Jacquet's history started in 1892. A French confectioner named Pierre Jacquet started mixing his own secret recipes to make his confectionery into a success. He was known as an expert in the production of caramel and chocolate. Pierre knew that he needed to target the baking industry, so he created his own mixture of flour, powdered sugar, cocoa powder, and butter. His product became popular throughout Paris and soon after across France. Pierre went on to create more flour mixes and eventually a cake mix, which was sold in grocery stores. Pierre passed away in 1899 and his two sons, Jacques and Emile took over the company and continued their father's legacy. Jacques decided to focus on bread and Emile decided to focus on cake mixes. Soon after, they began advertising their products by placing them in pastry shops and bakeries across France. Jacquet's products are not just seen as French delicacies but are also included in the American baking industry because of its quality ingredients. The company’s batters are made up of high quality leavening agents and have a delicious taste upon baking. The brand is also known for its use of natural ingredients like sugar instead of high fructose corn syrup and milk derived from cows instead of soy milk.