C'est Gourmet

C'est Gourmet is an artisan frozen pastry manufacturer based in the Boston area, founded by culinary professionals Chris Gagnon and Jacques Cohen. The company specializes in ready-to-bake, frozen laminated pastries crafted using traditional European techniques, including the laminating and resting of dough to achieve a characteristically crispy, flaky texture and deep flavor profile. Products arrive pre-egg-washed and frozen, allowing retail customers, foodservice operators, and hospitality venues to bake fresh pastries on demand with ease and consistency.

The company's product lineup centers on artisan croissants and filled pastries, utilizing premium ingredients such as European-style butter, high-protein flours, all-natural fruit fillings, and artisan cheeses. This commitment to ingredient quality distinguishes C'est Gourmet within the specialty and natural foods space, targeting buyers who demand authentic, gourmet quality without requiring in-house pastry expertise.

C'est Gourmet products are distributed through natural and specialty grocery markets, local cafés, bakeries, and fine hotels, positioning the brand firmly within the premium B2B foodservice and specialty retail channels. The company's approach bridges the gap between scratch bakery quality and the operational convenience demanded by modern food businesses.

Co-founder Chris Gagnon brings decades of culinary industry experience, having cooked alongside prominent Boston chefs before relocating to San Francisco, where he was invited by Williams-Sonoma founder Chuck Williams to lead the company's recipe and product development kitchen. After six years with Williams-Sonoma, Gagnon returned to Boston to serve as VP of Business and Product Development at the award-winning Dancing Deer Baking Company. Co-founder Jacques Cohen was raised in France and Italy, spending nearly two decades training with European chefs across France, Italy, and Croatia. Cohen founded Boston Gourmet Chefs in 2002 following his culinary studies at Johnson & Wales School of Culinary Arts.

Together, Gagnon and Cohen combine deep European culinary tradition with American specialty food market expertise, enabling C'est Gourmet to consistently deliver an authentic bakery experience at scale. Their shared background in product development, culinary arts, and specialty food retail informs every aspect of the company's manufacturing approach and go-to-market strategy.