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Galaxy Desserts

Contact: Paul Levitan
Other 1100 Marina Way South Unit D. Other Richmond CA Work Phone: 510-439-3160 Website: http://galaxydesserts.com

About

OUR STORY

Galaxy Desserts (crafters of the Jean-Yves Charon Collection) is home to over 200 dessert lovers working in a 52,000 square foot building filled with thousands of sticks of creamery butter, pounds and pounds of dark, milk and white chocolates, loads of ovens, enormous freezers and one eclectic kitchen dedicated to researching and hand-crafting the most fabulous, French-inspired desserts.

We founded the company on the promise that we’d create exceptional individual desserts. We work consciously to keep our company sustainable, successful and incredibly satisfying for our palates as well as our souls. Our founders, celebrity pastry chef Jean-Yves Charon and Paul Levitan, certifiable dessert addict, work in tandem to keep the pleasures of dessert alive! When Jean-Yves returns from his annual trip to Europe with new ideas and recipes, Paul is the first to try them. When Paul wants to order all of the desserts on the menu, Jean-Yves obliges. Their passion truly knows no bounds.

What really sets us apart is that we do all the crafting, baking, freezing and packaging ourselves. Our all-natural desserts are flash-frozen to seal in the just-baked flavor so they taste as amazing on your table as they did right out of our oven. Even after months in your freezer our desserts still retain their original texture and taste, which makes them easy to have on hand for impromptu dinner parties, gatherings and indulgent moments.

Intensely committed to quality, we source all of our ingredients from the best producers we can find. Working with local suppliers where we can is a big priority. We endeavor to mitigate our environmental impact and support our community every day.

HISTORY

French-born pastry chef Jean-Yves Charon and our CEO Paul Levitan founded Galaxy Desserts in 1998 after they discovered their complementary passions for creating all-natural, individual desserts.

Their combined resources created a new company. A company where Paul’s business acumen supported Jean-Yves’s creativity and allowed him to source the world’s best ingredients, hone his classic, French-inspired recipes and dabble with new ideas (usually involving chocolate, butter, sugar and flour).

The years have been good to Galaxy Desserts with some of the nation’s best restaurants, bakeries and specialty stores, including Williams-Sonoma and Neiman Marcus, as customers. We have many loyal fans. And, much to our joy, our very buttery French Butter Croissants and Molten Chocolate Lava Cake Batter have each been on Oprah’s “Favorite Things” show (the croissants for three separate, yet equally fabulous years). We’ve had the incredible honor to grow and continue making indulgent dessert dreams come true.

Here’s the story of our founders.

Jean-Yves Charon honed his sweet tooth as a boy in Brittany, France where he spent his time away from his family’s farm sampling as many treats from local bakeries as he could afford. At 16, he pursued his dream of becoming a pastry chef and began training amongst renowned chefs in Brittany, Rennes, Paris and London. Many opportunities, and the chance to balance French and California cuisine, brought Jean-Yves to the Bay Area, where he eventually started his own individual dessert company, Paris Delights, in 1988.

Five years later, in 1993, Jean-Yves met Paul Levitan, a fellow bakery owner, at a national food show. The Cheesecake Lady, Paul’s Hopland, California-based company, and Paris Delights were a natural fit and the two created Galaxy Desserts in 1998 to make the most of it.

Since then, the rest is icing on the cake, or dark chocolate and European custard, in this case. We hope you enjoy our desserts as much as we enjoy making them!