Galaxy Desserts

Headquarters: Richmond, Calif.

Website: www.galaxydesserts.com

Management: Paul Levitan, founder, president and C.E.O.; Jean-Yves Charon, founder and master pastry chef; Tony Lee, sr. production manager; Tom Michenfelder, maintenance manager; Laure Chatard, director, inside sales; Heather Sears, director, marketing and sales; Rohana Stone Rice, controller and director, human resources; Marie Diaz and Emilie Kientz, QA Managers; and Yury Zabello, purchasing manager

Product lines: French-inspired pastries and desserts, including croissants, sticky buns and Danishes; individual tarts; crèmes and mousse cakes; classic cakes and cheesecakes; classic Parisian macarons; and Cannelé, a French pastry with a fluted, caramelized exterior and custard filling

Business channels: Bulk-packed for foodservice, including restaurants, hotels, in-store and retail bakeries; mail-order specialty catalog; private label; branded consumer packaged goods

Plant size: 52,000 sq. ft.

Production areas: Segmented by croissant production area; mousse preparation and filling; and baking room for cakes and tarts

Throughput: More than 100,000 cakes per day: croissants, chocolate lava cakes, crème brûlée and mousse cakes; can make about 60,000 shot glasses of mousse duos per day

Sales: About $20 million (fiscal year ending June 30, 2008)

Number of employees: About 200