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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.

Made with love and Levain

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. 


In April 2014, the construction of our first UK production site started, in Milton Keynes. 2014
Today, Brioche Pasquier is the UK's favourite brioche baker and is still very much a family business. The company is run by Gabriel Pasquier’s sons who respect the values of the family bakery. 2012
We came to the UK in 2001, with our Milk brioche roll and our Chocolate filled Pitch. Today, we have a bigger choice of breakfast and snack products here in the UK. The different products are available in supermarkets across the UK. We are thrilled to continue bringing more of France’s specialities to the Brits. 2001
In 1974, his five sons began building the family business into “Brioche Pasquier” and began baking brioche to share outside “Les Cerqueux”. We quickly became renowned across France for our high quality, simple recipe and unique flavoured brioche. 

As the product range grew, so did the demand; and we decided to invest heavily in developing new sites to cater for our rising popularity. 1974
It was all started in 1936 when Gabriel Pasquier took over his father's small village bakery at “Les Cerqueux”, France. It was Gabriel who first began to make brioche at the bakery. 1936