In 1936, in Les Cerqueux, a small village in western France, the village baker Gabriel Pasquier made brioches, pies and bread. After his death in the 1970s, his five sons decided to continue making his traditional French brioche, but sold in wrappers and introduced the products to supermarkets. This was a revolutionary idea at the time and a real success.

In 1974, Gabriel's five sons founded the "Brioche Pasquier". Today, Brioche Pasquier has more than 3,000 employees worldwide. In 1975, Brioche Pasquier launched the "Brioche Tressée". This recipe shows their expertise in the Vendai area, where the brioche is made. With great success, home bakeries quickly became too small to bake to meet demand. In 1977, the first production line was built at Les Cerqueux. In 1986, a second factory was built in Issel to provide products to the northeast and southeast of France.

From 1977 to 1999, Brioche Pasquier built five production lines specializing in the production of vegetable butter rolls, bread, croissants and chocolates, covering the entire French region (Cerqueux, Charancieu, Etoile Hotel Rhone, Le Chatelet Hotel-en- Brie's, Obini-ZH-Atuva). The private brand PITCH cake was then created. In order to adapt to the diversified pastry market, three dessert manufacturers were subsequently acquired, namely LES Vigs (specialized in the production of jams), mdps (specialized in the production of puffs) and Beignets Heunet (production of donuts). As the company's business grows and its business expands, Pasquier has established its subsidiary companies covering the entire European region. In 2000, a factory was established in northern France to bake products for neighboring French countries (Belgium, Germany, and the United Kingdom). From 2001 to 2006, several companies were acquired one after another. In 2009, a factory specializing in the production of Biscott wines was built in Maine and Loire.