The tradition and provenance of our produce are fundamental values of our company. That is why we still use authentic processes and original recipes to create our yummy brioche products.
Below you can discover a little more about where we come from, and how we got to your breakfast table.
When Gabriel Pasquier first opened in his small village bakery in 1936, he used levain in his dough. The same technique was passed onto his sons that decided to continue using traditional levain to bake Brioche Pasquier products. Raising the dough this way is a more time consuming process compared to using modern yeast, but it provides a unique sourdough flavour and the products are then carefully baked using a similar process to the one used in 1936.
Despite the years that have passed, we continue this tradition of using our unique raising agent. Levain is the most natural way to raise dough and does not require any added sugar. It brings acidity to the dough that enables conservation without using preservatives.