BBC Two’s documentary series Inside the Factory is to take a look inside one of Brioche Pasquier’s French bakeries this week.
The programme, which airs on 8pm on Tuesday 13 August, will see TV presenter Gregg Wallace visit the family bakery’s facility in Etoile sur Rhone, France, which makes 336,000 croissants a day.
It focuses on how the dough is made, with Wallace having a go at rolling it into the traditional crescent shape.
He also interviews Olivier Ripoche, the UK managing director and a nephew of the five Pasquier sons who inherited the company from their father Gabriel in the 1970s and turned it into the international business it is today.
Brioche Pasquier currently has 18 factories across the globe – 14 in France (five brioches, four pâtisserie, four biscottes and one agricultural site), two in Spain, one in the UK and one in the US.
“We loved having Gregg and the team visit the bakery, which retains the family values of the Pasquier family who still own and run it,” said marketing manager Mel Bentley.
“Our croissants are one of our flagship lines and, of course, are quintessentially French. We can’t wait for viewers to see inside our factory and learn how we make croissants the Brioche Pasquier way.”