showcased our expertise in the Vendée region of France, where brioche was originally created.
In 1974, the company 'Brioche Pasquier' was created by Gabriel's five sons. Today, Brioche Pasquier is the number 1 brioche brand in the French market and employs over 3,000 people worldwide.
It all started in 1936, in the small village of Les Cerqueux, located in Western France. Gabriel Pasquier, the village baker, made his renowned brioche, desserts, pastries, and various breads.
After Gabriel's death in the 1970's, his five sons continued making his traditional French brioche but began selling packaged products to local supermarkets. At the time, this was a revolutionary idea, which turned out to be very successful.