1-lb. sticks of butter are unwrapped and pressed before the croissant lamination process begins
Laminated dough strips are cut into triangles in preparation for hand rolling of croissants
Individual croissants are hand rolled
Galaxyﾒs co-founder and master pastry Jean-Yves Charon demonstrates his skill in the croissant room
Jean-Yves Charon, Galaxyﾒs co-founder and master pastry chef, demonstrates his skill in the croissant room
Paul Levitan, Galaxyﾒs co-founder, C.E.O. and president, shows pride in Charonﾒs workmanship
ean-Yves Charon, Galaxyﾒs co-founder and master pastry chef, demonstrates his skill in the croissant room
Charon displays his hand-rolled croissants
Croissants are fully baked and tested by QC to ensure product quality
Charon and Levitan are pleased with the quality of product that has been pulled from production and tested by QC
Different varieties of croissants are pulled from the production line, baked and evaluated by QC
Cr�me filling is deposited into tart shells, which are packed 24 per tray for foodservice customers
Filled tarts enter the cooling tunnel prior to packaging
Chocolate mousse is dumped into the hopper for depositing
One of Galaxyﾒs chocolate mousse desserts in process
An employee adds chocolate sponge cake to each chocolate mousse dessert; the sponge cake forms the base of the chocolate mousse cake
Chocolate mousse cakes enter a CO2 tunnel freezer
Employees stack a pallet in Galaxyﾒs new packaging room
Galaxyﾒs desserts incorporate intricate hand-detailed designs
Galaxyﾒs decadent desserts on display
Galaxyﾒs Grand Sequoia cake, made from bittersweet mousse with orange liqueur, wrapped in chocolate bark
