From the 2026 Catalog
Pick by name. Order by 11am.
Banquet favorites — every one available as a 10" round, an individual, or a mini.
For Banquet & Catering Directors
A banquet dessert has to look like it was made for the room, plate in seconds, and hold for the length of a speech. For more than four decades we have supplied exactly that to Los Angeles hotels — the Westin Bonaventure, Omni Los Angeles, Terranea Resort — and to the caterers who serve the city's biggest nights. Thousands of pieces a month, on banquet time.
We work the way a banquet kitchen works: you send the count and the menu, we send the desserts, portioned and ready, the morning of.
Formats That Work
Most banquet menus need all three. We make them from the same recipes, so the flavor is identical whether it's cut from a round or served as a mini.
Cheesecakes, opera, triple berry, chocolate raspberry, tiramisu, flourless chocolate. Clean, consistent slices at scale.
Individual mousse domes, lava cakes, panna cotta, tarts and cups that plate in one motion and hold under lights.
Petits fours, mini cheesecakes, mini éclairs, macarons — assorted displays that look generous and disappear.
A flavor to match the menu or the theme — developed with your chef, sampled, approved, then produced for the event.
Volume Without Surprises
We bake more than 700,000 pastries a year and deliver 365 mornings a year, so a Saturday banquet for 1,200 is a normal Friday for us. Orders are confirmed by piece count, delivered by our own drivers, and packed to move straight from the dock to the pastry cooler.
Vegan & Gluten-Free at the Table
A full vegan dessert line and whole vegan cakes, plus gluten-free options, so dietary plates go out with the rest of the room — same look, same timing. Developed for a five-star resort; running daily at LA properties.
Seasonal Programs
Pumpkin, pecan, Grand Marnier, peppermint — fall and holiday banquet menus are developed from September and quoted per account. If your holiday calendar is set, send the dates and we'll build the dessert side.
From the 2026 Catalog
Banquet favorites — every one available as a 10" round, an individual, or a mini.
Questions
Paris Bakery LA, a family wholesale bakery in South Gate since 1979, supplies banquet desserts to Los Angeles hotels including the Westin Bonaventure, Omni Los Angeles and Terranea Resort, as well as caterers and event venues — 10" rounds, plated components and mini displays.
10" rounds that cut cleanly into 16 (cheesecake, opera, triple berry, tiramisu) for plated service at scale; individual mousse domes and lava cakes when you want a composed plate; and mini dessert displays for receptions. We can mix all three on one menu.
Standing menus run on your weekly cadence. For a large one-off event, a week's notice is ideal so we can sample and confirm counts; regular items can be added by 11am for next-morning delivery. Holiday menus are best locked in October.
Yes. Tell us the theme or the menu and we develop a dessert to match — your recipe or ours — then sample it with your chef. Once approved it's produced for the event or added to your standing order.
Yes. We run a full vegan dessert line and whole vegan cakes plus gluten-free options, so dietary plates match the room's dessert course and go out on the same timing.
Request a Consultation
Tell us what you're looking for. We'll develop a sample to your specification — you taste and approve before we ever bake the run.
$350 order minimum · Delivery quoted by route · Order by 11am for next-morning delivery
Or reach us directly — hello@parisbakeryla.com · 213.214.BAKE (213-214-2253) · @parisbakeryla
3625 Tweedy Blvd, South Gate, CA 90280
