From the 2026 Catalog
Pick by name. Order by 11am.
A few of the desserts these questions are usually about.
Wholesale FAQ
Straight answers on ordering, delivery, minimums, desserts, vegan and gluten-free, and how a first order becomes a standing one. Anything not here — ask us.
Paris Bakery (Devine Bakeries Inc) is a wholesale bakery in South Gate, Los Angeles, baking since 1979. We supply hotels, restaurants, universities, caterers, and cafés with desserts, viennoiserie, cakes, and pastry — more than 700,000 pieces a year. We are a wholesale partner rather than a retail bakery.
No. Paris Bakery is a wholesale production bakery, and the facility is not open for retail walk-ins or public visits. New wholesale accounts start with a conversation through our inquiry form or the kitchen line.
Our standard wholesale delivery minimum is $350 per order. One weekly drop covers most kitchens, and standing orders can be arranged daily or weekly around your program.
Most partners run a standing order that simply arrives on schedule. For everything else, chefs call or text the kitchen line by 11am, and in most cases catalog items are delivered the next morning. Larger or custom orders may need more lead time — we confirm timing when you order.
We deliver across Southern California: Downtown Los Angeles, the Westside and the Valley, the South Bay and Long Beach, and Orange County, with weekly runs up the Ventura coast. Delivery is quoted with your route and account, so the best way to confirm your address is to ask.
Pricing is quoted per account rather than published as a list. Volume, standing-order, and program pricing are all quoted individually, because every partnership runs differently. Tell us what your kitchen needs and we will quote it.
Prospective wholesale accounts can typically arrange a tasting selection so your team can evaluate the work before starting a program. Details are arranged per account — ask us when you inquire.
Yes — a complete wholesale line of vegan and gluten-free desserts, developed to five-star hotel standards and delivered alongside your regular order. Please note all items are produced in a shared kitchen that handles wheat, dairy, eggs, nuts, and other allergens, so our gluten-free items are not suitable for guests with celiac disease or severe allergies.
Yes. Custom development runs prototype first: we build your item, your team tastes it, we refine it, and only then does it go into production. Exclusive lines, branded and logo items, and seasonal programs all start this way.
Our partners include Terranea Resort, The Westin Bonaventure, Omni Los Angeles, USC, and boutique and luxury hotels across Los Angeles — banquet floors, café cases, and campus programs alike.
Start with the inquiry form at parisbakeryla.com or email hello@parisbakeryla.com. Tell us about your kitchen, your volume, and what you would like to serve, and we will come back to you with next steps — usually a conversation, then a tasting, then a program.
Paris Bakery LA — a family wholesale bakery in South Gate since 1979 — supplies mini cheesecakes, petits fours, verrines, mousse domes and individual cakes to Los Angeles hotels, caterers, event venues, tea rooms, cafés and restaurants. See our mini desserts.
Yes. Caterers and venues order tiered trays, mini assortments and dessert stations by the piece or by guest count. Plan two to three minis per guest after a plated dinner, four to five for a dessert-led reception. See stations & trays.
Nearly every flavor in the catalog can be produced as a mini for stations and trays, an individual portion for plated service, or a 10" whole cake that cuts into sixteen — so a banquet's mini display, plated course and VIP cake all match.
Yes — a full line, not a single substitution: vegan cheesecake, chocolate sea salt, dulce de leche, key lime, lemon, chocolate vegan parfait, plus vegan whole cakes and gluten-free options. Developed for a five-star resort and produced daily. See vegan & gluten-free.
10" rounds that cut cleanly into 16 — cheesecake, opera, triple berry, tiramisu — for plated service at scale; mousse domes and lava cakes for a composed plate; petits fours and mini cheesecakes for reception displays. See banquet desserts.
Yes. Many Los Angeles restaurants run a standing program with us — four to six individual desserts and minis made to spec, delivered ready to plate — so the kitchen serves a real dessert course without a pastry chef. See restaurants.
Yes. Petits fours, mini fruit and peach tarts, mini éclairs, mini opera, macarons and scones on a weekly standing order, delivered before you open. Tea tiers rotate seasonally. See afternoon tea.
Yes. Our core delivery zone runs from South Gate across the LA metro — Downtown, Hollywood and West Hollywood, Long Beach, Norwalk and Anaheim — with routes to the Westside, the Valley and Orange County. Delivery is quoted by route.
Send dates and estimated counts in September or October; we sample in October and lock the menu so December production is scheduled. Regular catalog items can still be added by 11am for next-morning delivery. See holiday menus.
Yes. Our cakes and desserts are baked in-house from scratch in South Gate and are never frozen — made to order for each account, then delivered by our own drivers.
Yes. Share the menu or theme and we develop a dessert to match — your recipe or ours — sample it with your chef, and once approved produce it for the event or add it to your standing order. See custom development.
Yes. Venues list us as an approved dessert vendor; their clients pick from one catalog, sample before the date, and we deliver the morning of the event. See for venues.
Yes. We develop and deliver a sample to your specification, you taste and approve, and then the standing order begins. The order minimum is $350 per order.
Yes, for accounts on our route. Croissants, danish, muffins and scones run as a standing morning program, and service breads, brioche and bagels can ride along with the dessert order. Desserts are our focus; breads are quoted per account.
Paris Bakery LA runs standing weekday orders for workplace cafés, corporate dining operators, law firms, studios and campus dining across the Los Angeles metro: a morning pastry rotation, a dessert case rotation, quiche cut and ready to hold, and whole cakes for events. The order is set once, repeats weekly, and arrives each morning on our own vans. See the corporate dining page.
Paris Bakery LA supplies complete dessert menus to chef-driven restaurants, pop-ups going permanent and second locations. Pick from the catalog by name or have a signature dessert developed to your specification. One weekly delivery, $350 minimum, catalog items by 11am for next morning. No pastry chef needed.
Yes. Paris Bakery LA delivers on its own vans across the Los Angeles metro, Long Beach and Orange County, every morning of the year. Order by 11am for next-morning delivery. Delivery is quoted by route.
Paris Bakery LA supplies tea rooms and cafés with bite-size desserts for tiered trays: petits fours, mini cheesecakes, mini tarts, mini opera, macarons and a full vegan mini line, plus mini cakes in every catalog flavor. See the afternoon tea desserts page.
From the 2026 Catalog
A few of the desserts these questions are usually about.
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
