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Fall 2008 : Volume 1 Welcome to the very first issue of Sweet Bites, Galaxy Desserts e-newsletter. In it you’ll find all sorts of sweet ideas, inspiration, news, events and temptations. But first, a little about us: Galaxy Desserts has a rich 10-year history creating all-natural, French-inspired individual desserts for restaurants, bakeries and high-end catalogues across the U.S. And now we’ve created a decadent new frozen line, the Jean-Yves Charon Collection, offering the best of our top-selling items. Finally fans like you can enjoy the convenience of serving our desserts to your friends and family, and indulge whenever you desire. Why should restaurants and bakeries have all the fun? Enjoy and have a wonderful and safe holiday season! -The Galaxy Team ..................................................................................................................
Recent press coverage for our new branded line reminded us why we love our jobs. Read what the San Francisco Business Times had to say about us! .................................................................................................................. New Distribution We’ve gained great momentum with the launch of our new consumer packaged goods line for the freezer, the Jean-Yves Charon Collection. You can now find us in these fine retailers, or visit our online store locator for a complete listing of all the stores near you.
.................................................................................................................. A Taste of France Sweepstakes!
Learn more and enter for your chance to win by visiting our website: http://galaxydesserts.com/html/JYCC_sweepstakes.php .................................................................................................................. Back to Basics: Chocolate I’m sure this comes as no surprise but we use a lot of chocolate around here! It’s important for us to know how chocolate is made, where the beans are grown and the processes that make them so amazing. For those of you in the mood for a brief description of the fascinating process, keep reading!
The cacao beans go through several processes before transforming into the 10-pound blocks of rich chocolate we use in our desserts. The beans, once harvested, go through a fermentation process to bring out that familiar chocolate aroma. This process takes anywhere between two and seven days. Then the beans dry for one to two weeks and this gives them their dark brown color. Finally, the beans are roasted and the shells removed. Each of these steps affects the final flavor of the cacao, and the timing and variables can be adjusted to create several varieties of chocolate. At Galaxy Desserts we buy 11 different varieties of chocolate for our desserts! Yes, we love being surrounded by chocolate, daily! .................................................................................................................. Holiday Ideas Bite-size desserts are all the rage!
For fun and easy suggestions, our Pastry Chef Jean-Yves Charon, has posted videos and other ideas on how to garnish and plate your desserts. Click here to learn more! These simple ideas are sure to impress your guests. Have fun! .................................................................................................................. Ask the Chef
Any burning questions on your mind? Let us know! |
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Enter our Taste of France Sweepstakes for your chance to win some of our famous French pastries. 1st prize is a breakfast basket for four that includes traditional European staples such as pastries, marmalade, coffee and tea. Our Founder and French Pastry Chef, Jean-Yves Charon, wants you to enjoy breakfast in the French tradition, with rich, flakey and delicious pastries. See for yourself why Oprah named our croissants to her Favorite Things list 3 times!
While we import our chocolate from several premium European companies, the cacao beans are grown mostly in West Africa where they thrive in the good soil, humid climate and regular rainfall. A cacao tree bears fruit when it reaches four or five years, with an average of about 20 pods. To put that in perspective, it takes about 10 pods to produce around 1 kg (2.2 lbs) of cocoa paste.
Have you ever wondered why pastry flour is better than all-purpose flour for making coveted flaky pie crust? Check out our new