Brioche Pasquier
Discover our history


We refreshed our PITCH logo to make it a modern and playful brand.


"To become British, with French products". Following our idea from 2001, we opened offices in the UK. 13 years later, we constructed our first factory in Milton Keynes.


In 2012, Brioche Pasquier and Galaxy Desserts in the US, a company specialising in Pâtisserie, joined forces. Both enterprises put together their skills and expertise to conquer the American market.


In 2009, a factory specialising in Biscotte was built in Maine and Loire.


A saga of tv adverts started in on French TV featuring a baker wanting to learn Brioche Pasquier's secrets. This saga of episodes continued right up until 2016.


In 2006, we acquired Albatros, a company specialising in croûtons and mini-toast which helped us to expand our Biscotte range.


In 2006, our Pâtisserie division expanded after buying the company 'Symphonie', specialising in Macarons and Petits Fours. After our new site in Normandy was constructed, our Macarons soon become unmistaken.


In 2005, Brioche Pasquier acquired two companies, Auga and L'Angevine, that specialised in making toasted bread and other Biscotte products.


After acquiring Auga, we used our know how and proposed a new concept in Biscotte: Les Grillettines


In 2005, we acquired a company called SOPAFI, a company specialising in toasted bread.


In 2001, we acquired 'Productos Recondo', a Spanish company specialising in toasted bread to increase our offering.


In 2000, a factory was built in the North of France to bake products for France's bordering countries (Belgium, Germany, England..)


In 1999, Brioche Pasquier grew the Pâtisserie division by building a second production site in Drome, right after acquiring the company MDPS, which specialised 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 advert for PITCH was broadcast in France. "Handy brioche for your cheeky little monkey".


In 1992, we constructed another production site for our brioche products in the Seine et Marne region.


In 1992, Brioche Pasquier acquired Vergers de Moismont to continue developing our activity in pâtisserie. A site was built, specialising in tarts.


It was in 1991, when we started creating pâtisserie and a new site was constructed especially for this.


In 1989, we reinforced ourselves on the market with our croissant and pains au chocolat offering, with the acquistion of Barnasson. A new site was constructed in Drome and dedicated to these two products./ 


Brioche Pasquier acquired a company called Barnasson, that baked pastries and pains au lait. We used our 'savoir-faire' to continue baking the Pains au lait and it has been a phenomonal success. Today, it is our best-seller!


From the start, we have wanted to be close to our consumers, for one simple reason: Brioche is best when it is fresh.

Thus in 1986, we constructed a second site at Isère in order to supply the North-East and the South-East of France.


We had the idea of creating a filled brioche with chocolate or jam. This delicious brioche roll, individually wrapped is 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 bake to meet demand. In 1977, the first production line was built in Les Cerqueux.


In 1975, Brioche Pasquier launched the 'Brioche Tressée' (plaited brioche loaf). This recipe showcased their expertise in the Vendée region, where brioche was created.


In 1974, the company 'Brioche Pasquier' was created by Gabriel's five sons. Today, Brioche Pasquier is the No.1 brioche brand in the market and employs over 3,000 people worldwide.


It all started in 1936, in Les Cerqueux, a small village in the West of France. Gabriel Pasquier, the baker of the village made his renowned brioche, pâtisserie and bread.
After his death in the 70's, his five sons decided to continue making his traditional French brioche but to sell it in a wrapper and to propose the products to supermarkets. This was a revolutionary idea for the time and a real success.