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Photo Gallery for Galaxy Desserts

Jean-Yves Charon, Galaxy’s co-founder and master pastry chef, demonstrates his skill in the croissant room

Jean-Yves Charon, Galaxy’s co-founder and master pastry chef, demonstrates his skill in the croissant room

Laminated dough strips are cut into triangles in preparation for hand rolling of croissants1-lb. sticks of butter are unwrapped and pressed before the croissant lamination process beginsIndividual croissants are hand rolledCroissants are fully baked and tested by QC to ensure product qualityChocolate mousse is dumped into the hopper for depositing
Crčme filling is deposited into tart shells, which are packed 24 per tray for foodservice customersCrčme filling is deposited into tart shells, which are packed 24 per tray for foodservice customersFilled tarts enter the cooling tunnel prior to packagingGalaxy’s co-founder and master pastry Jean-Yves Charon demonstrates his skill in the croissant roomJean-Yves Charon, Galaxy’s co-founder and master pastry chef, demonstrates his skill in the croissant room
Charon displays his hand-rolled croissantsPaul Levitan, Galaxy’s co-founder, C.E.O. and president, shows pride in Charon’s workmanshipJean-Yves Charon, Galaxy’s co-founder and master pastry chef, demonstrates his skill in the croissant roomJean-Yves Charon, Galaxy’s co-founder and master pastry chef, demonstrates his skill in the croissant roomean-Yves Charon, Galaxy’s co-founder and master pastry chef, demonstrates his skill in the croissant room
Employees stack a pallet in Galaxy’s new packaging roomCharon and Levitan are pleased with the quality of product that has been pulled from production and tested by QCDifferent varieties of croissants are pulled from the production line, baked and evaluated by QCFilled tarts enter the cooling tunnel prior to packagingChocolate mousse is dumped into the hopper for depositing
One of Galaxy’s chocolate mousse desserts in processAn employee adds chocolate sponge cake to each chocolate mousse dessert; the sponge cake forms the base of the chocolate mousse cakeChocolate mousse cakes enter a CO2 tunnel freezerGalaxy’s desserts incorporate intricate hand-detailed designsGalaxy’s desserts incorporate intricate hand-detailed designs
Galaxy’s desserts incorporate intricate hand-detailed designsGalaxy’s decadent desserts on displayGalaxy’s decadent desserts on displayGalaxy’s Grand Sequoia cake, made from bittersweet mousse with orange liqueur, wrapped in chocolate barkGalaxy’s decadent desserts on display

For the first time ever, the Healthy Baking Seminar, which has for years assembled industry experts on everything under the wide-reaching umbrella that is healthful baking, is now available on video.  Watch now to learn new healthful baking ideas and tips from the 2011 Healthy Baking Seminar.
 

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