Les Cerqueux, France

Brioche Pasquier

Family-owned major (since 1974, >90% family-held) with 14 French plants for brioches, viennoiserie, biscottes and pâtisserie.

Brioche Pasquier was founded in 1974 by five brothers from a bakery family in Les Cerqueux, Maine-et-Loire, continuing a heritage originating in 1936. The company expanded into industrial production with its first factory at Les Cerqueux in 1977, establishing thermal baking capabilities. From the 1980s onward, Brioche Pasquier diversified through acquisitions: adding laminated dough products (croissants, pain au chocolat) in 1989 via Barnasson; entering pastry production in 1991; expanding into rusks and toasted breads through multiple acquisitions beginning in 2005, including Auga, SOPAFI, and Biscotte L'Angevine; and adding other specialties. The company operates multiple manufacturing sites across France and has established international production facilities in the UK, Spain, and United States to serve markets including Belgium, Germany, Italy, and South Korea. The site references "Symphonie Pasquier" as a professional food service signature launched in 2021. In 2019, Brioche Pasquier introduced its "De la Nature et du Temps" initiative focused on simpler recipes, sustainable agriculture, and environmental responsibility. The website does not list specific certifications, production capacities, or thermal processing details, though thermal capability is noted in the available information.

Capabilities

Thermal
Baking
Bakery
Viennoiserie / laminated doughBreadRusksCake mixes

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