Nobody orders blind.

The Process

We build one. You taste it. Then we bake the run.

Every custom program we run follows the same four beats. You tell us what the menu needs: a signature format, a dietary twin, a flavor the catalog doesn't carry, or a recipe you already sell and want made the same way every week. We prototype it. You taste it and we refine until it's exactly right. Only after sign-off do we bake at volume.

It sounds obvious. It isn't. Most wholesale bakeries hand you a fixed list; the product is the product. We work the other way because our best sellers prove it out — Terranea's exclusive dessert line, the Westin Bonaventure's logo cookies, USC's own campus cupcake. Every one began as a request, not a catalog page.

Who asks for this: hotel and restaurant chefs who want a house dessert nobody else serves, and, more and more, cafés, tea bars and small chains that already have a recipe their customers know and need a kitchen that can hold the standard. A Japanese roll cake, a matcha Basque cheesecake, a Colombian pan de bono. If it is yours, bring it. If you use a specialty ingredient such as a particular matcha, send the powder with the recipe and we build with it.

The development trial. A flat fee, usually $500 for up to four items, covers up to three rounds of samples per item until it matches your standard. The full fee is credited against your first production order, so if the product works, development costs you nothing. If an item needs a fourth round, we talk before continuing. Nothing is invoiced until our baker has read the recipe and said we can make it.

What we are not: a shelf-stable co-packer. Individually wrapped, retail-packaged or long-shelf-life product is a different business. Fresh and frozen bakery, delivered on our own vans to your door, is ours.