Biscuits Galicia was born in 2005 as a result of an entrepreneurial project that arose within the former Caixanova Business School and which consisted of proposing the start-up of the first cookie factory in Galicia. "Galicia is a region with a high consumption of this kind of product and at the time we were struck by the fact that there was no company capable of meeting this demand," explains Pablo Troncoso, co-manager of the company. "We carried out a preliminary market study, acquired state-of-the-art machinery in Italy, obtained financing through capitalist partners and decided to invest in the project by setting up the factory in O Porriño (Pontevedra)," he continues.

Thus, began the trajectory of a company that has made quality, Galician origin and design its three hallmarks. They started manufacturing cookies for the hotel and catering channel and later diversified their product and channel portfolio, gaining a presence in the main supermarket chains and producing other varieties of confectionery, such as muffins, sponge cakes or crackers.

Currently, they have a staff of around 30 people and have marketed some 1,000 tons of cookies and muffins, equivalent to a daily production of more than 300,000 units.

For Pablo Troncoso, one of the keys to success is to have developed an attractive, tasty and quality product. "To achieve this, we work with the best pastry chefs and technicians who use recipes from the Galician pastry-making tradition, as well as selected raw materials," he explains. Together with this, the Galician origin, implicit in the brand, has managed to position and differentiate the product in the market. "We are the first cookie brand in Spain to offer a clear geographical differentiation and our marketing highlights this factor that undoubtedly adds value to the product and is appreciated by the consumer."

Biscuits Galicia is also a clear example of an innovative SME to remain competitive and adapt to consumer needs. "For us, innovation is fundamental. We have worked with it through its many facets: innovation in products, developing new families, new varieties, new recipes, new formats...; and innovation in processes, implementing in the factory, for example, a unique packaging system in Galicia, new pastry machinery in Spain or developing customized technical solutions," he explains.

In addition, they have participated in different European research projects in collaboration with Galician universities. Among them is Lacmetabol, whose objective was to characterize and develop dairy peptides to lower the level of plasma glucose and generate a feeling of satiety, both aspects contributing to the improvement of metabolic syndrome.

Biscuits Galicia currently has a commercial presence in Spain, Portugal and Belgium and expects to close 2023 with a turnover of more than 3.2 million euros.

Looking to the future, "we are currently relaunching the brand and all its products through the implementation of a plan to improve our competitiveness and after having left behind the harsh effects of the covid-19 crisis and the inflationary crisis. In addition, we continue to diversify our portfolio of products, customers and marketing channels. Our objective is to continue to grow strongly in the domestic and international markets and to continue to thrive," concludes Pablo Troncoso.