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Recently I got a chance to visit Galaxy Desserts, a local pastry company that is now part of Brioche Pasquier, a family-owned French brioche bakery, the largest producer in all of France. Brioche Pasquier is currently expanding tremendously and their lines of brioche breads and snacks can be found in supermarkets around the US. Galaxy is most famous for their butter croissants, which are sold frozen, ready to bake.
Here's what I learned about Galaxy:
52,000 square feet - Size of the factory, which they have practically outgrown
16,000 - Number of croissants produced in an hour
350 degrees - The temperature for baking the croissants
144 - Layers of pastry and butter in each croissant
50 - Percentage of croissants versus pastry produced in the factory
15-22 minutes - The time it takes to bake the croissants
8 hours - The approximate time for the croissants to defrost and rise before baking
Almost 6 - Time it takes Galaxy to make the croissants, from start to finish
4 - Number of times Galaxy Desserts products were featured on Oprah’s Favorite Things
2 - Products featured on Oprah’s Favorite Things (croissants & molten chocolate cakes)
1 - Officially the only place you can find their extensive line of croissants, Williams-Sonoma
Now let’s take a little tour!
Galaxy uses high quality butter from Challenge Dairy. Mmmm butter.
Almond croissants coming off the line.
Almond croissants wrapped and ready to go in boxes.
This machine is very important, if I told you what it does, I might have to kill you.
The best job in the world, filling molten chocolate cakes.
The second best job, gazing at them longingly.
While this post is about Galaxy, there is one number I want to share with you about Brioche Pasquier. The percentage of ingredients made in France used in their products? 80. All of their products are free of preservatives, trans-fats and non-GMO.
Up Next
Check out Jane's excellent post on Brioche Pasquier, the factory tour and a recipe:
Chocolate Chip Brioche French Toast on The Heritage Cook
Disclaimer: My thanks to Galaxy Desserts and Brioche Pasquier for inviting me on the tour and serving me a lovely brunch. I was not compensated monetarily for this or any other post on Cooking with Amy.
